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LOCATION: Recipes >> Cabbage Casserole Recipes >> Stuffed Cabbage 22

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Cabbage Rolls

1 medium-sized cabbage
enough boiling water to cover cabbage

For filling
1 1/4 pounds finely-minced beef
1 cup boiled rice
1/2 cup chopped onion fried in
1 tablespoon butter
1 1/2 teaspoon salt
2 tablespoons butter for frying
1 cup water or beef stock
1 cup sour cream

Cut off outside leaves and remove core of the cabbage head so that
the cooking liquid can get to the leaves more easily. Put it upside
down in the saucepan and pour in enough boiling water to fill and
cover cabbage. Boil for 10 minutes. Drain off water thoroughly
and detach leaves. Trim the thick centre vein so that the leaf
will fold over easily.

Mix the filling thoroughly, season it and put 1 or 2 tablespoons
- depending on the size of the leaves - on the thicker part of a
leaf. Fold in 3 sides, then roll it into a parcel. Repeat process
till all leaves are filled.

Heat butter in frying-pan and fry cabbage rolls lightly. Put them
in the saucepan and pour 1 cup water or beef stock over them.
Cover, bring to the boil, reduce the heat and simmer for 1 hour,
till leaves are tender, if necessary adding more liquid. When
cooked pour over the sour cream and simmer for another 5 minutes.
Serve hot in a deep dish, as a complete course.


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