By CookTheStory on January 13, 2011
My grandfather (Gee Gee) came from the Ukraine as did the parents of my grandmother (Baba, the one who made such wonderful chicken soup). Ukrainian food (perogies, pyrizhky, holubtsi) takes me back to their kitchen and to my own childhood home.
The cabbage roll filling used here is a heated-up version of the traditional Ukrainian style. The cabbage is napa (Mexican-Ukrainian-Chinese Fusion???) and is uncooked, lending crunch and a mustardy flavor, something all self-respecting Ukrainians relish.
Use light sour cream, NOT fat-free. If you don’t like the light, try a different brand. Some are TERRIBLE, others, better (nothing beats the real stuff though, I know). I use Daisy Brand‘s Light Sour Cream, made of cultured cream, skim milk and vitamin A palmitate (no guar gum or modified cornstarch in sight).
Get the recipe for Mexican Cabbage Rolls here.
Chris from Cook the Story
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