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| Home -> [Bakery, Cabbage, Entrees, Pastry, Rolls, Vegetables] -> [Cabbage rolls Recipe] |
Cabbage rolls
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Bakery, Cabbage, Entrees, Pastry, Rolls, Vegetables |
Rating: |
no rating. |
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Ingredients:
| 1
| lbs | Ground beef | | 1 1/4
| tbsp | Salt | | 1/8
| tbsp | Pepper | | 1
| each | Beaten egg | | 1/2
| cup | Cooked rice | | 1
| each | Onion, chopped fine | | 1
| each | Medium-size cabbage | | 2
| tbsp | Butter | | 2
| cup | Chicken stock | | 1/2
| tbsp | Caraway seeds | | 2
| each | Tomatoes, peeled and cut |
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Procedures:
| 1 | Mix together, lightly and thoroughly, the ground beef, salt, pepper and egg. | | 2 | Mix in the cooked rice and chopped onion. | | 3 | Steam the cabbage or place in boiling salted water, then drop in cold water. | | 4 | Carefully remove leaves and cut thick ribs so they will lie flat. | | 5 | Stack 2 - 3 cabbage leaves and place about ?cup of meat mixture on the center of leaves. | | 6 | Roll up leaves and tuck the ends in toward the center. | | 7 | Use wooden picks or skewers to fasten leaves securely or tie with string. | | 8 | Melt butter in heavy skillet and brown cabbage lightly on all sides. | | 9 | Add stock as needed. | | 10 | Add caraway seeds. | | 11 | Simmer for 45 minutes, adding tomatoes. | | 12 | If desired, thicken gravy with a flour and cold water paste. | | 13 | Season to taste |
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