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Stuffed Cabbage
(Kapsarullid)
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| What You Need: |
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1 large white cabbage (4 pounds)
1 tablespoon salt
½ pound ground lean veal
½ pound ground lean pork
½ pound ground lean beef
½ cup finely chopped onions
¾ cup cold water
1 cup fine dry breadcrumbs
2 eggs
¼ teaspoon freshly ground black pepper
2 teaspoons salt
3 tablespoons butter, cut into thin slices
1 cup canned, uncooked lingonberries or cranberries, crushed
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| How To Cook: |
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1. Drop the whole cabbage and 1 tablespoon of salt into a 6-quart pot of boiling water and boil briskly, uncovered, for about 10 minutes.
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2. Remove the cabbage to a plate (let the water continue to boil) and carefully detach as many of the softened outer leaves as you can. Return the cabbage to the boiling water and cook for a few minutes longer.
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3. Remove from the water and again detach the softened leaves, repeating this process until you have separated the whole cabbage into individual leaves. Spread the leaves in one layer on paper towels and pat them dry.
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4. In a large mixing bowl, combine the ground meats, onions, water, breadcrumbs, eggs, pepper and salt and beat with a large spoon until smooth. Place 2 large cabbage leaves side by side, slightly overlapping, and place a third leaf on top of them.
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5. Spoon ½ cup of the filling in the center of the leaves, cover with a fourth leaf, and roll up, tucking in the sides as you proceed. Make similar cabbage rolls with the remaining ingredients.
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6. Preheat the oven to 300°F. Arrange the stuffed cabbage rolls, seam-side down, in a baking dish just large enough to hold them in one layer. Pour ½ cup cold water into the dish and top each roll with a slice of the butter.
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7. Bake in the center of the oven, basting from time to time with the juices in the pan, for 2 to 2½ hours, or until the rolls are golden brown. Serve hot, accompanied by a bowl of crushed lingonberries or cranberries.
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