Classic Cabbage Rolls Recipe
Jumat, 12 Juni 2020
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Next time you see large,
lovely, green heads of cabbage in the market, get one up and make this
delightful Classic Cabbage Rolls Recipe!
Who can oppose a container
loaded with delicate cabbage leaves loaded down with rice, prepared ground
hamburger and caramelized onions stewed in a rich tomato sauce! This is a
filling and flavorful dish sure to satisfy your ravenous family. Once gathered,
you can cover and refrigerate until prepared to heat. That makes this an
extraordinary formula for the organization as well! No should be in the kitchen
up to the latest possible time.
I love these sorts of
plans, simple to make, tasty and sufficient for engaging. This Cabbage Rolls
Recipe makes enough to have extras for a couple of snacks, or another supper
the following day. Cabbage moves keep well, warm perfectly, and the flavor just
continues showing signs of improvement.
Making cabbage rolls is a family
issue.
While growing up I recall
my Aunt Libby consistently made cabbage rolls when we desired a visit; it was
her go-to signature dish. All the women helped in the kitchen moving up cabbage
abounds in mechanical production system design, making all that anyone could
need to take care of our eager group. They culminated the fold, overlap and
move and in a matter of moments we were all stuffing our countenances with her
ideal little cabbage rolls. This was the most loved of my father's and he generally
inquired as to whether she would make them for him once more.
TIPS for making the stuffed
cabbage moves formula:
The filling meets up
rapidly and effectively, like a simple meatloaf. The sauce is overly simple to
make as well. The cabbage leaves are the main thing that needs a touch of
finessing to make it simple to move up the meat filling. Here are a couple of
tips that will help make this formula a breeze!
·
Buy
the biggest head of cabbage you can find.
·
Look
for a cabbage that is a little loose, with leaves that are easy to peel off.
·
Select
a cabbage with plenty of dark green leaves on the outer layers. These large
green leaves make the best rolls.
·
If
you can only find small tight cabbages, pick up two so you have enough of the
bigger outer leaves to use for rolling up the filling.
·
If
you find yourself with a lot of inner, lighter colored, small leaves, they will
work just fine but they need to be cooked a little longer to make them pliable
and soft enough for rolling.
·
Don’t
worry if each cabbage leaf is not the same size. Adjust the amount of filling
so you are able to roll it up easily.
·
Use
toothpicks to secure the cabbage if needed on the smaller rolls.
·
There
are two different methods I recommend for preparing (precooking) the cabbage
leaves. Core the cabbage and carefully peel off the leaves taking care not to
tear them. For this first method you can boil the leaves for a few minutes in a
stockpot of salted water. If you have a hard time removing the tight leaves
from the head of cabbage, place the whole cored head in a large mixing bowl
covered with plastic wrap. Microwave for 3 minutes on high until the outer
leaves of cabbage are pliable and translucent. Carefully remove the wilted,
outer leaves with tongs and repeat the process until you have enough for the
recipe. Whichever method you use, make sure you can bend, and roll the leaves
easily to form the rolls.
Cabbage rolls can be found in many cultures.
Cabbage
Rolls Recipes can be found all over the world. They’re very popular in Europe
as well as China and Iran. Cabbage rolls can be made with beef, pork or lamb,
and are sometimes seasoned with ginger, cinnamon and nutmeg. My Aunt Libby was
of Lebanese descent where the beef and rice mixture is most popular. In our
recipe the rich tomato sauce is a little sweet and sour, for a lovely complex
flavor and mild bite. I know you’re going to love it too!
Ingredients
For the cabbage rolls:
·
16-18 large
cabbage leaves
·
2 tablespoons vegetable
oil
·
1
1/2 pounds lean ground beef
·
1 cup cooked
rice
·
1 large
onion, chopped
·
1 clove garlic, minced
·
1/2 teaspoon crushed
red pepper flakes
·
1 teaspoon salt
·
1 teaspoon pepper
·
1 large
egg, lightly beaten
·
1/2 cup milk
For the sauce:
·
1 15-ounce
can tomato sauce
·
1 15-ounce
can diced tomatoes (do not drain)
·
1/4 cup light
brown sugar
·
1/4 cup white
balsamic vinegar
·
1/4 cup water
·
2 tablespoons cornstarch
mixed with 1/4 cup water
·
1/4 cup chopped
parsley leaves for garnish
Instructions
1. Preheat oven to 375F.
To prepare the cabbage rolls:
1. Heat a large pot of salted water
over high heat until boiling. Drop the cabbage leaves, a few at a time, into
the boiling water. Cover and cook for about 3 minutes or until wilted and
pliable. Remove with tongs to a strainer to drain. Repeat until all leaves are
par-boiled. Remove the thick central ribs by cutting along both sides of the
rib in a long narrow triangle. Discard ribs. Set leaves aside. (SEE NOTES
BELOW)
2. Heat oil in a large ovenproof
skillet (or Dutch oven) over medium-high heat until shimmering. Add the onion
and cook until starting to caramelize, about 5 minutes. Add the garlic and
crushed red pepper flakes and sauté for 30-seconds. Remove the skillet from the
heat. Transfer half the onion to a large mixing bowl.
3. Off heat, add the ground beef,
cooked rice, salt, pepper, egg and milk to the remaining onion mixture in the
skillet. Stir with a wooden spoon to combine. Divide the ground beef and rice
mixture evenly between the 16 cabbage leaves. Overlap the cut ends of the
cabbage to prevent the filling from spilling out. Place the filling over the
area that overlaps and fold in the sides. Roll the leaf tightly around the
filling to create a tidy roll. Place the cabbage roll, seam side down, in the
now empty skillet, Dutch oven or baking dish. Repeat until all filling is used.
To prepare the sauce:
1. In the mixing bowl with the
remaining onions, add the tomato sauce, diced tomatoes, brown sugar, vinegar
and water. Pour over the cabbage rolls. Cover the skillet with a lid or foil
and bake until the sauce is bubbling and the rolls are heated through, about 45
minutes. Remove the lid and spoon some of the sauce over the cabbage rolls.
Continue to bake, uncovered, for an additional 15 minutes.
2. Carefully remove the cabbage rolls
to a serving plate. Put the skillet with the sauce on the stove top and heat on
medium. Whisk together the cornstarch and water and slowly add to the sauce in
the skillet. Heat until thickened. Pour the tomato sauce over the cabbage rolls
and serve immediately garnished with parsley.
Recipe Notes
·
There
are two different methods I can recommend for preparing (precooking) the
cabbage leaves. Core the cabbage and carefully peel off the leaves taking care
not to tear them. For this first method you can boil the leaves for a few
minutes in a stockpot of salted water. If you have a hard time removing the
tight leaves from the head of cabbage, place the whole cored head in a large
mixing bowl covered with plastic wrap. Microwave for 3 minutes on high until
the outer leaves of cabbage are pliable and translucent. Carefully remove the
wilted, outer leaves with tongs and repeat the process until you have enough
for the recipe. You can do one method or the other, or a combination of both.
Whichever method you use, make sure you can bend and roll the leaves easily to
form the rolls.
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