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CABBAGE ROLLS/SARMALE CU VARZA DULCE Recipe

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This recipe for CABBAGE ROLLS/SARMALE CU VARZA DULCE, by , is from The Worsham Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cami Gliser
Added: Monday, April 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large cabbage
1-3/4 lb ground meat (mixture of pork and beef is best)
4 large onions
2 tbsp. rice
1 bread slice
3 tbsp. lard
5-6 tomatoes or 1 tbsp. tomato sauce
salt and pepper
chopped dill
1 qt borsh
sour cream

Directions:
Directions:
Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion. Place in a bowl and mix with rice, dill, pepper, salt and finely chopped onion slightly fried in two tbsp. of lard. Mix everything well. Core the cabbage with a sharp thin knife and then blanch it with borsh. Then carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (takes a deep one), then cover with a layer of chopped (juliened) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaping tbsp. of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream.

Personal Notes:
Personal Notes:
This is a Romanian dish.

Borsh is a Russian, Ukrainian or Polish soup usually containing beet juice as a foundation.

 

 

 

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