Finnish Cabbage Rolls  

    Kaalikääryleet

1 large head of cabbage
2 teaspoons salt
2 cups reserved boiling water
1/2 cup cream
1/2 cup fresh bread crumbs
1 teaspoon salt
1 teaspoon allspice
1 pound lean ground beef
1 1/2 cups cooked pearl barley or cooked rice
1 cup dark corn syrup

 

Remove core from cabbage and place cabbage in boiling salted water in a large pot. Remove outer leaves as they become tender. Let cool. Reserve water.

In a bowl mix together cream, bread crumbs, 1/2 cup reserved water, 1 teaspoon salt, allspice, and ground beef. Add cooked barley or rice.

Place 1 or 2 tablespoons of mixture on each cabbage leaf Wrap the leaf around filling and tuck in ends. Place the cabbage rolls seam side down, in a buttered heavy casserole. Drizzle the corn syrup over the rolls. Brush lightly to distribute the syrup.

Cover and bake at 400° for 20 minutes. Remove cover and pour in 2 cups of boiling reserved water.. Reduce heat to 350° continue baking for 1 hour.

Makes 12-16 cabbage rolls.

German Stuffed Cabbage

 Gefüllter Krautkopf

1 head of cabbage
1 1 inch slice of bread soaked in water 2 minutes

FILLING:
1/2 pound ground pork
1/2 pound ground beef
1/2 pound ground veal
3 beaten eggs
3/4 teaspoon salt
1/4 teaspoon paprika

ALTERNATE FILLING:
1 lb. fresh pork sausage meat
3 slices of bread, 1/2 inch thick
1 beaten egg
 

Cut the stem from a head of cabbage deep enough to start a separation of the very outer leaves from the core.

Dip the head in boiling water. This will loosen three or four leaves.

Dip again and continue to remove loosened leaves.
Blanch, the leaves 2 minutes, drain and plunge into cold water.

Wrap meat mixture in the leaves;
Either tie the leaf packet place it or if left untied, seam side down.

Cook as follows.
Melt in a casserole:
2 tablespoons butter
Add: 2 cups boiling water or stock
Put packets in a single layer on bottom of casserole.
Place a heavy plate directly on top of food as a weight during cooking.
If the leaf-filling is uncooked, bake or simmer the cabbage rolls covered, 35 to 40 minutes, longer for pork.
If wrapped filling is precooked, 10 minutes is enough to heat the packet through.
 

Stuffed Cabbage Rolls

Microwave Recipe

1 head cabbage, about 1 '/i pounds
1 tablespoon chopped parsley
1 clove garlic, minced
2 teaspoons salt '/4 teaspoon pepper '4 cup butter or margarine
1 can (16 ounces) tomato sauce
1 pound ground beef '2 pound ground pork •'/4 cup cooked rice
1 egg, lightly beaten
1 teaspoon thyme
 

1. Remove core from cabbage. Remove any blemished leaves. Put cabbage in a 3-quart casserole. Add boiling water to cover about one-quarter of the bottom of the cabbage.
2. Cook, covered, on HIGH for 6 minutes.
3. Cool cabbage slightly and remove 6 to 8 of the large outside leaves. Remove the tough center core from each leaf.
4. Combine ground beef, pork, rice, egg, thyme, parsley, garlic, salt, and pep per. Toss together lightly. Divide mixture among cabbage leaves. Wrap leaves tightly around mixture.
5. Line bottom of a 3-quart casserole with some of the leftover cabbage leaves. Place rolled cabbage packets on top of loose leaves. Cover with remaining pieces of cabbage.
6. Top with butter. Pour tomato sauce over top.
7. Cook. covered, on REHEAT for about 30 minutes, or until meat is cooked and rolls are fork-tender.
8. Remove and let stand, covered. 10 minutes.
9. Discard the top loose cabbage leaves before serving.
 

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