Stuffed Cabbage Rolls Old Polish Recipes

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Steps:

• Bring a large pot of water to a boil over high heat and add a cabbage. Reduce heat slightly and blanch cabbage, turning a few times, about 5 minutes, until leaves begin loosening and look translucent. With cabbage in water, use long-handled fork or tongs to pull off leaves as they loosen. Remove what's left of cabbage and repeat with other cabbage. Don't discard inner leaves or broken leaves. Reserve water. Let cabbage cool.
• In large bowl or tub, put ground beef, onion, celery, rice, eggs, parsley flakes, garlic salt, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well with hands, adding 1/4 cup water if mixture feels "tight".
• With paring knife, trim thick cores from outer sides of cabbage leaves. Coarsely chop smaller leaves and cabbage; strew half in bottom of an 18x10x3 inch heavy-duty foil roasting pan. Pour reserved cabbage water over sauerkraut in a colander to rinse more, if you like. Drain well. Strew half the kraut over cabbage in pan. Pour in half the crushed tomatoes and 1 cup tomato juice. Season with salt & pepper, mix well.
• For rolls, shape about 1/4 cup meat into a sausage (not too tight) for a large leaf; less for a smaller leaf. Use your hand as a cup to shape rolls, with curved side of leaf facing your palm and core end towards your wrist. Put filling on the bottom of the leaf, and fold the bottom over the filling, pressing in. Fold in the sides, pressing and rolling, but not too tight, not worrying if leaf breaks. Filled leaves are placed seam-side down in pan, in even rows, 5 or 6 across, making 25 to 28 rolls. Strew remaining chopped cabbage (chop any unused leaves) and sauerkraut over the rolls. Top with remaining crushed tomatoes and tomato juice. Salt & pepper generously. Rinse crushed tomato can with about 1/2 can water. Pour water over top; don't worry about mixing it. Cover pan tightly with foil.
• Bake in 325-degrees F oven for 1 hour, check after 30 minutes to be sure it is bubbling. If not, turn oven to 350-degrees F. After 1 hour, reduce temperature to 250 degrees F. Bake 1 to 1 1/2 hours longer, until rolls are tender & meat & rice fully cooked-cut one open to check. You can add small amounts of water periodically if needed.

Steps:

• Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
• In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
• Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

Steps:

• Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
• Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
• Preheat oven to 350°F.
• Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls).
• Place, seam side down in baking dish.
• Mix tomato sauce with the sugar; pour over rolls.
• Cover and bake for 45-60 minutes.