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Stuffed Cabbage Rolls with Meat and Rice Recipe

   
 

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     Stuffed Cabbage Rolls with Meat and Rice

Category   Entrees - Maindishes
Sub Category   None
Ingredients
1 medium size cabbage
250 grams of ground pork
250 grams rice
1 egg
1 liter of broth (can be from cube)
1 small onion
60 grams fat/ butter
Salt
Pepper
 
30 grams of flour to the roux
Tomato Pasta
Instructions
Preparation- There are many variations of this recipe. We use a variety of fillings- mushroom, meat, potato, lentil, cheese, and of course with meat and rice, different sauces, different ways of cooking- from suffocation, by baking, frying in the pan. We can also wrap the stuffing in different leaves- the usual cabbage, savoy cabbage, sauerkraut and the Mediterranean food pattern in vine leaves. Our Polish cuisine owes its diversity of native propensity to experimentation and individual solutions. I must say that I have watched my grandmother and my mother making them all my life and I finally decided to make them for the first time a year ago. I was so excited about them that at the end I took a picture and posted on Facebook to show how proud I am of myself.
This dish looks easy to make BUT it is NOT !!!! Leaves fall apart, meat gets out and you have to have special power in your fingers to keep it all one piece. But I DID it and I am good for life now and will eventually share this recipe with my daughters. From now on I will eat them at the restaurants or when one of you makes them and invites me over LOL.
Now how to make them- Cook rice in a large amount of salted water. It must be quite soft. After cooking drain the rice and rinse with cold water. Chop the onion and fry in butter. Add the ground meat to the rice add onion add one whole egg and spices. Mix the stuffing thoroughly and set aside.
With a sharp knife remove the end from cabbage and put it into the boiling water for at least 5 minutes. Carefully separate the leaves. Dry them a little bit. Ugly leaves put on the bottom of the pot as a surface for the rolls. For each leaf we put a portion of stuffing and roll up fairly tightly from the base. Make sure your meat does not go out. The prepared rolls we put in the pot tightly next to each other (tightly) Pour the whole broth so that rolls are covered. Do it slowly. We additionally cover the rolls with more cabbage leaves. Cook it slowly on a small heat. Add tomato sauce and continue cooking. Melt some more butter and add flour. Fry it for few seconds. Add the mixture slowly to the pot and stir. I also add basil and oregano spices. When done serve them with mash potato sprinkled with fried small pieces of bacon. Smacznego !!!!!!!!!!!!


Originally Submitted 4/15/2013





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