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Pot Roast And Stuffed Cabbage

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Ingredients
  Flour 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Beef arm pot roast 3 1⁄2 Pound
  Lard/Drippings 3 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Bay leaf 1⁄2
  Cabbage head 1 Small
  Cooked rice 3 Cup (48 tbs)
  Shredded cheddar cheese 2 Ounce
  Marjoram 1⁄4 Teaspoon
  Sage 1⁄8 Teaspoon
  Canned tomatoes 16 Ounce
  Onion 1 Large, chopped
Directions

Combine flour, salt, and pepper.
Dredge meat; reserve excess flour.
Brown meat in lard.
Pour off drippings.
Sprinkle reserved excess flour over meat.
Add water and bay leaf; cover tightly.
Cook slowly 2 hours or until meat is almost tender.
Remove center core of cabbage; cook in boiling, salted water 12 to 15 minutes.
Remove 8 leaves.
Thinly slice remaining cabbage.
Drain thoroughly; reserve.
Combine rice, cheese, marjoram, and sage.
Drain tomatoes; reserve liquid.
Cut pulp into small pieces.
Add half of pulp to rice mixture.
Divide into 8 equal portions; roll each portion in cabbage leaf.
Secure with small wooden picks.
Combine remaining tomato pulp and liquid with sliced cabbage and onion; add to meat.
Place cabbage rolls on top of meat.
Cook slowly, covered, 30 minutes or until meat is tender.
Remove picks from cabbage rolls.
Remove meat and cabbage rolls to warm platter.
Stir cabbage and cooking liquid to combine.

Recipe Summary

Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Party

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