When I think back of my grandma this dish is the first thing that pops into my head because my brother and I always begged for it. Heck to this day we still beg mom to make it and I know more than once we have threatened not to show up at key holidays unless she was making it.
I do not really remember that much about my grandma so I am not going to get all sentimental and poetic about her. What I do remember is her being an amazing cook and baker and always in the kitchen. My mom swears that is where my love of cooking comes from and that the ability skipped a generation. I still think my love of cooking comes from a love of eating good food but being broke so it was either learn to make food or lower my standards.
I wish I could think of some awesome cool things I have been up to lately but between work and yard work it feels that I have zero time to play catch up (well I still have to make sure to feed my video game addiction). Soon winter will be here and I will have to bunker down in the house and suffer from vitamin D deficiency.
I still have been playing around with the camera and wondering does it ever get easier? I swear the little picture window shows great pictures and then I download them, view in Photoshop, and the picture is not perfect but over exposed or under exposed (over exposed here). Some days I have the motivation to push through, plate the dish again, and shoot until I am happy. In this dish yeah motivation not found. One of these years I will have pictures I can proud of.
p.s. Credit to my buddy for naming this dish Irish eggrolls because that is freaking perfect. My grandma and mom call this dish gulstah and it is one of many variations of the Romanian dish sarmale.
For this recipe you will need:
- 1 head of cabbage
- 2 cups of dill
- 1/4 cup of fresh savory
- 2 lbs ground chuck
- 1 lb ground pork
- 1 cup rice
- 2 large bags of sauerkraut
- 2 cups of stock
- 6 cloves of garlic
- 1 onion sliced thinly
- 1 pig’s feet
- Slices of bacon
- Bring a large pot of water to a boil, add one cup of dill, two tablespoons of savory, and one teaspoon of black peppercorns along with the head of cabbage.
- Kill the heat, cover, and let this rest overnight and a couple times add hot water just to keep the water warm.
- The next day combine the 2 lbs of ground chuck, 1 lb of ground pork, and the 1 cup of rice in a large bowl.
- Peel off a cabbage leaf (if they are not peeling easily bring it to a boil for a couple minutes until they are pilable).
- Add in a handful of the meat mixture in the middle. Wrap the cabbage around the meat and set in a large roasting pan.
- Add the pig’s feet, sauerkraut, stock, remaining dill, remaining savory, sliced onions, and whole peeled cloves of garlic along with the cabbage rolls.
- Top with bacon, cover with foil, and bake in the oven for a couple hours at 375 degrees.
- Serve and enjoy!