2012年2月7日星期二

I am looking for an authentic stuffed cabbage recipe. Any ideas?

STUFFED CABBAGE ROLLS - POLISH

GOLUMPKI



2 c. cooked rice

1 to 1 1/2 lbs. raw ground beef

1/4 c. diced, minced onion

1/4 tsp. salt %26amp; pepper

1 med. green head of cabbage



SAUCE:



1 can tomato soup

1 bouillon cube, dissolved in 1/2 can of water

2 tbsp. sour cream



Mix together the rice, raw ground beef and onion. Boil the head of cabbage after coring it, just to loosen the leaves for about 3 to 5 minutes. Take 1 leaf out at a time and fill it with approximately 2 tablespoonfuls of rice-meat mixture. Fold it over horizontally and then bring in the sides of leaf to make a pocket. Arrange in a covered casserole dish or roasting pan and bake at 350 degrees for 1 hour.

Mix the sauce ingredients until creamy and spoon over the finished golumpki. Serve with rye bread and Polish sausage. Serves about 6 to 8 people.
I am looking for an authentic stuffed cabbage recipe. Any ideas?
pg's recipe is authentic but DON'T cook the rice leave it raw when mixing with the other ingredients.My Mother who was slavic always put a layer of canned sauerkraut on the bottom and top of the pot of stuffed cabbage. Also to make it easier to roll the cabbage trim the thick vein, that way the cabbage leaf will stay in tact. With the raw rice it's best to cook this in a crock pot for about 6 hours or you can put it in the oven on low about 300 degrees for 4 hrs or so.



Use tomato sauce instead of the tomato soup skip the beef bouilion and pour the sauce over the stuffed cabbage prior to cooking.
Reply:******STUFFED CABBAGE ROLLS

2 lb. extra-lean ground beef

1/2 c. chopped onion

1 c. cooked rice

1/2 c. chopped celery

2 lg. eggs

16 oz. can tomato sauce

1 lg. head cabbage

12 oz. can beer

1/2 c. brown sugar

1/4 c. apple cider vinegar

6 oz. can tomato sauce

Step 1: Preheat oven to 350 degrees. Mix ground beef, onion, rice, celery, eggs and 1/4 of 16 ounce can of tomato sauce.

Step 2: Boil whole cabbage 15 minutes on low heat, drain. This can be done in advance. Remove leaves, cut off core from each leaf. Wrap meat mixture in leaves, roll up, tuck in ends. Step 3: Place in roasting pan, skin side down. Mix remaining tomato sauce from 16 ounce can with beer, brown sugar and vinegar. Pour over stuffed cabbage and cover.

Step 4: Bake for 1/2 hour, reduce oven to 250 degrees and continue to bake for 3 1/2 hours. Uncover, pour on 6 ounce can tomato sauce, bake additional 1 1/2 hours. These may be made a day ahead.
Reply:Stuffed cabbage? But arn't they fairly feeble vegetables? I imagine it would all just drip out of the cabbage.
Reply:STUFFED CABBAGE



INGREDIENTS

1 medium head cabbage

water to cover

1 pound ground beef

1 cup cooked rice

garlic powder to taste

1 egg

1 (12 fluid ounce) can tomato juice

1 tablespoon vinegar

1 tablespoon white sugar

water to cover



DIRECTIONS

Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.



In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.



Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)
Reply:This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.

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