This dish appeared on the blog back in 2015. It included a huge rundown of all the crazy shit that happened to me that year. If you’re just here for the cabbage crown, read on…..
To see the original post, here it is: Cabbage Crown and 2015 in Review.
I’m sharing with you a doozy of a recipe from the 1978 book, Family Circle Casserole Cookery, Cabbage Crown! This book is from the original collection that I received from Gramsy.
So there you have it. The meat mixture ended up more pasty than anything else. I cut out the center of the cabbage with my trusty melon baller, but I still had to keep slicing off of the bottom to get it to fit into my slow cooker. I was pretty proud of myself. I mean, it looked exactly how I would imagined it would.
BUT!
Like a good portion of the food I make from the 70s–this was rough. I couldn’t eat it. However, I’m still glad that I gave it a shot. I had to– IT’S AN ENTIRE CABBAGE STUFFED WITH MEAT PASTE!!!
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A quick ‘no’ to meat mixture as written — however like idea of using several whole, raw, outer cabbage leaves to wrap uncooked, Polish style stuffed cabbage filling (meat, onion+rice: as a round ball shape); in crock pot, w tomato sauce… 🤔
Sounds familiar.... :)
Lol - meant shaping 1 giant human head-sized (galumpki) meat ball, wrapped w few outer leaves instead of coring entire cabbage! Would probably take too long to cook through…