Experiment!!!!
Experiment!!!!
We have a surfeit of cabbage this year, huge, and I mean HUGE heads, the size of a bull bison's head(without horns). As usual, I have a bunch of sauerkraut happening, as well as cabbage leaves fermenting. Both the "war department" and I have thought of stuffing some of the fermented leaves with our sausage blend and smoking them. Has anyone tried this, or am I blowing hot air up a dead horses's patoot, expecting it to get up and win the Canadian Derby? Any and all opinions are appreciated.
"What can't be smoked can't be eaten."
Unclebuck,
Please let us have some info please. I rather like cabbage rolls but this smoking business got me intrigued. There again, if your wife wants you to make some more, they must be OK.
I made some smoked csabai sausage some time back and I think this meatmixture would be rather nice as a filling in cabbage rolls as well.
Best Regards,
Jan.
Brisbane.
Please let us have some info please. I rather like cabbage rolls but this smoking business got me intrigued. There again, if your wife wants you to make some more, they must be OK.
I made some smoked csabai sausage some time back and I think this meatmixture would be rather nice as a filling in cabbage rolls as well.
Best Regards,
Jan.
Brisbane.