…wasn’t the best idea.
The photo time stamp on my Ukrainian stuffed cabbage—by way of leftover Indian biryani—was 12:48 AM.
(Sauerkraut tomato sauce are in another container.)
Here is the biryani recipe I had made earlier. Only needed to add beaten egg and a little broth to moisten the filling and it was good to go. Actually...better than just beef, rice and onion.
recipeswap.org
Sauce:
Separate outer leaves of cabbage, leaving as whole as possible. Dunk each into big pot of boiling water for 1 full minute to soften. Drain on towel. Using thin knife, shave off thick stem. Scoop 1-2 heaping tablespoons of filling (amount will depend on cabbage leaf size) and place near bottom stem end. Fold sides in and then roll tightly. Line bottom of dutch oven or pot with leftover cabbage. Rinse small jar of sauerkraut. Layer to top of cabbage base. Tuck cabbage rolls in as tight as you can so they stay rolled. Pour large can (46 oz) of tomato juice over it all Some people use tomato soup, but I find that too sweet. Bake 45 minutes at 350 or cook on stove top.
Sauce will thicken by evaporation. Season at end with salt & lots of ground black pepper. Salt amount will depend on sodium in tomato juice and sauerkraut and your personal preference.
Note: I had two containers of leftover beef & rice and this batch used a single 1 lb container + 1 egg for 9 rolls. I’ll make the second batch today...hopefully not in the middle of the night.
The photo time stamp on my Ukrainian stuffed cabbage—by way of leftover Indian biryani—was 12:48 AM.
(Sauerkraut tomato sauce are in another container.)
Here is the biryani recipe I had made earlier. Only needed to add beaten egg and a little broth to moisten the filling and it was good to go. Actually...better than just beef, rice and onion.
Quick beef biryani from NYTimes
https://cooking.nytimes.com/recipes/762489730-beef-biryani?unlocked_article_code=1.9k8.L0FA.1R10hdInGS4m&smid=share-url (Heather, thanks for reminding me of the gift option) This was one of those recipes where I had everything. Or at least I thought I did. Homemade ghee, 1 lb pkg of frozen...
recipeswap.org
Sauce:
Separate outer leaves of cabbage, leaving as whole as possible. Dunk each into big pot of boiling water for 1 full minute to soften. Drain on towel. Using thin knife, shave off thick stem. Scoop 1-2 heaping tablespoons of filling (amount will depend on cabbage leaf size) and place near bottom stem end. Fold sides in and then roll tightly. Line bottom of dutch oven or pot with leftover cabbage. Rinse small jar of sauerkraut. Layer to top of cabbage base. Tuck cabbage rolls in as tight as you can so they stay rolled. Pour large can (46 oz) of tomato juice over it all Some people use tomato soup, but I find that too sweet. Bake 45 minutes at 350 or cook on stove top.
Sauce will thicken by evaporation. Season at end with salt & lots of ground black pepper. Salt amount will depend on sodium in tomato juice and sauerkraut and your personal preference.
Note: I had two containers of leftover beef & rice and this batch used a single 1 lb container + 1 egg for 9 rolls. I’ll make the second batch today...hopefully not in the middle of the night.
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