Christmas Meal Help - Romanian Cabbage Rolls in Dutch Oven on the BGE?

Chelnerul · December 2014

Gentlemen,

My wife makes ridiculously good Romanian cabbage rolls in dutch ovens in the kitchen oven at around 325 or so over several hours. Since this is the first year we've had a BGE, I was wondering if there would be a difference cooked in the egg either with smoke or just over the lump, especially if the dutch oven's lid is on the whole time?

She is reluctantly allowing me to explore this option (she's perfected a family recipe, and we're giving pots of rolls as gifts), but she's concerned about the rolls drying out if the lid is removed. If the lid is off, then we could at least get some smoke or charcoal flavor on the top layer of kraut and bacon, right?

I've never put a dutch oven over the egg before, so those that do it, what are your thoughts?

Many thanks!

Mattman3969 · December 2014

Does she do it with a lid or open top?? If she does it in the oven it can be done on the egg. I would go for a really clean burning fire (let burn stabilized for around 1hr) with no wood. I would be afraid the cabbage would suck up the smoke.

Mattman3969 · December 2014

Or let her do it and you pick something else. I have found that the highly guarded recipes are the one they will never like cooked by anyone else. Throw in the new equation of the egg & whoa boy.

Chelnerul · December 2014

@Mattman3969 - closed top. Hadn't even thought of the cabbage/smoke angle...

Mattman3969 · December 2014

No smoke or lump will be picked up on closed top.

Chelnerul · December 2014

So...is it worth doing on the egg? If the lid's closed, most of what I love about the egg will be lost on the rolls.

Mattman3969 · December 2014

I would do a test run first but not on the big meal. You could try 1/2 with lid off in the beginning and then cover. I think and moisture you lost in the beginning would be gained back once it started steaming in the covered DO.

THEBuckeye · December 2014

Wow.

I minored in Romanian in school and the three Romanian Professors cooked an authentic spread each Spring including the cabbage rolls. It was tremendous.

It would be great if your wife could share the recipe - but would understand if she can't.

mgillia · December 2014

Chelnerul, we would love a copy of the recipe. Are you willing to share or trade?

Chelnerul · December 2014

Of course, gentlemen, will get back with y'all and post.

henapple · December 2014

Personally, I'd let her do it.

Chelnerul · December 2014

@henapple - She's letting me try it out in a half-pot, it seems. She's keeping the two gift pots firmly in hand...

mgillia · December 2014

Is this how your wife makes them? My previous wife was Ukrainian and this is basically how she made them. Am always trying to find ways to improve:

STUFFED CABBAGE

2 lb ground chuck 80/20

4 cups cooked rice (jasmine)

2 eggs (lightly beaten)

1-2 large head cabbage

3 cans tomato sauce

2 cans tomato soup

1 TBLS minced garlic

1 large onion (chopped)

1 tsp oregano

2 tsp salt

1 tsp pepper

1/2 tsp nutmeg

Put head of cabbage in pot of boiling salted water for approx 5 min to soften leaves. In large bowl mix meat, rice, egg, garlic, onion, spices and one can of tomato soup. Add one can tomato sauce to bottom of pot.

Add large portions of mixture to leaves -- roll once, fold in sides and continue to roll until complete. Place rolls seam down in pot. Mix two cans tomato sauce and one can tomato soup in a bowl -- pour over rolls in pot -- sauce should barely cover rolls.

Cover and cook on medium heat 45-60 minutes. Check periodically and shift rolls with wooden spoon (careful not to break up rolls).

NOTE: You can freeze leftover mixture.

mgillia · December 2014

Chelnerul, found this recipe online. Is it close to how you make them? Looking for authentic Romanian Cabbage Rolls. Romanian Cabbage Rolls (Sarmale) 2 to 3 lbs ground pork (or whatever meat you prefer) 1/2 cup long grain rice (I prefer basmati) 1-2 onions chopped parsley dill 2 tbsp vegetable oil 1 L tomato juice salt and pepper to taste 1 large sour cabbage 15 slices of bacon 1. Chop onions and fry them in the oil until tender. Add rice and cook for another minute. Add onion and rice mixture to ground pork with the some salt, pepper, dill and parsley and mix well with your hands. Assemble the rolls. 2. Remove all the cabbage leaves and cut each leaf in half. Romanian cabbage rolls are traditionally smaller than the Polish cabbage rolls, so that's why I recommend cutting each leaf in half, otherwise you can use the entire leaf for one roll. 3. Fill each half leaf with a big TBSP of the meat mixture and roll. Put all the rolls in a big pot and add the liter of tomato juice over the rolls. Add more water if needed, the juice should cover the rolls entirely. Cover the pot with aluminum foil and bake at 375 degrees for about 4 hours. 4. After 2 hours remove the foil and put back in the oven. Serve hot with a bit of sour cream on top.

Chelnerul · December 2014

Gents - I showed my wife the recipes (she's Romanian), and she said they're similar but not quite the same. She learned from her mom, so she doesn't really go by measurements but by sight/taste. When she makes them in a few days, I'll stick with her and photograph / write down the journey. Take it from me, however - we've had tons of Romanians over and they all agree they are not only authentic tasting, but the best they have tried. As with most things, the prep takes a LONG time though...

mgillia · December 2014

Sounds mah-velous! Thanks brother.

500 · December 2014

Count me in on the "looking forward to the recipe" folks.

Christmas Meal Help - Romanian Cabbage Rolls in Dutch Oven on the BGE?

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Shiny side up, rubber side down! PCB, FL

Shiny side up, rubber side down! PCB, FL

Shiny side up, rubber side down! PCB, FL

Shiny side up, rubber side down! PCB, FL

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