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Gary Solomon
Posted September 13, 2005 09:37 AM
Gary Solomon's Rolled Stuffed Cabbage
**************************************
Get the gas pills ready! Why do you think the Irish call them " Bubble And Squeak". Then again, what's a little flatulence between friends?
All kidding aside, this is the best rolled stuffed cabbage recipe we have ever come across. "This stuffed cabbage tastes better than an Jewish delicatessen I have ever eaten at!" said Victor and Sarah Holguin-Cooper City, Florida.
Our recipe combines a delicious beef and pork filling. It is slowly cooked in a sweet and sour gravy until just tender.
" Words cannot describe the flavors that I experienced dancing in my mouth!" said my kitchen assistant.
One key ingredient that you need to make is TheRecipeExchange.com's Homemade Tomato Sauce. Although some recipes call for simply tomato juice we have found the magic is created from the combination of our rich sauce with the other cooking liquids. Freeze any extra sauce and use it with our Chicken Parmagiana recipe or on spaghetti. Serve the rolled stuffed cabbage with our Homemade Mashed Potatoes. Make sure your mashed potatoes have a well in them so you can pour that juice gravy right into them. You will never find a Rolled Stuffed Cabbage recipe this tasty.
We promise.
Ingredients:
Cabbage-1 dark leaf and heavy.
Eggs-2.
Milk- 1/2 cup.
Onion- 1/2 cup finely chopped.
Kosher Salt-2 teaspoons.
Black pepper- 1/4 teaspoon.
Ground Beef-1 pound.
Ground Pork-1 pound.
Basmati Rice-2 cups cooked.
Deliciouscookie.com's Homemade Tomato Sauce-3 cups.
Brown Sugar-3 tablespoons.
Lemon Juice-2 tablespoons.
Worcestershire Sauce-2 teaspoons.
Instructions:
Cook the rice and set aside to cool. In a large bowl mix together until well blended the eggs, rice, milk, onion, salt-1 teaspoon, pepper, beef and pork. Refrigerate for 1/2 hour. This will firm up the mixture and make easier to form balls.
In a large pot drop in a steamer basket and cover with lid. Leaving the cabbage whole, cut out the stem portion with a knife. Cut as deeply in to the heart as possible. While you are steaming the entire cabbage this procedure will allow you to peel each whole cabbage leaf off without struggling with it being attached to the stem. Place the whole cabbage in to the steamer pot. Every few minutes peel back a leaf and set the leaf aside on a paper towel. Make sure that each leaf is soft enough so that it will be able to be rolled without cracking. Continue until 3/4 of the cabbage has been peeled. You should have about 25 leaves.
Allow to cool.
In a separate bowl combine the warm tomato sauce, brown sugar, lemon juice and Worcestershire sauce and salt-1 teaspoon. Set aside.
Now let's roll the cabbage. Grab a small handful of the meat stuffing and form into an ball. Don't use too much filling or you will not be able to complete a sealed roll. Place the meat in the cabbage leaf narrow side closest to you. Begin rolling away from you towards the outside of the leaf tucking in the edges along the way. When you have completed rolling the cabbage place them in a large pot alternating layers of cabbage with layers of sauce. Place the cabbage in snuggly to avoid opening up in the cooking process.
Cover and cook on a low medium flame for about 3 1/2 hours. Baste frequently. Leaves should be tender. Adjust gravy with salt and pepper to taste.
Article courtesy of Gary Solomon and www.TheRecipeExchange.com
Gary Solomon
www.TheRecipeExchange.com
Posted September 13, 2005 09:37 AM
Gary Solomon's Rolled Stuffed Cabbage
**************************************
Get the gas pills ready! Why do you think the Irish call them " Bubble And Squeak". Then again, what's a little flatulence between friends?
All kidding aside, this is the best rolled stuffed cabbage recipe we have ever come across. "This stuffed cabbage tastes better than an Jewish delicatessen I have ever eaten at!" said Victor and Sarah Holguin-Cooper City, Florida.
Our recipe combines a delicious beef and pork filling. It is slowly cooked in a sweet and sour gravy until just tender.
" Words cannot describe the flavors that I experienced dancing in my mouth!" said my kitchen assistant.
One key ingredient that you need to make is TheRecipeExchange.com's Homemade Tomato Sauce. Although some recipes call for simply tomato juice we have found the magic is created from the combination of our rich sauce with the other cooking liquids. Freeze any extra sauce and use it with our Chicken Parmagiana recipe or on spaghetti. Serve the rolled stuffed cabbage with our Homemade Mashed Potatoes. Make sure your mashed potatoes have a well in them so you can pour that juice gravy right into them. You will never find a Rolled Stuffed Cabbage recipe this tasty.
We promise.
Ingredients:
Cabbage-1 dark leaf and heavy.
Eggs-2.
Milk- 1/2 cup.
Onion- 1/2 cup finely chopped.
Kosher Salt-2 teaspoons.
Black pepper- 1/4 teaspoon.
Ground Beef-1 pound.
Ground Pork-1 pound.
Basmati Rice-2 cups cooked.
Deliciouscookie.com's Homemade Tomato Sauce-3 cups.
Brown Sugar-3 tablespoons.
Lemon Juice-2 tablespoons.
Worcestershire Sauce-2 teaspoons.
Instructions:
Cook the rice and set aside to cool. In a large bowl mix together until well blended the eggs, rice, milk, onion, salt-1 teaspoon, pepper, beef and pork. Refrigerate for 1/2 hour. This will firm up the mixture and make easier to form balls.
In a large pot drop in a steamer basket and cover with lid. Leaving the cabbage whole, cut out the stem portion with a knife. Cut as deeply in to the heart as possible. While you are steaming the entire cabbage this procedure will allow you to peel each whole cabbage leaf off without struggling with it being attached to the stem. Place the whole cabbage in to the steamer pot. Every few minutes peel back a leaf and set the leaf aside on a paper towel. Make sure that each leaf is soft enough so that it will be able to be rolled without cracking. Continue until 3/4 of the cabbage has been peeled. You should have about 25 leaves.
Allow to cool.
In a separate bowl combine the warm tomato sauce, brown sugar, lemon juice and Worcestershire sauce and salt-1 teaspoon. Set aside.
Now let's roll the cabbage. Grab a small handful of the meat stuffing and form into an ball. Don't use too much filling or you will not be able to complete a sealed roll. Place the meat in the cabbage leaf narrow side closest to you. Begin rolling away from you towards the outside of the leaf tucking in the edges along the way. When you have completed rolling the cabbage place them in a large pot alternating layers of cabbage with layers of sauce. Place the cabbage in snuggly to avoid opening up in the cooking process.
Cover and cook on a low medium flame for about 3 1/2 hours. Baste frequently. Leaves should be tender. Adjust gravy with salt and pepper to taste.
Article courtesy of Gary Solomon and www.TheRecipeExchange.com
Gary Solomon
www.TheRecipeExchange.com
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