International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Baked Figs with Honey and Whiskey






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > polish-style cabbage rolls
2 lb ground beef, lean 1/2 c rice, uncooked 1 med onion, diced 1 green pepper, diced 2 eggs 1 head cabbage, large 2 qt tomato juice PREPARE THE CABBAGE LEAVES The Old timers would freeze the head solid then peel the leaves from the head as they thawed. The best way I've found is to cut the core out with a knife then put the hole-where-the-core-was side down in a steamer over boiling water. Let it sit for about 10 minutes and remove. Several layers of the outer leaves should be soft enough to remove from the head. When you've removed as many as you can return the head to the steamer to soften more leaves. Take a sharm knife and remove as much of the central vein as you can. FILLING Mix all the other ingredients together in a bowl. work it with your hands until the eggs and other inredients except the tomato juice are thouroughly mixed into the meat. Now take a glob of mixture and set it in the hollow of a deveined leaf with the end that was near the core towards you. Fold the end nearest you about / way over the mix. Fold the left side over the mix and then the right side. Roll about / turn away from you so that the "seam" is on the bottom. Place in the pan seam side don and continue with the other leaves.* When you've made the last cabbage roll pour in the tomato juice to cover. Bring to a boil then simmer for AT LEAST an hour. Serve in a bowl with the juice although these like spagetti are better the 2nd day. *This is an ideal cabbage roll. 3/4 of them won't go together this perfectly so be ready to make adjustments when making the rolls. VARIATIONS Garlic is great paprika and chili powder will work in the stuffing V-8 instead of tomato juice is pleasantly different.

Polish-style Cabbage Rolls


average rating = 3 stars(3.00001 comment available)
SUBMITTED BY
list all recipes for MEAT (1007)
list all Eastern European recipes (82)
list all recipes by AMANDA (175)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: polish
keyword: style
keyword: cabbage
keyword: rolls
ethnicity: eastern european
recipes for meat
recipes by amanda
Email Address:
(posted September 3, 2008)

2 lb
ground beef, lean
1/2 c
rice, uncooked
1 med
onion, diced
1
green pepper, diced
2
eggs
1 head
cabbage, large
2 qt
tomato juice

PREPARE THE
CABBAGE LEAVES
The Old timers would freeze the head
solid then peel the leaves from the head as they thawed. The best way I've found is to cut the core out with a knife then put the hole-where-the-core-was side down in a steamer over boiling water. Let it sit for about 10 minutes and remove. Several layers of the outer leaves should be soft enough to remove from the head. When you've removed as many as you can return the head to the steamer to soften more leaves. Take a sharm knife and remove as much of the central vein as you can.

FILLING
Mix all the other ingredients together in a bowl. work it with your hands until the
eggs and other inredients except the tomato juice are thouroughly mixed into the meat. Now take a glob of mixture and set it in the hollow of a deveined leaf with the end that was near the core towards you. Fold the end nearest you about / way over the mix. Fold the left side over the mix and then the right side. Roll about / turn away from you so that the "seam" is on the bottom. Place in the pan seam side don and continue with the other leaves.* When you've made the last cabbage roll pour in the tomato juice to cover. Bring to a boil then simmer for AT LEAST an hour. Serve in a bowl with the juice although these like spagetti are better the 2nd day. *This is an ideal cabbage roll. 3/4 of them won't go together this perfectly so be ready to make adjustments when making the rolls.

VARIATIONS
Garlic is great paprika and chili powder will work in the stuffing V-8 instead of tomato juice is pleasantly different.


Please click here to read our policy on submitted comments
+1 comment
click to view


from Madison, IN, United States wrote:1  0

Isn't the sauce supposed to be tangy, sort of sweet sour? My best recipes for this dish includes lemon juice and brown sugar. Just commenting, because I think that if this recipe were prepared as is, it would be pretty bland, no flavor...
3 starsSeptember 6, 2008


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.