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Smoked, Bacon wrapped, sausage stuffed cabbage rolls, in Sauerkraut.

2K views 15 replies 7 participants last post by  DJ54 
#1 ·
Did another fly by the seat of my pants smoker recipe yesterday. Only prepared 8 of the smaller cabage rolls, from the more center leaves of cabbage from the garden last Fall. Only used half the pkg. of bacon to wrap the rolls, so smoked the rest on another rack. When smoked to 170º, I pulled them out of the smoker, and placed in an already cooking slow cooker 1/2 full of Sauerkraut. Removed some of that, and put a layer of roolsin, covered, the nanother layer of rolls, and again covered with more 'kraut. Snipped the bacon into bite sized pieces, poked some down along side, then topped with the rest. Let them cook for approx. 2 hrs. Pretty darn good, but could have cookedanother 2 hrs. to completely cook thecabbage leaves. The rib parts of the leaves were a little crunchy yet. Half is left, so will cook for a few more hours today. Dished some up in my "Jethro Bowl", and drizzled some Ranch Dressin over top. Good eating..!!
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Looks like another winner..!!

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#2 ·
Never had stuffed cabbage that way, but I like stuffed cabbage, the wife Nope. That’s why she’s never made it since we were married. However, she’s is an amazing cook, so I won’t complain. My mom would make them up in a large batch and put them in the freezer to take out and make them in a lot less time. What do you use as the stuffing? She first started with small cubes of pork, but opted to switch to hamburger to make it easier.

Either way, enjoy. They look great.
 
#11 ·
50% 80/20 ground chuck, and 50% Bob Evans fresh sausage (regional brand), and some finely chopped yellow onion. Instead of using rice, as most recipe's call for, I used riced Cauliflower, and no bread crumbs to make it low carb. I thought of using pulverised pork rinds, but afraid the flavor might get stong, if stored in the freezer for a good while.
 
#3 ·
  1. Smoked
  2. Bacon
  3. Cabbage rolls
  4. Sausage
  5. Sauerkraut
Everything good in life listed here!!!
 
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#4 ·
Looks good. 🥓What is roolsin?
 
#12 ·
Sorry, 'fraid not... But always willing to share recipe's..!! I've become a porn addict... Food porn that is. So many old family recipe's I grew up on that were pretty high carb. Whenever I think of something I'd like to have, I simply go to Google, and type :"Keto" in front of whatever is is, and a lot of times, someone has figured out a low carb version. Some good, some not so good. So many different ways to fix the stuffed bell peppers, and cabbage rolls in different sauces, toppings, sides etc.

Let's just say I put up a "lot" of stuff out of the garden every year. Heavy on the tomato products. I use several of the Mrs. Wage's tomato seasoning's. They hit my taste buds just right. Good rainy day jobs. Sometimes I pick the tomatoes the evening before, and set them on the covered patio, so I'm ready to go the next morning. Or, if no rain in the morning, pick early, then start. Can't get fresher than 20 minutes after picking, and in the pot cooking down. Just the way we were raised. Always had a huge garden, and raised our own beef. Don't know I've had a, what I would consider decent steak since, except one small Mom & Pop steakhouse, that the family raises their own beef, to serve in that restaurant.
 
#7 ·
How does a gas mask become an ingredient?

Smoking involves the use of fragrant wood to impart flavors to the items. Vast majority of smokers are outdoors with plenty of ventilation. You can stand right next to my wood chunk smoker in operation and never notice a thing.
 
#8 ·
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#15 ·
Well, I just got a new pellet smoker from Z Grills. So new that I haven't even taken it out of the box! Just about done with contractors doing the big stuff on the house remodel, which means my spare time is occupied by my part of the remodeling. Figger on doing one room every month, or so. Kitchen has already been torn down to the studs. Doing the wall insulation there this weekend.

Use half of my carport for smoking and the other half for the truck. Just a leaky roof and no walls for the carport, been that way since I moved here 5½ years ago. Planning on rebuilding it maybe this summer, but want to put a semi-open side wall on the smoker side for the new smoker. Winter is hopefully about done here, maybe a few more nights under freezing but the days are in the 60's and 70's.
 
#16 ·
We're just getting into the heart of winter here. No guarantee's on winter weather here, until sometime towards the end of March/first of April. In '87, we had 13" of wet snow on Apr. 4th I believe. It ain't over, until it's over here....
 
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