| 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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