First, let me the first to point out that there is absolutely nothing
"authentic" about this recipe insofar as any European origins. However, it
is a recipe that I've worked out that we really like, and when fed to
company it always gets raves.

If you're inclined to flame me about using tomato soup, don't waste your
breath. :-)


* Exported from MasterCook *

Stuffed Cabbage Rolls

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large green cabbage
---filling Mixture---
1 Pound lean ground meat
1/4 Pound ground pork
1/4 Pound ground veal
1 Teaspoon Granulated Onion
1/2 Teaspoon Granulated Garlic
1/2 Teaspoon bouquet garni
1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1 Teaspoon Hungarian sweet paprika
2 Teaspoons Worcesterchire sauce
1 egg -- well-beaten
---rice---
1/2 cup raw white rice -- well washed in cold water
1 cup minus 2 tablespoons cold water
1/2 Teaspoon salt
---sauce Mixture---
1 Each "family Size" Can Tomato Soup
1 Pint Sour Cream
1 Teaspoon Granulated Onion
1/2 Teaspoon Granulated Garlic
1/2 Teaspoon bouquet garni (or herb of your choice)
1/2 Teaspoon freshly ground black pepper
1 Tablespoon Hungarian sweet paprika
1 Tablespoon brown sugar
2 Tablespoons white vinegar
2 Teaspoons Worcesterchire sauce

First, cook the rice. Bring water to a boil, stir in rice, cover, then
simmer on low heat 15 minutes. Remove from heat, fluff with fork, place
towel over pot, the cover with lid. Allow to stand 5 minutes. Spread rice
out on a plate to cool and dry a bit.

Allow meats to come to near room temperature to facilitate mixing. Combine
all ingredients in the filling mixture, mixing gently with 2 forks (avoid
compacting the meat).

Add cold rice to meat mixture and toss with forks to combine, keeping
mixture light.

I use the old-fashioned boiling water method of cooking the cabbage to
loosen the leaves. It really does produce the best results. Freezing or
nuking the cabbage destroys the texture and makes it watery. Have a large
pot of water boiling. Stab the core of the cabbage with a large pot fork
and hold the cabbage under the boiling water for 1-2 minutes or until the
outer couple of leaves loosen. Use a sharp knife to sever the stem end of
the leaf from the core and pull the leaf away with a pair of tongs.
Continue this process until you have a dozen or so large leaves. Coarsely
chop some of the remaining cabbage to place in the bottom of the cooking
pan.

If the stems of the cabbage leaves are especially coarse and inflexible,
carefully remove or thin them down with a sharp knife. Place a leaf on a
cutting board or plate and place approximately 1/3 cup of the meat mixture
at the stem end of the leaf. Begin rolling the leaf, tucking in the sides
to contain the meat. When fully rolled, secure carefully with a toothpick
and set aside. Continue until you run out of filling.

Prepare sauce by combining all ingredients, whisking thoroughly.

Scatter chopped cabbage on bottom of baking dish, roaster, or electric
skillet. Pour a cup of so of the sauce over the cabbage. Arrange stuffed
cabbage leaves over the sauce. Pour remaining sauce over all.

If using the oven, cook covered for 45-60 minutes, then uncover and
continue cooking until the top begins to brown slightly, about 10-15
minutes. I usually turn over each cabbage roll halfway through cooking.

If using an electric skillet, assemble the same way and turn halfway
through cooking, for a total cooking time of 1 hour, 15 minutes.

These freeze well. Should be completely thawed in the refrigerator before
reheating gently.

Serve with mashed potatoes.


--
Wayne Boatwright

*******************************************
Date: Friday, 01(I)/25(XXV)/08(MMVIII)
*******************************************
Cats must jump on the kitchen counter
and make off with the roast chicken.
*******************************************