Cabbage rolls

Cabbage rolls

Dolmas

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
8 cabbage leaves
500g minced beef or minced pork and veal
1 small onion, finely chopped
2 tablespoons parsley, finely chopped
1 garlic clove, crushed
1/2 teaspoon dried thyme
1 teaspoon salt
pinch cayenne
2 tablespoons vinegar
3 tablespoons brown sugar
2 teaspoons capers, chopped
1 egg, beaten
30g butter
425g tinned tomatoes, drained, chopped and juice reserved

Method

  1. Blanch cabbage leaves in boiling salted water for 2 minutes, then drain and plunge into cold water. Drain again and pat dry with paper towels.
  2. Combine all remaining ingredients except butter and tomato juice. Divide into 8 portions and place one portion on the stem end of each cabbage leaf. Fold sides over filling and roll up into a cylinder.
  3. Place stuffed rolls close together in a buttered casserole dish, seam sides down. Dot with butter and pour tomato juice over. Cover tightly and bake in a preheated moderate oven for 1 hour or until rolls are very tender. Serve with pan juices.
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