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Golabki
1
2
1
1
Small Whole white cabbage
Tablespoon Butter
/2 Pound Ground pork
/2 Pound Ground beef chuck
Salt
Freshly ground black pepper
1
2
1
1
1
Cup Chopped onions
Cup Cooked; long−grain white rice
Egg
Teaspoon Finely chopped parsley leaves
/4 Cup Water
FOR THE SAUCE
2
2
1
1
1
Tablespoon Butter
Tablespoon Flour
Cup Peeled; seeded and chopped tomatoes
Teaspoon Chopped garlic
Pinch Sugar
Salt
Freshly ground black pepper
1
1
Cup Chicken stock
/2 Teaspoon Dried thyme
Cut the cabbage in half lengthwise and remove the core. Peel a couple of the
outer leaves away from the cabbage halves and discard. Bring a pot of salted
water to a boil. Add the cabbage and cook for 20 minutes or until tender.
Remove from the water and cool completely. Carefully divide into individual
leaves (eight whole leaves are needed). Set aside.
In a large saut pan, over medium heat, melt the butter. Add the meat.
Season with salt and pepper. Brown the meat for 5 minutes. Add the onions.
Season with salt and pepper. Continue to cook for 4 minutes, or until the
onions are translucent. Remove from the heat and turn into a mixing bowl.
Cool slightly. Stir in the rice, egg and parsley. Mix well. Season with salt
and pepper.
Preheat the oven to 375 degrees F.
Place 1/2 cup of the meat and rice mixture in the center of each cabbage
leaf. Roll up each leaf tightly. Place in a shallow baking pan, add the
water and cover with foil. Bake for 30 minutes.
In a saucepan, over medium heat, melt the butter. Stir in the flour and cook
for 4 minutes for a blonde roux. Stir in the tomatoes, garlic and sugar.
Season with salt and pepper. Continue to cook for 2 minutes. Stir in the
stock and the thyme. Bring the liquid to a boil, reduce to a simmer and
continue to cook for 15 minutes or until the sauce coats the back of a
spoon.
Golabki
313
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