I guess you could say it was simmered. She used a huge pot and they cooked in this broth that had a reddish hue to it. I remember that it took a long time to cook. It looked like this.

https://www.myjewishlearning.com/wp-content/uploads/2016/10/iStock_7260307_MEDIUM.jpg 

CelticBomber wrote:

one (Jewish) grandmother of Russian lineage, one (Jewish) grandmother born in Romania.

one made a slightly sweeter stuffed cabbage that had raisins, I think the Russian one. The other made stuffed cabbage in a thin tomato sauce. I liked both but preferred without the sweet factor.

Every couple of years I make a vat of something called "Unstuffed Cabbage" that simmers a while and finishes in the oven. I like it better than either Grandma made.
Secret ingredient...ginger snap cookies.

frankj1 wrote:

Your unstuffed cabbage sounds German. Ginger snap cookies is also the secret ingredient to sauerbraten.

HockeyDad wrote:

^^^

Hey you're training fo da apocalypse, remember?

RobertHively wrote:

cheetos and capn crunch also make great breading for fried foods.

teedubbya wrote: