Yield: 6 -8 serving
|1 medium||Head Cabbage|
|1½ cup||Soy meat; (beef flavor) finely chopped|
|1 small||Onion; diced|
|2 slices||White bread|
|1 cup||Rice; (brown or white), cooked|
|Salt to taste; ( approximately 1/3 tsp.)|
|3 tablespoons||Butter or margarine|
|1||Big onion; (1 cup diced)|
|2½ cup||Cabbage stock|
|½ teaspoon||Caraway seeds|
|⅓ teaspoon||Salt or to taste|
|2||hours to prepare.|
Cut the core out of the cabbage. Fill a large pot half-full with water and bring to a boil. Put the cabbage with the core-side down into the water.
Boil for a few minutes, then turn head around so core-side is up. Start to carefully remove the outer leaves with a pair of tongs. Try to leave the leaves as whole and undamaged as possible. The stem of the leaves should be soft enough to roll. Remove about 16-18 leaves and set aside on a plate.
Leave the rest of the cabbage simmering for about 20 minutes to get the stock for the sauce.
Filling: Soak the bread in the milk. Combine soy meat, rice, egg, soaked bread, onion, salt and pepper in a blender and mix well to get a thick paste. Spread one cabbage leaf out on the table in front of you with the stem end towards you. Take 1-2 tablespoons of the filling and place it on the stem end. Carefully roll up the cabbage leaf folding in the sides as well. Put seam facing down in a baking dish. Roll up all the cabbage leaves this way and place tightly next to each other in the dish. Set aside.
Sauce: Melt margarine or butter in a heavy saucepan. Add onions and saut=82 until golden brown. Add flour and stir continuously until the flour is roasted and a light brown color. Add the cabbage stock and the spices and bring to a boil. Simmer for a few minutes. The consistency should be thin.
If needed, add more stock. Pour this sauce over the cabbage rolls in the baking dish. Put in a preheated oven at 300=F8F. Bake until the cabbage is tender and golden brown. Serve with parslied potatoes and apple sauce.
Source: Zorba the Buddha Cafe at Posted to MM-Recipes Digest by "Kathleen Weber" <momqat@...> on May 04, 98