One of the most glorious uses of cabbage, a staple in European cuisine for centuries, comes from Eastern Europe. From eastern Germany and across Poland, cabbage rolls are a comforting meal as the days get colder. See below for my family's formerly-secret recipe.
With the rest of your cabbage, try making your own sauerkraut (and no, the Juniper berries are not optional).
Photo via Designs by Pinky |
Ingredients
- 12 large cabbage leaves
- 1 beaten egg
- 1/4 cup water
- 1 cup cooked rice
- 1/4 cup chopped onion
- 1-1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme leaves
- 1-1/4 pounds ground beef
- 1 8-ounce can tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
Directions
- Immerse cabbage leaves in boiling water for 3 minutes, or just until limp; drain. Combine next 7 ingredients. Add beef; mix thoroughly. Place about 1/4 cup of meat mixture in center of each leaf; fold in sides and roll ends over meat. Fasten with wooden picks (optional); place in large skillet.
- Combine remaining ingredients. Pour over cabbage rolls. Simmer, covered, 1 hour, basting occasionally. Remove cover for last 5 minutes; or, until sauce is of desired consistency. Serves 6.
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