stuffed Ill keep trying. In a large pot partially filled with boiling water, steam the cabbage, cut-side down. In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Published: Mar 25, 2022 Updated: Apr 2, 2022 by Hilda Sterner | This post may contain affiliate links 30 Comments. Updated on December 9, 2022. Then, wrap a cabbage leaf around each ball. Gypsy Recipes Gypsy Costume These are really good! Hi Hilda, my mother-in-law was Polish and prepared similar to this with tomato soup but cooked on top of the stove. Under its new leadership, the popular venue offers a spectacular gastronomic experience for those looking for traditional Hungarian cooking, preserving every flavour of its long and colourful history. 8 Bake in the oven for 40 minutes, or simmer on the hob, covered, on a low heat, for the same amount of time. Alternatively, the head of cabbage can be frozen solid, which wilts the leaves enough for easier removal. Other cooking methods include stews with onion and tomatoes and even as a lasagna. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. 1 (10.75 ounce) can condensed tomato soup. Once the cabbage leaves have cooled, slice off the large spine going down the middle of the leaves, and use the spines to layer the bottom of a large, heavy-bottomed pot. ZDBkNDhkYzhlMzMwNTY4ZWJkY2U2NDgyOTg0ZjI0MTMzNzEyZDRmMDY0NGY2 Then, make the filling. Sarma (Stuffed Cabbage Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. WebThe cabbage leaves are stuffed with a mixture of ground meat, rice and a hot green pepper such as jalapeno. For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. Discard the cabbage ribs or reserve for another use. I'll definitely let you know how they were! Set aside. 1 Put the whole cabbage in a pan containing about 2 litres of cold water with the bay leaf and allspice. I have found that baking them makes the rice more tender, which might be my new way of preparing them!