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Cabbage Rolls #8


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Ingredients:

  • 1 lg Head Cabbage
  • 2 lb Lean Ground Beef
  • 1/2 c Uncooked Rice
  • 1 sm Onion; diced
  • 1/2 Green Bell Pepper; diced
  • 1/2 ts Paprika
  • 1 Or 2 cloves Garlic; minced
  • 2 Whole Eggs
  • 2 qt Tomato Juice

Directions:

This year The Cook & Kitchen Staff are taking you to Poland to celebrate a Polish Easter. If you had the good fortune of being born into a Polish family, then you're already familiar with how a loving, caring Polish family will celebrate the holiday. If not, you can still serve a phenomenal Polish Easter Feast.
 
Today's recipe is a fantastic main course that you may want to keep handy for other occasions. It takes a little time to prepare, like most hearty dishes. As usual, your dinner will benefit greatly from your efforts.
 
To prepare the cabbage leaves for stuffing, cut out the core of the cabbage and remove with a knife. In a half-filled pot of lightly salted water, place the whole head of cabbage core-side down and steam for about 10 to 15 minutes. Remove the cabbage from the heat and let cool, slowly. Several layers of the outer leaves should be soft enough to remove from the head.
 
When you've removed as many layers of leaves as you can, simply return the head of cabbage to the heat to soften more leaves.
 
To prepare the filling, mix the ground beef, raw rice, onion, green pepper, paprika, garlic, and eggs in a large mixing bowl. Hand-mix the ingredients make sure to gain an even consistency throughout the mixture.
 
Take a good-sized handful of the meat filling and set it in the hollow of a cabbage leaf. Fold over the ends and roll the leaf to seal the mixture inside. Place the stuffed cabbage leaf, seam-side down, in a large baking dish. Repeat the process until all the cabbage and filling have been used.
 
Cover the cabbage rolls with the tomato juice and bake in a pre-heated 350-F degree oven for about a hour, then check one of the thickest cabbage roles to make sure the meat is cooked through. To serve, place a cabbage roll or two in a bowl and cover with the tomato sauce. Kitchen Staff Tip: Another way to prepare the cabbage leaves is to remove the core and freeze the whole head. Simply peel the leaves away from the head of cabbage as it thaws. Steaming the leaves is recommended because the leaves are less brittle and easier to stuff when a bit limp from steaming.
 
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Mar 23, 1999, converted by MM_Buster v2.0l.