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Ukrainian cabbage rolls
From: "David L. Iverson" <iverson@Neon.Stanford.EDU>
Date: Thu, 12 Dec 91 14:00:12 PST
Subject: BEEF: Ukrainian Cabbage Rolls
Summary: orig. subject: BEEF: Ukrainian Cabbage Rolls
Keywords: recipe beef ukrainian cabbage rolls
Here is a recipe for Cabbage Rolls from my Ukrainian Baba (Grandmother):
2 lbs. ground beef 2 tsp. celery salt
2 medium-sized heads of cabbage 1 egg
1 cup rice onion flakes
1 med. sized onion 1 Tbsp. sugar
2 tsp. salt 1/2 tsp. oregano
1/4 tsp. pepper 1 tsp. basil or rosemary
1/2 tsp. oregano
Cut around core on cabbages
Steam heads (core down) in water for 10-20 minutes
(until outside leaves are quite tender)
Steam 1 cup uncooked (raw) rice in water to cover until partially done
Drain and wash rice
2 lbs. ground beef
Partially cooked rice
1 med. sized onion
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
2 tsp. celery salt
1 egg - beaten
Carefully peel off cabbage leaves
Trim off thickness at core end of each leaf
Fill each leaf with grd. beef/rice mixture
Roll core end once over filling - fold in ends - finish rolling
Use outside leaves on bottom of roaster to prevent scorching.
Put end of rolled leaf towards bottom.
Cover rolls with 1 large can tomato or V-8 juice OR
with 1 large can (2 lbs.) tomatoes plus 3 - 4 Tbsps. vinegar.
1 lb. can sauerkraut may be substituted for vinegar.
Sprinkle onion flakes, 1 Tbsp. sugar, 1/2 tsp. oregano,
1 tsp. basil or rosemary, salt and pepper over top.
Pour water (around sides of roaster) to top of rolls.
Cover with loose cabbage leaves.
Bake at 350 F for 1-1/2 to 2 hours
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