Difference between revisions of "Cabbage Rolls"

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==Description==
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Cabbage rolls <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=263-264}}</ref> <ref>{{cite book|last=Yearwood|first=Trisha Espe|title=Home Cooking with Trisha Yearwood |year=|publisher= Clarkson Potter/Publishers New York |isbn=978-0-307-46523-8|pages=84}}</ref> is a traditional common side for North American dinners.
  
__NOTOC__
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==Ingredients==
== Ingredients ==
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*1/2 pound lean ground beef
=== Filling ===
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*1 cup long-grain white rice, cooked
* 1 cup [[rice]]
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*1/2 tsp salt
* 1 lb [[ground beef]]
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*1/4 tsp pepper
* 2 tsp [[salt]]
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*1/4 tsp ground cinnamon
* ½ tsp [[allspice]]
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*1/4 tsp ground cloves
* ¼ tsp [[msg]]
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*18 oz can stewed tomatoes
* 2 cups canned [[tomato]]es or 1 can [[tomato paste]] (reserve 1 cup (half the can) for the rolls)
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*2 heads green cabbage
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*9 cups water
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*2 tbsp sugar
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*1 tbsp lemon juice
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*1 tbsp vinegar
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*2 bay leaves
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*12 oz can tomato juice
  
=== Rolls ===
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==Procedure==
* 1 large head [[cabbage]]
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# Warm oven to 350 degree F.
* 3 cloves [[garlic]]
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# Combine beef, rice, salt, pepper, cinnamon, cloves and tomatoes.
* 2 [[lemon]]s , juice of
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# Rinse and core cabbage.
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# In a large pot, fill with 8 cups of water, sugar, lemon juice, vinegar and bay leaves. Boil.
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# Soften cabbage by leaving in water for ~5 minutes.
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# Drain cabbage then leave to cool.
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# Peel a few leaves from the cabbage.
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# Take 1/4 cup of beef mixture and roll in each leaf.
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# Fold in sides and roll over.
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# Place cabbage roll in a baking pan, seam side facing down.
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# Combine tomato juice and 1 cup of water and pour over the cabbage rolls in the baking pan.
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# Enclose baking pan with aluminum foil.
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# Bake for ~47 min.
  
== Procedures ==
 
=== Filling ===
 
# Wash [[rice]] and drain.
 
# Add meat and 1 cup [[tomato]]es or ½ can paste.
 
# Add [[salt]], [[pepper]] and spices.
 
  
=== Rolls ===
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==References==
# Separate [[cabbage]] leaves and drop separately in salted boiling [[water]] and cook a few minutes until limp.
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<References/>
# Cook all leaves then let drain.
 
# Trim leaves of heavy stems.
 
# Reserve stems and put in bottom of saucepan.
 
# On each leaf place 1 heaping tbsp of filling and roll firmly.
 
# Place [[cabbage]] rolls neatly in rows making several layers.
 
# Place [[garlic]] buds among leaves as you roll.
 
# Add 1 cup [[tomato]]es and enough hot [[water]] to cover rolls.
 
# Sprinkle ½ tsp [[salt]] over all.
 
# Cook 25 minutes to 35 minutes.
 
# During last 5 minutes of cooking, add the juice of 2 [[lemon]]s.
 
  
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[[Category:North American cuisine]]
 
[[Category:Arabian Meat Dishes]]
 
[[Category:Arabian Meat Dishes]]
 
[[Category:Tomato Recipes]]
 
[[Category:Tomato Recipes]]

Revision as of 16:04, 16 July 2012

Description

Cabbage rolls [1] [2] is a traditional common side for North American dinners.

Ingredients

  • 1/2 pound lean ground beef
  • 1 cup long-grain white rice, cooked
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 18 oz can stewed tomatoes
  • 2 heads green cabbage
  • 9 cups water
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp vinegar
  • 2 bay leaves
  • 12 oz can tomato juice

Procedure

  1. Warm oven to 350 degree F.
  2. Combine beef, rice, salt, pepper, cinnamon, cloves and tomatoes.
  3. Rinse and core cabbage.
  4. In a large pot, fill with 8 cups of water, sugar, lemon juice, vinegar and bay leaves. Boil.
  5. Soften cabbage by leaving in water for ~5 minutes.
  6. Drain cabbage then leave to cool.
  7. Peel a few leaves from the cabbage.
  8. Take 1/4 cup of beef mixture and roll in each leaf.
  9. Fold in sides and roll over.
  10. Place cabbage roll in a baking pan, seam side facing down.
  11. Combine tomato juice and 1 cup of water and pour over the cabbage rolls in the baking pan.
  12. Enclose baking pan with aluminum foil.
  13. Bake for ~47 min.


References

  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 263-264. ISBN 13:978-0-7432-4626-2. 
  2. Yearwood, Trisha Espe. Home Cooking with Trisha Yearwood. Clarkson Potter/Publishers New York. pp. 84. ISBN 978-0-307-46523-8.