Stuffed Cabbage -- How Do You Season Yours?
I'm making stuffed cabbage and want to braise it in a sweet & sour liquid. I've made it in the past using tomato sauce, sugar and lemon juice, but I haven't been thrilled with it. I've heard of using sour salt instead of lemon juice, but I have no idea how to use sour salt in a recipe. I'm looking for a recipe with an eastern European flavor, kind of like my Bubbie might have made. Any thoughts or suggestions?
Also, for how long should it braise in the oven? Thanks!
My Nana made the best stuffed cabbage ever. She used vinegar, and believe it or not, crushed up ginger snap cookies. I wondered if anyone else had heard of this, so I Googled and guess what..it is not that odd after all!
"Sour salt", which is not actually a salt at all, it's citric acid. You'll find it listed as an ingredient in a lot of commercial products where a hint of acidity (sourness) is desired. I season my stuffed cabbage rolls primarily by seasoning the meat. The only seasoning I use for the remainder of the items in the recipe include tomatoes, tomato sauce, a little white vinegar, a VERY SMALL amount of sugar, and coarsely chopped onions that I lay on top of the cabbage rolls as they steam.
I use diced onion and parsley in the meat mixture along with sea salt and a small can of tomato sauce.
My grandmother simmered them in sauerkraut with diced tomatoes mixed in. They are heavenly.
I've also had them with a paprika sauce over them. It was wonderful, but I don't have a recipe unfortunately.
The sweet and sour taste that I like is either with white vinegar and brown sugar, or white vinegar and ginger snaps. The latter I prefer with sauerbraten. The former I think would be nice with stuffed cabbage.
Lots of sauerkraut and some good fresh Hungarian paprika and sometimes garlic slivers in the tomato sauce and season the meat/rice mixture with finely chopped onion, salt, pepper and paprika. I bring it to a simmer on the stovetop and then braise in a 375 oven for at least 45 minutes then check the internal temp of the rolls with a meat thermometer -- you want to get it to about 150 or higher. Always better the second night, reheated.
Here are some links to previous highly informative stuffed cabbage threads: