Recipe by Olha
Mih-Shee Mal-Poof..made with split peas. beef and lemon beef sauce.
Top Review by Koriander
Great tasting recipe - was a little nervous about adding lemon juice and sugar at Step 13, but it was fantastic! Did experience a couple issues--recipe didn't specify if beef should be cooked before rolling. I opted to cook it lightly to eliminate some fat from beef. When making cabbage rolls, I find it easier to layer the cabbage and meat. However, Step 11 called for adding broth (which was quite a bit) and I didn't want the beef mixture sitting in liquid so I put the layers on top of a flattened steamer basket and poured broth in between layers and over the top and let it drizzle to bottom. Because beef was already cooked, I reduced the cook time to about 45 minutes total. Next time will reduce to about 30-40 minutes as I prefer food that is not overcooked. Great recipe to play around with - enjoyed it.
- 1⁄2 cup split peas
- 1 large cabbage
- 1 lb ground beef
- 1 cup chopped onion
- 1⁄2 cup chopped parsley
- 1⁄2 teaspoon cinnamon
- 2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 1⁄2 cups beef broth
- 1⁄2 cup lemon juice
- 1⁄4 cup sugar
Directions See How It's Made
- Cook the peas in boiling water 30 minutes or until tender.
- Wash the cabbage and take out the core, cover with water, bring to a boil, and cook over low heat 15 minutes.
- Drain, cool slightly, and carefully remove 24 leaves.
- Reserve the balance of the cabbage.
- Mix together the peas, beef, onions, parsley, cinnamon, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper.
- Put a heaping tablespoon of the mixture on each cabbage leaf.
- Fold in the opposite ends, then roll up into sausage shapes.
- If there is any filling left, use a few more cabbage leaves.
- Line the bottom of a deep skillet with additional cabbage leaves and arrange the rolls in it in layers, placing more leaves between the layers.
- Add the broth and the remaining salt and pepper, then cover with cabbage leaves.
- Cover the skillet and cook over low heat 30 minutes.
- Mix in the lemon juice and sugar.
- Cook 30 minutes longer; taste for seasoning.
- Serves 6-8.