google-site-verification: google65e716d80989ba07.html Family Recipe Friday - Stuffed Cabbage Rolls | The Armchair Genealogist

Family Recipe Friday - Stuffed Cabbage Rolls



This is guaranteed to open up some conversation. Where did the cabbage roll originate? Why do I ask, it seems there are as many versions of cabbage rolls as there are cultures in this world. Then within each culture, and among different families there are varieties of recipes for what we call Cabbage Rolls.

I always believed our cabbage roll recipe was the work of my Polish ancestors. I soon  learned that many nationalities have laid claim to the infamous cabbage roll and there has been much debate on the subject.   German, Polish, Russian, Ukrainian, Asian or Italian  all offer up a version of the peasant comfort food. 

Wikipedia saysA cabbage roll (also stuffed cabbage or Hungarian pigs in a blanket) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the peasant cuisines of Europe and Western Asia, and has also found popularity in areas of North America settled by Eastern Europeans.

So where do you believe cabbage rolls originated from? Did your ancestors leave you a cabbage roll recipe? Do you have a family favourite version of this infamous recipe? Here’s mine.

Kowalsky Family Cabbage Rolls

1 lb ground beef
1 lb ground pork
1 large Cabbage
2 Cups Long grain rice (some prefer to cook the rice ahead of time, I do not)
1 Onion chopped fine
Ground sage 2 tsp
Ground poultry seasoning 2 tsp
Salt and pepper
1- 48 oz  can of Tomato juice

Mix above ingredients adding small amounts of tomato juice until meat mixture is moist.

Boil cabbage, cut out core,
Roll about ¼ cup of meat into leaf of cabbage, lay in casserole dish
With remaining tomato juice season with sprinkle of sage and poultry seasoning. Pour over cabbage rolls, making sure they are well covered.
Cook, covered in 350F oven for 2-3 hours until cook through. You can add more juice throughout the cooking process to keep the rolls moist and covered in sauce.
Serve immediately or they freeze well for future use. Makes about 12 rolls.

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1 comment:

  1. every time i make cabbage rolls.they are hard inside.so one time i cooked the ground meat first then i added the rice also cooked and the sauted onions.they seemed to be more moist and soft.

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