KOLDOLMAR (Stuffed Cabbage)
KOLDOLMAR (Stuffed Cabbage)
Ingredients
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1 chicken bouillon cube
- 1/2 c. cooked rice or bread crumbs
- 1 egg
- 1 Tbsp. minced onion
- 2 Tbsp. minced celery
- 6 potatoes, halved
- 1 cabbage head
- salt and pepper
Instructions
- Dissolve bouillon cube in 2 tablespoons of hot water. Add all ingredients except cabbage and the potatoes; mix well. Make into 12 balls.
- Get a good sized cabbage head with loose leaves. Cut out hard core of cabbage and carefully loosen and cut off 12 leaves. Place in hot water and let steep until a little softened but not cooked. Wrap meat in cabbage leaf and fasten with toothpick. Brown in butter. Cut remains of cabbage in quarters and place in center of roaster. Place wrapped cabbage around cabbage head. Add the potatoes. Bake in covered roaster for 1-1/2 hours at 375 degrees. Baste occasionally with a little water and butter. Salt to taste.
Notes
L. J. Larson
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