Looking for the best Ukrainian stuffed cabbage recipe.?
Stuffed Cabbage Rolls
Tablespoons freshly rendered lard or oil
3 garlic cloves, peeled and crushed
1 medium yellow onion, finely chopped
1 cup Anaheim green peppers, seeded and finely chopped or cubanelle peppers, chopped but not seeded
1/2 cup long-grain rice
2 1/2 cups chicken stock
1 tablespoon paprika
Salt %26amp; freshly ground black pepper
1 head green cabbage
1 (24 ounce) jar sauerkraut, drained (about 3 cups)
1 lb ground pork
1 egg
60 mins Main Dish
Saute the garlic, onion, and peppers in the lard until tender. Add the rice, 1 cup of the chicken stock, the paprika, and salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool.
Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes; drain and allow to cool. This shold be done in a couple of batches. Cut out the tough white base of each leaf.
In a Dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
In a large bowl combine the ground pork with the cooled rice mixture, egg, salt, and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll. Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll.
Reply:Parboil a head of cabbage and seperate the leaves (you'll have to slice off 1/2 of the stem part--thining it out)
Mix
2 lbs ground round or chuck
4 eggs
1 chopped spanish onion
2 cups half-cooked full grain rice
1 small can of tomato paste
plenty of salt %26amp; pepper
(you can add some chopped green pepper if you like it, it adds good flavor)
Mix the meat mixture with your hands, take about a golf ball size of the meat and wrap in each of the cabbage leaves, putting the rolls into a large dutch oven (you can cook on top of the stove, but it might burn, better to bake in the oven when you are just learing) --make sure you don't fill the pan more than 2/3 full.
Pour one or two large cans of tomato juice all over the cabbage rolls. Bake in the oven at 350 degrees for a couple of hours or until the meat has cooked through.
Salt again before eating.
YUM
Reply:Ukrainian Prockus (stuffed Cabbage):
2? hours 15 min prep
12 large meatballs
2 (16 ounce) cans jellied cranberry sauce (jelled not whole)
2 (16 ounce) cans tomato sauce
2 cups tap water
1/4 cup warm water
1/2 cup brown sugar
1 cup white raisins
1 large green cabbage or 2 medium green cabbage
2 lbs ground beef
1 cup raw rice
1 egg
3 saltine crackers
1 medium onion (grated)
1 tablespoon ketchup
salt and pepper
1. Combine the cranberry sauce, tomato sauce, 2 cups tap water and brown sugar and bring to boil.
2. Reduce to a simmer and add white raisins.
3. Simmer 5 minutes.
4. Core the head or heads of cabbage and place into a large pot.
5. Cover with boiling water.
6. Cover the pot and cook 10 to 15 minutes.
7. Remove from hot water.
8. Then cover the cabbage with cold water and separate the leaves. I use only the larger leaves to completely go around meatballs.
9. You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves.
10. When the rest of the cabbage is done, place that into the cold water and separate those leaves.
11. In a mixing bowl place the raw ground meat, 1 cup of raw rice, 1 egg, 3 saltine crackers that are soaked and squeezed dry, graded onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper to taste.
12. After mixing the meat mixture well, fill the cabbage leaves with the meat mixture, rolling them closed, and place the large balls into a deep roasting pan.
13. Cover with the tomato sauce mixture.
14. Cover the pan with the lid or with heavy duty aluminum foil and bake in pre-heated 375 degree oven for 1 hour.
15. Remove the lid and continue to bake at 375 degrees for an additional hour.
16. You can either serve immediately or freeze until needed.
17. NOTE: I USUALLY MAKE A DOUBLE AMOUNT OF SAUCE TO USE OVER MASHED POTATOES, BECAUSE IT IS SO DELICIOUS!
Reply:Famous Russian Recipes.Does not have 1 for stuffed cabbage, but a couple of recipes that uses cabbage. This book was given to me by a guy I used to work with and he was from the Ukrain. I hope you will try them.
Kapoosta - Cabbage
Basic Cabbage Saute'
4 cups thinly sliced or shredded cabbage
1 1/2 cups thinly sliced onion
3 Tbs. butter or margarine
salt and pepper to taste
1 Tbsp. water
Fry cabbage and onion in butter or margarine with salt %26amp; pepper over low heat until lightly brown. Add water, cover and cook for 1 minute.
Yield" 4 one-half cup servings.
Cabbage Hash
Add to basic recipe and cook until throughly warm"
2 cups ground or chopped cooked roast beef or other meat
2 tbsp. butter or margerine
Yield: 6 servings.
Cabbage Pie
Make pastry to line an 8 x 8 x 2 inch pan and for a top crust . Fill with cabbage hash. Bake in a hot oven (500 degrees) for about 15 minutes or until lightly brown. Serve with sour cream or gravy. This is a favorite Russian dish.
Yield: 6 servings.
Puff Pastry Recipe
1 cup shortening 2 1/2 cups flour
1/3 tsp. salt water about 1/2 cup
Cut shortening into sifted flour and salt. Add only enough water to hold pastry together, mix lightly; transfer to a floured board. Using about 2/3 of the dough, roll it out and fit into the botton and sides of an 8x8x2 inch pan. Fill with cabbage hash. Bake at 500 degrees for about 15 min. or until lightly brown. Serve with sour cream or gravy. This is a favorite Russian dish.
Yield: 6 servings.
Reply:Hi Veronica,
I could be clever and say its my recipe but I'm an honest guy...
just click this link
.......... bon appetite
http://foodgeeks.com/recipes/recipe/1987...
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