INGREDIENTS

INSTRUCTIONS

This year The Cook & Kitchen Staff are taking you to Poland to
celebrate a Polish Easter. If you had the good fortune of being born
into a Polish family, then you're already familiar with how a loving,
caring Polish family will celebrate the holiday. If not, you can
still serve a phenomenal Polish Easter Feast.
Today's recipe is a fantastic main course that you may want to keep
handy for other occasions. It takes a little time to prepare, like
most hearty dishes. As usual, your dinner will benefit greatly from
your efforts.
To prepare the cabbage leaves for stuffing, cut out the core of the
cabbage and remove with a knife. In a half-filled pot of lightly
salted water, place the whole head of cabbage core-side down and
steam for about 10 to 15 minutes. Remove the cabbage from the heat
and let cool, slowly. Several layers of the outer leaves should be
soft enough to remove from the head.
When you've removed as many layers of leaves as you can, simply
return the head of cabbage to the heat to soften more leaves.
To prepare the filling, mix the ground beef, raw rice, onion, green
pepper, paprika, garlic, and eggs in a large mixing bowl. Hand-mix
the ingredients make sure to gain an even consistency throughout the
mixture.
Take a good-sized handful of the meat filling and set it in the
hollow of a cabbage leaf. Fold over the ends and roll the leaf to
seal the mixture inside. Place the stuffed cabbage leaf, seam-side
down, in a large baking dish. Repeat the process until all the
cabbage and filling have been used.
Cover the cabbage rolls with the tomato juice and bake in a pre-heated
350-F degree oven for about a hour, then check one of the thickest
cabbage roles to make sure the meat is cooked through. To serve,
place a cabbage roll or two in a bowl and cover with the tomato sauce.
Kitchen Staff Tip: Another way to prepare the cabbage leaves is to
remove the core and freeze the whole head. Simply peel the leaves
away from the head of cabbage as it thaws. Steaming the leaves is
recommended because the leaves are less brittle and easier to stuff
when a bit limp from steaming.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Mar 23, 1999, converted by MM_Buster
v2.0l.

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