| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Polish | 1 | Servings | |
INGREDIENTS
| 1 | md | Stuffed cabbage |
| 1 | c | Rice |
| 2 1/2 | c | Water |
| 1 | lg | Onion; minced |
| 3 | tb | Butter or margarine |
| 1 | lb | Ground beef; or 1/2 pound ground beef and 1/2 pound ground veal or pork |
| 1 | Egg | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Garlic clove; finely chopped, (optional) | |
| 1 | cn | (15-oZ) tomato sauce |
INSTRUCTIONS
http://www.foodtv.com/midatl/reclist.htm Polish/Ukrainian Remove core from cabbage. Place in a pot of boiling water to cover and cook for 10-15 minutes. Drain, cool and seperate leaves. Trim down thick stem on each leaf. Bring 1 1/2 cups of water to a boil and add rice. Over medium heat, cook rice for 5 minutes, or until it has absorbed all the water. Set aside. Saute minced onion in 3 tablespoons butter or margarine. Combine the meat, rice, onion, egg, salt, pepper and garlic. Mix thoroughly. Preheat oven to 375 degrees. Place about 3 heaping tablespoons of meat ans rice filling on each leaf. Roll the leaf, tucking sides either inside or under. Repeat with remaining leaves. Place the cabbage rolls close together in a baking dish or Dutch oven. Pour the tomato sauce, which has beem mixed with 1 cup water, over the rolls. Cover and bake in the oven for 1 1/4 hours. Yield: 4 servings Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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