It's called beer. (And I'm a wine snob.) A dark one, like a porter or stout, is especially good. If your corned beef was braised in beer, well, then no other beverage but beer will do. However, if you MUST drink wine, then a Beaujolais or Beaujolais Village is okay. If you don't like reds, then an off-dry Riesling might do the trick.
When choosing a wine to compliment sausage casserole, you need to consider the sauce that you use, as this contains most of the flavour in the meal. If you used a wine to make the sauce, you should ideally drink the same wine with the meal.
In tomato or onion-based sauces, a lovely Ribera del Duero or a Rioja Reserva will compliment the sauage casserole beautifully.
In white-wine based sauces, a dry Alsace Pinot Gris will be the perfect pairing for the meal.
Go with a Montrachet or Pinot Noir.
Milk
cabbage rolls
Yes, you can make cabbage rolls with red cabbage. In German cooking the fillings in green and red cabbage "rouladen" are the same: onions, breadcrumbs, a mixture of ground beef and pork, and an egg to bind the mixture together during cooking. The main difference between red and green cabbage rolls is the sauce. Green cabbage rolls are sauced with a mixture of beef stock and tomato paste, and red cabbage rolls are sauced with a mushroom sauce made with roux, beef stock and a little cream.
Stuffed Cabbage or Sarmale, comes from Romania
gem prett cure
put some vinegar on it and wait for at least two hours
If one was making cabbage rolls, one would need to purchase cabbage, lentils, vegetable broth, tomatoes, tomato paste, salt, black pepper, baking soda, garlic.
add brown sugar or honey
Cabbage
stuffed cabbage rolls with meat and "mititei"
Some of the main ingredients in Polish Cabbage Rolls include; cabbage, ground beef, ground pork, rice, onion chopped up, finely chopped salt pork, butter, Worcestershire sauce, egg, salt and pepper, tomatoes and tomato soup.
boil the meat before stuffing the cabbage, cook the rolls slower.
No, it's probably a dish from the Middle East. It's said that the Swedish king Karl XII brought the recipe of cabbage rolls to Sweden from Turkey (where they are called dolma and made mith vine leaves).