Monday, October 27, 2008

Unit 3: Cabbage Rolls with Mushroom Soup

1 ea onion, chopped.
2 tb butter.
1 ea garlic clove, crushed (optional).
3/4 c uncooked raw rice.
200 g ground beef or veal.
200 g ground pork.
1 ts salt.
1/4 ts pepper.
1 ea whole head cabbage.
Boiling water.
2 c beef broth or stock.
1 can condensed cream of mushroom soup.

Stew chopped onion and garlic in butter in a large skillet for 3-5 mins. Add rice, meat, salt, and pepper. Stir just to mix well. Remove from heat. Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover and cook for 3 mins. Remove softened outer leaves. Take out all large leaves Cut thick center stem from each leaf.Take one large cabbage leaf at a time,put 1 rounded tablespoonful of meat mixture in center of a leaf. Roll leaves. Put stuffed cabbage leaves with seam down close to each other on a frying pan. Do not make more than 2 layers. Combine beef broth and mushroom soup; Pour over cabbage rolls. Bake in a well heated oven for 1 1/2 hours.

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