Yield: 1 Servings
Measure | Ingredient |
---|---|
1 medium | Stuffed cabbage |
1 cup | Rice |
2½ cup | Water |
1 large | Onion; minced |
3 tablespoons | Butter or margarine |
1 pounds | Ground beef; or 1/2 pound ground beef and 1/2 pound ground veal or pork |
1 \N | Egg |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
1 \N | Garlic clove; finely chopped, (optional) |
1 can | (15-oZ) tomato sauce |
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 1½ 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 ¼ hours.
Yield: 4 servings
Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998