Russian Cabbage Rolls With Gravy Food

RUSSIAN CABBAGE ROLLS WITH GRAVY

Steps:

• Make slits at the base of the cabbage or cut out the entire core. Fill a large saucepan about 1/3 full of water. Bring to a boil and add the whole cabbage. Cook for 15 to 20 minutes, turning occasionally, until cabbage has softened. Drain and cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Cut out the tough, thick center ribs of the large leaves with a sharp knife.
• Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat 2 tablespoons oil in a skillet and cook 1/2 the chopped onions until soft and translucent, about 5 minutes. Combine cooked rice, cooked onions, ground beef, ground pork, salt, and pepper in a large bowl and mix with your hands until filling is well combined.
• Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
• Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls until browned, 2 to 3 minutes on each side. Transfer to a large pot and sprinkle with remaining chopped onion and carrots.
• Stir together sour cream and tomato paste in a bowl until well combined. Whisk in 1 cup water and season sauce with salt and herbs. Pour sauce over the cabbage rolls.
• Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.

RUSSIAN CABBAGE ROLLS WITH GRAVY

Steps:

• Make slits at the base of the cabbage or cut out the entire core. Fill a large saucepan about 1/3 full of water. Bring to a boil and add the whole cabbage. Cook for 15 to 20 minutes, turning occasionally, until cabbage has softened. Drain and cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Cut out the tough, thick center ribs of the large leaves with a sharp knife.
• Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat 2 tablespoons oil in a skillet and cook 1/2 the chopped onions until soft and translucent, about 5 minutes. Combine cooked rice, cooked onions, ground beef, ground pork, salt, and pepper in a large bowl and mix with your hands until filling is well combined.
• Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
• Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls until browned, 2 to 3 minutes on each side. Transfer to a large pot and sprinkle with remaining chopped onion and carrots.
• Stir together sour cream and tomato paste in a bowl until well combined. Whisk in 1 cup water and season sauce with salt and herbs. Pour sauce over the cabbage rolls.
• Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.

RUSSIAN CABBAGE ROLLS (GOLUBTSI)

Steps:

• Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
• Combine soup and water in pan, bring to a boil.
• Add remaining ingredients, cook over medium heat until slightly thickened.
• Pour sauce over rolls.
• Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
• Cool slightly and serve with a tossed salad and dinner rolls.
• *Fresh ginger may be used to substitute for the powder

UNCLE BILL'S RUSSIAN CABBAGE ROLLS

Steps:

• In a medium size saucepan, add 2 cups of rice and 4 cups of water, bring to boil; reduce heat to simmer and cook for about 20 minutes or until all water is absorbed.
• Fluff rice with a fork; set aside and let cool.
• Remove core from savoy cabbage using a long thin knife.
• Using a large microwave container with a lid, place cabbage with core side down and add 1/2 cup of water.
• Cover and microwave on HIGH (full power) for 10 minutes.
• Turn cabbage over and cook on HIGH (full power) for an additional 10 minutes.
• Cook each cabbage head separately.
• When cabbage is cooked, drain water and let cabbage cool slightly.
• Separate leaves carefully and set aside.
• Divide chopped onions in two.
• In a frying pan add margarine or butter, 1/2 of the onions and saute' until translucent, about 3 to 4 minutes but do not brown.
• In a large mixing bowl, mix together both cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic cloves, dill weed, salt, black pepper and sugar and mix well until well blended.
• If cabbage leaves are too big, cut them in half along the rib.
• Spoon about 2 or 3 heaping teaspoons of mixture onto the wide end of the cabbage leaf.
• Bring the end of the cabbage leaf over the mixture, roll part way, then tuck or fold inward the ends to prevent the filling from falling out and continue to roll.
• Carefully place each cabbage roll in a single layer (with the end of the roll down), in a 9" x 13" oven-proof casserole dish.
• You will require 2- 9" x 13" casserole dishes.
• In a food processor or blender, process condensed soup and tomatoes until smooth.
• Pour tomato mixture over cabbage rolls until just covered.
• If the cabbage rolls are not covered with tomato mixture, add more condensed soup or water.
• Place 6 bay leaves on top of the sauce in each dish.
• Cover each dish tightly with aluminum foil and bake at 300 F for 2 hours.
• Maintain oven heat at this temperature so that the cabbage rolls do not burn.
• When cooked, remove from oven and let cool for about 15 minutes.
• Remove foil and serve while still hot.
• These cabbage rolls freeze well.
• You may also make small or petite cabbage rolls by cutting the cabbage leaves smaller and reducing the amount of filling.