Ingredients
-
1
-
1/4
-
3/4
-
1/4
-
1
-
3/4
-
1
-
1
-
3/4
-
1/4
-
-
-
-
-
Directions
Stuffed Cabbage,Catering is my hobby. Believe it or not! Especially so when I cook for some of our church dinners. This is one of my recipes that is requested so many times. The reason this recipe uses RAW RICE is because it absorbs the flavor of the other ingredients more readily than cooked rice. The rule of thumb when it comes to seasoning your meats is this. One teaspoon of salt per pound of meat. This neither makes it undersalted nor oversalted. Learned this when I went to culinary school. Hope you will try it; at least once. We usually serve potato salad with this, although mashed is wonderful also.,I cooked 20 of these this morning. Just polished off the last one and downed a beer and grilled jalapeno with it. I’m in heaven. Headed to HEB for more ingredients. Bravo!,This was so delicious my hair fell out.
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Steps
|
1
Done
|
Core Out the Cabbage. |
|
2
Done
|
Bring Water to Boil in a Good Sized Pot. |
|
3
Done
|
Place Cabbage in So Cut Side Will Be Down in Pot. |
|
4
Done
|
Let Simmer Several Minutes and One by One Remove Leaves. Pile Them on Top of Each Other So That the Steam Will Continue to Soften Them a Bit. |
|
5
Done
|
When Cooled, Remove the Hard Vein of Cabbage With a Knife So That the Leaves Are About the Same Thickness. You Should Have 18 to 20 Leaves. |
|
6
Done
|
Pick Out the 15 Nicest and Set the Rest Aside. It May Come in Handy For "repairs" of the Other Leaves. Then Slice Thin. This Suggestion Was Taken by One of the Readers. |
|
7
Done
|
Peel and Dice Onions. |
|
8
Done
|
in a Medium Frypan, Place Olive Oil and the Chopped Onions. Saute on Medium Low Until the Onions Have Softened Quite a Bit. Shut Heat Off. |
|
9
Done
|
to the Onions Now Add the Rice (uncooked). Stir and Let Cool. the Rice Will Absorb Some of the Flavor of the Sauteed Onions. |
|
10
Done
|
in a Large Bowl, Add the Meats, Seasonings, Egg and Cooled Onion/Rice Mixture. Mix Well. |
