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 can follow the history of written recipes far back into the far past, certainly as far into history as the ancient Egyptians, and maybe even further. In practice though, these, ancient cookbooks were just very basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to experts are some clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius created some documents describing recipes cooked by the Romans. In his works, he tells us how the roman meals were split into appetizers, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the Roman cooks made use of a wide range of spices and herbs, including some familiar names for example thyme, rue and dill. For the decades that followed, the powerful and rich competed with each other to lay on the most exotic banquets, and because of this chefs and their recipe collections became highly prized. However, it was during the 1800s that formal cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes of the day. By the time we get to the 20th century, cookbooks are in high demand, mostly due to higher levels of literacy, leisure time and disposable income. The arrival of television gave us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Cabbage Rolls (Polish Style) recipe.
