Stuffed Cabbage Rolls
From elgourmand2 8 years agoIngredients
- • 3 oz. (75 g) long grain rice. shopping list
- • 1 cup milk. shopping list
- • 2 lbs. (1 kg) cabbage. shopping list
- • 4 Tbs. butter. shopping list
- • 1 large onion, chopped fine. shopping list
- • 6 oz. (150 g) pork mince. shopping list
- • 6 oz. (150 g) pork mince. shopping list
- • ½ tsp. thyme. shopping list
- • 1 egg, lightly beaten. shopping list
- • Salt and FG pepper to taste. shopping list
- • 3 Tbs. golden syrup. shopping list
How to make it
- 1. Put the rice in a saucepan and add the milk. Bring to the boil and cook until tender (see instructions on the packet for a guide to the time).
- 2. Drain, fluff up with a fork and leave to cool.
- 3. Separate the cabbage into leaves and remove the hard stalks.
- 4. Select 20 nice large leaves.
- 5. Blanch the leaves, a few at a time, for about one minute, in lightly salted boiling water. Drain well.
- 6. Fry the onion in 1 Tbs. of butter until softened.
- 7. Put the rice, fried onion, pork mince, beef mince, thyme, beaten egg and seasoning in a large bowl. Mix to form a loose stuffing.
- 8. Preheat the oven to 400 F. (200°C).
- 9. Put 2 Tbs. of the mixture into each leaf and wrap into parcels. If not enough big leaves you can combine two leaves in a parcel.
- 10. Place in an ovenproof dish with the seams on the bottom.
- 11. Drizzle with the syrup and dot with the remaining butter.
- 12. Bake for 30 – 40 minutes, until done through.
- 13. Serve.
- Spaetzle is really nice with this. See: Spaetzle German Egg Noodles Also a very good German beer is called for.
People Who Like This Dish 3
- Good4U Perth, Canada
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- twill10 Cape Girardeau, MO
- elgourmand2 APia, Samoa
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