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Cabbage Rolls. For filling 1 1/4 pounds finely-minced beef 1 cup boiled rice 1/2 cup chopped onion fried in 1 tablespoon butter 1 1/2 teaspoon salt pepper 2 tablespoons butter for frying 1 cup water or beef stock 1 cup sour cream Cut off outside leaves and remove core of the cabbage head so that the cooking liquid can get to the leaves more easily. Put it upside down in the saucepan and pour in enough boiling water to fill and cover cabbage. Boil for 10 minutes. Drain off water thoroughly and detach leaves. Trim the thick centre vein so that the leaf will fold over easily. Mix the filling thoroughly, season it and put 1 or 2 tablespoons - depending on the size of the leaves - on the thicker part of a leaf. Fold in 3 sides, then roll it into a parcel. Repeat process till all leaves are filled. Heat butter in frying-pan and fry cabbage rolls lightly. Put them in the saucepan and pour 1 cup water or beef stock over them. Cover, bring to the boil, reduce the heat and simmer for 1 hour, till leaves are tender, if necessary adding more liquid. When cooked pour over the sour cream and simmer for another 5 minutes. Serve hot in a deep dish, as a complete course.
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