Memories.
“Memories.”
For me too. My Grandmother’s Sarma.
My mom would make them, I would dig out the inside stuff and leave that boiled cabbage cover alone.
> Hunky hand grenades <
That’s classic Pittsburghese. So I’m guessing you haven’t spent all your life in Dallas.
Side note #1: My grandparents were born in Hungary. Yeah, my brothers and I used the phrase “hunky hand grenade” now and again. But never in front of our grandparents. We knew the limits.
Side note #2: I take gentle exception to the ingredient list. It’s not truly a Hunky hand grenade unless a pinch of paprika is added.
3 pounds of ground beef isn’t cheap anymore.
My mom made these (similar, at least). I loved them. Have not had a cabbage roll in several decades. Thanks for the memories and possible inspiration to make some!
Ingredients
• 0.5 large green cabbage 3.5-4 lbs.
• 0.5 b ground turkey
• 0.5 cup cooked long grain rice, white or brown
• 0.17 cup finely minced onion
• 1 tbsp fresh minced dill
• 0.5 large egg
• 0.75 cups sauerkraut divided
• 14 oz tomato sauce, divided 2 cans
• 7 oz diced or crushed tomatoes 1 can
• 1 tbsp fresh lemon juice or more to taste
• l tsp brown sugar or more to taste
• 1 tsp tomato paste
• 0.5 tsp paprika
• 0.5 clove garlic, minced
• 0.13 tsp allspice
• 0.25 cup chicken stock or water
• Salt and pepper to taste
Minute rice and canned tomato soup? Not worth the time saved compared to scratch stuffed cabbage.
The Runza is the de facto state sandwich of Nebraska. Cabbage and meat cooked together and put in a roll made of dough rather than cabbage leaves. Different sort of cabbage roll, much easier to make and highly delicious. Anyone driving across I-80 should make a point of finding a Runza joint!
Don’t steam the cabbage
Use the microvwave
MMM
Holupki...
Big steaming pot with tomato sauce of some kind...ours was sauce, some used soup...cabbage scraps, and roll after roll of beef and rice wrapped in cabbage leaves. My grandmother and mother added sauer kraut to simmer with it...i guess to stretch it and add a flavor.
DallasBiff, you are bringing on the memories...
delightful
tonight we got haddock and 3 dif perogies with slaw
I’m a Ukie but YUCK!!!
I always heated those things.
I like cabbage and tomatoes well enough, but the ground beef. Ugh.
Just a bit of advice to think about. Don’t use 80% ground. I think that was the reason I disliked them so much. Greasy things and we could only afford the cheapest of the cheap meat.
YES!!
Yes Grandmas sarma and dad made it the same way with tomato sauce. And I did it the same for about 40 years. Last year I found a recipe that called for frying some cut up bacon in a Dutch oven, removing it, putting in the steamed cabbage rolls in the bacon fat, browning them a bit. Adding some beef stock and simmering covered. I’ll never go back.