Stuffed Cabbage

Stuffed Cabbage

September 12, 2009
Ingredients:
  • 500 grams ground meat (chicken, turkey, beef or a mixture of them)
  • 0.75 cups white rice
  • 1 teaspoons cumin
  • 1 teaspoons paprika
  • 1 teaspoons thyme
  • salt


Cook the rice until it's almost done. In order to do it, add only one cup of water to it, while cooking. When it absorbed all the water, taste it. If its a a little bit hard, turn off the oven and let it cool.
While cooking the rice, mix the ground meat with the spices.
Ingredients:
  • 1 cabbage
  • 1 large onion


Boil water, to soften the cabbage.
Meanwhile, take apart the cabbage into leaves and put the leaves in a large bowl. Pour the boiling water over the cabbage leaves and leave it for a few minutes. After that, drain the leaves and let them cool. While the leaves were softening, you can chop and fry the onion until golden.


Ingredients:
  • 3 ripe chopped or canned tomatoes
  • peppercornes
  • bay leaves
  • 1 shredded carrot
  • 2 diced celery stalks
  • 1 chopped onion


Mix the fried onion with the meat mixture.
In a large pot, heat some oil and fry there for a few seconds bay leaves and peppercorns. Afterwards, add chopped onion. Fry it until golden. Add celery and carrot and keep frying or a few minutes. Add chopped  tomatoes, with the juice and a cup of boiling water. Partially cover the pot and lower the heat into medium.
While the sauce is cooking, stuff the cabbage leaves. When done, put the in the pot with the sauce, preferably in one layer. Cook on medium heat for half an hour. Serve hot, with the sauce.



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