Cabbage Rolls With Mushroom Soup
Total Time: 3 hrs
Preparation Time: 1 hr
Cook Time: 2 hrs
Ingredients
- Servings: 4
- 1 onion, chopped
- 2 tablespoons butter
- 1 garlic clove, crushed (optional)
- 3/4 cup uncooked rice
- 7 ounces ground beef (or veal)
- 7 ounces ground lamb
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cabbage (whole head)
- boiling water
- 2 cups beef broth (or stock)
- 1 (10 1/2 ounce) can cream of mushroom soup
Recipe
- 1 stew chopped onion and garlic in butter in a large skillet for 3-5 minutes.
- 2 add rice, meat, salt, and pepper.
- 3 stir just to mix well.
- 4 remove from heat.
- 5 remove core from cabbage.
- 6 place whole head in a large kettle filled with boiling water.
- 7 cover and cook for 3 minutes.
- 8 remove softened outer leaves.
- 9 take out all large leaves
- 10 cut thick center stem from each leaf.
- 11 take one large cabbage leaf at a time, put 1 rounded tablespoonful of meat mixture in center of a leaf. roll leaves.
- 12 put stuffed cabbage leaves with seam down close to each other on a frying pan.
- 13 do not make more than 2 layers.
- 14 combine beef broth and mushroom soup; pour over cabbage rolls.
- 15 bake in a well heated (350 degree) oven for 1 1/2 hours.
No comments:
Post a Comment