 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Cabbage Rolls with Mushroom Sauce 1 onion chopped 1 clove garlic, crushed, chopped 2 tbsp butter 3/4 cup uncooked rice ½ lb ground beef or veal ½ lb ground pork 1 tsp salt ¼ tsp pepper 1 whole head of cabbage (about 3 lbs) boiling water 2 cups beef stock or broth note: Superior Stock is great in this recipe 1 can (10 oz) condensed cream of mushroom soup 1. Sauté onion and garlic in butter in a large skillet, about 5 minutes. Add rice, meat, salt and pepper. Stir-fry just to mix well. Remove from heat. 2. Remove core from cabbage. Place whole head of cabbage in a large kettle of boiling water. Cover; cook for 3 minutes. Remove softened outer leaves. Repeat until all leaves are softened and have been removed. Cut thick stem from each leaf. 3. Taking one large cabbage leaf at a time, spoon 1 rounded tablespoonful of meat mixture in bottom 1/3 of leaf. Cover with a small leaf. Roll bottom end up about half way, tuck sides in, and continue rolling (loosely) from the bottom. If desired, secure with a wooden toothpick. Repeat until all the filling and leaves are used. Place cabbage rolls in a large casserole; do not make more than 2 layers. 4. Combine beef stock/broth and mushroom soup; pour over cabbage rolls. 5. Bake at 350 degrees about 1½ hours. Serves 8-12 |
 | |  | |  |