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Categories:
cabbage onions butter garlic rice extra lean ground beef ground pork egg milk salt pepper paprika sweet basil sauce oil flour water tomato sauce water sugar
Viewed: 68 - Published at: 7 years agoIngredients
- 16 large cabbage leaves (from a 2-3 lb head of cabbage)
- 2 onions, chopped
- 2 teaspoons butter
- 10 garlic cloves, pressed
- 2 cups rice (washed, then cooked halfway with 3 tablespoons butter)
- 1 lb extra lean ground beef
- 1 1 lb ground pork or 1 lb ground turkey
- 1 egg
- 1/4 cup milk
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon sweet basil
- Sauce
- 1 1 tablespoon oil or 1 tablespoon lard
- 2 tablespoons flour
- 1 tablespoon water
- 2 (15 ounce) cans tomato sauce
- 30 ounces water (3 3/4 cups)
- 4 tablespoons sugar
Method
- Cover cabbage leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain.
- Fry onions in butter until translucent, then mix with garlic, rice, meat, egg, milk, and seasonings; mix well.
- In a large dutch oven, prepare zapraska (similar to roux) by melting shortening over medium heat.
- Add flour and cook, stirring constantly, until it reaches desired brownness (usually light brown or beige).
- Add a tablespoon of water and stir until smooth.
- Be very careful when making zapraska as it is very hot and can cause severe burns if it comes in contact with the skin, also avoid the steam that rises when you add the water.
- Add the tomato sauce, water, and sugar.
- Mix well and bring to a boil; allow to boil for several minutes.
- Place 2-3 tablespoons (depending on size of leaf) of meat mixture in center of each cabbage leaf; tuck in sides and roll to cover meat.
- Place, seam side down in pot with sauce.
- Cook, covered, over low heat for 2-3 hours.
