We’re finally getting some rain today, hoping for the March Miracle, but so far, it doesn’t look as though we’ll get much. Still, I promised Dale I would make my mother’s stuffed cabbage rolls if it rained. I just can’t get into it if the weather is nice. I’m still hoping for a downpour.
My mother was not a good cook. She loved convenience foods, and some things were just too exotic for regular consumption. There was one tiny bottle of olive oil that lasted my entire childhood. We ate instant mashed potatoes from the box or little white ones from a can. I don’t think I tasted a fresh potato until high school, when my sister and I both started cooking.
One of the few things she made from scratch were stuffed cabbage rolls. An homage to my Slavic roots. Dale loves them, even though his ancestors are from England. I still use the recipe on the index card my mother gave me, but I have notes all over the back of it.
I should probably type up the recipe as I make it these days, but I like seeing my mother’s handwriting. And I love the ambiguous directions.
Half a small glass of white vinegar.
Cook until done.
I used to worry about it – too much? Too little? Now I take out what looks to be a small glass, and I fill it half-way up with vinegar. Then I cook them until done.
Mother knows best.
Her cabbage rolls were pretty bland, but that was by design. They were a side dish for special occasions, like Christmas or Thanksgiving. Dale and I eat it as a main dish. I use venison or bison instead of ground beef and lots of spices. Dale likes it with dark bread and butter, although the dark bread options here are slim. We’ll just make do with whatever he can find.
Beer is a nice accompaniment. We’re currently featuring Fresh Squeezed IPA from Deschutes Brewery in Oregon.
Dear Donna – my first father-in-law was Polish and he liked to cook, so I am familiar with mid-European food, including stuffed cabbage. I shall ask my ‘lame old wife’ Katherine to have a go with your Mom’s stuffed cabbage, she is a pretty good cook. We have most of the herbs growing out the back but not well until spring gets going. Pleased you are getting some rain. We have had non-stop rain for 3 months, February the highest on record (since 1840). Katherine made Hollandaise sauce today, with some nice fish, for the first time ever. Very nice. the other day she made excellent goulash, she lived in Vienna for two years. We do like our food – and drink. My mother cooked traditional English ‘grub’ and definitely improved its reputation! Alan
Hi Alan! I added two new pictures to show more of the process. One thing I learned today is that you don’t really have to core the cabbage. I just took a sharp knife and cut all around the core a couple of inches into the cabbage and left the core in. Once the cabbage goes in the boiling water, the leaves will start to pull apart because of those cuts. Way easier than trying to pry that thing out.
Hollandaise with fish sounds wonderful, as does goulash. I like fancy foods, too, but sometimes the simple “peasant” food is the best! And peasant drink, of course.
That recipe card looks just like a bunch of similar cards I have, in my Mom’s handwriting. Like you, I’ve made some changes over the years but prefer to use the original cards. My sister has my Mom’s old Betty Crocker cookbook, with writing all over it – even places where my Mom recorded things like her current blood pressure readings. I wish I could make cinnamon rolls like Mom made – she was a fabulous baker and a so-so cook – hopefully some day I will be able to make a good one.
I have my mother’s old Joy of Cooking, which I don’t think she ever used! It’s beat up from being schlepped around, but there are no notes. I went to look at it after reading your comment, and I found another card with the stuffed cabbage recipe, but it doesn’t look like her handwriting. Interesting!
My husband’s mother made wonderful cinnamon bread. I still think about that.
My mother also a horrible cook which is why she didnt bother. Thank goodness for my dad and grandmother to make a few things.
Anyway, reading your post, I had the very unique taste and smell of canned potatoes come swilling back! And to think I thought I liked them. Phewey.
I guess I did, too. I don’t remember how we used them. Just heated up? The other thing I liked was a Swanson frozen TV dinner with just a piece of fried chicken and mashed potatoes. No vegetable.
Your mom’s recipe looks awesome! My mom’s recipe has more of the Italian touch. The meat is flavored with Italian spices like oregano and basil. I think some parsley too. She dumped the tomato sauce all over the top and baked. I don’t think we have any Slavic or Polish in my roots, so I’m wondering how that was passed down. She made them often enough and especially for family reunions. Such great comfort food. It’s raining here in TX today. You’ve made me hungry.
Pam