Cabbage Rolls Recipe




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Bread; Breads; Cabbage; Vegetable


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Cabbage Rolls Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Cabbage Rolls

 

Ingredients

1 lb ground beef
1 1/4 tsp salt
1/8 tsp pepper
1 each beaten egg
1/2 cup cooked rice
1 each onion, chopped fine
1 each medium-size cabbage
2 tbsp butter
2 cup chicken stock
1/2 tsp caraway seeds
2 each tomatoes, peeled and cut



 

Preparation

Mix together, lightly and thoroughly, the ground beef, salt,
pepper and egg. Mix in the cooked rice and chopped onion. Steam the
cabbage or place in boiling salted water, then drop in cold water.
Carefully remove leaves and cut thick ribs so they will lie flat.
Stack 2 - 3 cabbage leaves and place about 1/4 cup of meat mixture on
the center of leaves. Roll up leaves and tuck the ends in toward the
center. Use wooden picks or skewers to fasten leaves securely or tie
with string. Melt butter in heavy skillet and brown cabbage lightly
on all sides. Add stock as needed. Add caraway seeds. Simmer for 45
minutes, adding tomatoes. If desired, thicken gravy with a flour and
cold water paste. Season to taste.

 

 

Servings: 4