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    Andy Warhols Ghoulish Goulash


    Source of Recipe


    VV Daily Press

    Recipe Introduction


    Celebrity Cookbook, by Johna Blinn
    (Moby Books, New York; 1981)

    List of Ingredients




    2 medium heads red cabbage, cored
    1⁄2 pound lean ground beef
    2 cups cooked rice
    1 egg, beaten
    2 tablespoons chopped parsley
    2 tablespoons fresh lemon juice
    1 teaspoon salt
    Freshly ground black pepper, to taste
    1⁄2 teaspoon ground ginger
    4 tablespoons butter
    1⁄2 cup beef broth
    2 cups ripe, fresh peeled tomatoes

    Recipe



    Separate six of the largest leaves from each head of cabbage by holding cabbage under running water to loosen leaves. Plunge leaves into boiling salted water. Cover and cook 3 minutes, or until leaves are wilted.

    Mix together beef, rice, egg, parsley, lemon juice, salt, pepper and ginger. Place about 2-3 tablespoons of meat-rice mixture in center of each leaf. Fold in corner to form rectangle; roll up and secure with toothpicks or string. Repeat, filling all the leaves.

    Cook stuffed cabbage in butter until browned on all sides. Place cabbage rolls in a casserole. Stir broth and tomatoes into pan drippings; bring to boil. Add sour cream and season to taste if desired. Pour over cabbage rolls. Cover and bake at 350 F for 1 hour. Serve at once. Yield: Serves 6


 

 

 


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