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Stuffed Cabbage Rolls; more spices — 10 Comments

  1. I like the savoy cabbage with cabbage and noodles when I use a delicate noodle. I use the regular cabbage when I’m using heavier noodles like handmade Amish. When I make stuffed cabbage, I cheat and make a casserole. It’s easier, not as time consuming and tastes just as good. 🙂

  2. I’d include ras el hanout in the spice mixes. Here is my recipe: Spanish Fly. I’ve got half a dozen blanched cabbage leaves rolled up into cigars and in the freezer. I must get round to using them. Your recipe is good inspiration.

  3. Yes, cabbage is abundant here in the US, especially in the winter. My mother made stuffed cabbage (golubki) often; it was one of my favorite dishes. I also love cole slaw year round, which is a good way to use the rest of the cabbage.