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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-08-2013, 09:21 AM | #1 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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? re bite sized cabbage rolls
JB and Kathy's cabbage rolls got me thinking (and drooling). We're going to a covered dish Sunday and the hostess asked us to bring an hors d'oeuvre. Has anyone ever made a bite sized cabbage roll? Is it just a question of scale? What do you think?
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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02-08-2013, 10:40 AM | #2 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Sounds like it would be worth a try, just cut the big leaves in halves or thirds, and make use of the little leaves as well...........ya think?
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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02-08-2013, 12:35 PM | #3 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I don't see why this wouldn't work. As code3 said, cut the big leaves down to size and see what happens.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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02-08-2013, 04:21 PM | #4 |
Full Fledged Farker
Join Date: 01-09-10
Location: Melbourne, Florida
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I would make the rolls first and when ready to eat cut them into 1/2 or 1/3 pieces rather than trying to roll the smaller pieces of cabbage. Stuff a toothpick in each 1/2 or 1/3 of the roll and cut.
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