Here is the recipe:
· Remove core from cabbage. Place
whole head in a large pot filled with boiling, salted water. Cover and cook 3
minutes, or until softened enough to pull off individual leaves.
· When leaves are cool enough to
handle, use a knife to cut away the thick center stem from each leaf, without
cutting all the way through.
· Chop the remaining cabbage and
place it in the bottom of a large pot.
· Saute the chopped onion in
butter in a large frying pan until tender, and let it cool.
· Mix cooled onions with beef,
rice, garlic, salt and black pepper until well combined. Don't overmix or the
meat will become tough.
· Place about 1/2 cup of meat on
each cabbage leaf. Roll away from you to encase the meat. Flip the right side
of the leaf to the middle, then flip the left side. You will have something
that looks like an envelope. Once again, roll away from you to create a neat
little roll.
· Place the cabbage rolls on top
of the chopped cabbage in the pan, seasoning each layer with salt and pepper.
Pour beef stock over rolls, cover and simmer for
1 hour or until cabbage is tender and meat is cooked.
· To make the sauce, remove the rolls and
thicken the remaining stock with sauce flour, crème fraiche, tomato concentrate
and spices.
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