Post by rose on Dec 11, 2006 20:37:54 GMT
Hi everybody ! 
Since Christmas is almost here, I offer you a Romanian dish wich we cook traditionaly for the occasion. My family loves it all the year long:
Ingredients:
Sauerkraut
Ground pork
Instant rice
Tomato sauce
Salt and pepper to taste
Thyme or dill to taste
Preparation: Tear off the leaves and cut out the core.Mix ground pork with salt and pepper as you like and add enough rice to hold the mix together ( like doing a meat loaf). Lay the cabbage leaf out flat and fill with a small handful of meat. Roll the cabbage around meat to make it look like a small pillow.Place rolls in a casserole with tucked side down ( for not to open up upon baking) Continue with cabbage rolls until you finish it.
Cover the rolls with tomato sauce and water.Bake until the meat is cooked.The dish is fantastic with cream and polenta intead bread.
If you don't like sauerkraut you can do the dish with fresh cabbage.In that case, you have to paraboil it before you tear the leaves and use more tomato sauce than water. Don't forget to sprinkle with thym for the sauerkraut and with dill for the fresh cabbage when you put it to boil.
Bon appetit with love,rose
Since Christmas is almost here, I offer you a Romanian dish wich we cook traditionaly for the occasion. My family loves it all the year long:
Ingredients:
Sauerkraut
Ground pork
Instant rice
Tomato sauce
Salt and pepper to taste
Thyme or dill to taste
Preparation: Tear off the leaves and cut out the core.Mix ground pork with salt and pepper as you like and add enough rice to hold the mix together ( like doing a meat loaf). Lay the cabbage leaf out flat and fill with a small handful of meat. Roll the cabbage around meat to make it look like a small pillow.Place rolls in a casserole with tucked side down ( for not to open up upon baking) Continue with cabbage rolls until you finish it.
Cover the rolls with tomato sauce and water.Bake until the meat is cooked.The dish is fantastic with cream and polenta intead bread.
If you don't like sauerkraut you can do the dish with fresh cabbage.In that case, you have to paraboil it before you tear the leaves and use more tomato sauce than water. Don't forget to sprinkle with thym for the sauerkraut and with dill for the fresh cabbage when you put it to boil.
Bon appetit with love,rose
