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
Written cooking instructions as a concept can be tracked back into the distant past, in fact as far as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient recipes were just basic pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts is a collection of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were split into starters, main course and desserts, a very modern way of dining. This early Roman chef informs us how the Romans made use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example thyme, fennel and dill. During the succeeding few centuries, the rich families of Wesstern Europe competed to serve up the most exotic banquets, and because of this cooks and their recipe collections were at a premium. Even so, it wasn`t until the 19th century the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes of the day. By the time we get to the twentieth century, cooking publications are highly popular due to higher levels of literacy, people having more spare time and having more money to spend. Like it or not, the introduction of TV brings us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Cabbage Rolls (Polish Style) recipe.
