Dilled Cabbage Rolls Recipe
Ingredients
| Cabbage leaves | 8 Large | |
| Ground pork | 1/2 pound | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Cooked rice | 1 Cup (16 tbs) | |
| Plain yogurt | 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Dill weed | 1/2 Teaspoon, dried | |
| Salt | 1/4 Teaspoon | |
| 2 teaspoons instant chicken bouillon granules | ||
| Boiling water | 1 Cup (16 tbs) | |
| Plain yogurt | 1/4 Cup (16 tbs) | |
| Snipped parsley | ||
Directions
Cut about 2 inches of heavy center vein out of each cabbage leaf.
Immerse leaves in boiling salted water about 3 minutes or just till limp; drain.
In 10-inch skillet cook ground pork, mushrooms, and onion till meat is browned and onion is tender.
Remove from heat.
Stir in cooked rice, 1/2 cup yogurt, egg, dill-weed, and salt.
Place about 1/4 cup of the meat mixture in center of each leaf; fold in sides.
Fold ends of cabbage leaves so they overlap atop meat mixture.
Place cabbage rolls, seam side down, in a 10-inch skillet.
Dissolve bouillon granules in boiling water; pour over cabbage rolls.
Cover and simmer about 25 minutes.
Using a slotted spoon, remove cabbage rolls to serving platter.
Top each cabbage roll with a dollop of yogurt and snipped parsley.
Immerse leaves in boiling salted water about 3 minutes or just till limp; drain.
In 10-inch skillet cook ground pork, mushrooms, and onion till meat is browned and onion is tender.
Remove from heat.
Stir in cooked rice, 1/2 cup yogurt, egg, dill-weed, and salt.
Place about 1/4 cup of the meat mixture in center of each leaf; fold in sides.
Fold ends of cabbage leaves so they overlap atop meat mixture.
Place cabbage rolls, seam side down, in a 10-inch skillet.
Dissolve bouillon granules in boiling water; pour over cabbage rolls.
Cover and simmer about 25 minutes.
Using a slotted spoon, remove cabbage rolls to serving platter.
Top each cabbage roll with a dollop of yogurt and snipped parsley.
Chef
