Not from a can.
Here, no. But I’ve had them from a can in Russia. They were fine.
I LOVE stuffed cabbage rolls. They used to have some at Costco (fresh, not frozen or canned) that were as good as homemade. The canned ones I got today were edible but unremarkable.
My mother used to make them, but on a bed of sauerkraut with no tomato sauce. I like them with tomato sauce and came up with a darn good recipe that gives the taste without the labor-intensive rolling of cabbage leaves.
Unstuffed Cabbage
I always use my Instant Pot
- 1 pound ground beef - this is also great with frozen store-bought meatballs
- 1 large onion, chopped
- 1 small head cabbage, chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce or 2 TBLSP tomato paste from a tube
- 1/2 cup water
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
ThelmaLou’s tweaks
- For Instant Pot (high pressure for 30 mins - add 5 mins for frozen meatballs)
- 1 tablespoon of brown sugar/ this time I used a spoonful of 4-fruits jam
- 2 teaspoons of sherry vinegar
- 3 sliced carrots
- 1 med potato chopped into chunks (optional- I had a potato on hand)
- 8 oz. chicken broth (Pacific organic in pourable box)
- This time I added an envelope of Lipton Onion Soup
- Also a spoonful each of Better than Bouillon Beef and Chicken flavor
- Heat a Dutch oven or large skillet over medium-high heat.
- Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil.
- Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes. If using frozen meatballs, add another 20 mins.
- For Instant Pot (high pressure for 30 mins - add 5 mins for frozen meatballs)
NOTES
This is always fantastic! (Feb 2023)
I will be trying that.
I haven’t seen the whole thread, so maybe someone beat me to this. I first heard about it from a friend who said her mother used it whenever she made chicken and noodles. There are a multitude of YouTube videos of people doing, ahem, experiments with it.
(At least it doesn’t have to be opened underwater, like surstromming.)
This educational/promotional film got the Rifftrax treatment. Enjoy!
Well, I got through about 5 minutes of that… 
Thanks @nearwildheaven
@ThelmaLou, these old industrial films aren’t all bad. My fave is the Tupperware story. We could have won the war in Vietnam if we’d encouraged Tupperware parties among the local population. Seals in freshness, blocks out Communists
You know what may be missing from canned meats? Three magic words, as endorsed by the Chairman of the Pork Council, Weird Al Yankovic: Quality, Freshness, and Flavor!
I first saw both the Hormel and the Tupperware films, without “laugh tracks” in the case of the former, on TCM Underground, back when they had it.
I love salmon but I’m very careful to purchase only wild-caught. I just can’t figure out how an animal that migrates the way it does could be farm-raised successfully; I know it can be done, but it results in very sick fish and a messed-up ecosystem.
I did notice that the butchers weren’t wearing gloves or chain mail, like I know they do now.
Why trim off the fat?!? That’s THE BEST PART, you fools!!!
Keep your eye on TCM. They like to show shorts, industrial films, etc. that somehow relate to their theme of the night, in between features. I know I’ve seen the Tupperware film about it on TCM within the last year, for example.
That Underwood Deviled Ham advertisement, posted upthread, was great to see. On a recent trip to the supermarket, I did get a tin of Underwood Deviled Ham, so we’ll see how that goes. On a plain ol’ white bread sandwich is easy enough. Maybe some cheese, tomato, and/or mustard just to fancy it up a bit.
I’d never had an Underwood product but had heard of them all my life, and decided to get some a while back. Don’t remember which flavor I purchased, but it was OK.
I still watch TCM and Tivo things from it; they just don’t have the TCM Underground program on weekend nights any more.
I’m guessing consumers might not notice the odd human digit or two after they’re ground up and processed. But a fingernail? A class ring? Pieces of a watch? That’s a whole different can of worms.
If we took the bones out, it wouldn’t be crunchy, would it?
Holy smokes, now THAT looks gross!
It’s more of a flavoring, a paste. I would hate to eat an inch thick sandwich made from Deviled Ham, but a light spread with lettuce, tomato, and mayonnaise isn’t bad! I will buy some Deviled Chicken and try that one.
Can of worms?!?! Now that’s right out, we won’t let any stinking annelids in our meat, because we have standards! Only the traditional mammals, insects, and incidental human bits (which are still mammals dammit!), but no annelids!