posted by Sisko 11-30-101 11:11 AM
Cabbage Roulades
1 Savoy or white cabbage
Water
Salt
400 grams minced meat, preferably some of it lamb
1 egg
1 dl (1/3 cup) cream / olive oil
2 decilitres (2/3 cup) boiled barley or brown rice
1 tsp salt
1 tsp thyme
ground black pepper
butter
sugar syrup
beef stock (1 cup)
Carve out the stem of the cabbage, but leave the leaves in the ball form, put the whole into a large pot with salted boiling water and boil 5 - 7 minutes, until softened some. Fish out the cabbage and immerse into cold water. Let drip, take the whole leaves off the cabbage one by one, and flatten the veins with a small knife.
Mix the ingredients for the filling in a bowl. Wrap a generous tablespoon of filling into each individual cabbage leaf (start rolling from the stem end, fold the sides inward as you roll and make a neat package) and place them into an ovenproof dish, the seam down. Drop giblets of butter onto the roulades, pour some syrup over each one and put into the oven, 200°C, 375°F for 2 hours. If they seem dry, pour some beef stock over them.
Serve with cranberry/lingonberry jam.