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
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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.