Post: #295

(01-07-2018 12:01 PM)Carsman Wrote:  

(01-06-2018 06:02 PM)Duchess Wrote:  

My guess is stuffed cabbage.

You guessed right!

My mom used to make the best ones ever. She gave the recipe to my wife.

Then over the years, my wife improved on the recipe on her own, using spices I like better! Now My wife makes the best ones ever!

I may be having them tonight! Yum!

Well as it turned out, we talked about it, and wound up going out to Din Din instead!

(Soon though)

Post: #296

Your wife's stuffed cabbage is in the oven. I already know they're going to be good because the sauce and filling tasted delicious before even putting it all together. It's such simple ingredients too, which often makes the best tasting stuff. I followed the recipe exact only doing one thing different. I rubbed a pinch of salt, pepper and Hungarian paprika on the country style ribs before placing them on the rolls.

Post: #297

Ok so my review on them. There is this German hole in the wall restaurant I've been going to for 20 years and they have the best cabbage rolls until now. The filling in Car's cabbage rolls can not be beat, there's no improving on it. It's excellent. The sauce though is not as good as the German restaurant's. They somehow get this really thin flavorful sauce that I can't figure out.

I give Car's wife's recipe a 9. Damn good cabbage rolls and the best I've ever made. I'll be making them again and I would not change the filling for anything.

Post: #298

Proof I made them and not just talking jive. As I said filling cannot be improved upon, but the sauce can. Also the country ribs are a really good addition that I never thought of and will never leave out again, they melt in your mouth. I served it with mashed potatoes.

Post: #299

Bravo!

Post: #300

(01-09-2018 09:05 PM)sally Wrote:  Ok so my review on them. There is this German hole in the wall restaurant I've been going to for 20 years and they have the best cabbage rolls until now. The filling in Car's cabbage rolls can not be beat, there's no improving on it. It's excellent. The sauce though is not as good as the German restaurant's. They somehow get this really thin flavorful sauce that I can't figure out.

I give Car's wife's recipe a 9. Damn good cabbage rolls and the best I've ever made. I'll be making them again and I would not change the filling for anything.

Glad you liked them! They looked great.

Ok, wifey said she uses "2" 15 oz cans of "tomato sauce" (instead of "crushed tomato's) and 2 cans of water if you want a thinner sauce.

(I love them in either sauce)

Post: #301

Actually the sauce only seemed thick right after I took them out of the oven, after it sat for about 15 mins all the juices accumulated at the bottom of the pan and made a nice sauce. It only took me 20 years to find a great cabbage roll recipe. It would seem like something so simple would be simple to make, but not so.

I always added garlic to mine because I figured garlic makes everything better, it's somehow an improvement without it. It overpowered the filling.

Post: #302

(01-10-2018 01:26 PM)sally Wrote:  It only took me 20 years to find a great cabbage roll recipe.

I think it's very cool that you found it through another Mocker.

Post: #303

Yes now I need one for fried chicken. There is another restaurant I go to occasionally (not crappy ass KFC) that has the best fried chicken I've ever eaten. I've tried to replicate it, but I can't get it the same. Of course they have a commercial pressure cooker made specifically for frying chicken so that probably makes a difference.

Post: #304

.

Cauliflower & Broccoli Lasagne Delight

Post: #305

I might like that!

I sometimes smell my mom's lasagna baking. It's a figment of my imagination.

Post: #306

.

I might like it too, since I like Cauliflower & Broccoli, but I think I might also like a touch of tomato sauce on it as well.

Post: #307

It does look a little dry, doesn't it.

Post: #308

I made beef borscht delight for dinner.