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Russian Cabbage

Newman's picture
  Firm cabbage 1
  Minced cooked meat 1 Cup (16 tbs) (Chicken Preferable)
  Lemon 1
  White stock 1 Cup (16 tbs)
  White wine 14 Ounce (1 Glass)
  Salt To Taste
  Pepper To Taste

Cut the cabbage in half and cut out the tough stalk.
Use only the fairly large inner leaves.
Place them separately in a large bowl and pour over them some boiling water.
Leave for a few minutes to soften.
Season the minced meat and moisten slightly with stock or wine.
Fill each half leaf with this, roll it up and skewer with a cherry stick.
Place the roll in a shallow fireproof dish.
Squeeze lemon juice over them, then add glassful of white wine, and use stock to cover the cabbage rolls.
Cook, with the lid on, in a moderate oven until tender about 30-40 minutes.

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