| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Polish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Stuffed cabbage |
| 1 |
c |
Rice |
| 2 1/2 |
c |
Water |
| 1 |
|
Onion, minced |
| 3 |
T |
Butter or margarine |
| 1 |
lb |
Ground beef, or 1/2 pound |
|
|
ground beef and 1/2 pound |
|
|
ground veal or pork |
| 1 |
|
Egg |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1 |
|
Garlic clove, finely |
|
|
chopped optional |
| 1 |
|
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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