CABBAGE ROLLS (POLISH STYLE)
2 lb lean ground beef
1/2 cup uncooked rice
1 medium onion, diced
1 green bell pepper, diced
2 eggs
1 large head cabbage
2 quarts 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.
TO PREPARE THE FILLING:
Mix all the other ingredients together in a bowl. work it with your hands until the eggs and other ingredients except the tomato juice are thoroughly mixed into the meat.
TO ASSEMBLE AND COOK:
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 down 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. Three-quarted 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.
Makes 4 servings
2 lb lean ground beef
1/2 cup uncooked rice
1 medium onion, diced
1 green bell pepper, diced
2 eggs
1 large head cabbage
2 quarts 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.
TO PREPARE THE FILLING:
Mix all the other ingredients together in a bowl. work it with your hands until the eggs and other ingredients except the tomato juice are thoroughly mixed into the meat.
TO ASSEMBLE AND COOK:
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 down 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. Three-quarted 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.
Makes 4 servings
MsgID: 3155670
Shared by: Charlie Swann
In reply to: Recipe: Ground Meat or Poultry Recipes - 06-06-1...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Charlie Swann
In reply to: Recipe: Ground Meat or Poultry Recipes - 06-06-1...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Ground Meat or Poultry Recipes - 06-06-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Collection: Recipes Using Ground Meat or Poultry |
Betsy at Recipelink.com | |
3 | Recipe: Mexican Lasagna (using ground chicken or turkey) |
Betsy at Recipelink.com | |
4 | Recipe: Gardener's Lasagna (no noodles, using zucchini and cottage cheese, microwave) |
Betsy at Recipelink.com | |
5 | Recipe: Gardner's Market Awesome Turkey Loaf (using spinach and stuffing mix) |
Betsy at Recipelink.com | |
6 | Recipe: Green Chili Beef Burritos (using ground beef) |
Betsy at Recipelink.com | |
7 | Recipe(tried): Bacon-Wrapped Little Loaves (using ground beef) |
Charlie Swann | |
8 | Recipe(tried): Mexican Goulash (using ground beef) |
Charlie Swann | |
9 | Recipe(tried): Cabbage Rolls (Polish Style) |
Charlie Swann | |
10 | Recipe(tried): Mexican Tortilla Casserole |
Charlie Swann | |
11 | Recipe(tried): Stuffed Pepper Casserole (using ground beef and rice) |
Charlie Swann |
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