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Message
Cabbage rolls...
Posted on 12/31/23 at 10:15 am
Posted on 12/31/23 at 10:15 am
Is that a New Years meal tradition in your family?
My MIL (no pics) from SW LA makes them every year.
Our tradition is a mix of greens - turnips and mustards - cooked with a little smoked meat, onions and turnip roots. Black eyed peas too.
My MIL (no pics) from SW LA makes them every year.
Our tradition is a mix of greens - turnips and mustards - cooked with a little smoked meat, onions and turnip roots. Black eyed peas too.
11
Posted on 12/31/23 at 10:25 am to Professor Dawghair
Our tradition is cabbage (cooked any way), black-eyed peas and cornbread. Some will substitute greens (mustard, collards, or turnips) for the cabbage. We usually just stew the cabbage down in some bacon grease and seasonings.
If someone would go to the effort of making cabbage rolls, I would gladly eat them.
If someone would go to the effort of making cabbage rolls, I would gladly eat them.
Posted on 12/31/23 at 10:44 am to Professor Dawghair
We do fried cabbage, blackeyed peas, cornbread and streak o'lean.
Posted on 12/31/23 at 11:50 am to Professor Dawghair
LINK
These are awesome “cabbage rolls “. Be sure to adjust seasonings to Louisiana standards. You can use frozen bread dough also, but this bread is easy.
These are awesome “cabbage rolls “. Be sure to adjust seasonings to Louisiana standards. You can use frozen bread dough also, but this bread is easy.
Posted on 12/31/23 at 12:25 pm to DocHolliday1964
Those look good Doc, but I'm talking about something closer to this pic from the internet.
Posted on 12/31/23 at 12:32 pm to Professor Dawghair
I know you were. Just offering an alternative that a lot of people don’t know about. Mom made both and once she made the bierocks they were my favourite and have been for 50 years. The ones you posted are delicious as well. 
This post was edited on 12/31/23 at 12:33 pm
Posted on 12/31/23 at 12:34 pm to DocHolliday1964
quote:
Just offering an alternative that a lot of people don’t know about.
Gotcha. I had never heard of that dish. Looks delicious with lots of variables.
Posted on 12/31/23 at 1:14 pm to Professor Dawghair
About 30 rolls with seasoned ground beef/pork in an 18 inch oval roaster. And the red gravy to pour over it.
Going into a 275 degree oven late tonight to cook overnight.
Going into a 275 degree oven late tonight to cook overnight.
Posted on 12/31/23 at 1:20 pm to Professor Dawghair
My in-laws prepare the traditional corn beef & cabbage with black eyed peas. Occasionally we'll eat it but it's not a tradition in my house.
One year I made collards, ham, and Alton Brown's fried BEPs. That was the last time I put so much effort into food no one wanted.
One year I made collards, ham, and Alton Brown's fried BEPs. That was the last time I put so much effort into food no one wanted.
Posted on 12/31/23 at 1:25 pm to BigDropper
quote:
That was the last time I put so much effort into food no one wanted.
My wife literally eats one black eye pea to apPEAse the NYD Gods.
Posted on 12/31/23 at 6:56 pm to Professor Dawghair
I love me some cabbage rolls but it is not our NY tradition. Ham, cabbage, black-eye peas and cornbread for the win.
I do have my moms cabbage roll recipe and will do that soon.
Happy New Years ALL
I do have my moms cabbage roll recipe and will do that soon.
Happy New Years ALL
Posted on 12/31/23 at 9:33 pm to Professor Dawghair
Posted on 12/31/23 at 9:54 pm to Stexas
Nice Stexas!
Posted on 12/31/23 at 11:32 pm to Professor Dawghair
quote:
About 30 rolls with seasoned ground beef/pork in an 18 inch oval roaster.
Called pigs in a blanket where I grew up in Ohio. Fond New Year’s Eve memories of that dish. No red sauce there. Sauerkraut.
Posted on 1/1/24 at 7:08 am to Professor Dawghair
My wife cooked cabbage with salt pork, blackeye peas and cornbread on New Years Eve for us to eat then and on New Years Day. I enjoy have this more than the Thanksgiving and Christmas dinners.
This post was edited on 1/1/24 at 7:10 am
Posted on 1/1/24 at 8:03 am to Professor Dawghair
quote:
Going into a 275 degree oven late tonight to cook overnight.
How long do you let them cook? I've never cooked them before, but seems like cooking them overnight would be too long.
Posted on 1/1/24 at 10:42 am to Professor Dawghair
LINK
Y’all cheating if you don’t roll them individually :lol. I just broke down 5 big cabbages and rolled 165 last few days. Lunch today . An old Lebanese family recipe. Highlight of every holiday meal . A tru labor of love.
Y’all cheating if you don’t roll them individually :lol. I just broke down 5 big cabbages and rolled 165 last few days. Lunch today . An old Lebanese family recipe. Highlight of every holiday meal . A tru labor of love.
This post was edited on 1/1/24 at 10:44 am
Posted on 1/1/24 at 10:53 am to Norla
quote:
How long do you let them cook? I've never cooked them before, but seems like cooking them overnight would be too long.
I'm sure at a higher temp, it wouldn't take nearly that long. It's just the way my MIL does it. The big roaster with rolls was cold when it went into a cold oven probably around midnight. She had turned it off when I woke up this morning so I'm guessing 5 hours or so.
Edit - she cut the stove off at 7:00 so 7 hours in a 275 oven. Bumped it up to 325 for last hour. Left in the oven till noon and it was still steaming and 160 plus temp. By the way, she makes the rolls with raw meat and no rice which is different that most recipes I see.
Tender and perfect.
This post was edited on 1/1/24 at 3:04 pm
Posted on 1/1/24 at 12:04 pm to Professor Dawghair
I’m making the Cajun ninja recipe here in a bit. First time to make them.
Posted on 1/1/24 at 2:03 pm to redfish99
quote:
An old Lebanese family recipe.
Mind sharing some of the flavors and method?
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