In this blog, you will find recipes used in Eastern Europe and the Mediterranean for centuries. The recipes and tips are classic, yet easy to make. Their simple flavors are virtually identical to that of my grandmother's cooking. We also have descriptive articles about family fun and tourist attractions in Las Vegas,a wonderful place to be!!!
Fry the ground beef first and add the pepper, onion, and carrot. Cook for 5-6 minutes. Stir well and add the rice and the spices at the end.
Rolling the Cabbage Leaves
Here comes the tricky part: rolling the leaves with the mixture. It's easy once you get the hang of it. You have to leave a little room for the rice to expand. Think of rolling a burrito. Place a cabbage leaf side down. Place about 2 tablespoons of mixture in the middle. Fold in the sides and roll upward. When you have rolled the last leaf, place a heavy plate on top of the stuffed cabbage leaves in your pan. I use a ceramic plate. This helps keep the cabbage leaves in place during cooking so they don't shift around or open up. Fill pan with boiling water a little bit above the ceramic plate and bring to a boil. Reduce heat to medium and simmer for about 45-50 minutes until rice is cooked through. This serves 6.