Old-fashioned Cabbage Rolls
From redkitchen 16 years ago
- 90 minutes to make
- Serves 8
This is a recipe for the original cabbage rolls. They require a tiny bit more effort, but they are well worth it. You can make this with all beef, but it's really the best using the combination
Ingredients
- 1/2 pound ground beef shopping list
- 1/2 pound ground veal shopping list
- 1/2 pound ground pork shopping list
- 1 small onion, chopped shopping list
- 2 eggs, lightly beaten shopping list
- 1/2 cup dry bread crumbs shopping list
- 1 tea. salt shopping list
- 1 tea. molasses shopping list
- 1/4 tea. ground ginger shopping list
- 1/4 tea. ground nutmeg shopping list
- 1/4 tea. ground allspice shopping list
- 1 large head cabbage, separated into leaves shopping list
- 3 cups boiling water shopping list
- 1/4 cup butter shopping list
- 1/2 cup milk, plus additional if need be shopping list
- 1 Tab. cornstarch shopping list
How to make it
- Combine meats and onion in large bowl. Combine eggs, bread crumbs, salt, molasses, ginger, nutmeg and allspice in medium bowl; mix well. Add to meat mixture, stir until well blended. Set aside
- Drop cabbage leaves into bioling water for 3 minutes. Remove with slotted spoon, reserving 1/2 cup of the boiling water
- Prehear oven to 375*. Place about 2 tablespoons meat mixture about 1 inch from stem end of each cabbage leaf. Fold sides in and roll up. Fasten with toothpicks if necessary.
- Heat butter in large skillet over medium-high heat. Add cabbage rolls. 3 or 4 at a time. Brown on all sides. Arrange rolls, seam side down, in single layer in casserole. Combine reserved boiling liquid with butter remaining in skillet, pour over cabbage rolls
- Bake 1 hour. Carefully drain accumulated pan juices into measuring cup. Return cabbage rolls to over. Add enough milk to pan juices to make 1 cup.
- Pour milk mixture into small saucepan. Stir in cornstarch; bring to boil, stirring constantly until sauce is thickened. Pour over cabbage rolls. Bake 15 minutes more or until sauce is browned and cabbage is very tender
The Rating
Reviewed by 1 people-
yum i love these .just go ahead; ill wait whip me up a batch......lol
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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" It was excellent "