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Classic Cabbage Rolls Recipe

Classic Cabbage Rolls Recipe
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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