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I’ll watch this thread like a hawk, because I’ve yet to nail the perfect recipe after many tries.
I get the meat, rice, onion and herbs part, but I never get the tomato sauce right. Same with cabbage rolls.
For cabbage rolls (golumpki), my mother always used, salt pork, in her meat filling, then she would add, the drippings from the salt pork to the tomato sauce. So much flavor.
For cabbage rolls (golumpki), my mother always used, salt pork, in her meat filling, then she would add, the drippings from the salt pork to the tomato sauce. So much flavor.
No pork. Use beef. Pork is too tough and grainy.
Poultry meat is too bland.
Stuff the peppers (same mix for stuffed tomatoes, or cabbage), add broth and bake. Then drain the cooking juices and make tomato sauce from that. It has wonderful flavor from the meat and broth as a base.
Make the sauce and plenty of it. Pour over your dish. Enjoy!
Roasted onions and roasted, chopped mushrooms will keep the meat soft and juicy. Don't mix too much rice in it. Add a whole egg.
Season with salt, pepper, fresh garlic and marjoram. Ground meat loves marjoram...
I usually make these in the Fall when I have fresh tomatoes. I skin and chop the raw tomatoes and put them in the meat, onion and cooked rice with a little Cajun seasoning. And then I stir in just enough ketchup to stick it together. After years of looking for that "just right" addictive flavor turns out for us it's ketchup. Of course.
No one knows that, though. I've never told and I don't used enough that you can identify it. Now I've told. Hope it doesn't sound too tacky. Heh.
Instead of saucing them I top each with cheese and bake. I cut my peppers sideways so there's more room for cheese.
My husband has made these and he uses ground beef and ground sausage in his with some breadcrumbs grated Romano cheese, and cooked rice except we like stuffed red peppers not the green ones.
Can someone be more specific about the sauce? Ive seen tomato juice, tomato sauce, diced tomatoes, broth, brown sugar, chili sauce, or a combination of things. I want a fool proof, reliable sauce.
I have always used the recipe from my old Betty Crocker cookbook ~1980.
It uses one cup of tomato sauce, with the additional sauce from the 15 ounce poured over the stuffed peppers before they go in the oven.
No pork. Use beef. Pork is too tough and grainy.
Poultry meat is too bland.
Stuff the peppers (same mix for stuffed tomatoes, or cabbage), add broth and bake. Then drain the cooking juices and make tomato sauce from that. It has wonderful flavor from the meat and broth as a base.
Make the sauce and plenty of it. Pour over your dish. Enjoy!
Roasted onions and roasted, chopped mushrooms will keep the meat soft and juicy. Don't mix too much rice in it. Add a whole egg.
Season with salt, pepper, fresh garlic and marjoram. Ground meat loves marjoram...
I like my cabbage rolls made with Savoy cabbage.
Salt pork is just used as a seasoning. Tiny bits, mixed in with the beef. It is not tough or grainy at all.
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