Recipe: Cabbage-Stuffed Cabbage
It is a mixture of tomato paste, garlic, vinegar, salt, olive oil and water. Instead of tomato paste, you need to use pureed tomato or a mixture of both, which I think will give a fantastic richness to the dish. I used tomato paste simply because it was what I had readily available. The star of this stuffed cabbage rolls recipe is really the filling. You won’t believe how deeply flavored and tender the meat turns into.
My family won’t touch cabbage. But, I assume it sounds good with beef, tomatoes and rice. If I can ever get round to it I will make this.
Either you’ve grown up with your loved ones’s coveted recipe, otherwise you haven’t. If you’re among the many latter, then you are actually lacking out on a wonderful savory cabbage recipe. Put equal quantities of the meat combination into cabbage leaves, roll tightly and safe with toothpicks. Place rolls in sauce pan, pour sauce over them, cowl pan and prepare dinner very slowly for 3 hours. In the same skillet brown floor turkey, breaking into pieces with a spatula.
But don’t let their humble beginnings deter you from their healthful style. Recipes for Stuffed Cabbage Rolls are as numerous because the peoples who carried them by way of generations. There are two kinds of people on this world, those who know and love Stuffed Cabbage Rolls, and people who haven’t tried where did stuffed cabbage originate cabbage rolls.
Serve with fats free sour cream. For years I freeze my cabbage and take it out of freezer 24 hours before making cabbage rolls. I core the cabbage and the leaves are awesome for rolling the filling in them.
Add onion and garlic from step 1, 1 can of crushed tomatoes, rice (see Notes), water, 1 tsp brown sugar, bay leaves, 1/four tsp salt and 1/8 tsp ground black pepper. Bring to a boil, scale back heat to low, cowl and simmer for 20 minutes. My husband and I each grew up consuming our Grandmother’s cabbage rolls – they every had a different take on them. We made them a few times together until we found this recipe. We haven’t made conventional rolls since, and I have even made this recipe for my complete prolonged family.
Cover pan and bring to a boil over high warmth. Reduce heat to medium-low and simmer until meat is not pink in center of thickest part (minimize to test), about 15 minutes.
I’d call it hearty stew texture as written. You’ll need 12 to 15 good large leaves to make these rolls.
You may do a whole part on Polish holiday traditions, crafts, and recipes. I so worth my household’s heritage. In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water.
I thought the thought of lazy cabbage rolls great! My mom used to make cabbage rolls on a regular basis but I just don’t have the endurance. I altered this recipe a little to make it extra like my mom used to make. I added garlic, bay leaves and sugar.