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Author Topic: Let the farting begin!  (Read 352 times)
Mike Irwin
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« on: February 14, 2020, 06:42:46 AM »

Growing up in Central Pennsylvania you see a lot of Central European traditional food along with the German-influenced foods.

One of my favorites has always been cabbage rolls, or Golabki (Polish) or Halupki (Austro Hungarian). But, they're a huge pain in the ass to make.

But don't worry, there's a casserole for that! All of the flavor of traditional cabbage rolls with none of the tedious peeling leaves from the cabbage head and wrapping the filling.

I've made this a couple of times in the past, but haven't made it recently. It's going to be cold and raw here this weekend, so I think it's a good time to give it a go. I use ground turkey instead of beef or pork which is most common, and normally use cheddar cheese instead of mozzarella.

https://www.smalltownwoman.com/cabbage-roll-casserole/
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Andiron
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« Reply #1 on: February 14, 2020, 02:54:19 PM »

Cabbage rolls or casserole are just delightful cold weather food.

I have nothing of value to add to this thread,  just gut rumbles from reading the description.  Yum.   Hope yours are great.
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Mike Irwin
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« Reply #2 on: February 15, 2020, 06:28:42 AM »

A couple of years ago I made it for my Mom and my brother and SIL stopped by. My brother is not a big casserole fan, but this he went nuts over. Went back 3 or 4 times.

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« Reply #3 on: February 15, 2020, 06:47:44 AM »

I wish my wife would eat this, I know I would Houdini it.
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« Reply #4 on: February 15, 2020, 10:02:05 AM »

Growing up the galumpki that grandma made didn't feature a red sauce. Neither did my mothers.

After my parents divorced my mother started using a tomato sauce.

Maybe grandpa didn't care for the tomato sauce so dad didn't like it either.

Anyway, galumpki made with just a beef gravy is very yummy also.
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Mike Irwin
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« Reply #5 on: February 15, 2020, 10:12:37 AM »

I've heard of the beef gravy cabbage rolls, but I've never seen them.

The alternative I've had, though, and it's freaking awesome?

Cabbage rolls in sour cream sauce.
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Mike Irwin
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« Reply #6 on: February 24, 2020, 08:21:41 AM »

OK, finally got around to making this again.

I pulled a recipe from Taste of Home as a guide to ingredients, but not quantities. I played around with those as I felt necessary.

I also parboiled the cabbage for about 2 minutes to make sure that it would properly cook in the casserole.

Finally, I used a combination of Colby & Monterrey Jack cheese instead of Mozzarella. Turned out VERY VERY good, but the spice balances are a bit off. I'll need to mess with them some. 
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