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How To make CABBAGE ROLLS (POLISH STYLE)
Ingredients
2
pound
ground beef, lean
1/2
cup
rice, uncooked
1
md
onion, diced
1
each
green pepper, diced
2
each
eggs
1
each
cabbage, large head
2
qt
tomato juice
Directions:
PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head solid,
then peel the leaves from the head as they thawed. The best way I've found
is to 1)cut the core out with a knife, then put the hole-where-the-core-
was, side down in a steamer over boiling water. Let it sit for about 10
minutes and remove. Several layers of the outer leaves should be soft
enough to remove from the head. When you've removed as many as you can,
return the head to the steamer to soften more leaves. Take a sharm knife
and remove as much of the central vein as you can.
FILLING: Mix all the
other ingredients together in a bowl. work it with your hands until the
eggs and other inredients except the tomato juice are thouroughly mixed
into the meat. Now, take a glob of mixture and set it in the hollow of a
deveined leaf,with the end that was near the core towards you. Fold the end
nearest you about / way over the mix. Fold the left side over the mix and
then the right side. Roll about / turn away from you so that the seam is
on the bottom. Place in the pan seam side don and continue with the other
leaves.* When you've made the last cabbage roll,pour in the tomato juice to
cover. Bring to a boil then simmer for AT LEAST an hour, preferably longer. Serve in a bowl with the juice, although these, like spagetti are better the 2nd day.
*This is an ideal cabbage roll. 3/4 of them won't go together this
perfectly, so be ready to make adjustments when making the rolls.
VARIATIONS: Garlic is great, paprika and chili powder will work in the
stuffing, V-8 instead of tomato juice is pleasantly different.
How To make CABBAGE ROLLS (POLISH STYLE)'s Videos
Cabbage Rolls Recipe
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Cabbage Rolls
Cabbage rolls simple and delicious. We show you how to make these super delicious in this video. They only involve a few simple ingredients and some basic techniques. They are great served up as a lunch or dinner
Get the full recipe at:
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Provencale style cabbage rolls: Delicious family dish for cold winter nights
When the cabbage season is approaching don't hesitate and have a go at that recipe. What it does not have in the look is greatly compensated by its taste. It is really cabbage at its best. Get the recipe:
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????????INGREDIENTS????????
1 savoy cabbage
150 bacon
300 grams pork mince (chair a saucisse)
300 grams finely sliced cabbage leaves ( from the core of the cabbage)
salt and pepper to season
50 ml chicken stock ( for the stuffing)
450 ml chicken stock to braise the cabbage
150 ml tomato coulis
6 juniper berries ( 3 for the stuffing and 3 for the braising)
2 bay leaves
3 cloves of garlic
1 celery stoke
1 carrot
2 twigs of thyme
If you make your own pork stuffing use the recipe below ( it can be used to make pork sausages too:
200 grams lean pork meat - minced
300 grams pork belly - minced (non smoked)
8 grams salt
1 gram sugar
1 gram black pepper (coarsely grinded)
25 ml white wine
Procedure:
cut all of the meat in medium size cubes. place on a tray or plate. sprinkle all the seasoning over plus the wine. mixe everything together cover and leave to macerate in the fridge for 2 hours.
when done pass all of the meat through a meat mincer / grinder. then in a large bowl, using a wooden spoon, mix the whole meat mixture vigorously for a few minutes.
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Cabbage Rolls / Polish Gołąbki - Easy to Follow, Step by Step Recipe
FULL RECIPE:
Jenny Jones shows her step-by-step recipe for delicious & healthy Cabbage Rolls ( Polish Gołąbki ) stuffed with rice and beef.
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Cabbage Rolls Polish Style in Mushroom Gravy / Gołąbki w Sosie Grzybowym
This is that perfect recipe for homemade cabbage rolls, stuffed cabbage in forest mushroom gravy. Stuffed cabbage in mushroom gravy is a perfect dish for autumn and winter dinners, just by themselves or as an addition you can make mashed potatoes or serve it with fresh bread.
Ingredients for stuffed cabbage:
1 large cabbage
1 lb. ground beef
1 lb. ground veal or pork
1/2 lb. Champignon mushrooms
4 cups cooked rice (cooled)
1 yellow onion large
2 tablespoons oil (to sauté onion)
4 tbsp butter (may use oil)
1 salt to taste (or use vegetable seasoning salt instead)
1 pinch of ground pepper to taste
2 cups stock or water
Ingredients for the mushroom gravy:
handful of dried mushrooms or 100 grams
4 large Champignon mushrooms
water to cover the mushrooms
pinch of salt or to taste
pinch of ground black pepper or to taste
For full recipe please go to:
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Cabbage Rolls - Gołąbki - Recipe #210
You asked for it so here it is! One of the traditional Polish dishes - Gołąbki (Cabbage Rolls)!
I hope you enjoy!
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