Stuffed Cabbage/Golabki The Best Recipes
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| Stuffed Cabbage/Golabki |
"Pork, onion, rice and seasonings are tucked internal those bundles of cabbage simmered in a mushroom broth. Then they may be topped with a tomatoey sauce. These are specially delicious served with potatoes."
Ingredients :
- 2 medium heads cabbage
- 2 1/4 cups water
- three/four cup white rice
- salt and pepper to taste
- 3 tablespoons butter
- 1 onion, chopped
- 3/four cup ground beef
- 2 dried shiitake mushrooms
- 1/4 cup boiling water
- 3 tablespoons butter
- 3 tablespoons all-reason flour
- 3 tablespoons tomato paste
Instructions :
| Prep : 20M | Cook : 5M | Ready in : 1H |
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- Bring a big pot of water to boil. Immerse cabbage in the boiling water, boil for three to five mins. Drain nicely. Remove the ten largest leaves and cabbage and set apart. Reserve sufficient cabbage leaves to line the bottom of a massive saucepan.
- Bring the 2 1/four cups of water to a boil. Add rice and go back water to a boil. Reduce warmth to a simmer, cover rice and let cook dinner till smooth. Let rice cool.
- In a big skillet, brown the onion in the 3 tablespoons of butter or margarine.
- In a medium-sized mixing bowl, integrate rice, onion, and uncooked beef. Season with salt and pepper. Divide the filling into 10 elements and unfold calmly onto the ten big cabbage leaves. Roll firmly, tucking the rims interior. Arrange a layer of the reserved cabbage leaves on the bottom of a saucepan and vicinity the cabbage rolls over them. Place the mushrooms inside the saucepan with the cabbage rolls. Add 1/4 cup boiling water to the saucepan, sprinkle with salt and allow the cabbage rolls simmer over a medium warmness till tender, approximately 30 minutes. If the water boils off, upload greater water while cooking.
- When the stuffed cabbage is soft, prepare the sauce. In a skillet, soften last butter or margarine and brown flour over a low heat. Dilute the roux with the ultimate 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 before serving.
Notes :
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