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ANNE KAINE's SPECIAL RECIPES
This one should make you wish you were back in the "Old Country".
Enjoy!
ANNE KAINE's STUFFED CABBAGE ROLLS
1 Head cabbage (whole)
For the filling:
1 cup Uncle Ben's Converted rice (uncooked)
2 1/4 cups salted water
1 1/2 lbs. lean ground beef
1/2 lb. ground pork
1 onion, chopped fine
1 egg, beaten
Salt, fresh ground pepper, and garlic powder, to taste
For the Sauce:
1 (14 1/2 oz.) can beef broth
1 (16 oz.) can stewed tomatoes
1 can Campbell's Tomato soup
1 can sliced mushrooms (with juice)
1 tsp. sugar
1 tsp. paprika
Salt & fresh cracked pepper, to taste
PROCEDURE
Remove core from cabbage with sharp knife. Place approximately 3 inches of water
in a large pot and bring to a boil. Place cored cabbage in pot, stem end down.
Cover pot and steam cabbage removing a few leaves at a time as they wilt.
Continue until all leaves are pliable. Set aside to cool. Trim off thick stems
from each leaf.
Bring 2 1/4 cups salted water to a boil. Cook the rice for 20 minutes, or until
soft.
Combine beef, pork, rice, onion, egg, salt & pepper and garlic powder. Mix
well. Spoon meat-rice filling onto each cabbage leaf at the rib end. Flatten
meat onto leaf turning in sides of leaf over filling and roll
"jellyroll" style to make a neat roll.
You may place extra cabbage on bottom of a 9 x 13 inch baking dish before
placing stuffed rolls on top. (I always do) Arrange rolls seam side down in
dish.
SAUCE
Combine broth, tomatoes, tomato soup, canned mushrooms, salt, pepper, sugar and
paprika. Heat to boiling. Pour over cabbage rolls.
Bake at 150 degrees for 1 hr. 15 min. Covered.
Makes 8 servings.
P.S. For a gourmet touch, serve with a dollop of sour cream on top.
For recipes similar to those from famous restaurants and chefs contact this site....
http://www.copykat.com/
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