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From: Tonkcats@cs.com
Newsgroups: rec.food.recipes
Subject: Russian Cabbage Rolls
Followup-To: rec.food.cooking
Date: Sat, 6 Nov 1999 01:08:04 EST
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Xref: swen.emba.uvm.edu rec.food.recipes:37218

These are Russian Cabbage Rolls.

Cabbage Rolls (Golubtsi) 

1 large head of cabbage
Make 4 large slits around the core of  the cabbage. Submerge cabbage stem side 
down 
in boiling water until leaves pull away from center; pull stem out.
Cook on medium heat until cabbage is bendable. Remove, cut large leaves in 
half; set aside.


1 lb ground beef
1/2 lb ground turkey or pork
1 medium potato, shredded
1/2 cup old fashioned oatmeal, 
combined with enough milk to cover (for moistness)
1 Tbsp Worcestershire sauce
1 Tbsp Gray Poupon mustard (optional)
1 Tbsp horseradish (optional)
1 clove garlic, minced
1 tsp Italian seasoning
1/2 tsp black pepper
1/4 tsp each dill weed and ginger root*
1 Tbsp parsley

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.

Cabbage Roll Sauce:
2 (10 3/4 oz) Campbells Golden Mushroom soup
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco (optional)
1 tsp Shilling Lemon Herb seasoning
1 1/2 cups water
1 Tbsp parsley

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 



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