Cabbage Rolls

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2 Responses

  1. tania says:

    GEEEEEZZZZ. I can’t believe how many people don’t fry the rolls before stacking them in the casserole dish. The browning in the frying pan caramelizes the outside of the cabbage roll and lends a lot to the flavour. Otherwise it’s basically just boiled cabbage! PLEASE don’t take short cuts, and fry them in oil/butter until golden brown first. It makes so much difference to the flavour! (And the same goes for chopped bacon and onion mixture before putting it in speku piradzini. I can’t believe people put unfried bacon in their bacon rolls!)

    • Liva says:

      Each to their own, I suppose. Although I can see a point in browning the cabbage rolls (and some people do), I have never seen pīrāgs with browned bacon or onion in it.

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