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Parsley_Just OP t1_jab0o52 wrote

Reply to comment by haista_napa in Meatball recipes from the Nationality Rooms Cookbook (1975) - by request! by Parsley_Just

Thank you so much - please do update me when you get the chance! :)

By the way - there's a wonderful trick to prepping cabbage leaves in this post (Widow Clinton's Cabbage Rolls, image 12) that might save you some time in the kitchen and on your feet. She has a process to prepare the cabbage by soaking, freezing, and thawing the whole head, to replace the par-boiling process. I've tried it and was very impressed, it works great!

Another time-saver you could use, which my mother did to add minced onion into her meatloaf, is to run your onion through the large holes of a cheese grater. It will put out A LOT of onion "tear gas" lol, but nothing gets the onion more fine and uniform more quickly! :)

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haista_napa t1_jab2vcl wrote

Oh my! This sounds like one of those "I was today years old" things! My hot cabbage head wrangling days will soon be a distant memory. 😃 Ty lovely person for taking the time to show this!!

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Parsley_Just OP t1_jab3b15 wrote

You’re very welcome! This is my favorite part of collecting these old books - collecting the little bits of wisdom tucked inside and getting to share them 🥰

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rogimonster t1_jaccq5z wrote

You don’t have to soak them. Just put the whole head in the freezer. Trust me. I’m a professional.

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Parsley_Just OP t1_jacj8wi wrote

Oh that’s good to know! When I tried it without soaking, I found that the larger leaves were still a little tough. But that might have just been due to them being the outer leaves and being tougher anyway :)

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