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3 tbsp cooking oil
1 medium onion, chopped
1 medium green pepper, chopped
14-oz can tomato sauce
1 cup water
1/2 tsp powdered ginger
2 tsp brown sugar
1/4 cup lemon juice
small piece bay leaf
1/2 tsp salt
1/8 tsp pepper
8 large cabbage leaves
2 cups ground cooked ham
1 cup grated raw potato
1 small onion, chopped
1/2 tsp dry mustard
dash cloves
1 egg
4 medium carrots, cut into sticks
2 large green peppers, cut into strips |
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Method :
Heat oil in
heavy skillet. Add 1 chopped medium onion and 1 chopped green pepper and
cook gently 3 minutes, stirring. Add tomato sauce, water, ginger, sugar,
lemon juice, bay leaf, salt and pepper. Bring to a boil, turn down heat,
cover and simmer 15 minutes. Put cabbage in a large saucepan and cover
with boiling water. Boil 2 minutes. Lift out cabbage leaves and drain.
Cut away the tough vein at the bottom of each leaf. Combine ham, potato,
1 chopped small onion, mustard, cloves and egg, blending well. Put a
scant 1/3 cup of this mixture on each cabbage leaf. Roll leaves up
around ham filling, starting at side of leaf where vein was cut away.
Tuck in the ends of the cabbage leaves so the meat is tightly wrapped.
Add the cabbage rolls to the sauce after it has simmered for the first
15 minutes. Cover the pan and simmer 30 minutes. Add carrots and simmer
15 minutes. Add green peppers and simmer 10 minutes more. Add water to
sauce if liquid has evaporated.
Note : To
loosen the cabbage leaves without breaking them, cut away some of the core
of the cabbage. Set cabbage in a bowl, with the hole made by cutting out
the core facing up. Pour boiling water into the hole and carefully loosen
the outside leaves. Pour more boiling water into the cabbage, taking off
the leaves as they become limp enough to remove easily, until you have 8
perfect leaves.
Serves 4
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