Liturgical Year : Recipes : Cabbage Rolls

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Catholic Recipe: Cabbage Rolls

INGREDIENTS

1 head cabbage
boiling salted water
1 pound round steak, ground
2 green peppers, chopped fine
2 medium onions, chopped fine
2 Tablespoons vegetable oil
1/3 cup chili sauce
1 Tablespoon soy sauce
1 teaspoon salt
1/8 teaspoon pepper
1 cup water
1 can (10-3/4 ounces) beef gravy

Details

Serves: 6
Prep Time: 3 hours
Difficulty: N/A
Cost: n/a
For Ages: n/a
Origin: Poland

Food Categories

Often Made With

Stuffed Cabbage Rolls

Feasts

None

Also Called: Holishkes, praches

Large leaves of cabbage are stuffed with a meat mixture and rolled. Delicious as an appetizer or entree.

DIRECTIONS

Core cabbage; cook 7 minutes in boiling salted water to cover. Drain; cool; remove 12 large leaves.* Meanwhile, cook ground meat, green peppers, and onions in oil until meat is browned; add chili sauce, soy sauce, salt, and pepper; mix well. Place equal amount meat mixture on each cabbage leaf; roll up; secure with wooden picks; place in large saucepan; add 1 cup water; cover; simmer about 1 hour; drain. Heat gravy; pour over rolls. Makes 6 servings. *Serve remaining cabbage at a later meal, chopped and creamed or served in a cheese sauce.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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