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-> Meat
shoy18
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 Tue, Sep 12 2006, 9:48 am
Anyone have a good recipe for it with a thick suace?
and tips to keep they tightly wrapped>
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chocolate moose
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Tue, Sep 12 2006, 9:53 am
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I use the sweet and sour lub cookbook recipe.
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Buddy
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Tue, Sep 12 2006, 10:02 am
| Quote: | | and tips to keep they tightly wrapped> |
After I buy the cabbage, I place it in the freezer for a day or two, then I defrost it overnight in the fridge. The cabbage becomes flexible
I also know people who dip it in boiling water b/f the fill it up.
Maybe I'll get a chance to post my recipe tonight.
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mimsy7420
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Tue, Sep 12 2006, 11:15 am
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Please post your recipes! I would like to try making this!
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de_goldy
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Tue, Sep 12 2006, 12:03 pm
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To keep it tightly wrapped - after you roll is up, place a toothpick through to hold it in place. After cooking, remove toothpick and it should stay nicely rolled.
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chocolate moose
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Tue, Sep 12 2006, 12:10 pm
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If you don't have a Lub cookbook, I will gladly post mine. Do you want it?
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mimsy7420
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Tue, Sep 12 2006, 12:17 pm
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yes, I don't have that cookbook
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chocolate moose
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Tue, Sep 12 2006, 12:21 pm
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it's not the new one. it's the old blue one.
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chocolate moose
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Wed, Sep 13 2006, 4:08 pm
I posted it under Recipes, Sweet and Sour Stuffed cabbage from Blue Lub cookbook.
Enjoy it!
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