sobota, 7 stycznia 2017

My Grandmother`s recipe for Cabbage rolls "Little pigeons" stuffed with potatoes and streak bacon

Melt in Your mouth馃槉
You find more about "Little pigeons" here:

You need:
1 medium cabbage
20 medium potatoes
200 grams of fat streak bacon (boczek parzony or boczek w臋dzony)
1 large onion
2-3 tbsp semolina
Salt, pepper
1 tablespoon milk

Core the cabbage, tear off the cabbage leaves from the top, rinse cabbage head. Bring a large pot of lightly salted water to a boil. Place cabbage head into water, and cook for a while (about 3 minutes), until cabbage leaves are slightly softened enough to remove from head. Then, still cooking water on light gas, remove big leaves from the cabbage head using a fork. Leave the liquid! Cut out any thick tough center ribs, making “Pigeons” easily to stuffed.

Peel the potatoes, cut in half and wash. 5-6 potatoes boil in salted water, pour the rest of the cold water and set them aside. Cut streak bacon and onion into small cubes. Put bacon on a cold pan and turn on a strong fire, fry for a moment, and then, when the fat melts add the onion and fry together to golden. Allow potatoes and bacon with onion to cool slightly. Grate finelly remaining potatoes on medium holes of grater (like cheese) and drain off the liquid, but not as thoroughly as for potato pancakes, they should be slightly moist. Add the cooked potatoes mashed precisely by potato masher, onion and bacon fat from the pan, add semolina and salt and pepper and 1 tbsp of milk. Mix all ingredients together using Your hands to combine. Set aside 2-3 cabbage leaves, put a portion of the stuffing on each remaining leaves and roll cabbage around stuffing. From following ingredients I made 11 cabage rolls.

Arrange cabbage rolls one at another in a greased ovenproof dish, lined with 2-3 remaining leaves. Pour 2 glass of remaining liguid, add a bit of butter on the top, cover it with another 2-3 leaves and lid. Put it into the cold oven, set the 180 degrees of Celsius (top+down heating). Bake cabbage rolls for about 1,5 hour, until they are browned and the filling is not raw (baking time depends on the size of rolls, and the power of the oven, everyone needs to feel it individually). I served my little pigeons with melted butter, You can also re- fry them another day on butter (I done this with my rolls showed in picture).

Enjoy Your meal!

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