What is the recipe for the sauce?
Went precisely by recipe
an simple way to do the cabbage is to freeze it, thaw and lower the v notch and roll as normal. the cabbage will be quite pliable and there is no boiling of the leaves 🙂
I manufactured these specifically as stated. They were wonderful! The complete family members loved them.
My husband is a diabetic & I use Brown Sugar Mix (a combine of zero calorie sucralose & brown sugar, 1/two the calories – wonderful for cooking & baking. one/two a cup= one cup brown sugar). Mine came from Meijer’s , 1 lb. bag for $four.09. My husband loves to sprinkle this on his cooked oatmeal. Hope this assists , 1-5-15’s question.
to reply query submitted on 01-05-15 I never know if you have kind one or variety 2 diabetes and this is not intended toinstruct you,contact your Dr. if you have require of guidance on your diet plan. I will say nonetheless that the nutrition information. indicates just 19 grams of carb. per serving and my info. is that meals with much less than 25 gms. of carb. are regarded as very good.
I am so fired up to attempt this, it sounds like it is remarkable, but I have a query I am a diabetic how can I switch the brown sugar with one thing, or can u recommend what I can do instead of putting brown sugar in it, or do u feel it would not have an effect on me to much. I am going grocery buying tomorrow, so I will examine back before i go purchasing, please can an individual solution or possibly i can go on the web now and request t u
I have a batch of these in my crockpot correct now. second time. I made them last week and my husband and I devoured them all actual rapid! These are so excellent. the only alter I manufactured this time was to triple the sauce quantity. They are healthful and easy to make..we enjoy it with mashed potatoes on the side and a lightly toasted sub roll. Delightful!!
These have been yummy! I may well add a lot more tomato sauce up coming time.
These were superb – my husband was a bit skeptical when they have been cooking in the slow cooker but following one particular bite (no exaggeration!) he mentioned, “You can make these once again anytime.” The only explanation I did not give this five out of 5 was simply because of the directions. I feel Taste of Property need to have offered a website link (or a “side bar” in the magazine, where I identified this recipe) on how to eliminate the leaves from the cabbage. This was very difficult for someone like me who has by no means created them before. Fortunately, I have study other cabbage roll recipes and had to rely on them to give guidelines on the easiest approach to get rid of the leaves. I ended up steaming the cabbage after getting rid of the core for about ten minutes then gently removed the leaves, cooking them further as per the submitter’s instructions. A wonderful variety of the leaves ended up ripping so I just pieced them together when rolling them up with the filling. A bit messy but worth it in the end, provided my husband’s feedback!