Cabbage Roll Casserole (Sarmale Imprastiate)
INGREDIENTS:
2 lb. ground beef and/or ground pork (I like to use about half and half)
1 large onion, chopped
1/4 c. vegetable oil, scant
1 parsnip, grated or chopped fine
1 carrot, grated*
1 "bouquet" fresh dill, including some of the stems (apr. 1/2 c. chopped)
1 "bouquet" fresh parsley, including some of the stems (apr. 1/2 c. chopped)
1 tsp. salt
1/2 t. pepper
2 t. paprika (or to taste)
1 c. rice
3 lb. shredded cabbage OR 3 bags cole slaw mix*
1/4 c. vegetable oil, scant
Souring agent (I use lemon salt or instant bors)
3 bay leaves
*If using cole slaw mix, you can eliminate the carrot if desired
INSTRUCTIONS:
Saute onion in oil til almost translucent.
Add parsnip and carrot, and sauté a bit longer.
Add paprika and toast briefly.
Add hamburger, salt, and pepper, and cook until browned.
Mix in rice and fresh dill and parsley. Set aside.
Saute cabbage in oil until tender-crisp. Add souring agent to taste. (Lots! :)
Layer meat mixture and cabbage in clay pot, Dutch oven, or etc., starting with meat.
Tuck in several bay leaves.
Pour 3 1/2 cups hot or boiling water over all.
Bake covered at 350 for 1 to 1.5 hours. Check rice for doneness.
Serve with polenta and dollops of sour cream (thinned a bit with milk).
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