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Title: Bulgarian Stuffed Cabbage
Categories: Bulgarian Casserole Pork
Yield: 1 Servings
| 2 | Heads cabbage | |
| 2 | lb | Pork -- ground |
| Salt | ||
| Pepper | ||
| Paprika | ||
| 1 | md | Onion -- chopped |
| 1/4 | c | Butter |
| 1 | md | Carrot -- diced |
| 1/2 | c | Rice -- uncooked |
| 1 | c | Water |
| Tomato juice |
Soak 1-2 heads of cabbage in cold water for 30 minutes. Drain, then cover with boiling water and allow to stand for 10 minutes. Pull off about 2 dozen of the outer leaves and scald them again if they are still stiff. Trim off the thick part of the central rib on each leaf. Allow 4-6 leaves per serving. Shred the remaining cabbage and place in a large buttered casserole in a layer 1 1/2 inches deep. Salt and pepper to taste.
Mix 2 pounds of ground pork witha little salt, black pepper and paprika. In a skillet, saute the chopped onion in the butter until translucent. Add the pork and the carrot and the raw rice and cook over moderate heat until the rice is glossy and the pork is browned. Add one cup of water and stir until the liquid is absorbed. Remove from the heat.
Put 2-3 tablespoons of meat on each cabbage leaf, folding in the sides and rolling them up loosely. Arrange the rolls, folded side down, on the bed of shredded cabbage, packing them as close to each other as possible. Add enough tomato juice to achieve a level 2/3 of what you would need to cover the rolls. Cover the cabbage rolls with a weighted plate and cook on low heat about 1 hour or until the cabbage is tender.
~- These days, Washington is hard to swallow....
======== Newsgroups: rec.food.cooking Subject: REC: Gallagher's Cheese Soup
From: Art Simon I think someone was looking for a signature cheese soup a few months back.
Just came across this one from the Gallagher's chain.
Recipe By : Gourmet Magazine, January 1968
From: Art Simon previous next