| |
|
|
|
| |
Starters Recipes -
Polish Stuffed Cabbage Leatles
|
|
|
|
|
|
| |
|
Starters
Recipes - Polish Stuffed Cabbage Leatles
Ingredients
-
8 large cabbage leaves
-
175 g/6 oz/1 1/4 cups
minced (ground) beef
-
50
g/2 oz/1/4 cup long-grain rice
-
Salt and freshly ground
black
pepper
-
30
ml/2 tbsp tomato puree (paste)
-
15 ml/1 tbsp chopped
parsley
-
1 garlic clove, crushed
-
Beef stock
-
4
bacon rashers
(slices), rinded
-
Gravy browning
Method:
-
Remove the thick central cores from the cabbage
leaves. Plunge in boiling water for 3 minutes.
Drain, rinse with cold water and drain again.
-
Mix
well together the mince,
rice, some salt and pepper, the tomato puree,
parsley and garlic. Shape into
8
small rolls and place one on each cabbage leaf.
-
Fold
in the sides and roll up not too tightly. Pack
in a single layer in a flameproof casserole (Dutch
oven).
-
Pour on enough beef stock to just cover.
Bring to the boil, cover with a lid, reduce the heat and simmer gently for 1
1/2 hours.
-
Meanwhile, grill (broil) or dry-fry the bacon until
crisp. Crumble into small pieces. When cooked,
transfer the cabbage rolls to a warm serving dish.
-
If necessary, boil
the stock
rapidly until syrupy and add n few drops of gravy browning. Spoon over the cabbage
and top with the bacon.
|
|
|
|
|
|
|
|
|