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Cabbages (1)
-- Stuffing
Barley, cooked (2)
Beef, lean ground
Cream
Salt
Marjoram, dried
Pepper
-- Coating
Butter
Molasses
Salt
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Cabbage Water
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Traditionally these were made with barley and molasses, as I do here,
but today most recipes call for imported rice and corn syrup.
Make - (3 hr - 1 hr work)
See the Photo Gallery
for pictorial instructions.
- Cook BARLEY, preferably in broth for flavor. To get 1-1/3 cup
you need to start with a little over 1/2 cup. Be careful in the later
stages as barley burns to the bottom of the pan very easily.
- Core CABBAGES. It is very important to remove the core
completely so boiling water can get at the stem ends of the leaves,
and for ease of stripping off the leaves.
- Bring plenty of water to a boil in a pot tall enough to completely
submerge a Cabbage. Stir in Vinegar and Salt. Lower
one of the Cabbages in (Carefully - see
Note-3) and hold it down with a wooden spoon in the core
hole for about 5 minutes. Swish it around a bit, and when the outer
two leaves start to drift away, it's ready. With the burner still on
high, hold the Cabbage steady with the wooden spoon. Take tongs and
start peeling away the outermost leaves. Hold each by the stem, gently
shaking it loose and lifting it out. Peel until the leaves are getting
too small to stuff. Lift out the remaining cabbage and set it aside.
Now do the other Cabbage. Keep the small and torn leaves and some of
the water for cooking.
- Place each softened cabbage leaf outside up on your cutting board and
shave the thick central rib thinner to make the leaf more flexible (see
Photo Gallery).
- Take some of the damaged Outer Leaves or leaves too small to
stuff, squeeze dry and chop fine to make about 1/2 cup to add to the
stuffing.
- Grind Beef. Mix together with the Chopped Cabbage
and all Stuffing items
- Place each leaf inside up, and place a gob of stuffing (be generous,
this isn't hors d'oeuvres) near the stem end. Give it one turn, Fold
the sides in and roll up. Keep chilled until ready to cook.
- Preheat the oven to 350°F/175°C.
- Melt Butter and mix with Molasses and Salt.
- Select a baking dish or casserole the rolls will fit into fairly
snuggly, but not jammed. Line the bottom of the dish with some of the
small or torn cabbage leaves. Arrange rolls, then pour in about 1/3 cup
of the Cabbage Water around the rolls. Brush the tops of the
rolls evenly with the Coating Mixture.
- Slide the baking dish into the preheated oven and bake at
350°F/175°C for about 1-3/4 hours. When the tops of the rolls
have browned nicely, baste occasionally with juice from the dish (a bulb
baster works well here). Add boiling water if necessary to keep the dish
from drying out.
- These rolls take reheating reasonably well.
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