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Two super-quick tricks for the most awesome cabbage rolls!

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Cabbage rolls… I admit it, they used to be a big YUCK from me, but they’ve really grown on me over the years. Think of them as Jewish sushi… heated up… in tomato sauce…? Okay, maybe not. But I hope these quick tricks will have you thinking twice about maybe throwing some cabbage rolls into your family’s mix. This post is exactly what it says: two tips that will save you a ton of time. Cabbage rolls are so totally forgiving, I'm not even going to give you a recipe. To make them, just mix up a bunch of meat with some parsley, salt, pepper, eggs, maybe rice if you like that sort of thing, and roll it into balls. (Omit the meat and just roll up rice for a veg/vegan version, as I do for NR!). Wrap balls in cabbage leaves, place on a bed of cabbage leaves in the pan (these don't get served or eaten, they're just there for flavour / moisture), and bake with your choice of tomato sauce / ketchup / brown sugar / ginger ale / garlic / sweet & savoury combo in the oven until the balls…

More delicious kosher morsels!