This nostalgic recipe by Anna Olson is a great for those cool winter evenings.
For filling, bring ¾ cup of water and vegetable oil or butter up to a boil. Stir in brown rice, reduce heat to very low (so that water is barely simmering), cover and cook until all liquid is absorbed, about 20 minutes. Set aside.
In a large pan with 2-inch sides, add pork, beef, onion and carrot. Cook over medium heat, stirring often, until meat is cooked, about 15 minutes. Drain away any fat, then stir in paprika and celery salt. Stir cooked rice into meat mixture and season to taste (season highly, as salt and other seasonings will cook out into the cabbage and sauce later). Cool enough so that it can be handled.
For assembly, preheat oven to 375 °F. Bring a large pot with water to a full boil and salt. Peel away cabbage leaves carefully, to keep them as intact as possible. Blanch leaves in water in batches of 3-4 leaves, until just soft enough that it is pliable (about 3 minutes for outer leaves, 2 minutes for inner leaves). Place blanched leaves on a baking tray.
To roll cabbage rolls, lay out a cabbage leaf and trim out stem with a paring knife. Depending on the size of the leaf, cut into 2 or 3 pieces. Spoon a heaping tablespoonful of cooled filling onto each leaf portion (press filling with your fingers to compact it a bit). Fold cabbage over filling and roll as tightly as possible without tearing cabbage. Repeat with remaining cabbage leaves.
Spread half of sauerkraut in the bottom on a large casserole. Arrange cabbage rolls on top (you can layer cabbage rows in 2 layers, if your pan is too small to fit all in 1 layer). Top cabbage rolls with remaining sauerkraut and pour crushed tomatoes overtop, tucking in bay leaves and seasoning. Pour water into casserole, so that it comes halfway up the cabbage rolls (give the dish a shake to let all the liquid settle in). Cover dish and bake for an hour at 375 °F, then reduce oven temperature to 350 °F and cook another hour. Let cabbage rolls sit for 15 minutes before serving.
Alternatively, cabbage rolls can be assembled into smaller dishes and frozen before baking.
Makes about 3 dozen rolls.
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Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
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