Kasha stuffed Cabbage Rolls
|Cabbage head||1 Large, cored|
|Sweet and sour sauce||4 Tablespoon|
|Onion||1 Large, finely chopped|
|Mushrooms||1⁄2 Pound, chopped|
|Marjoram leaves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Cooked buckwheat groats||2 Cup (32 tbs)|
|Egg||1 , lightly beaten|
|Sour cream||2 Tablespoon|
In a 6 to 8 quart kettle, bring 4 to 5 quarts water to a boil over high heat.
Add cabbage and cook, submerging with a spoon, for 15 seconds; then remove from pot.
When cool enough to handle, peel off softened outer leaves , being careful not to tear them.
Repeat with remaining cabbage until you have 12 to 14 large leaves.
Place 4 of the leaves in the boiling water and cook until soft but still pliable.
Repeat with remaining leaves.
Cut off and discard thick stem end of each leaf.
Prepare Sweet Sour Sauce and set aside.
Melt butter in a wide frying pan over medium heat.
Add onion, mushrooms, and marjoram; cook, stirring often, until onions are soft, mushrooms are lightly browned, and liquid evaporates.
Remove from heat and blend in nutmeg, pepper, groats, and egg.
Season to taste with salt.
Pour about two thirds of the Sweet Sour Sauce into a lightly greased 9 by 13 inch baking dish.
To make cabbage rolls, place about 1/4 cup of the buckwheat mixture in the cupped side of the larger cabbage leaves, a little less in the smaller ones.
Fold stem end over filling, then fold sides over, and roll to enclose filling.
Place cabbage rolls, seam side down, in sauce.
Drizzle remaining sauce evenly over rolls.
Cover tightly with foil and bake in a 350Â° oven for l 1/2 hours.
Spoon some of the sauce over each serving.
Pass sour cream at the table, if desired.
Sweet Sour Sauce.
In a medium size pan, combine 2 cans tomato sauce, 1 cup water, 1/2 cup fine gingersnap crumbs, 1/4 cup raisins, 3 tablespoons firmly packed brown sugar, and 3/4 teaspoon crushed sour salt (or substitute 1/4 cup lemon juice).
Bring to a boil over medium high heat, then reduce heat and simmer, uncovered, stirring occasionally, for 5 minutes.
If made ahead, let cool, cover, and refrigerate until next day.