Random ;) Stuffed cabbage recipe

Paging the one and only Kapusta!!

What?!? You can’t cook kapusta! We need her around here! She’s the CR queen!

I just separate the cabbage leaves , either by boiling or by freezing for a week then thawing out for a few days until the leaves are wilted, then I make a mixture of chopped meat, minced garlic, onion soup mix, uncooked white rice, and egg (one per lb. of meat), fill the cabbage leaves and roll like a blintze. I put them into a pot with simmering marinara sauce to which I have added lemon juice, another packet of onion soup mix, more minced garlic, and brown and white sugar to taste. If I have extra cabbage, it goes in the bottom of the pot. Simmer covered on low flame for a couple of hours. Check for doneness. If I am really lazy (who, I???) then I will make meatballs and not stuff the cabbage, but rather throw a can or two of sauerkraut in the bottom of the pot. The key is getting the sauce to the right degree of sweet and sour. I never measure anything.

wait- kapusta is a she?? i didn’t realize- guess i have to read the cr more often

oomis -is it any better to freeze the cabbage rather than boiling it for a few min. It seems alot more time convenient. also in plain water or salt water?”

I prefer freezing it. The advantages are a) I buy the cabbage davka because I plan to make stuffed cabbage, so I know to get it a week in advance and put it in the deep freeze immediately. b) I don’t have to potchkeh with boiling up large pots of water (an energy waster, also) and c) I don’t burn my fingers (as my mother O”H used to)from handling the hot cabbage leaves. It really (for me) is more convenient to freeze and thaw it. The end result is a limp cabbage leaf either way.

If I were to boil it, I would do so in slightly salted water, but it takes way more than a few mninutes, and as the leaves are separated, the cabbage has to go back into the water to soften the remaining leaves. It’s ana nnoying time-consuming process for me, so I prefer the other way.