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From Everywhere
There are some dishes that are native to not only one location in the world, but seemingly all of them. Today’s dish is one of those. Here is what it is known as:
(little pigeons) – Lithuania
– Belarus
(little pigeons) – Russia
(little pigeons) – Poland
– Ukraine
– Latvia
– Czech Republic and Slovakia
– Ashkenazi Jewish
– Ashkenazi Jewish
– Israel
– Sweden
– Finland
– Estonia
– Hungary
– Republic of Macedonia
– Croatia
– Bulgaria
– Romania, Moldova
– the Balkans and Turkey
– Turkey
(Λαχανοντολμάδες) – Greece
– Azerbaijan
(կաղամբի տոլմա) – Armenia
(cabbage dolma) – Iran
(محشي ملفوف) – the Levant
(محشي كرنب) – Egypt and Sudan
and – Germany and Austria
– France
– Quebec
– Italy
– Malta
– Argentina, Dominican Republic, Ecuador, Mexico and Chile
– Brazil
– Paraná and Santa Catarina
(白菜卷) – China
(ロールキャベツ) – Japan
– Vietnam
Oh yeah, Cabbage Rolls – United States.
Sweet ‘n’ Tender Cabbage Rolls
These are so delicious!
You can stuff cabbages with almost anything.
This is an awesome trick to get the leaves off without tearing them. Put the head in boiling water and after a few minutes they come right off.
Salute the veggies.
Put together and in the slow cooker.
Ready to go.
No matter what you call it, I call it delicious!
Sweet ‘n’ Tender Cabbage Rolls
Prep Time: 40 min | Cook Time: 420 min
Ingredients:
1 large head cabbage 2 eggs, lightly beaten 1/2 cup 2% milk 2 cups cooked long grain rice 2 jars (4-1/2 ounces each) sliced mushrooms, well drained 1 small onion, chopped 2 teaspoons salt 1 teaspoon dried parsley flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon pepper 2 pounds lean ground beef (90% lean) SAUCE: 2 cans (8 ounces each) tomato sauce 1/2 cup packed brown sugar 2 tablespoons lemon juice 2 teaspoons Worcestershire sauce
Directions:
1. Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
2. In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling.
3. Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a thermometer reads 160°. Yield: 7 servings.
Nutritional Info: 2 cabbage rolls equals 389 calories, 12 g fat (5 g saturated fat), 141 mg cholesterol, 1,243 mg sodium, 39 g carbohydrate, 3 g fiber, 31 g protein.
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