STUFFED CABBAGE LEAVES
Ingredients:
1 whole head cabbage,
1 large onion, chopped
1 large onion, chopped
2 tablespoons butter
A quarter of a kilo minced beef
A quarter of a kilo minced pork
1 1/2 cups rice
1 spoon finely chopped parsley
1 teaspoon salt
A quarter of a kilo minced beef
A quarter of a kilo minced pork
1 1/2 cups rice
1 spoon finely chopped parsley
1 teaspoon salt
1/4 teaspoon black pepper
Preparation
Remove core from cabbage. Place whole head in a
large pot filled with boiling, salted water. Cover and cook until softened
enough to pull off individual leaves.
When leaves are cool enough to handle, cut away the thick center stem from each leaf, without cutting a
Chop the remaining cabbage and place it in the bottom of a casserole dish .
Saute the chopped onion in butter in a large frying pan until tender, and let it cool.
Mix cooled onions with beef, pork, rice, salt and black pepper and the parsley 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 casserole dish , seasoning each layer with salt and pepper. Cook for 1 hour or until cabbage is tender and meat is cooked.
Whisk an egg yolk with lemon and put it on the rolls. Serve while hot.
When leaves are cool enough to handle, cut away the thick center stem from each leaf, without cutting a
Chop the remaining cabbage and place it in the bottom of a casserole dish .
Saute the chopped onion in butter in a large frying pan until tender, and let it cool.
Mix cooled onions with beef, pork, rice, salt and black pepper and the parsley 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 casserole dish , seasoning each layer with salt and pepper. Cook for 1 hour or until cabbage is tender and meat is cooked.
Whisk an egg yolk with lemon and put it on the rolls. Serve while hot.
1. You need ......................meat to make stuffed cabbage leaves.
a. pork and veal
b lamp
c. chicken
d. turkey
2. You .................. the cabbage leaves.
a. boil
b. roast
c. saute
d. grill
3. you add .................. in the mixture.
a. dill
b. parsley
c. cinamon
d. oregano
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