Cabbage rolls (polish style)
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Cabbage rolls (polish style)
  Cabbage    Rolls    Polish  
Last updated 6/12/2012 12:42:22 AM. Recipe ID 1351. Report a problem with this recipe.
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      Title: Cabbage rolls (polish style)
 Categories: Polish, Main dish
      Yield: 4 Servings
      2 lb Ground Beef;lean
    1/2 c  Rice;uncooked
      1 md Onion;Diced
      1    Green Pepper;Diced
      2    Eggs
      1    Cabbage;large head
      2 qt Tomato Juice
  PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head
  solid, then peel the leaves from the head as they thawed. The best
  way I've found is to 1)cut the core out with a knife, then put the
  hole-where-the-core- was, side down in a steamer over boiling water.
  Let it sit for about 10 minutes and remove. Several layers of the
  outer leaves should be soft enough to remove from the head. When
  you've removed as many as you can, return the head to the steamer to
  soften more leaves. Take a sharm knife and remove as much of the
  central vein as you can. FILLING: Mix all the other ingredients
  together in a bowl. work it with your hands until the eggs and other
  inredients except the tomato juice are thouroughly mixed into the
  meat. Now, take a glob of mixture and set it in the hollow of a
  deveined leaf,with the end that was near the core towards you. Fold
  the end nearest you about / way over the mix. Fold the left side over
  the mix and then the right side. Roll about / turn away from you so
  that the "seam" is on the bottom. Place in the pan seam side don and
  continue with the other leaves.* When you've made the last cabbage
  roll,pour in the tomato juice to cover. Bring to a boil then simmer
  for AT LEAST an hour. Serve in a bowl with the juice, although these,
  like spagetti are better the 2nd day.
  *This is an ideal cabbage roll. 3/4 of them won't go together this
  perfectly, so be ready to make adjustments when making the rolls.
  VARIATIONS: Garlic is great, paprika and chili powder will work in the
  stuffing, V-8 instead of tomato juice is pleasantly different.

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Recipe ID 1351 (Apr 03, 2005)

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