STUFFED CABBAGE THE SLOVAK WAY
This is a recipe handed down from my slovak grandmother. It does not use any tomato products like the american version of stuffed cabbage does.My sister wanted me to keep it a family secret, but it is to good not to share.We serve it with fresh baked rye bread/butter
Provided by linda robinson
Categories Other Main Dishes
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. Place heads of cabbage in a large stock pot, core side up.Fill with enough water to boil.when it starts to boil cut around core to allow leaves to fall/loosen away from core.Remove core and save.Place cabbage leaves on a big platter.Reserve the cabbage water as well.Cut the thick core off the back of each cabbage leaf.Mix raw hamburger, 3 eggs, uncooked rice, salt and pepper, together.In Large pot may have to use 2 pots. place some shredded cabbage from core on bottom of pan or leaves that you can't use to stuff. Place a small amount of hamb mixture on each leaf, roll and tuck sides in as you roll.Place on top shredded cabbage seam sides down.
- 2. Fill pan 3/4 way with rolled cabbage, fill pan enough to cover cabbage with reserved cabbage water.
- 3. Simmer about an hour. Then put 6 Tbl or to taste of vinegar in with the rolled cabbage. Make a roux with the flour and crisco, cook until it is a medium to dark color brown.Add it to the pan and simmer cabbage another 1/2 to an hour more, or until cabbage is tender and soft.Start with 6 Tbl vinegar and taste as it cooks to see if you want to add more.
- 4. *****FOOTNOTE***** We like to serve it with fresh rye bread. And is even better tasting the next day as leftovers
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