565107 Jewish Cabbage Rolls Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
12 large: Cabbage leaves,
1 t: Salt,
1 lbs: Ground sirloin,
1/2 t: Pepper,
1 cup: Cooked rice,
2 T: Fat,
1 t: Parsley, finely chopped
2 T: Brown sugar,
1 Sprinkle: basil, thyme,
1 can: Condensed tomato soup,
-oregano, optional
1/2 Soup can: water,
1: Egg,
1: Bay leaf,
2/3 cup: Milk,
4 Cloves: ,
1/4 cup: Onion, finely chopped
Directions:
Remove outer leaves of a large head of cabbage one by one. Drop into
boiling salted water and parboil for 5 minutes or until soft. Drain;
trim out the thick center vein. Combine meat, rice, parsley, egg,
milk, 1/2 onion, salt, basil, thyme, oregano, and pepper. Place large
spoonful on each cabbage leaf. Roll up and fasten with toothpicks.
Melt fat in heavy iron skillet. Brown the cabbage rolls, turning to
brown evenly. Sprinkle with sugar. Cover with soup and water. Add
remaining onion, bay leaf and cloves; cover. This dish can be
simmered on stove top burner for 1 hour and 15 minutes or bake for 1
hour and 25 minutes in a 350 degree oven. Add more water as needed.
Submitted By BARRY WEINSTEIN On 02-26-95
Source from luhu.jp
boiling salted water and parboil for 5 minutes or until soft. Drain;
trim out the thick center vein. Combine meat, rice, parsley, egg,
milk, 1/2 onion, salt, basil, thyme, oregano, and pepper. Place large
spoonful on each cabbage leaf. Roll up and fasten with toothpicks.
Melt fat in heavy iron skillet. Brown the cabbage rolls, turning to
brown evenly. Sprinkle with sugar. Cover with soup and water. Add
remaining onion, bay leaf and cloves; cover. This dish can be
simmered on stove top burner for 1 hour and 15 minutes or bake for 1
hour and 25 minutes in a 350 degree oven. Add more water as needed.
Submitted By BARRY WEINSTEIN On 02-26-95
Source from luhu.jp