| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | lg | Cabbage, white |
| 1/2 | c | Sunflower oil |
| 3 | lg | Potatoes, peeled and diced |
| 2 | lg | Onions, thinly sliced |
| 1 | c | Rice |
| 1/4 | c | Finely chopped dill |
| 1/4 | c | Finely chopped parsley |
| 1/4 | c | Finely chopped cilantro |
| 2 | tb | Fresh basil, finely chopped |
| 1 | tb | Oregano |
| 1 | c | Tomato sauce |
| Salt | ||
| Ground black pepper | ||
| Ground red pepper | ||
| 4 | c | Boiling water, enough to cover cabbage rolls |
| 1 | c | Tomato sauce |
| 1/4 | c | Lemon juice |
| 2 | tb | Sunflower oil |
INSTRUCTIONS
STUFFING BROTH 1. Prepare cabbage as directed in the recipe forEchmiadzin Tolma ( steps 1-2) 2. To prepare the stuffing, heat oil in a large frying pan. Add onions and fry 10 minutes or until golden, stirring frequently. Then add ground black and red pepper to taste, salt, herbs and continue stirring. Add rice and potatoes, then tomato sauce and cook for 5 more minutes. Mix well, remove from the heat and set aside to cool. 3. Repeat step 5 from the recipe for Ecmiadzin Tolma. You can have more than two layers of the cabbage rolls. It depends on how large is your cooking pot. 4. Mix together broth ingredients and pour over the cabbage rolls. Place an inverted saucer on top to keep the shape of rolls while cooking. Place over the heat and bring to the boil. Then reduce the heat to law and cook for 1 hour, or until rice is soft and most of the broth has been absorbed. 5. Set aside to cool, then remove cabbage rolls to a serving dish, garnish with parsley springs and serve. Posted to JEWISH-FOOD digest V97 #048 by alotzkar@direct.ca (Al) on Jan 11, 1904.
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