Still have one of those left...indeed cabbage rolls is one great use for it.Cured and cold smoked ham hock is one of the ingredients in my mom's stuffed cabbage :drool
Interesting addition to Stuffed Cabbage. I would like to see the proportions used. Sounds good! My Polish Grandma made something similar in Chicken Soup, though I can't remember the name. Spent the last 25 years in Pennsylvania Dutch Country with the Amish and Mennonite Germans. They call these RIVELS and it shows up in a variety of soup and stew from Chicken Corn to Hot Salted Milk. Smoked Ham Hocks and Green Beans with Rivels is a fav...Good stuff...JJStill have one of those left...indeed cabbage rolls is one great use for it.
http://www.smokingmeatforums.com/t/242156/a-pigs-nose-to-tale-cold-smoked-hocks
When we have time we used tarhonya - grated noodles- instead of rice in cabbage rolls. I should post that sometime.
Another cabbage roll variation we do (when using smoke hock) is roasted coarse ground corn (for the carbohydrate component). That's a treat.Interesting addition to Stuffed Cabbage. I would like to see the proportions used. Sounds good! My Polish Grandma made something similar in Chicken Soup, though I can't remember the name. Spent the last 25 years in Pennsylvania Dutch Country with the Amish and Mennonite Germans. They call these RIVELS and it shows up in a variety of soup and stew from Chicken Corn to Hot Salted Milk. Smoked Ham Hocks and Green Beans with Rivels is a fav...Good stuff...JJ
I will ask the missus for the correct proportions. What I can tell is our version is non-standard as I like them meaty.Interesting addition to Stuffed Cabbage. I would like to see the proportions used. Sounds good! My Polish Grandma made something similar in Chicken Soup, though I can't remember the name. Spent the last 25 years in Pennsylvania Dutch Country with the Amish and Mennonite Germans. They call these RIVELS and it shows up in a variety of soup and stew from Chicken Corn to Hot Salted Milk. Smoked Ham Hocks and Green Beans with Rivels is a fav...Good stuff...JJ
I have made them with Pearl Barley which was good.Another cabbage roll variation we do (when using smoke hock) is roasted coarse ground corn (for the carbohydrate component). That's a treat.
Thanks...I am thinking Cous Cous would work in a similar fashion...JJI will ask the missus for the correct proportions. What I can tell is our version is non-standard as I like them meaty.