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Rice Stuffed Cabbage

Goulash.Chefs's picture
<p><a href="http://www.momsmenuwithcindy.com/2009/08/stuffed-cabbage.html">Image Credit</a></p>
Ingredients
  Cabbage head 1
  Eggs 2
  Grated onion 4 Tablespoon
  Half cooked rice 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Seedless raisins 1 1⁄2 Cup (24 tbs)
  Butter 4 Tablespoon
  Onions 2 , sliced
  Potato flour 1 Tablespoon
  Boiling water 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Sugar 2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat oven at 350° C.

MAKING
2. In a large bowl, take cabbage.
3. Pour boiling water over it and let it be for 10 minutes.
4. Drain water. Remove the top 18 leaves or if they are not large enough, use 24.
5. In a bowl, break eggs and beat it.
6. Add grated onion, rice, 1 teaspoon salt and half the raisins, gradually while beating eggs.
7. On each cabbage leaf, place one heaped tablespoon of the mixture. Roll it up carefully.
8. In a casserole, melt butter.
9. Add onions and cabbage rolls and brown it lightly.
10. Add potato flour.
11. Add boiling water, lemon juice, sugar, cinnamon and the remaining salt and raisins.
12. Bake it in an oven at 350° C for 1 1/4 hours, basting frequently.

SERVING
13. Stir in the sour cream just before serving Rice Stuffed Cabbage.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cabbage
Preparation Time: 
5 Minutes
Cook Time: 
85 Minutes
Ready In: 
90 Minutes
Servings: 
4

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