Every year, my husband and I like to plant a garden and one of the things that cabbage plant, as it is easy to grow here in the Mid-Atlantic. When it comes to harvest time, we are left with many heads of cabbage just waiting for us to use them.
About 20 years ago, my mother-in-law gave me her recipe for stuffed cabbage. At first I was a bit 'intimidated to make them as I always seemed to rip the coalBrowse ... but then I realized that I was not soaking in boiling water long enough to make them soft and flexible. Want to follow the instructions carefully if you want the right way.
The recipe will be 6 individual portions. If you have leftovers, you can freeze in a plastic freezer-safe container for up to 3 months.
stuffed cabbage recipe
1 beaten egg
1 / 2 cup milk
1 / 4 cup onion,finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 / 4 teaspoon black pepper
1 pound lean pork
3 / 4 cup white rice cooked completely
6 large cabbage leaves
10 oz can tomato soup concentrate
1 1 / 2 tablespoons brown sugar
1 tablespoon lemon juice
Preheat oven to 350 degrees.
In a bowl, combine egg, milk, chopped onion, Worcestershire sauce, salt and black pepper until all ingredientscan be combined. Stir in the cooked rice and ground pork until all ingredients are mixed.
Remove the central vein of cabbage leaves in each leaf intact. Immerse leaves in boiling water for about 3 minutes or until soft, then drain the water. Place a 1 / 2 cup of meat mixture on each leaf and fold in the side. Explained by the edge, roll up each leaf, fold sides ensure that even included in the role. Place each roll on a baking tray and placeaside.
In a small bowl, combine the condensed soup with tomatoes, brown sugar and lemon juice. Pour the sauce over the cabbage rolls that are in your baking dish.
Bake uncovered in preheated 350 ° oven for 60 minutes or until tender. Remove from oven and serve immediately.
Related : Chop Onion Cabbage Recipe
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