Yum! I'm a HUGE fan of "piggies" so I knew I'd like these. My hubs isn't, but he's basing his opinion on a (distant) childhood memory. No surprise, my hubs wasn't a fan. :( And while I was, I wasn't a fan of the texture. There's just something about slow cooking ground beef that I don't like (I have the SAME problem with sc meatballs). I liked everything else about these, so next time, I'll change the cooking method (maybe on the stovetop) and hope for the best. NOTE #1: Everyone has a different opinion about what to do with their cabbage. Some freeze the entire head, then thaw it (the idea is that the leaves will soften as they thaw). Others suggest simmering whole and some remove the leaves FIRST, then simmer for a minute or so (until softened). I am a traditionalist at heart. I cut the bottom off my head of cabbage (just enough for it to lie flat) and simmered until the leaves fell off, one by one. I wanted to freeze mine, but I've heard this produces rubbery rolls. Furthermore, removing the leaves beforehand is nearly IMPOSSIBLE (they will rip before you are able to remove them!). NOTE #2: As Avon Lady suggests, be SURE to remove the thickest part of the "spine" of each cabbage leaf. Otherwise, they will not roll easily! Other than doubling the sauce (a MUST), adding a can of diced tomatoes and topping with a layer of (drained) sauerkraut, I made no major changes. Pierogies and steamed peas rounded out our meal. Thanks for sharing, BJ! :-)
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Yum! I'm a HUGE fan of "piggies" so I knew I'd like these. My hubs isn't, but he's basing his...