This document provides instructions for making stuffed cabbage rolls. It lists the ingredients needed which include a medium cabbage head, ground beef and pork, rice, eggs, onion, garlic, salt, and pepper. The cabbage is boiled for 5-10 minutes to soften the leaves which are then used to wrap the filling made from the meat and rice ingredients. The stuffed leaves are baked covered in tomato sauce for an hour.
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Spanish Session golabki 27/01/14
1.
2. Medium cabbage head
½ kg ground beef/pork meat.
1 cup cooked rice.
2 Eggs.
½ chopped onion.
1 teaspoon finely chopped garlic.
1 teaspoon salt
1/4 teaspoon black pepper
1 Tomato sauce
3. PREPARE THE CABBAGE
First we remove the core from the cabbage head.
Put the cabbage in a large pot filled with boiling,
salted water. (cover and cook) Let it boil for 5-10
minutes.
Until softened enough to pull off individual
leaves. What we want to do is separate
the leaves. Let it cool. Separate the leaves and
cut off the thick part of the main vein.
4. COOKING THE FILLING
We just sauté the vegetables: chopped
onion, garlic and we can add mushrooms.
You can add more things: parsley, paprika.
This is really flexible.
You can use butter or any kind of oil, we
use Spanish olive oil. Remove from the heat
and let it cool.
5. In a large mixing bowl place the ground beef,
pork , cooled rice, onion, garlic, mushrooms
and eggs, add salt and pepper. Mix it well.
6. Stuff the cabbage! Place a small amount of
meat mixture to the middle of the leaf. Then
fold the sides of the leaf in and roll it up into
a little package.
7. Put the cabbage rolls into a casserole dish
Repeat the process until you have run out of
cabbage or filling.
Then pour the tomato sauce over the cabbage
rolls. Cover with foil and bake at 220 ºC for 1
hour.
