(Editors Note - My favourite Londoner visited Sir Pigeon Nipples in Australia a few month ago. He came back full of Guinness and a love of all things Oz-like, but most of all, he was impressed by Sir Pigeon Nipples' wife's cooking. He sent me this recipe for the blog. It's origins are Polish, but it reminds me a little bit of Greek Dolmades.)
Cabbage Rolls
INGREDIENTS (t=teaspoon, T=Tablespoon, C=Cup)1 medium cabbage
1/4C rice
1C water
1C milk
1/4 - 1/2lb minced steak (lean beef mince)
1/4lb minced pork
1/3C milk or cream
1&1/2t salt
1/4t white pepper
1 egg (optional)
2T butter for frying
1T brown sugar
2C beef stock
pan juice for gravy
1&1/2T plain flour
1/2C cream
salt, pepper, seasonings
Use a large boiler/saucepan fill with water and bring to the boil.
Cut a 'V' out of the base of the leaves, where the stem is at its thickest, in order to cut the stem out.
Boil and blanch a couple of cabbage leaves at a time (until they go bright green). Remove and place on a clean tea towel, or paper towel.
Rinse rice in water, then cook in boiling water (1C of water), until the water disappears.
Add the milk (1C), cook slowly until the rice is tender, then cool.
Add to mince, egg, seasonings.
Get a cabbage leaf and place approx 2t of meat mixture (depending on leaf size), and place near the base of the leaf. Fold 1 side of the leaf in, over the meat, then roll up roll from the bottom once. Next fold over the other side of the leaf, and finish rolling up the cabbage roll. Fasten the roll with 1 or more toothpicks. Repeat as many times as required.
Heat butter in fry pan (preferably an electric fry pan).
Brown rolls on all sides.
Sprinkle with brown sugar.
Pour stock over rolls.
Cook slowly until tender, basting occasionally (for about an hour).
Combine the cream and flour, and add to the pan juice.
Stir until boiling, then reduce temperature and then simmer for approx 5 mins.
Serve on a bed of rice with the gravy poured over the top and a dollop of sour cream on the side, or in the center.
Finally make sure you cook it with love.
