2 lb ground beef, lean
1/2 cup rice, uncooked
1 medium onion, diced
1 green pepper, diced
2 eggs
1 cabbage, large head
2 qt tomato juice
Directions
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 1)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.
Servings: 4 servings
Cabbage Rolls (Polish Style) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Vegetable
The History of Recipes
We are able to trace the history of `recipes` way back into history, in truth as far back as the ancient Egyptians, and maybe even further. Interesting though that is, generally, these ancient cookbooks were just simple pictorial recipes for preparing food.
Progressing into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and dessert, something we still use today. He also recounts how the early Romans used many different spices, including many that are still in use today for example bay, rue and parsley. For the centuries that followed, the powerful and wealthy competed with each other to serve up the most exotic meals, and as a consequence, cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and recording the recipes of their peers. By the time we get to the 20th century, cook books were in high demand, mostly as a result of more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Cabbage Rolls (Polish Style) recipe.
