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Parsley_Just OP t1_jaaxw8q wrote

Sorry about the dirty phone camera lens lol. At least it's legible!

u/haista_napa kindly requested the Norwegian and the Swedish meatball recipes from this fascinating little book, put together by the University of Pittsburgh International Women's Club. Of course, when I open the book and find two solid pages of meatball recipes, I'm not going to leave a single one out! I hope one of these is the childhood recipe you're looking for, friend <3 either way, please let us know how they turn out!

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haista_napa t1_jaazwz9 wrote

Very legible! Ty so much! I think the Swedish one with the onion looks most 'right'. I will advise how they (the cabbage rolls) turn out (might be a bit - I want to make with my sister and am not sure when we can get together for half a day). It is so rare to see a cabbage roll recipe that doesn't call for tomatoes or tomato soup!

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Parsley_Just OP t1_jab0o52 wrote

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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happyjazzycook t1_jacap9o wrote

My Mom's cabbage rolls are my favorite, she uses the same recipe (in her head...) that she makes for meatballs, and the sauce isn't a heavy tomato sauce but a "light" tomato sauce and spices mixed with sauerkraut. I could never duplicate it, and always swore that I didn't ;ike sauerkraut, until she told me her secret ingredient! 😂

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