[Farmer's Recipe] My Family's Cabbage Rolls. Great recipe for [Farmer's Recipe] My Family's Cabbage Rolls. These are the cabbage rolls my mother made for me when I was little. They are so soft that you can cut them with chopsticks, and the flavor is soaked in.

[Farmer's Recipe] My Family's Cabbage Rolls The easy, pat-in crust has a rich grain flavor. It's irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma Cabbage Casserole Recipe. My whole family loves cabbage rolls of all kinds but I typically don't have the time or patience to stuff and roll cabbage leaf after cabbage leaf.

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Great recipe for [Farmer's Recipe] My Family's Cabbage Rolls. These are the cabbage rolls my mother made for me when I was little. They are so soft that you can cut them with chopsticks, and the flavor is soaked in.

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Ingredients of [Farmer's Recipe] My Family's Cabbage Rolls:

Give 1 head for Cabbage.
Give 5 tbsp - Ketchup.
Give - A.
Require 200 grams for Ground beef and pork mix.
Provide 1 of Egg.
Give 1 dash for Salt and pepper.
Provide 1 dash of Nutmeg.
Give 1 - ■finely chop bacon and onions, sautéed in butter for 3 minutes, and let cool [B].
Give 50 grams - Bacon.
Provide 100 grams Onions.
Prepare 1 tbsp for Margarine (or butter).
Provide 1 of ■soak bread crumbs in milk [C].
You need 2 tbsp - Panko.
You need 1 tbsp - Milk.
Require for [D].
Need 600 ml Water.
Require 3 of cubes Bullion cubes (finely crushed).
Prepare 1 of Bay leaf.

Over the years, I've found plenty of alternative ways to eat our favorite cabbage rolls without spending hours in the kitchen and I'm happy to share them with you. So, I decided to make cabbage rolls, a recipe handed down to me from my grandmother. My whole family ate it up -which is saying a lot if you know my youngest daughter! I made a few changes to the recipe and it came out tasting almost exactly like my regular cabbage rolls.

[Farmer's Recipe] My Family's Cabbage Rolls making:

Stick a knife in at an angle around the cabbage stem, and cut it out..
In a bowl, submerge the entire cabbage in boiling water, and let soak until it's soft enough to easily roll up the ingredients, tear off 1 leaf at a time, rinse with water, and spread out in a sieve..
Cut off the hard parts of the stems from the cooled cabbage, and finely chop. Cut a shallow notch into the portion where you cut off the hard parts of the stem..
Prepare the filling ingredients. Add [A], [B], [C], and the finely chopped steam into a bowl and mix together until it has become white and has clumped, and divide into 8 equal portions..
Divide the boiled cabbage leaves into 8 equal portions. Pair up big and small leaves..
Let's roll them up . Add one portion from step 4 on top of a small leaf..
Tuck the edges in while wrapping it up, and make a small cabbage roll..
Wrap it up in a larger leaf, and secure it with a toothpick. Make all 8 in the same manner..
Using a pot big enough that the cabbage rolls won't stack up, add the rolls from step 8, 600ml of water, and [D], cover with a droplid, and boil over low medium heat for 30 minutes..
Add ketchup, and boil for 20 minutes while shaking the pot back and forth to coat the rolls. Flip them over once after 10 minutes..
They become twice as delicious the next day. Try eating them the following day if you can . They will become extremely soft and easy to cut..

This low carb cabbage rolls recipe is super filling and totally easy for busy nights! My family and I went on a cruise around the British Isles last year and it was a seriously amazing trip. Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. Pat's menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon Laying down cabbage leaves on both the bottom and top keeps the rolls moist and prevents scorching.

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