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| CROATIAN-STYLE CABBAGE ROLLS | |
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This is a very simple recipe that is extremely tasty and hearty! CABBAGE ROLLS: 3 lb. cabbage roll meat * 5-6 pieces of smoked ribs (usually from a deli) ** 1 head pickled cabbage (usually from a deli) *** 1 onion, finely chopped 1 tbsp. Vegeta (all-purpose seasoning) 2 cloves garlic, finely minced 1 pkg. stuffed pepper and cabbage seasoning mix (this is not necessary but adds a boost of flavor) 1 tsp. black pepper 1 tsp. seasoned salt (Lawry's) 1 egg 1/4 cup parboiled rice * For the cabbage roll meat, it is a mixture of pork, beef, veal and smoked bacon ground up together. My local deli does this for me, but you can grind your own meat if you wish or buy the ground meats at your grocery store and combine them together (about a pound of each meat). Usually a few slices of smoked bacon ground up and added to the meat will do. If you can't find smoked bacon, you can use 3-4 slices regular bacon (less salt preferably) and grind this up. ** Smoked ribs are usually found at any deli, but if you are unable to find it, it is not essential to the rolls. It just enhances the overall flavor. *** You can use 1 head of green cabbage if you can't find pickled cabbage, but remember to boil the cabbage first before using (remove the heart and cook the leaves, not the whole head). Pickled cabbage does not need to be boiled and the hearts are usually removed. In a large bowl, mix the ground meats with the onion, stuffed pepper and cabbage seasoning mix, black pepper, seasoned salt, Vegeta, garlic cloves and egg. In a small pot, cook 1/4 cup parboiled rice in 1/2 cup water. DO NOT COOK RICE ALL THE WAY. Cook only until slightly soft. Drain excess water and add to meat mixture. Mix well. Wash the pickled cabbage leaves in cold running water 2 or 3 times to remove excess salt otherwise the dish will be very salty. If you are using regular green cabbage, pre-boil the leaves in water with a pinch of salt and cool completely before using. Place a small handful of the meat mixture in the center of the cabbage leaves. Take one end and fold it over the meat, and begin to roll the cabbage, tucking the ends inside so that the meat does not fall out while cooking. Place rolls in a stove-safe dish (a Crock-Pot, porcelain dish or stock pot is fine). Make sure there is plenty of room at the top because you will be adding water. Place the rolls in a criss-cross pattern, with the largest rolls at the bottom since they will take longer to cook. Cover with water and place the pieces of smoked ribs in the pot. Cover with a lid and bring water to a boil over medium-high heat. Lower heat to a simmer and continuing cooking on low heat for 3 hours. Remove rolls and ribs from water and place on serving dish. SAUCE: 1/2 onion, finely chopped 1 tbsp. all-purpose flour 1 tsp. paprika 1 tbsp. tomato paste 1/4 of water from cabbage rolls In a small pot, brown 1/2 onion, finely chopped. Drain any excess oil. In the same pot, add tomato paste, flour, paprika and 1/4 cup of water from cabbage rolls pot. Stir until incorporated and bring to a boil. Turn off heat and pour over rolls and ribs. Preparation time: 1/2 hour; Cook time: 3 to 3 1/2 hours. Servings: Makes 8 to 12 rolls, depending on how large the cabbage leaves are. Smaller leaves will make more rolls, bigger leaves will make less. Serves well with: Vegetable soup, salad, or even on its own! Submitted by: JP | |
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