CABBAGE ROLLS with RICE
1 large cabbage (the kind with the softer leaves)
2 cups of Parboiled Rice
1\2 cup Vegetable or Olive oil
Salt and pepper to taste
Dill leaves (optional)
Place the cabbage in a large pot, add 2 cups of water and boil at 'high' temperature for approximately 15 minutes until the leaves are somewhat soft.
Mix the juice of the lemon with the salt and pepper in a small cup, add dill, only if you enjoy the taste.
Place the rice in a pot and add this mix.
Chop the onions into small pieces, and add to the rice.
Add 1 cup of water and bring to a boil for 5-6 minutes, until the water evaporates and the ingredients become semi-soft.
Remove the cabbage from the heat and separate the leaves.
(Of course we do not have to tell you to let it cool so that you do not burn your fingers, okay!!)
Remove the hard part of the leaves, and use only the soft part so the rolls can twist better and will have uniformity in taste and texture.
Place a small amount of the rice on each leaf and roll fully.
With respect to the rice, we suggest Parboiled Rice because this particular variety can withstand the extra heat and cooking that this dish requires without the fear of the rice becoming mashy-mashy, or puttee-puttee.
Each grain will stand independently.
Carefully place all the rolls in a pot, in individual layers one on top of the other, until all the leaves have been used, and add enough water to cover all the layers.
Pour the oil on top of the rolls, cover with a small plate to keep them in place while cooking. Cover the pot and boil under "low heat" for approximately 25-30 minutes.
You may enhance this recipe with a mix of egg and lemon sauce as a topping.
However, that will be a different seminar!
We hope that we have given you all the information you need to create some delicious Cabbage Rolls.
As always, it is up to you to take the time to try this dish at least once.
It certainly seems like a lot of work, but if you enjoy cooking, you will find that it is also quite creative, entertaining and according to Mr. Spyros Peter Goudas, quite relaxing after a hard day at the office.
Should you not have the time or patience to undertake this dish, leave it to the professionals and simply open a can of Mr. Goudas Cabbage Rolls, ready-to-eat, right out of the can.
You may serve as is, or heat for a few minutes.
Each piece is a mouthful and each bite is a delight.
The following article enlightens the consumer about the creation of Goudas Cabbage Rolls:
We have worked quite hard to make this product. In the initial stages we made several batches in our laboratory kitchen.
The first thing to be considered was the taste.
We had to search for the proper cabbage, and as you know, there are many varieties on the market.
Next on the agenda was the selection of the most appropriate variety of rice.
Additionally, we had to balance out the right spices, onion, dill, etc.
And finally, after many attempts we came up with good results.
Of course this was in the initial stages and there was a big difference from where we were to where we wanted to be.
After two years of hard work, many trials and many errors, Mr. Goudas finally arrived at a perfect finished product.
This product is such that it can be taken anywhere: home, office, camp, and even the cottage.
Should you be able to teach your kids to appreciate this food item, it may eliminate their desire for junk food, such as: hamburgers, potato chips and candy.
This product is also available in a large 2 kilogram can used as an aparetif and is suitable for large families, dinner parties and restaurants.
To make this product uniform in size we had to use only the soft portion of the cabbage leaves and enhance the taste with fresh onions and fresh dill.
So therefore, Mr. Spyros Peter Goudas personally, and with the help of the finest in the industry was able to achieve a state-of-the-art product in ready-to-eat meals.
It is important for you to understand that all the ingredients are placed raw in the can, the lid is placed in position, and the product is then cooked within the can in an apparatus called a 'retort'.
This is why the precise elevation in temperature, the length of cooking time and the cooling period, all play an important role in the final outcome.
Please Note: Rice is an ingredient used in thousands of recipes all over the world. In this website, we have mentioned the use of various types of rice in the following recipes