Spent the last two hours making #cabbageRolls.
Rather labour intensive, 'cuz I am not a fan of supermarket hamburger… and so I grind my own chuck for the recipe.
Anyway, that's in the oven, and we'll have a tasty #supper with pierogi and copious sour cream.
Oh, one of my favorites! I don't do it old style anymore. I essentially make a stuffed cabbage skillet, throw the pierogi in to steam with it. I've now ordered cabbage. It's Easter enough for me.
@GustavinoBevilacqua Interesting - I'll have to call them cabbage-fish from now on.
The ones we make come from Ukrainian tradition. My mother grew up near a large Ukrainian community and so learned from them.
The use of copius and sour cream seems redundant.
@ottaross I tried that once and it made my stand mixer make the most horrific sounds
I probably need to bust it open and attend to some bearings
@autolycos It seems like a bit of a workout for the machine alright. I'm not sure what the optimum speed is, but I stay near the lower end.
Certainly is nicer than the old hand-crank one we once tried. It was probably from the 1950s and long past due for sharpening whatever the part is that gets dull. Messy though, so glad to abandon its.
Ross of Ottawa
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rag. Gustavino Bevilacqua
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