Stuffed Cabbage Recipe | |
Vegetable | |
Ingredients:
1 lb. ground beef1/2 lb. ground pork 1 large onion, grated 2 eggs, beaten 1/2 c. dried bread crumbs 1 tbsp salt 3/4 tsp pepper 1/2 tsp mace 1 c. milk 3 1/2 lb. green cabbage 2 c. hot water 1/2 tsp salt 6 peppercorns snipped parsley
Directions:
In bowl, blend ground meats with onion, eggs, bread crumbs, 1 tbsp salt, pepper, mace and milk; refrigerate.Remove wilted leaves from cabbage; cut 1" slice from top of cabbage; reserve slice and leaves. With paring knife, scoop out center of cabbage, leaving 1/2" thick shell. Next, firmly pack meat mix into cabbage shell; place the 1" cabbage slice on top; then wrap with wilted leaves. Now tie up cabbage with string, securing top and leaves. Place in large kettle add hot water, 1/2 tsp salt, peppercorns cover tightly. Simmer 1 1/2 hours, or until meat filling is firm to touch. Then lift onto heated platter; remove string, top and wilted leaves. Sprinkle with parsley. Serve cut into wedges with Horseradish Sauce: Into 2 tbsp melted butter in saucepan, stir 2 tbsp flour. Stir in 1 1/2 c. canned condensed chicken or beef broth, undiluted, a little at a time. Add 3 tbsp lemon juice, 3/4 tsp salt, 1/4 tsp pepper, 1 tbsp sugar and 1/4 c. horseradish. Simmer 2 or 3 minutes. (This recipe is from Denmark and I have made it several times. It is well worth the trouble.) |
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