Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, cabbage rolls. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
When cabbage is cooked, let sit until it is cool enough to handle. I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often.
Cabbage Rolls is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Cabbage Rolls is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have cabbage rolls using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cabbage Rolls:
- Make ready cabbage about 2lbs 2 smaller heads
- Take cup diced onion
- Make ready cloves garlic, minced
- Prepare Tablespoon olive oil
- Get mushrooms, (optional)
- Prepare pound ground sirloin
- Take 1 1/2 teaspoons salt
- Prepare 4 cup chopped parsley
- Take 3/4 cup uncooked white rice
- Prepare 1 cup Pomi strained tomatoes or canned tomato puree
- Prepare 2/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Lay flap side down in a heavy Dutch oven. Serve with a dollop of sour cream. Cabbage rolls are a favorite comfort food from Eastern Europe and are often reserved for special occasions or big family dinners.
Instructions 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
Serve with a dollop of sour cream. 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. The night before you plan to make the cabbage rolls, put the whole head of cabbage in the freezer. Use all the good looking leaves to make the cabbage rolls.
So that is going to wrap this up for this special food cabbage rolls recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
