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Nov. 5th, 2009 10:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aprilstarchildI'm totally gonna veganize this for dinner some night:
Gołąbki -Stuffed Cabbage Rolls
What you need:
-1 LARGE cabbage
-large onion
-a mix of ground pork and beef (2lbs)
-about 1 and a half cups of cooked short grained rice
-approx. 3 ½ cups beef broth
-1 6oz can tomato paste
- salt, pepper, 2 Tablespoons flour, butter
How to make them
First, with a sharp knife, cut the core of the cabbage out (In think this is the part that sucks most. It's a royal pain in the butt.) Then, dump the cabbage into a big pot of salted water (enough to cover the cabbage) and boil for about 5-7 minutes so the leaves can be peeled off using tongs.
Meanwhile, chop up onion and fry it in a little butter till they are all brown and caramelized. (Keep the pan handy...)
In a big mixing bowl, throw in all the ground beef and pork, the cooked rice, the caramelized onions, some salt (about 1 teaspoon) and some pepper (about 1/4 teaspoon). Mix it well.
Pull off a cabbage leaf, place some balled up meat mush into the curved inner base of the leaf. Roll from the base of the leaf upwards, then curl the sides over to close the little wrap.
Place the rolls, with the rolled ends face down, on the frying pan and cook it on medium heat about 5 minutes (flipping once) till it sort of gets lightly browned. (This not only helps the taste, it also seems to help the rolls keep their shape.)
Arrange the rolls in a big Pyrex baking pan, rolled ends faceing down.
Mix tomato paste with about a cup of beef broth and pour that over the rolls. Pour in the rest of the broth.
Cover and bake at 325 degrees for 40 minutes.
Take 2 Tablespoons of butter and 2 Tablespoons of flour and fry it till smooth and golden brown. Ladle in about a cup or more of the pan drippings from the cabbage roll pan. Cook in fryer till mixture is bubbly and sort of thickens.
Then, pour that over the cabbage rolls.
Return the rolls to the oven (uncovered) for a few more minutes until the sauce is bubbling and starts thickening a little.
Cut'n'pasted from a post in![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
damnportlanders. With the exception of buying 2 lbs of fake meat, it's super cheap too. Instead of buying processed fake meat, I bet I could use mashed seasoned tempeh, that would probably bring down the price even further.
Gołąbki -Stuffed Cabbage Rolls
What you need:
-1 LARGE cabbage
-large onion
-a mix of ground pork and beef (2lbs)
-about 1 and a half cups of cooked short grained rice
-approx. 3 ½ cups beef broth
-1 6oz can tomato paste
- salt, pepper, 2 Tablespoons flour, butter
How to make them
First, with a sharp knife, cut the core of the cabbage out (In think this is the part that sucks most. It's a royal pain in the butt.) Then, dump the cabbage into a big pot of salted water (enough to cover the cabbage) and boil for about 5-7 minutes so the leaves can be peeled off using tongs.
Meanwhile, chop up onion and fry it in a little butter till they are all brown and caramelized. (Keep the pan handy...)
In a big mixing bowl, throw in all the ground beef and pork, the cooked rice, the caramelized onions, some salt (about 1 teaspoon) and some pepper (about 1/4 teaspoon). Mix it well.
Pull off a cabbage leaf, place some balled up meat mush into the curved inner base of the leaf. Roll from the base of the leaf upwards, then curl the sides over to close the little wrap.
Place the rolls, with the rolled ends face down, on the frying pan and cook it on medium heat about 5 minutes (flipping once) till it sort of gets lightly browned. (This not only helps the taste, it also seems to help the rolls keep their shape.)
Arrange the rolls in a big Pyrex baking pan, rolled ends faceing down.
Mix tomato paste with about a cup of beef broth and pour that over the rolls. Pour in the rest of the broth.
Cover and bake at 325 degrees for 40 minutes.
Take 2 Tablespoons of butter and 2 Tablespoons of flour and fry it till smooth and golden brown. Ladle in about a cup or more of the pan drippings from the cabbage roll pan. Cook in fryer till mixture is bubbly and sort of thickens.
Then, pour that over the cabbage rolls.
Return the rolls to the oven (uncovered) for a few more minutes until the sauce is bubbling and starts thickening a little.
Cut'n'pasted from a post in
damnportlanders. With the exception of buying 2 lbs of fake meat, it's super cheap too. Instead of buying processed fake meat, I bet I could use mashed seasoned tempeh, that would probably bring down the price even further.
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Date: 2009-11-05 07:39 pm (UTC)no subject
Date: 2009-11-05 08:13 pm (UTC)One of my roommates is sensitive to soy and has celiac disease (this house is just chock-full of dietary restrictions, I tell you) and if I did it with mushrooms and potatoes, and used a different starch for the gravy stuff, every member of my house could eat it! AWESOME.
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Date: 2009-11-05 08:13 pm (UTC)no subject
Date: 2009-11-05 09:19 pm (UTC)no subject
Date: 2009-11-05 10:08 pm (UTC)Ever ate Quorn? It's unfortunately not vegan (egg whites!) but it's so realistic it's fucking creepy!!