1 lb. ground beef
1 1/2 lb. ground pork
2 large onion, grated
1 cup white rice
For stuffed cabbages
2 heads of cabbages( frozen overnihgt and then thawed to soften for rolling) one large container of sauerkraut.
Brow meats in dutch oven until fully cooked, breaking up the meat into crumbs while cooking.
Add grated onion, rice and spices ; continue cooking for another 10 minutes until rice starts to turn opaque, it will not be fully cooked.
Removed filling from burner and allow to cool a bit so you don´t burn your fingers trying to handle it.
Cabbages: Scoop heaping spoonfuls onto individual cabbage leaves and roll.
To roll properly start at the vein side, wrap vein side over the top of the filling, then fold sides over onto filling lump, then continue rolling to edge of leaf and lay edge side down into a large roasting pan.
Tuck the cabbage rolls tightly into a pan in a single layer and then add a second layer if needed starting in the middle of the pan so the second layer dosen´t get scorched against the outside edge of the pan.
Once you have finished with all your cabbage rolls, pour sauerkraut over the top of the rolls.
Distribute the sauerkraut evenly over the top, it not only gives flavor but insulates the rolls from the drying heat of the oven.
2 red peppers
3 medium potatoes
2 onion of verdeo
fennel, the sheets
vinegar or juice of lemon
salt and pepper.
To boil the chiken in a moderately wide casserole.Cut in small pice the potatoes,
the onion of verdeo, the peppers, the fennel.To grate tuber of the celary and the carrot.
To sting the parsley.
To add all these vegetables and spices to the baking. When should boil all this, add 2 eggs and the juice of lemon, scarcely two trickles.
To season and once stopped cooking, serving.
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