Mid-Atlantic Gardening: What Ya' Got Cookin' 2014 Part 4 Sweet Summers' End , 3 by Gitagal

Gitagal wrote:
Ric--
I make stuffed cabbage too--about once every 10 years....:o)
I love these--especially all the cabbage cooked down among the stuffed rolls.
It is so sweet and juicy.

Do you brown your stuffed rolls first in some butter--and then saute them?
It sure adds a nice flavor.

I know we make them differently. You bake yours slathered in Tomato sauce. Right?

We (the Latvians) make the rolls--then brown them in butter on both sides.
Then stack them in layers in a dutch over-type pot. Put the extra cabbage leaves
on the bottom and in between the layers and then pour some of the cabbage water
over them..just to cover and saute them till done.

Then--remove some of the liquid and thicken it with some flour, mix a good amount of
sour cream in there (of course!) and pour it back into the pot, lifting the rolls ever
so gently to get it mixed in. Saute some ore and that is that. Serve with potatoes.

This is from Feb. 2014. last time I made them.

1--browned
2--layered in pot
3--finished--with the gravy mixed in. YUMMMMM...