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Vixie79 said:
Cabbage Rolls
2 pounds Hamburger
1 small kitunguu (diced)
1 cup dry rice
1 can diced tomatoes
1 can nyanya sauce
1/2 tsp dry mustard
1/4 tsp of paprika
1/4 tsp of thyme
1/4 tsp of garlic powder
A dash of salt and pepper
1 small head of red cabbage
1 cup water
Toothpicks
Instructions:
In a medium sized bowl. Mix your hamburger meat with all the dry ingredients, mustard, paprika, thyme, garlic powder, salt and pepper and your rice. Mix well. Set bowl aside. For your cabbage, fill a medium sized sauce pan with water, about half the pan. Heat the water until it is right at the boiling point. Gently peel several leaves, enough to wrap, upangaji pamoja your meat mixture in. Parboil each leaf of cabbage kwa placing it in the heated water, one at a time, for about 30 seconds, just until the leaves are pliable. Take the leaf of cabbage, lay it on some wax paper and spoon out about 1/2 cup of meat mixture onto the cabbage leaf. Fold the leaf from the sides inward over the meat mixture, then roll the opposite side remaining to make your roll. Use a toothpick to hold this in place, then place the roll in a dutch tanuri, joko au large kitoweo, mchuzi pan. Repeat the process until all your meat mixture has been rolled in each cabbage leaf. Fill the dutch tanuri, joko au kitoweo, mchuzi pan with 1 cup of water. Pour the 1 can diced tomatoes and the 1 can nyanya sauce over the juu of the cabbage rolls. Cover and place this pan on the stove and set the heat to medium-low. Leave to simmer for 1 hour. Just check periodically to make sure there is enough liquid in the pan so the cabbage rolls don't dry out. When the cabbage looks fully cooked, serve hot.
This recipe is really good.
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