[oz-food] Re: First time cabbage rolls?

From: Julia Leatherwood <julialeatherwood@xxxxxxxxxxxxx>
To: "oz-food@xxxxxxxxxxxxx" <oz-food@xxxxxxxxxxxxx>
Date: Wed, 7 Dec 2022 19:08:37 +0000

Hi Susan,

What a great way to do cabbage rolls.  Must try to make some but guess will be
after Christmas.   Would be nice to dip in ponzu 🤔😜. My ponzu arrived yesterday
and the taste is wonderful.  It’s a citrus orange one.

Julia

Sent from my iPad

On 7 Dec 2022, at 07:21, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:

Hi Kelly,

The cabbage rolls I make are a lot simpler.
Just some minced beef or pork with some sliced shrimp (optional) and water
chestnuts -
similar to a wanton or gyoza (dumpling) filling.

We put the meat into the boiled cabbage leaves, then steam the parcels for
about 10 minutes.

So it is like a dumpling but using the cabbage leaves instead of wanton or
gyoza skins.

Susan

On Wed, 7 Dec 2022 at 11:51, Chilecayenne
<chilecayenne@xxxxxxxxx<mailto:chilecayenne@xxxxxxxxx>> wrote:

For the life of me, I don’t remember fixing cabbage rolls before, if I did, was
maybe only once.

I did these without a recipe, just kinda made it up.

Basic slightly spicy red gravy (marinara) sauce with a bit of creole seasoning.

Stuffing was 99% keto…couple farm eggs, organic ground pork, organic green
onion sausage…a bit of red onion, and touch creole seasoning.

I put in just a tiny bit or cooked quinoa I needed to use up.

Baked in oven at 350F for about 1:20 …

I’ll do this again, good stuff!!

Held together great!!!

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I need a shot of salvation baby,
once in awhile...

References:
- [oz-food] Re: First time cabbage rolls?
  - From: Susan Yuen

[oz-food] Re: First time cabbage rolls?

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