Monday, September 29, 2008

A Rose By Any Other Name........






Cabbage Rolls...?
Stuffed Cabbage...
Pigs in the Blanket...
Golumki..
Sarma..
Holupki...
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Whatever your family calls them, these little meat dumplings of delight are a lot of work, but well worth the effort. My Granny was German and she made the meat with with semi cooked rice, ground pork, ground beef, and salt and pepper. She rolled them in the Cabbage leaves, then cooked them in saurkraut..No garlic or tomatoes of any kind.
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These are more my Mother-in-Laws..
The meat was made with beef, rice, salt and pepper, and about a BULB of chopped garlic!!
After they were rolled, she dumped canned tomatoes over the top...Yummo!!!
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Pic.1..After the leaves were semi boiled, and the middle back vein removed, the left over cabbage was chopped and put on the bottom of the roaster.
Pic.2..The meat.
Pic.3..The 1st layer
Pic.4..Ready for the oven for about 2 1/2 hours at 350.
Pic.5..This is what was left out of about two dozen huge rolls...hehehe
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They are always better the second day....
And yes, it is a very musical food!!!
Peace...!!!

14 comments:

Serena said...

Sounds yummy. I'll have mine without the garlic; definitely less musical that way.:)

Mona said...

Pigs in blanket? Do they feel cold ???

those sound like momos...

Serena thinks that garlic is hot? I wonder what she will think of Indian food! I can eat a Jalapeno raw , with my bare mouth!

Kaknu said...

That second picture looks gross!! Like "meat cake" :P But the final product looks yummy! How much meat per cabbage leaf and is it just one leaf per roll?

I thought pigs in a blanket was sausage (little smokeys) in a roll (Pillsbury crescent rolls).

Missy said...

We usually don't cook the rice, it cooks while roasting in all the juice :)


Hmm next time I make tamales I'll have to send you a couple dozen via packed ice and one day mail lol...

cathy said...

sounds a bit like "dolmades".
Pig in a blanket sounds more like a snoring hubbie, lol.

SignGurl said...

Mmmm...I make mine with half pork and half beef. The pork gives them a different flavor.

These are the original "pigs in a blanket". This is where the pork comes in. The weiners in a crescent roll are the new version.

buffalodick said...

Cabbage rolls are the bomb! The Germans, Poles, Swedes, Dutch, etc. all have a version of this wonderful treat! Pulaski Days in Grand Rapids is coming up- Kielbasa, Golabki, Perogis, and Pivo are coming soon!

Akelamalu said...

I love anything with garlic in it!

lime said...

you know how i feel about sauerkraut. i'll take your MILs recipe, tyvm!

Poetry Sue said...

mmmmm I love cabage rolls of any kind. these look yummy

Ghost Dansing said...

cabbages....

Sarah said...

I perhaps may have just thrown up in my mouth. Right at the back of my throat... Perhaps.

G-Man said...

Coming right up Sherry, special orders do NOT offend me...xox

No Mona, garlic gives her Heart Burn...I know that little secret about Serena..

Yes Erica, one leaf per roll, size varies..

You do JUST that with the tamales Missy..:-)

Cathy...hahahaha...:-)

Thanks for clearing that up Jenn..I agree..!!

Buff, I've had a Perogi post!!

Me too Ake...:-)

Limey, I was thinking about you when I wrote it..hahaha

Poetry Sue...Hi there!!
Welcome back and thanks for visiting...G

Ghost Dancing..You have a New Avatar??...Cool!

Sarah...!!!!!!!!...:P

Devotee said...

I must say those sound absolutely delicious. But I'm no cook, so I'll either have to find someplace that makes them, or just take your word for it.

I'm inclined to think they must taste as good as they sound, though, because frankly, they look really bad for you (I'm not saying they look bad, just bad for you), and as we all know, the worse something is for you, the better it tastes.