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Main Course: Cabbage Rolls - Home-Recipes.com
 
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Cabbage Rolls
In Polish these are called Golabki, which translates as little pigeons. They make a tasty, inexpensive supper dish, and you can improvise with different fillings.

Recipe Ingredients:

1headwhite cabbage or 2 heads green cabbage
6ozrice
4Tbspbutter or margarine
1largeonion, chopped
10ozground pork, veal, or beef
salt & pepper
1egg
Ingredients for Sauce:
2Tbspbutter or margarine (for sauce)
2Tbspflour
2lbscanned tomatoes
1clovegarlic, crushed
1/2cupchicken stock
1tspchopped fresh thyme or 1/2 tsp dried thyme
pinch sugar
2Tbsptomato paste
4Tbspchopped parsley


Recipe Instructions:

1.   Cut the core out of the cabbage completely. Place cabbage in boiling salted water and cook for 15-20 min for green cabbage and 25-30 min for white cabbage. Remove and drain in a colander or on paper towels and leave to cool.
2.   Cook the rice in boiling salted water for about 10 min or until almost tender. Drain and rinse under hot water to remove the starch. Leave in a colander and make 5 or 6 wells with the handle of a wooden spoon to allow the rice to drain thoroughly. Leave to dry.
3.   Melt 4 Tbsp butter or margarine in a large frying pan and cook the onion for about 3 minutes, or until slightly softened. Add the meat and cook slowly just until the meat loses its pink color. Break the meat up with a fork as it cooks. Add salt, pepper, rice and egg and set aside to cool.
4.   Separate the cabbage leaves and trim down the spines with a small, sharp knife. Place all the leaves out on a clean work surface and divide the filling evenly among all the leaves.
5.   To roll up, fold in the sides around the filling and roll up from the thick end to the thin end.
6.   Place all the cabbage rolls in a tightly fitting casserole dish. It may be necessary to have two layers of rolls and possibly three. Pour water into the casserole dish to come about half way up the rolls. Cover the casserole dish tightly and cook in a preheated 375F oven for 30 min.
7.   To prepare the sauce, put 2 Tbsp butter or margarine in a heavy-based pan and stir in the flour. Cook for 1-2 min and add all the remaining ingredients except the chopped parsley. Bring to a boil, stirring continuously. Partially cover the pan and cook for 20 min over low heat. Break up the tomatoes with a fork as the sauce cooks.
8.   Check the level of liquid in the casserole dish. Pour away all but 1/2 cup. Pour on the tomato sauce and cook, uncovered, for a further 20 min, or until the cabbage is tender. Sprinkle with chopped parsley before serving. Serves 8-10.
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