+
Rocky Road | Dec 6, 200810:13 AM     20

I don’t know how popular cabbage rolls are but I’m looking for some ideas. My grandmother used to make them for special occasions, and I’d like to give it a try.

I just bought the cabbage and I have a pretty well stocked pantry and fridge.

Questions:

Filling – do you use beef, or a mix? I want to put rice in the filling (because my Grandmother did) but aside from that, what other things would keep the filling moist and add some awesome flavor?

Sauce – My grandmother actually never served it with a sauce (at least I don’t recall one) but I think I would really like one. The ones I’ve seen appear to be tomato based, so what is a really good recipe?

There are a few recipes out there (Googled), but they vary greatly. I didn't find any on this site.

If you’ve got some recipes and techniques on how you do them, I’d love to hear them. Thanks!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Only Pumpkin Bread I'll Be Eating from Here on Out
Chow with Me

The Only Pumpkin Bread I'll Be Eating from Here on Out

by Hana Asbrink | Welcome to Chow with Me, where Chowhound’s executive editor Hana Asbrink shares all of the irresistible...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...

Melissa Clark's Maple Syrup Pecan Pie Is a Star
My Go-To

Melissa Clark's Maple Syrup Pecan Pie Is a Star

by Meredith Arthur, Blake Smith, and Jen Wheeler | Pecan pie is right up there with pumpkin pie when it comes to iconic holiday desserts, but it has...

This Upgrade on Babka Swaps Chocolate for Homemade Nutella (!)
Food News

This Upgrade on Babka Swaps Chocolate for Homemade Nutella (!)

by Amy Schulman | For anyone who’s taken a trip to Boston—or, for that matter, resides there—Flour Bakery stands as...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.