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Polish Stuffed Cabbage
1 md Stuffed cabbage
1 c Rice
2 1/2 c Water
1 lg Onion; minced
3 tb Butter or margarine
1 lb Ground beef; or 1/2 pound ground beef and 1/2 pound ground veal or pork
1 ts Salt
1/4 ts Pepper
1 Garlic clove; finely chopped, (optional)
1 cn (15-oZ) tomato sauce
Remove core from cabbage. Place in a pot of boiling water to cover and cook for 10-15 minutes. Drain, cool and seperate leaves. Trim down thick stem on each leaf.
Bring 1 1/2 cups of water to a boil and add rice. Over medium heat, cook rice for 5 minutes, or until it has absorbed all the water. Set aside.
Saute minced onion in 3 tablespoons butter or margarine. Combine the meat, rice, onion, egg, salt, pepper and garlic. Mix thoroughly.
Preheat oven to 375 degrees.
Place about 3 heaping tablespoons of meat ans rice filling on each leaf. Roll the leaf, tucking sides either inside or under. Repeat with remaining leaves.
Place the cabbage rolls close together in a baking dish or Dutch oven. Pour the tomato sauce, which has beem mixed with 1 cup water, over the rolls. Cover and bake in the oven for 1 1/4 hours.
Yield: 4 servings
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