Post by Ann on Jul 22, 2003 23:52:05 GMT
Kathy, sorry it's taken a while to get round to posting this. It's a bit hectic here at the moment. Also, like many of my dishes, it's not a proper recipe. I amalagamated a vegetarian and a meat recipe as neither sounded terribly interesting on their own.
Stuffed Cabbage Leaves
Cook half a pound of mince in a little oil.
Add a tin of ratatouille and simmer for 10 - 15 minutes. (You may need to chop some of the ratatouille veg more finely before adding.)
Add 2 oz (pre cooked weight) of boiled rice to the mince mixture.
Boil about 8 large cabbage leaves, with the thick centre stalk removed, for 3 minutes then drain.
Lay a cabbage leaf out flat, put a spoonful of the mince mixture in the middle and then fold the sides up into a parcel and put into a shallow pan. Continue until all the cabbage leaves and mince mixture has been used up.
For the sauce you need about a quarter pint of tomato purée and a pint of beef stock. I make my own tomato purée and there's another recipe for that. If you use the ready made concentrated purée, you probably won't need as much.
Pour the stock/purée over the parcels and simmer on the top of the stove for about 40 minutes.
When the parcels are done, I take them out and thicken the stock that's left with some cornflour.
Tomato Purée
8 medium sized tomatoes
1 small/medium onion
1 rasher smoked streaky bacon
parsley, thyme, bay leaf, salt
Chop the onion and bacon and fry in oil
Skin and chop the tomatoes and add
Add parsley, thyme, bay leaf and salt to taste
Simmer for 20 minutes
Liquidise
Put resulting pulp through a sieve
(To make a beautiful tomato soup, just add a little chicken stock when you're simmering the mixture)
Stuffed Cabbage Leaves
Cook half a pound of mince in a little oil.
Add a tin of ratatouille and simmer for 10 - 15 minutes. (You may need to chop some of the ratatouille veg more finely before adding.)
Add 2 oz (pre cooked weight) of boiled rice to the mince mixture.
Boil about 8 large cabbage leaves, with the thick centre stalk removed, for 3 minutes then drain.
Lay a cabbage leaf out flat, put a spoonful of the mince mixture in the middle and then fold the sides up into a parcel and put into a shallow pan. Continue until all the cabbage leaves and mince mixture has been used up.
For the sauce you need about a quarter pint of tomato purée and a pint of beef stock. I make my own tomato purée and there's another recipe for that. If you use the ready made concentrated purée, you probably won't need as much.
Pour the stock/purée over the parcels and simmer on the top of the stove for about 40 minutes.
When the parcels are done, I take them out and thicken the stock that's left with some cornflour.
Tomato Purée
8 medium sized tomatoes
1 small/medium onion
1 rasher smoked streaky bacon
parsley, thyme, bay leaf, salt
Chop the onion and bacon and fry in oil
Skin and chop the tomatoes and add
Add parsley, thyme, bay leaf and salt to taste
Simmer for 20 minutes
Liquidise
Put resulting pulp through a sieve
(To make a beautiful tomato soup, just add a little chicken stock when you're simmering the mixture)
