Looking for a stuffed cabbage roll recipe that will stir childhood memories and please the family? We have one for each but one may do for both!
As I most recently have a little time, I had been looking on the internet a few days ago. In need of new, intriguing tips, inspiring dishes that We have never tasted before, to surprise my family with. Looking for a while yet could not discover any interesting things. Just before I wanted to give up on it, I discovered this fabulous and simple treat by chance. It seemed so delicious on its photos, it required prompt action.
It absolutely was not difficult to imagine the way it’s made, its taste and how much my husband will love it. Mind you, it is rather easy to keep happy him when it comes to cakes. Yes, I am a lucky one. Or possibly he is.Anyways, I went to the webpage: Suncakemom and then followed the precise instuctions which were combined with impressive snap shots of the method. It really makes life quite easy. I could suppose it’s a bit of a hassle to take snap shots down the middle of cooking in the kitchen as you usually have gross hands therefore i really appreciate the commitment she placed in to make this post and recipe easily implemented.
That being said I’m inspired to present my own dishes in the same way. Thanks for the concept.
I was fine tuning the original mixture to make it for the taste of my loved ones. I must mention it had been a terrific success. They enjoyed the flavour, the consistency and enjoyed having a delicacy such as this in the middle of a hectic workweek. They quite simply demanded even more, a lot more. So next time I’m not going to commit the same mistake. I’m gonna double the volume .
cabbage rolls recipe is from suncakemom.
Pour oil into a saucepan, add the onions and saute until it gets a glassy / translucent look.
Lower the heat and cook while stirring occasionally until it gets a golden brown look for about 20 minutes.
Pour pureed tomato into a saucepan add salt, black pepper, paprika, garlic, vinegar and the just caramelized onions.
Blend everything together. Olive oil from the caramelized onion turns the reddish sauce to an orange shade. It’s normal.For more detailed instructions check out how to make Low carb sugar free bbq sauce at the Low Carb Condiments.
Remove the core of the cabbage. It’s not absolutely necessary but it will ease our job later on.
Place the cleaned head of cabbage into boiling water until its leaves lose some of the rigidness for about 3 – 5 minutes. To save time start preparing the sauerkraut while the cabbage is boiling on its own.
Take it out from the water and let it cool down. If in hurry dash it into ice cold water. The technique called blanch and shock. Read more about it in the Cooking techniques in our KnowledgeBase.
Dice the onion and garlic.
Mix ground meat with diced onion, salt, paprika, egg, diced garlic and optional black pepper.
When the cabbage cooled to workable temperatures carefully remove the leaves.
Remove the stem if desired.
Fill one leaf at the time with the meat mix according to the leaf size. Generally one leaf can take 2 tablespoons of filling.
Roll it up.
Tuck the ends in.
Pile them up.
Place them into an oven proof dish like a casserole dish.
Pour the tomato sauce over them
Place it into the 390°F/200°C oven until the meat inner temperature reaches 145°F / 60°C for about an hour.