Cabbage Rolls II Recipe - Cooking Index
Cabbage Rolls II Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground beef |
| 1 | Egg - (optional) | |
| 1 lb | 454g / 16oz | Ground pork |
| 1 lb | 454g / 16oz | Onion - chopped fine (medium) |
| 1 | Tomato soup | |
| (you can use sauce if you like) | ||
| 1 | Cabbage head (large) | |
| 1 cup | 160g / 5.6oz | Half-cooked rice (Red River) - not instant |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Put whole cabbage in a large pot with 2 inches of water. Cover and let cook until you can peel leaves off. As you get deeper into the cabbage the harder or less cooked they are. If the leaves are still raw just put back in pot and simmer for another half hour. Put leaves in cold water to stop cooking.
Mix your meat mixture with the onion, rice, salt, pepper. Now if you want you can use an egg.
Take your cooked leaves out of the cold water and pat dry. Scoop up a handful of meat and make a ball out of it; you want to pat the meat mixture not in the shape of a ball but like an oval shape. The shape should be about 3 inches long and 2 inches thick. Lay out leaf and place shape in middle and roll up the leaf around it.
Make your soup and pour a little in the bottom of the crock pot. Put in the "piggies" pour the rest of the soup on top and cover. Cook on LOW for 8 hours.
This recipe yields about 10 rolls depending on the size you prefer.
Source:
Chef Bill Hinners, Board Leader on the http://www.prodigy.net Food BB
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