Stuffed Cabbage Roll Recipes
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 recently have a little time, I was surfing on the internet a few days ago. Attempting to find fresh, exciting thoughts, inspiring dishes that I have never tasted before, to amaze my family with. Hunting for quite some time unfortunately couldn’t come across any interesting stuff. Right before I wanted to give up on it, I discovered this delightful and simple dessert by chance. It looked so scrumptious on its photos, it required urgent action.
It was simple enough to imagine the way it’s made, how it tastes and how much my husband will probably love it. Mind you, it is rather easy to impress him when it comes to puddings. Yes, I’m a blessed one. Or possibly he is.Anyhow, I visited the webpage: Suncakemom and simply followed the detailed instuctions that were combined with superb pictures of the method. It really makes life much easier. I can imagine that it is a slight effort to take pics in the midst of baking in the kitchen as you may typically have gross hands so I genuinely appreciate the effort and time she devote for making this post .
That being said I am inspired presenting my own formulas in a similar way. Many thanks for the concept.
I had been fine tuning the original recipe create it for the taste of my loved ones. I can tell you it was an incredible outcome. They prized the flavour, the overall look and enjoyed having a treat like this in the midst of a stressful workweek. They quite simply demanded more, many more. Thus next time I am not going to make the same miscalculation. I’m going to twin the volume to get them delighted.
If you liked this stuffed cabbage rolls recipe you may find more like this at 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.