Saturday, December 4, 2010

Cabbage Rolls

Cabbage Rolls, just like Lasagna, is a favorite for large gathering, be it family, or church or community table. Since in my recipe I’m using Kasha (toasted buckwheat groats) it would qualify as a more traditional Polish version. Again, cook by feel. Every cabbage head is different size so there is no way to say if there will be leftover meat or cabbage.
Savoy Cabbage, 1 head, cored
2lb ground pork or 1lb ground veal and1lb pork
1-1/2 c. cooked Kasha or rice (3/4 dry)
Salt to taste
Ground black pepper
1t. marjoram
2T. Hungarian paprika
2 c. cabbage water (from boiling cabbage)
2 c. tomato sauce

Simmer cored cabbage in lightly salted water and remove leaves as they become soft. (Messy job but somebody has to do it J)

When the leaves cool enough to handle, flatly slice away part of thick main rib on all leaves and lay flat rib up.
Place the outer leaves on bottom of rectangular roasting pan.
Preheat oven to 350 °F.
While cabbage is simmering mix meat, cooked grains, salt and spices till well combined.

Take a tablespoon of mix and shallow fry to check for seasoning. It is always better to start with less salt, you can always add some more.

When happy with taste place meat mixture on end of leaf and roll one turn.

Fold sides over and complete the roll. Place on top of leaf in roasting pan. When all rolls are in pan pour mix of cabbage water and tomato juice on top, spread evenly, cover and bake for 2 hours.

Serve with rice, potatoes or alone.

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