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Stuffed Cabbage Rolls
Ingredients:
Whole head cabbage (about 4 pounds)
Boiling salted water
1 onion, chopped
2 tablespoons oil
1 1/2 pounds lean ground beef
1/2 pound ground pork or veal
1 1/2 cups cooked rice
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups beef stock for simmering rolls
Instructions:
1. Remove core from cabbage. Place whole head in a large kettle filled
with boiling salted water. Cover; cook 3 minutes, or until softened
enough to pull off individual leaves. Repeat to remove all large
leaves, (about 30). Cut thick center stem from each leaf. Chop remaining cabbage.
2. Sauté onion in oil. Add meat, rice, salt, and pepper. Mix
thoroughly. Place heaping tablespoonful of meat mixture on each cabbage leaf. Tuck sides over filling while rolling leaf around filling. Secure with wooden pick if necessary.
3. Place half the chopped cabbage on bottom of a large Dutch oven. Fill
with layers of the cabbage rolls. Cover with remaining chopped cabbage.
4. Pour broth over cabbage rolls. Cover and bring to boiling. Reduce
heat and simmer 1 1/2 hours.
5. Serve cabbage rolls with crusty bread or rolls
Variation: Mushroom soup can also be used for simmering. About 15
servings
Research tells us fourteen out of any ten individuals likes chocolate. ~Sandra Boynton
Instead of buying vegetable wash, scrub the outside of your fruits and vegetables with a mixture of water and baking soda then rinse.
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