It's mid-December, and perfect winter weather where I live to make cabbage rolls! The photos show the progression of the dish as it's readied for baking. The sauerkraut on top is from a batch I made several weeks ago and has slices of apple in addition to the cabbage. The red "sauce” in the third photo is just regular tomato juice.
I got the recipe from my mum years ago, writing it out as she took me through the steps of making my first batch. Our then-young sons helped that day too!
13 recipes to remind you why fall is everyone’s favorite season
When fall rolls in, cooking feels a little easier again. It’s finally cool enough to use the oven without breaking a sweat, and ingredients like potatoes, cranberries, mushrooms, and cabbage are everywhere and …
#dining #cooking #diet #food #Food #beercheesedip #cabbagerolls #FoodTopics #freshandeasy #mushroomsoup #redpeppersoup
https://www.diningandcooking.com/2301914/13-recipes-to-remind-you-why-fall-is-everyones-favorite-season/
Wrapped to last, rolled with care.
Holubtsi fed prairie families through frost and famine—and still show up at every feast.
🥬 Read the full story:
https://www.recipesandroots.ca/roots/holubtsi-on-the-homestead-cabbage-rolls-and-root-cellars-in-albertas-ukrainian-settlements
#Holubtsi #CabbageRolls #PrairieFoodways #UkrainianCuisine #CanadianFoodHistory #RootCellars #RecipesAndRoots #TraditionalPreservation
Finally got to making cabbage rolls today! They’re all prepped and ready to go into the oven later this aftenoon. They're laid down on a bed of sauerkraut, and are then covered with saurkraut as well as tomato juice and cabbage leaves. 😀
Edit to add: oh, now I see they’re on that EWG list of least contaminated that someone shared 😀
I toasted the fennel seeds, along with the other spices, caramelized onions, and garlic, in rendered beef fat. It’s like I’m inside of a giant Italian sausage right now.
You get three rolls and a cup and a half of mash per serving. Now grab a plate. It’s time for Fourth Meal.
I decided today that the sauerkraut is ready to use! I’m going to use it in a couple of recipes that my mum taught me. First up is a batch of bigos, which includes various kinds of sausages — kielbassa, most prominently — and some vegetables. My family all love it. Next up will be a batch of cabbage rolls later in the week.
And I already have a couple of cabbages to start another batch fermenting 😀
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