Difference between revisions of "Cabbage Rolls I"
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[[Image:CabbageRolls.jpg|thumb| CABBAGE ROLLS]] | [[Image:CabbageRolls.jpg|thumb| CABBAGE ROLLS]] | ||
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* 5 dl boiling, lightly-salted [[water]] | * 5 dl boiling, lightly-salted [[water]] | ||
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# Parboil the [[cabbage]] in lightly-salted boiling [[water]] about 2 minutes. | # Parboil the [[cabbage]] in lightly-salted boiling [[water]] about 2 minutes. | ||
# Drain well. | # Drain well. | ||
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[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
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Latest revision as of 09:49, 15 July 2012
File:CabbageRolls.jpg
CABBAGE ROLLS
Ingredients
- 16 medium cabbage leaves
- boiling water
- 1 tsp salt per liter water
- 500 g (1 pound) ground beef
- 1¼ tsp salt
- 4 tsp potato starch
- 3 – 4 dl full fat milk
- ½ tsp pepper
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 5 dl boiling, lightly-salted water
Procedures
- Parboil the cabbage in lightly-salted boiling water about 2 minutes.
- Drain well.
- Cut out the thick stem part.
- Preheat the oven to 160°C.
- Mix the ground beef with salt and potato starch.
- Gradually add milk and season with spices.
- Place a spoonful of the meat mixture onto each cabbage leaf.
- Wrap the leaf around the meat to form a small package.
- Place the cabbage rolls in a greased ovenproof dish.
- Pour over the water and place the dish in a water bath.
- Bake for about 30 minutes.
