Polish Cabbage Rolls #2

6 Servings
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Polish Cabbage Rolls #2 Ingredients

1 Cabbage	1 ts Salt
1 1/2 lb Ground meat	1/4 ts Pepper
1 c Cooked rice	1 c Bouillon
1 Onion, chopped	1 c Tomato sauce
1/4 c Milk

Instructions for Polish Cabbage Rolls #2

Remove core from cabbage, leaving the head in one piece. Cook in large pot until outer leaves can be easily peeled off. Drain and cool cabbage leaves. Set aside leaves and chop rest of cabbage and place in shallow baking dish. Cook meat, rice, onions, milk and seasoning. Mix. Spoon meat mixture on cabbage leaves and roll. Mix bouillon and tomato sauce and pour over cabbage. Bake for 1 hour or until cabbage is soft.

Main Ingredient: Cuisine: Eastern European

Ingredient Insight - look inside this recipe

Bouillon

Cabbage

Milk

Onion

Rice

Salt

Tomato

Eastern European

for flavor and categorization

In addition to all of the listed ingredients and methods, add a finely sliced poblano pepper, 3-4 chopped garlic cloves, teaspoon of cumin seeds to cook down with the onions. Add to the browning meat generous amount of paprika and some chili powder (preferably pure ground Ancho), some ground thyme. In a blender process a can of Stewed tomatoes and add to meat mixture. Deglaze with a little dark beer of your choice. Add about a cup of diced cooked potatoes. Simmer 30 minutes. Before done finish off with a 1/4 tspoon each of ground clove, cinnamon, allspice. Add some cooked rice...a cup? Chill overnight to thicken, makes it much easier to roll up and bake. Pour over a mixture of tomato juice/beef broth mix 40/60)and a tad bit of the beer to bake in. (combine liquids heat together)