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 was looking on the web a few days ago. Looking for fresh, stirring tips, inspiring dishes that I have never tasted before, to surprise my loved ones with. Looking for quite some time but couldn’t find too many interesting things. Just before I thought to give up on it, I ran across this delightful and simple treat by chance. The dessert seemed so mouth-watering on its snapshot, that required rapid actions.
It had been simple enough to imagine the way it’s created, how it tastes and how much my husband is going to want it. Actually, it is rather simple to keep happy the guy when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyhow, I went to the page: Suncakemom and simply used the precise instuctions which were combined with nice graphics of the task. It really makes life less difficult. I can imagine that it is a bit of a effort to take photographs in the midst of cooking in the kitchen because you ordinarily have gross hands so that i seriously appreciate the time and energy she devote to make this post .
With that said I am encouraged to present my own, personal dishes in a similar way. Appreciate your the thought.
I had been tweaking the original mixture create it for the taste of my loved ones. I have to tell you it was a terrific success. They loved the taste, the structure and enjoyed getting a treat such as this in the middle of a lively week. They ultimately requested even more, a lot more. So next time I am not going to make the same mistake. I am going to double the amount to get them delighted.
This stuffed cabbage rolls Recipe 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.