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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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#1 |
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is One Chatty Farker
![]() ![]() Join Date: 08-30-09
Location: Nashville, TN
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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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Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp. |
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#2 |
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is One Chatty 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.
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#3 |
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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 Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Noobian Warlord |
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#4 |
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On the road to being a 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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