Recipe by Karen=^..^=
This is one of my late Polish grandmother's recipes out of an old book called "Polish Favorites". This variation has bread in the meat mixture, while her other recipe (which I am looking for) has rice in it.
- 1 -2 head cabbage
- 2 slices stale bread
- 3⁄4 lb ground beef
- 1 onion, minced
- 2 tablespoons butter
- 1 egg
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 cup beef broth
- 3 tablespoons flour
- 3 tablespoons butter
- 3 tablespoons tomato paste
Directions See How It's Made
- Boil cabbage long enough that leaves separate without tearing.
- Select 10 to 12 of the largest leaves and trim off midribs so leaves become easy to roll.
- Soak bread in water and squeeze out.
- Combine with meat and mix thouroughly.
- Cook onion in butter until golden.
- Add with egg and salt and pepper to meat mixture.
- Divide into as many portions as there are cabbage leaves and spread evenly on leaves.
- Roll firmly, tucking edges so stuffing will not escape and secure with cotton thread, if desired.
- If there are not enough large leaves, use 2 small leaves.
- Slice some of the remaining cabbage and place in the bottom of a large pot.
- Arrange cabbage rolls tightly on top and add broth.
- Bring to a boil, cover and simmer over low heat for about 30 minutes.
- Arrange on hot platter, pour sauce over top and serve with hot boiled potatoes.
- Sauce: Make a roux with the flour and butter.
- Add tomato paste and broth from the stuffed cabbage and stir until smooth and bubbly.
- Add salt, pepper, sugar and paprika to taste and simmer for about 5 minutes.