CABBAGE ROLLS (POLISH STYLE)
|ground beef, lean
|green pepper, diced
|cabbage, large head
|PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head solid,
then peel the leaves from the head as they thawed. The best way I've found
is to 1)cut the core out with a knife, then put the hole-where-the-core-
was, side down in a steamer over boiling water. Let it sit for about 10
minutes and remove. Several layers of the outer leaves should be soft
enough to remove from the head. When you've removed as many as you can,
return the head to the steamer to soften more leaves. Take a sharm knife
and remove as much of the central vein as you can.
FILLING: Mix all the
other ingredients together in a bowl. work it with your hands until the
eggs and other inredients except the tomato juice are thouroughly mixed
into the meat. Now, take a glob of mixture and set it in the hollow of a
deveined leaf,with the end that was near the core towards you. Fold the end
nearest you about / way over the mix. Fold the left side over the mix and
then the right side. Roll about / turn away from you so that the seam is
on the bottom. Place in the pan seam side don and continue with the other
leaves.* When you've made the last cabbage roll,pour in the tomato juice to
cover. Bring to a boil then simmer for AT LEAST an hour, preferably longer. Serve in a bowl with the juice, although these, like spagetti are better the 2nd day.
*This is an ideal cabbage roll. 3/4 of them won't go together this
perfectly, so be ready to make adjustments when making the rolls.
VARIATIONS: Garlic is great, paprika and chili powder will work in the
stuffing, V-8 instead of tomato juice is pleasantly different.