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There's the Turkish/Middle Eastern method....
Lahana Sarması:
Core the cabbage. Boil in salted water until just tender. (Don't overcook it.) Drain and cool on a clean dishtowel. Cut the spines out of the leaves. Cut big leaves in half.
Filling:
1/2 pound of ground lamb (or beef).
2 onions chopped fine
1/2 cup rice (medium grain)
1/2 cup parsley, chopped fine
Salt, pepper, and a dash of cumin.
Garlic to taste. (One head, roughly chopped - per mother-in-law)
Mix all these together until well combined.
Line the bottom of the pot with leftover small pieces of cabbage. Spoon a heaping tablespoon of filling and roll, folding in the sides and tucking the end under. Cover with water, placing a large heat-proof plate on the top to hold the rolls down.
Boil, then simmer for 30-35 minutes til tender.
Serve with plain yogurt. To be honest, I think this is more of a middle eastern recipe. Turks would probably use more herbs and less garlic. Our family has lived in lots of places. :)
And the Polish Method....
Gołąbki:
Cabbage as above.
Filling:
1large onion, chopped
2 Tablespoons butter
1 1/2 pounds ground beef
1 1/2 cups cooked rice (my babcia used barley sometimes)
1 teaspoon finely chopped garlic
1 teaspoon salt
1/4 teaspoon black pepper
1 cup beef stock
Boil and simmer as above, or you could bake them for one hour in an oven at 350.
Top with plain tomato sauce. (Or ketchup if you're a kid, like me!)
Sheesh! I'm hungry... Which one would you choose? Do you have any variations? Alesa?
