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Troika Cabbage Rolls
How to cook Cabbage Rolls the Troika way:
We cook over 10,000 cabbage rolls a day and this is how we do it each time. We make these for our food service clients and they love it! It is guaranteed not to burn! You may want to try this out – it works every day!
Line the bottom and side of the pan with cabbage leaves (soft outer ones are the best).
Gently place the cabbage rolls snuggly against each other ensuring that there are no gaps between them.
Pour diluted tomato sauce or cream of tomato soup… until the base of the cabbage rolls is covered with the tomato liquid. Don’t worry if you have a bit more liquid, the rolls are closed tight so they won’t open or become soggy!
Cover the top of cabbage rolls with cabbage leaves. The leaves add an amazing flavor and aroma to the rolls!
Cover the pan with Aluminum Foil – crimping the edges.
Cook for forty five minutes at 190C (375F) and drop the temp to 160C (325F) and cook for another hour and fifteen minutes. Cook to a minimum internal temperature of 74C (162.5F)
Gently open the foil; rolls are done when you are able to easily prick the
Serve with tomato sauce and your favorite toppings.
Tips and suggestions:
Valarie Smith from Edmonton shared this great tip for cooking – you can cook the cabbage rolls in the slow cooker and it works very well – set it for 5 hours at the low cooker range.
Also a suggestion for a great sauce: Add sour cream to the tomato sauce soup, mix well and pour over cabbage rolls. Gives the sauce a great flavor!
– Thank you Valarie!!
How to cook Perfect Pasta:
Fill a large stockpot with water. The more the better – pasta only sticks when cooked in too little water.
Add salt. Salt makes pasta taste better, and won’t appreciably increase the sodium level of your recipes. Use 1 teaspoon per gallon of water. At that level, 2 ounces of uncooked pasta (one cup cooked), absorbs about 20 mg of sodium which is about 1% of the recommended daily sodium intake. That’s nothing.
Bring the water to a rolling boil. This means a boil you can’t stop by stirring.
Measure the pasta you need. Refer to the recipe if necessary.
Slowly add the pasta to the boiling water. Ideally, the water shouldn’t stop boiling, but if that happens, it’s ok.
Stir and stir some more! Pasta will stick together if it isn’t stirred during the crucial first moments of cooking. Don’t add oil, because that will make the pasta slippery and the sauce won’t stick to it when it’s done.
Start timing when the water returns to a boil. Most pastas cook in 8-12 minutes. Check the package directions!
You can regulate the heat so the pasta/water mixture doesn’t foam up and over the pot sides. Lower it the tiniest bit, and everything should be under control.
Really the only way to tell if the pasta is correctly cooked is to taste it. It should be ‘al dente’ – firm, yet tender, with a tiny core in the middle.
You can also cut into a piece you’ve fished out of the pot. There shouldn’t be any solid white in the center of the pasta – just a shade of more opaque color.
Now drain the pasta into a colander placed into your kitchen sink. Lift the colander and shake off excess water.
Don’t rinse if you’re serving a hot dish. That removes the starch that helps hold the sauce. If you are making a cold salad, rinse so the salad isn’t sticky. On the other hand, we never rinse my pasta for cold main dish salads, simply because we like how the hot pasta absorbs the dressing. It’s up to you!
Use the pasta in the recipe. Toss it into simmering sauce, mix it with a cold sauce, add to salads or use in frittatas.
By covering the pot when you bring water to a boil, you are lowering the air pressure directly over the water, making it easier to boil
Never mix pasta types in one pot. They all have different cooking times.
Watch the cooking process carefully. Pasta can overcook very quickly.
If the pasta is to be used in a casserole, undercook it slightly. It will finish cooking to perfection while in the oven or skillet.
How to Cook Gnocchi the Pasta Time Way
A well made plate of gnocchi should be tender, yet sturdy enough to hold it’s own when combined with sauce.
Gnocchi don’t keep well at room temperature; so don’t defrost or leave your Pasta Time gnocchi out before the meal. Seperate the gnocchi and cook in smaller batches to prevent clumping.
To cook gnocchi, always use a large pot two-thirds full of boiling, salted water. Make sure it is a rolling boil. The gnocchi will get mushy and fall apart if the water doesn’t return to the boil as soon as you add them, so make sure it’s as hot as you can get it. Don’t settle for a simmer. Drop the gnocchi into the water, stirring the pot with a slotted spoon to keep the gnocchi from sticking.
Cover the pot and boil the gnocchi until they float to the surface. They should be soft and hot throughout. (Cook to a minimum internal temperature of 74°C ) If you overcook gnocchi they will become mushy.
Always cook the gnocchi from frozen.
Seperate the gnocchi and cook in smaller batches to prevent clumping.
Use a rolling boil and make sure the water returns to the boil as soon as the gnocchi is added.
Watch the cooking process carefully. Gnocchi can overcook quickly.
Troika Foods started out in Edmonton, Alberta over two decades ago. In July 2010, Troika Foods purchased Pasta Time, another Alberta-based business specializing in filled frozen pasta, fresh cut pasta, and assorted sauces. Though the company, people, and products have evolved, we continue to use traditional recipes and techniques in order to create delicious products without any preservatives or additives.
We are an Alberta gem offering a wide array of products. We continue to make cabbage rolls in a Ukrainian style using traditional methods, and we also make a full line of filled pasta offering our retail and food service customers a variety of shapes and fillings to choose from, made with the freshest ingredients.
Wherever possible, we buy local Alberta products and support local businesses including: Alberta farm fresh eggs, over 1000 lbs. of Alberta cabbage a day and our wheat flour and semolina for our pasta comes from Southern Alberta, considered one of the best wheat sources in North America.