Post by Carolyn on Oct 7, 2002 12:16:40 GMT -5
I adore this recipe, and always double the sauce, 'cause I like to chunk up the cabbage rolls and eat it kind of like a soup.
Mix together in a bowl:
1 lb. ground beef (or blandfärs)
1-1/4 teaspoon salt
1/4 teaspoon pepper
1 beaten egg
1/3 cup uncooked rice
2 T. butter (melted)
1 small onion, grated
Make a sauce in a large skillet (with lid) of:
1 can Campbells Cream of Tomato soup
1 soup can of water
1 teaspoon fresh chopped parsley
1/2 cup chopped celery
3 Tablespoons cider vinegar
1 teaspoon sugar
Take:
6 large cabbage leaves with the woody part of the bottom cut off. Poach these in boiling water until they become soft enough to work with without breaking and then place on paper towels to drain off excess water.
Roll a few tablespoons of the meat mixture into the cabbage roll, folding up the ends and making a LOOSE bundle and secure with a wooden toothpick. DO NOT OVERSTUFF as the meat and rice will expand during the cooking.
You may end up needing a few more cabbage leaves, depending on the size of the leaves and how big your little bundles are.
Place the cabbage rolls, toothpick side down, in the sauce, cover and cook over very low heat 2 hours. They are actually probably cooked through after an hour, but the really slow cooking allows the flavors to develop very nicely.
These are even better the second day.
Mix together in a bowl:
1 lb. ground beef (or blandfärs)
1-1/4 teaspoon salt
1/4 teaspoon pepper
1 beaten egg
1/3 cup uncooked rice
2 T. butter (melted)
1 small onion, grated
Make a sauce in a large skillet (with lid) of:
1 can Campbells Cream of Tomato soup
1 soup can of water
1 teaspoon fresh chopped parsley
1/2 cup chopped celery
3 Tablespoons cider vinegar
1 teaspoon sugar
Take:
6 large cabbage leaves with the woody part of the bottom cut off. Poach these in boiling water until they become soft enough to work with without breaking and then place on paper towels to drain off excess water.
Roll a few tablespoons of the meat mixture into the cabbage roll, folding up the ends and making a LOOSE bundle and secure with a wooden toothpick. DO NOT OVERSTUFF as the meat and rice will expand during the cooking.
You may end up needing a few more cabbage leaves, depending on the size of the leaves and how big your little bundles are.
Place the cabbage rolls, toothpick side down, in the sauce, cover and cook over very low heat 2 hours. They are actually probably cooked through after an hour, but the really slow cooking allows the flavors to develop very nicely.
These are even better the second day.