- 8
Ingredients
- 1 large head green cabbage
- 1 tsp vegetable oil
- 1/2 onion, finely chopped
- 2 clove garlics, finely chopped
- 1/2 pound lean chuck, ground
- 1/2 pound lean prok, ground
- 1 1/2 cups cooked rice
- 1 egg, lightly beaten
- salt and pepper to taste
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 1 cup sour cream
Preparation
Step 1
Remove core of cabbage with boning knife and place it in a large pot of boiling, salted water. Simmer for 5-7 minutes to blanch, occasionally stirring with fork to loosen leaves. When leaves are slightly softened,remove cabbage from water and drain. Cool slightly, then select 8-10 large leaves. Remove any remaining core.
In a small saute pan, heat oil, add garlic and onion. Saute over medium heat until onion becomes translucent. Remove from heat and reserve.
In a large bowl, combine remaing ingredients with cooked onion and garlic. 1/3 cup of mixture into the center of the cabbage leaf. Using hands mix well. Place approximately 1/3 cup of mixture into the cente of each cabbage leaf. Arrange meat horizontally, and fold leaves over meat. Roll from core end to top, so the outer rim of leaf is on outer part of the roll. Rolls should be 3-4 inches long.
Place cabbage rolls in a roasting pan. Chop remaining cabbage leaves and sprinkle over rolls. Poue paprika sauce over rolls , making sure sauce spreads to bottom of pan.
Cover pan and bake in 350 degree oven for 30-45 minutes or until cabbage is tender and meat is cooked through. Remove from baking pan from oven and add sour cream by teaspoonfuls, blending gently to soften flavor and color, as desired.