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Cabbage-Leaf Rolls

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  Firm head cabbage 1 Medium
  Ground cooked ham 2 Cup (32 tbs)
  Mashed carrots 1 Cup (16 tbs), mashed
  Mashed potatoes 1 Cup (16 tbs)
  Beef stock 1 Cup (16 tbs)
  Egg 1 , lightly beaten
  Butter 5 Tablespoon
  Onion 1 Medium, finely chopped
  Paprika To Taste
  Cornstarch 2 Tablespoon
  Dry madeira 2 Tablespoon
  Green noodles 12 Ounce (1 Package)
  Crushed thyme 1 Tablespoon, crushed
  Peeled tomato strips 10 , peeled
  Salt To Taste
  Pepper To Taste

Remove core from cabbage; cover with boiling water.
Let stand until leaves are easily detached; remove 16 large leaves.
Cut coarse section from base of each leaf.
Combine ham, carrots, potatoes, salt, pepper, 2 tablespoons stock, and egg; blend thoroughly.
Shape into 8 rolls; place in center of 8 cabbage leaves.
Overlap edges; tuck iri top and bottom edges.
Place, fold-side-down, on remaining cabbage leaves; repeat procedure, securing rolls with string.
Steam 45 minutes.
Melt 2 tablespoons butter in skillet; saute onion until tender but not browned.
Sprinkle with paprika; stir in 1 3/4 cups stock.
Dissolve cornstarch in 1/4 cup stock; add to onion mixture.
Cook, stirring constantly, until thickened.
Stir in 1 tablespoon butter and Madeira.
Prepare noodles according to package instructions; drain well.
Melt remaining butter in saucepan; stir in noodles and thyme.
Toss to coat well; place in shallow, heated serving dish.
Top with cabbage rolls; garnish with tomatoes as shown in illustration.
Spoon small amount of sauce over cabbage rolls; serve with remaining sauce.
An equal amount of ground, cooked beef can be substituted for ham, if desired.

Recipe Summary

Side Dish

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Cabbage-Leaf Rolls Recipe