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Schumacher's Cabbage Rolls




Source of Recipe


John Schumacher from the SCHUMACHER NEW PRAGUE HOTEL COOKBOOK


List of Ingredients




1 large head of green cabbage

MEAT FILLING:
1/2 cup green peppers diced 1/4 inch
1/2 cup onions diced 1/4 inch
1/2 cup small mushrooms, diced 1/4 inch
1/4 cup apples, skin on and diced 1/4 "
1 pound ground beef
1/2 pound ground pork
1 cup cooked rice
1 egg
1 tsp salt
1/2 tsp black pepper
1/2 cup fresh bread crumbs

SAUCE:
1/4 cup white wine
2 cups brown sauce
1 cup tomato puree
1 tbsp fresh lemon juice
2 tsps hungarian paprika
1 tsp sugar
1/2 tsp white pepper
1 tbsp beef base
1 1/2 cups cabbage leaves cut 1/2 inch wide by 2 inches long
3/4 golden raisins

BROWN SAUCE:
1 cup onions - diced 1/2 inch
1/2 cup celery - diced 1/4 inch
1/2 cup carrots - diced 1/4 inch
3 ounces butter or margarine
3 ounces flour
6 cups beef stock
1/4 cup tomato puree
1 bay leaf
1 tsp salt
1/4 tsp


Recipe



Dice and blanch green peppers. Dice onions, mushrooms and apples, and mix all ingredients for meat filling together. Mix should be moist and soft. Cover and refrigerate.

Cut the core from the cabbage. In a large pot, bring salted water to a fast boil. Stick a meat fork firmly in core hole. Bob cabbge up and down, loosening leaves. As leaves fall off, remove from water, and set on a towel to dry. Keep the largest leaves. Remove rib from leaves with a knife, being careful not to break the skin.

Place one-half of a generous cup of meat filling in the center of each flattened cabbage leaf. Leaves must be large enought to cover mixture completely and hold it securely. Fold ends of leaf toward center. and roll up firmly.

Pack rolls tightly in a baking pan, and cover with cabbage strips and raisins.

Combine all ingredients for sauce, and pour over rolls. Cover pan tightly, and bake at 350 degrees for 1 1/2 hour.

HINT: Sour cream is the garnish of choice for this dish.

DIRECTIONS FOR BROWN SAUCE:
This is one of the basic "mother" sauces of cooking.

In a heavy sauce pot, heat butter to a fast bubble and saute vegetables until onions are clear. Add flour and cook two minutes on low heat, stirring often with a wooden spoon or rubber spatula.

Heat stock, and add to base, stirring slowly and constantly (to make double strength stock, reduce 12 cups to six cups by rapidly boiling in a large sauce pan)

Add tomato puree, bay leaf, salt and pepper and cook