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Andy Warhol�s 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