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Full Online Book HomeLearning KitchenCasseroles - Beef Cabbage Rolls By Scooby
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Casseroles - Beef Cabbage Rolls By Scooby Post by :rslawyer Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1118

Click below to download : Casseroles - Beef Cabbage Rolls By Scooby (Format : PDF)

Casseroles - Beef Cabbage Rolls By Scooby

(Dolmades Me lahano)

1 large head cabbage
1 1/2 lbs ground beef
1 large onion, finely chopped
1-2 cloves garlic, minced
2 -3 tablespoons parsely, chopped or 2 tablespoons fresh dill, snipped
1 egg, slightly beaten
1/2 cup cooked rice
5 tablespoons butter
salt and pepper to tast
Egg-lemon Sauce to follow

wilt cabbage leaves by scalding in boiling water. Drain and cool in cold water. Cut out heavy ribs and place them in the bottom of a deep pot.

In a large bowl, combine and mix meat, onions, garlic, parsley or dill, egg, rice, salt and pepper. Place about 2 tablespoons of the meat mistur on wide end of leaf, fold sides toward center and roll up. Layer close together, seam down, in the pot containing heavy ribs.

Add butter and enough water to cver rolls. Sprinkle a ittle more salt and pepper over all. cover with a heavy plate and lid of pot and cook slowly for about 1 hour.

Use the stock to make the following Egg-Lemon sauce.

Egg-lemon Sauce
(Saltsa Avgolemono)

3 eggs
1 teaspoon cornstarch
Juice of 2 lemons
2 cups hot broth or stock

In blender beat eggs until frothy. Add cornstarch and continue blending. Turn spped to low and add lemon juice.

Slowly ladle hot broth into mixture until all broth is added. ( I must emphasize slowly here)

Pour mixture into a medium saucepan and heat on low stirring constantaly so that sauce will not curdel. Heat only until sauce comes to a boil and thickens. Do not boil.

Pour over cabbage rolls and serve hot.

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Serves 6 to 8 Ingredients: 1 large head Cabbage 2 lb. lean Ground Beef 1/2 cup uncooked Rice 1 small Onion, diced 1/2 Green Bell Pepper, diced 1/2 tsp. Paprika 1 or 2 cloves Garlic, minced 2 whole Eggs 2 qt. Tomato Juice To prepare the cabbage leaves for stuffing, cut out the core of the cabbage and remove with a knife. In a half-filled pot of lightly salted water, place the whole head of cabbage core-side down and steam for about 10 to 15 minutes. Remove the cabbage from the heat and let cool, slowly. Several layers of the outer
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