Pork, rice, onions and herbs rolled in Savoy cabbage leaves and poached in tomato juice.
I vacuum sealed them individually for the freezer.
this post was submitted on 20 Oct 2023
159 points (97.0% liked)
FoodPorn
15968 readers
123 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Interesting. My grandmother taught me to cook this in a large pot with the rolls stacked atop each other. Of course, she also uses beef instead of pork (I think veal might be the traditional way), sauerkraut instead of onions, and tomato sauce instead of juice. So I imagine they come out moderately different.
Ha! Similar, but we did them as squares, then pan sear them, then casserole dish, with a combo sauce of sour cream + tomato sauce + beef broth, poured over
That sounds different but absolutely amazing.
Here’s the complete recipe. http://thebakingdba.blogspot.com/2008/12/russian-olgas-cabbage-rolls.html
Here’s the complete recipe. http://thebakingdba.blogspot.com/2008/12/russian-olgas-cabbage-rolls.html
My mom originally did it in a big pot but heating them up from the bottom means that the ones on top take longer to cook. I started doing them in the oven and it really works well. They cook more quickly and evenly.