Dumb question about stuffed cabbage

I made some stuffed napa cabbage rolls last night. Mr. Neville liked them, and I’m thinking I will have to make more stuffed cabbage.

I’m not sure I did it right, though. I started rolling them up stem end first, so the leafy end was on the outside. It occurred to me later that, since the leaves are wider at the leafy end, it might have been easier to do it the other way around. Which is the right way?

In my Polish family where stuffed cabbage is a staple, we do it leafy, thinner side in and stem side out.

I have a vague recollection that that is the usual rule for wrapping things in leaves.

p.s. could use a good recipe or three…

I usually thin out the stem so it bends easily and then roll however I want. I’m sure some have the stem portion closer in and others on the outside. Never really thought one way would be better than the other…

Some 30 years back Wife claimed her authentic-Polish-stuffed-cabbage recipe to be properly ethnic. Reading a cookbook published by the Culinary Institute of America, the CIA, they gave a similar, including the Campbell’s Tomato Soup, recipe. After ignoring her claims that such a survey PROVED her claim I have heard that Brits lose bar fights regarding the national origin of Heinz Baked Beans. I wave away my Olympic national flag with both derision toward the Brits’ hockey team, whoever the eff they were, and support for those who beat them, whoever the eff they were.

(noting that post lacked information :eek: )

If the rolling is easy start at the stem end. If it isn’t cut a vee notch, cutting out the stem end, and continue rolling.

Wife doesn’t eat dolmathes so I find places to eat them for lunch.

Why are they called stuffed napa cabbage rolls?

Presumably because she used napa cabbage.


I knew that!:o

It’s just never occurred to me that you would use napa cabbage, being an old person here living amongst past generations of Eastern Europeans who’ve made the stuff out of normal cabbage. :smiley: THat’s all I’ve ever had.

This happened to be a Chinese stuffed cabbage recipe (from one of Martin Yan’s cookbooks). The recipe called for napa cabbage, so that’s what I used.

Dammit, Jim, I asked for recipes!

Napa might even be easier to use than “regular” cabbage, since the leaves are longer.

Like you, the times I’ve made stuffed cabbage I’ve started rolling from the stem end. I guess I was doing it wrong.

I cut the stem out from the leaf. I can either split the large leaf in two, or leave the two sides connected at the edge where the stem tapers off.

Huh. I’ve always rolled starting at the stem end, after I’ve cut a “V” notch into it to remove the difficult thickest part of the stem. The thinner, leafy end always looked more cosmetically pretty to finish off the roll. Easier to tuck in the ends, burrito-style, too. I have no idea if this is the authentic way to do it, but my final product always tastes fine and every bit is always devoured.

Like some others, I (and my Ukrainian family before me) roll from the stem out, after notching the stem. The cabbage leaves I use have already been steamed, so they’re pretty soft. Is that true for anyone else?

The Houston Press’s food blog has featured two stuffed cabbage dishes recently! Last week, a Bosnian dish was featured.. Yesterday, it was Serbian sarma–with a recipe!

Both of them look far better than the pale cabbage served with the New England Irish Boiled Dinner–from my father’s side of the family.

I just made a huge batch this week from my Polish grandmother’s recipe. We trim the heavy rib on the stem side, then start rolling from that end. Now, I dare you to tell me my grandmother did it wrong!! :stuck_out_tongue:

She also didn’t use tomato in hers. I’m guessing it’s a regional style.

I make her pierogi recipe - with spearmint, but that’s another thread…

I’ve stuffed cabbage, grape leaves, mustard, turnip and collard greens with your basic meatball formula. Ground beef, garlice, bread crumbs, and egg, seasonings.
I microwave the leaves, trim the stems out, roll from the small end.
I cook them in your basic Jewish stuffed cabbage sauce. Tomato sauce, brown sugar and lemon juice. I little lea & Perrins. If Mrs. Plant isn’t eatting any, some Louisiana hot sauce.