💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › polish › recipe12.… captured on 2022-06-11 at 23:58:49.
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---------- Recipe via Meal-Master (tm) v8.04
Title: CABBAGE ROLLS (POLISH STYLE)
Categories: Polish, Main dish
Yield: 4 servings
2 lb Ground Beef;lean
1/2 c Rice;uncooked
1 md Onion;Diced
1 Green Pepper;Diced
2 Eggs
1 Cabbage;large head
2 qt Tomato Juice
PREPARE THE CABBAGE LEAVES: The Old timers would
freeze the head solid, then peel the leaves from the
head as they thawed. The best way I've found is to
1)cut the core out with a knife, then put the
hole-where-the-core- was, side down in a steamer over
boiling water. Let it sit for about 10 minutes and
remove. Several layers of the outer leaves should be
soft enough to remove from the head. When you've
removed as many as you can, return the head to the
steamer to soften more leaves. Take a sharm knife and
remove as much of the central vein as you can.
FILLING: Mix all the other ingredients together in a
bowl. work it with your hands until the eggs and other
inredients except the tomato juice are thouroughly
mixed into the meat. Now, take a glob of mixture and
set it in the hollow of a deveined leaf,with the end
that was near the core towards you. Fold the end
nearest you about / way over the mix. Fold the left
side over the mix and then the right side. Roll about
/ turn away from you so that the "seam" is on the
bottom. Place in the pan seam side don and continue
with the other leaves.* When you've made the last
cabbage roll,pour in the tomato juice to cover. Bring
to a boil then simmer for AT LEAST an hour. Serve in a
bowl with the juice, although these, like spagetti are
better the 2nd day.
*This is an ideal cabbage roll. 3/4 of them won't go
together this perfectly, so be ready to make
adjustments when making the rolls.
VARIATIONS: Garlic is great, paprika and chili powder
will work in the stuffing, V-8 instead of tomato juice
is pleasantly different.
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