Stuffed Cabbage/Golabki Best Dishes

Wednesday, December 28, 2011

Stuffed Cabbage/Golabki

"Pork, onion, rice and seasonings are tucked internal those bundles of cabbage simmered in a mushroom broth. Then they're crowned with a tomatoey sauce. These are specifically scrumptious served with potatoes."

Ingredients :

2 medium heads cabbage
2 1/four cups water
3/4 cup white rice
salt and pepper to taste
three tablespoons butter
1 onion, chopped
3/four cup ground beef
2 dried shiitake mushrooms
1/four cup boiling water
3 tablespoons butter
3 tablespoons all-reason flour
three tablespoons tomato paste

Instructions :

Prep : 20M	Cook : 5M	Ready in : 1H

Bring a massive pot of water to boil. Immerse cabbage in the boiling water, boil for three to 5 mins. Drain properly. Remove the ten largest leaves and cabbage and set aside. Reserve enough cabbage leaves to line the bottom of a big saucepan.
Bring the 2 1/four cups of water to a boil. Add rice and go back water to a boil. Reduce heat to a simmer, cover rice and let cook till smooth. Let rice cool.
In a huge skillet, brown the onion in the 3 tablespoons of butter or margarine.
In a medium-sized blending bowl, integrate rice, onion, and raw red meat. Season with salt and pepper. Divide the filling into 10 elements and unfold evenly onto the 10 massive cabbage leaves. Roll firmly, tucking the rims inside. Arrange a layer of the reserved cabbage leaves on the lowest of a saucepan and area the cabbage rolls over them. Place the mushrooms in the saucepan with the cabbage rolls. Add 1/four cup boiling water to the saucepan, sprinkle with salt and permit the cabbage rolls simmer over a medium heat till smooth, approximately half-hour. If the water boils off, add extra water while cooking.
When the crammed cabbage is tender, prepare the sauce. In a skillet, melt remaining butter or margarine and brown flour over a low heat. Dilute the roux with the remaining cabbage stock from the cabbage roll saucepan. Bring this mixture to a boil. Season with tomato paste. Pour the sauce over the crammed cabbage immediately earlier than serving.

Notes :

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