Cabbage Rolls. When cabbage is cooked, let sit until it is cool enough to handle. Mix together meat, rice, egg, onion, carrot, salt, pepper and bacon. Roll up, tucking in sides to completely enfold meat.
Do this for each piece of cabbage until you've used up all the tofu mix. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often.
Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, cabbage rolls. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
When cabbage is cooked, let sit until it is cool enough to handle. Mix together meat, rice, egg, onion, carrot, salt, pepper and bacon. Roll up, tucking in sides to completely enfold meat.
Cabbage Rolls is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Cabbage Rolls is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook cabbage rolls using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cabbage Rolls:
- {Make ready of cabbage about 2lbs 2 smaller heads.
- {Get cup of diced onion.
- {Prepare cloves of garlic, minced.
- {Make ready Tablespoon of olive oil.
- {Take of mushrooms, (optional).
- {Take pound of ground sirloin.
- {Take 1 1/2 teaspoons of salt.
- {Get 4 cup of chopped parsley.
- {Get 3/4 cup of uncooked white rice.
- {Take 1 cup of Pomi strained tomatoes or canned tomato puree.
- {Prepare 2/4 cup of liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup).
They're terrific to share at gatherings with our children and grandchildren. —Beverly Zehner, McMinnville, Oregon Make slits at the base of the cabbage or cut out the entire core. Bring to the boil, then add the whole cabbage to the pan. Cabbage rolls are a favorite comfort food from Eastern Europe and are often reserved for special occasions or big family dinners. Instead of boiling the cabbage, there's an easy shortcut to soften the leaves if you plan ahead.
Steps to make Cabbage Rolls:
- Bring a pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 5minutes. While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 2/5 minutes until browned. Add mushrooms and cook another 3 minutes. Transfer mixture to a bowl.
- Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften).
- To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well. Place about cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top Cover pan tightly with foil, and bake for 1 1/2 hours Place pan on a cookie sheet in case it drips Remove from oven and let rest 30 minutes or better still, refrigerate overnight. They freeze well.
The night before you plan to make the cabbage rolls, put the whole head of cabbage in the freezer. Wrap and steam the stuffed cabbage Divide the stuffing to the number of stuffed cabbage rolls you want to make. Place a portion of the stuffing at the center of a piece of the cabbage leaf and roll up like making a Swiss roll, or enclose the filling entirely like closing an envelope. Arrange the cabbage rolls on a plate, seam side down. Roll up and place, seam-side down, in a baking dish.
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