Pisni holubts (meatless cabbage rolls)
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Pisni holubts (meatless cabbage rolls)
  Vegetables    Cabbage    Rolls    Christmas    Russian  
Last updated 6/12/2012 1:18:10 AM. Recipe ID 48905. Report a problem with this recipe.
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      Title: Pisni holubts (meatless cabbage rolls)
 Categories: Vegetables, Christmas, Russian
      Yield: 10 Servings
      2 c  Rice; Uncooked
      4 c  Water
      1 md Head White Cabbage; 4 to 5
           -Lbs, Without Bruised Leaves
      2 lg Onions; Use 3 If You Like
           -Onions, Chopped
    1/4 lb Butter; 1 Stick
      1 c  Mushroom Mix
      1 tb Salt
      1 ts Black Pepper; To Taste
     16 oz Canned Tomatoes
      1    Bouillon Cube; OR
      1 tb Maggi Sauce
           ;Tomato Juice Or Water As
  Combine the rice and water in a medium saucepan. Bring to a boil, stir
  gently, cover and cook for about 20 minutes. Cool in a large bowl.
  Core the cabbage and place it in a large pot or Dutch oven half
  filled with water, cover, and bring to a boil.  Cook about 2 minutes.
  As the outer leaves become translucent and soft, pry off and remove
  with a wooden spoon. Continue until the head is about 5 inches in
  diameter, remove and save for Cabbage Filling, (Recipe will be
  included in the next bunch). Trim the leaves by paring of the thick
  part of the rib. In a large skillet, saute the chopped onions in
  melted butter until lightly cooked. Add the onions and mushroom mix
  to the rice, stir gently but do NOT mash. Add salt and pepper to
  taste. Line the bottom of a baking dish with the outer cabage leaves.
  Place a large spoonful of the filling at the stem end of each leaf,
  fold over the sides and roll from the bottom to the top. Do NOT
  overstuff or the results will look like hand granades. The rice will
  expand when baked.  Without crowding, arrange in neat layers in the
  baking dish, covering the last layer with a few cabbage leaves.
  Coarsely chop the tomatoes and pour over the rolls.  Add the bouillon
  cube or Maggi seasoning, cover, and bake in a preheated 325 Degree F.
  oven for about 2 hours.  Add tomato juice or water as needed, there
  should be 2 to 3 inches of liquid at the bottom.  Baked rolls will
  keep hot for about 1 hour.
  Yield: About 2 dozen.  To freeze before baking, place the rolls on an
  oiled baking sheet and freeze until rigid, then store in heavy
  plastic bags. Serve with mushroom gravy.

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Recipe ID 48905 (Apr 03, 2005)

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