2012年2月14日星期二

I am looking for a good recipe for cabbage rolls (Golabski) that you could share.?

I need to make a special meal for a good friend and i am by no means a chef. I was hoping someone might have a clear recipe that I could follow and make a delicious meal. Thanks.
I am looking for a good recipe for cabbage rolls (Golabski) that you could share.?
Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4





Ingredients:

1 pound ground beef

1 1/2 cup cooked rice

cabbage leaves

1 large can tomato juice

Salt %26amp; pepper to taste





Directions:



Mix ground beef, rice and salt %26amp; pepper together. Take a good spoonful of mixture and roll up in cabbage leaves. Secure with a toothpick and place in slow cooker. Continue to do this until all the mixture is gone. Add tomato juice covering the cabbage rolls. Cover and cook on high for 6-7 hours.



This recipe for Easy Cabbage Rolls serves/makes 4
Reply:My grandmother had a very easy recipe:



1 medium green cabbage

1 lb. lean ground beef

2 cups cooked white rice (slightly undercooked)

1 large onion, finely diced

Salt %26amp; pepper to taste

1 large can of tomato sauce (the unseasoned stuff)



Heat the oven to 350o



Pull off the really dark cabbage leaves %26amp; discard. You want the lighter, inner ones, about the size of your hand. Carefully pull them off %26amp; blanch them in boiling water. Cook the rice %26amp; let it cool. Sautee the diced onion in a little oil. Put the cooled rice, onion %26amp; ground beef in a large bowl, add the salt %26amp; pepper and mix thoroughly. Take a few good spoonfuls of the meat mixture %26amp; spoon it into the center of the cabbage leaf, and roll it like a burrito. Cut out the tough stem if you need to, and DO NOT over-stuff it!. Line the rolls up in a baking pan (I use a 13x9 glass pan) %26amp; cover liberally with the canned tomato sauce. Bake this for about 45 minutes covered with foil, until the filling is cooked thru. (they are done if the temperature of the filling is about 155o)
Reply:www.cdkitchen.com they will even tell you how difficult it is to make
Reply:Cabbage Rolls (Golabki)

Mixture of beef, pork, rice, and seasonings wrapped in cabbage and baked with sauerkraut and tomato soup, topped with bacon.



Serves: 10 - 14

Prep. Time: 2:45



32 oz. jar sauerkraut - drained

2 lbs. lean ground beef

1 lb. ground pork

1 med. onions - chopped

1 Tbls. vegetable oil

16 oz. can tomato sauce

1 1/4 cups un-cooked white rice

1/2 cup milk

2 Tbls. Worcestershire sauce

2 tsp. garlic salt

2 heads cabbage - boiled whole until tender, cooled

(2) 10.75 oz. cans condensed tomato soup - prepared as directed

1/2 lb. raw bacon



-Spread sauerkraut in the bottom of a 13" X 9" X 2" pan; set aside.

-In a large saucepan over medium-high heat, brown beef, pork, and onion in oil.

-Stir tomato sauce, rice, milk, Worcestershire sauce, and garlic powder into pan.

-Wrap 1/2 cup meat mixture in each leaf of cabbage and secure with toothpicks.

-Lay rolls on sauerkraut, pour tomato soup evenly over rolls, and lay strips of bacon over rolls.

-Bake, covered, in a 350 degree oven for 2 hours.



Follow the link below for recipe ratings and reviews.
Reply:Stuffed Cabbage Rolls

Serving Size : 4



1 head white cabbage

1 lb ground meat (pork and/or beef, or even lamb)

2 whole eggs

1 cup sour cream

? cup dry rice

2 onions

3-4 buds garlic

2 Tablespoons flour

3 Tablespoons vegetable oil

3 Tablespoons paprika powder

parsley, salt, pepper, caraway seeds



To assemble and cook the cabbage rolls



1. Cabbage leaves

Peel onions and garlic and chop finely. Discard the outer leaves of the cabbage head; select eight large robust leaves and cook these in salted water. Reserve this water for later use. Quarter the rest of the cabbage head, remove stalk and chop cabbage into one-inch pieces.



Don′t worry if the leaves you remove break; after cooking and before stuffing, you can always take two broken leaves and roll them as one, as I did in this recipe.



2. Ground meat

Cook the rice tender for about five minutes and drain if necessary. Thoroughly mix the ground meat, the cooked rice, eggs, half the onions and the garlic with 1 Tablespoon paprika, plus salt and pepper to taste.



3. Stuffing

Spread the cooked cabbage leaves on your clean countertop and divide the meat on them, rolling them up as if you were making a package. No fastening is required as the meat will stiffen and the rolls (roulades) will bind; besides, they will not be moved or turned as they are cooked.



4. The cooking

Lightly sauté remaining onions and garlic in oil and add the chopped cabbage. Stir and sauté until cabbage is heated through. Add paprika and mix, but do not roast the paprika as it will get a bitter taste. Add 3 cups reserved cabbage water (or vegetable broth.) Season with caraway seeds, salt and pepper, and place the cabbage rolls in this stewed cabbage. Cover the pot and cook for about 30 minutes.



Remove the cooked cabbage rolls and place them on a plate to keep warm. Mix half of the sour cream with flour, add to the cabbage stew, and stir as it thickens.



5. Presentation

Make a bed of the cabbage stew on the serving plate, place the cabbage rolls on the stewed cabbage and garnish with the rest of the sour cream and freshly chopped parsley. Plain boiled potatoes go well with this dish.
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