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Old 12-04-2010, 07:44 AM   #1
Senior Cook
 
Join Date: Dec 2009
Location: Poland Nowy Sącz
Posts: 101
Golabki

Cabbage stuffed with meat and tomato sauce vel Golabki

INGREDIENTS:
1 head cabbage

STUFFING:
0.5 kg minced , 17.63 oz, 1.1 lb
1 ½ onion
2 cups rice
salt and pepper

TOMATO SOUCE:
2 stock cubes
3 tablespoons tomato puree
2 tbsp plain flour
3 tablespoons cream
salt and pepper

METHOD:
Cabbage put into the pot and cover with water. The whole time, boil and gradually cut the leaves from the slot.

Pull leaves and put aside to cool.

Then prepare the stuffing for stuffed cabbage. Pour water over rice and cook about 15 minutes.

Dice onions.

Fry chopped onion until golden brown.

Add minced meat to the onions. Mix together and stew about 5 minutes.

Combine the cooked rice and stewed minced meat.

Season the stuffing with salt and pepper.

Cut a slot on the cabbage leaf.

Then, put a tablespoon of filling on center of a cabbage leaf.

Combine the two sides to the center.

And wrap.

Casserole in which the cabbage stuffed are cooked, put the remaining cabbage leaves.

Put the finished cabbage rolls.

Flood water and cook for about 45 minutes.

Implementation of the sauce:
Boil the bouillon -2 stock cubes.
Then add tomato puree to the boiling bouillon.

Thoroughly mix flour and cream.

And to add to the broth. Mix thoroughly, season to taste with salt and pepper.

Pour over cabbage stuffed with sauce.

You can see photos: www.wealthymeals.com

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Golabki [SIZE=3][FONT=Bookman Old Style]Cabbage stuffed with meat and tomato sauce vel Golabki [/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]INGREDIENTS:[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]1 head cabbage[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]STUFFING:[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]0.5 kg minced , 17.63 oz, 1.1 lb[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]1 ½ onion [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]2 cups rice [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]salt and pepper[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]TOMATO SOUCE:[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]2 stock cubes [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]3 tablespoons tomato puree [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]2 tbsp plain flour [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]3 tablespoons cream [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]salt and pepper[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]METHOD:[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style] Cabbage put into the pot and cover with water. The whole time, boil and gradually cut the leaves from the slot.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Pull leaves and put aside to cool.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Then prepare the stuffing for stuffed cabbage. Pour water over rice and cook about 15 minutes.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Dice onions.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Fry chopped onion until golden brown.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Add minced meat to the onions. Mix together and stew about 5 minutes.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Combine the cooked rice and stewed minced meat.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Season the stuffing with salt and pepper.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Cut a slot on the cabbage leaf.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Then, put a tablespoon of filling on center of a cabbage leaf.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Combine the two sides to the center.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]And wrap.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Casserole in which the cabbage stuffed are cooked, put the remaining cabbage leaves.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Put the finished cabbage rolls.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Flood water and cook for about 45 minutes.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Implementation of the sauce: [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style] Boil the bouillon -2 stock cubes.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Then add tomato puree to the boiling bouillon.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Thoroughly mix flour and cream.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]And to add to the broth. Mix thoroughly, season to taste with salt and pepper.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Pour over cabbage stuffed with sauce.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style][/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]You can see photos: [URL="http://www.wealthymeals.com"]www.wealthymeals.com[/URL][/FONT][/SIZE] 3 stars 1 reviews
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