Stuffed Cabbage Recipe

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Stuffed Cabbage Recipe

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I do add half of to 3/4 cup tomato juice to the meat. This is one thing my Polish mom always did. I do make a unique sauce. After all the work of constructing homemade stuffed cabbage rolls, I discover it exhausting to pour tomato soup on top.

For one pound of meat, I combine an 8oz. can of tomato sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice and 1 teaspoon worcestershire sauce. I mix properly and pour over cabbage rolls. Sometimes I double the sauce if I want so much additional.

Set aside.Place a large pot of water to boil on the stove.Combine floor beef with rice, onion, cheese and spices. Form into sixteen meatballs.Cut the underside off of the pinnacle of cabbage and drop it in a pot of boiling water to help the leaves separate easier.

I typically serve these with noodles, so it is nice to have plenty of sauce to pour on the noodles. Working separately, wrap ¼-cup parts of the meat mixture tightly in cabbage leaves to kind a thick cigar shape, squeezing them snugly to safe. Arrange the rolls tightly alongside the bottom of a big Dutch oven in a circular pattern. Tuck the garlic cloves between the rolls. Sprinkle with the remaining teaspoon of salt, then add the tomato water.

Haven’t made it in 20 years or so, until today. We have leftovers to eat once more, tomorrow. I figured I coated all my bases, having it New Year’s Eve AND New Year’s Day!!!

Core it and dunk it into a giant pot of boiling water to loosen the outer leaves. Pull them off and dunk the head again till you’ve a dozen leaves.

Unlike the traditional stuffed cabbage german name Cabbage Rolls you’ve seen before, the Japanese version doesn’t embody rice (despite the fact that there are various versions within Japan). Typically in Japan, we sauté onions and mix with ground meat (usually a mixture of beef and pork).

Any with tears or the smaller ones go into the cooking pot to line the underside and make a pillow for the rolls. Layer the rolls in the pot with the sauce, ship it into the oven for an hour and a half, and the whole house will smell like grandma’s been cooking. You’re faced with a sinkful of bowls and equipment to wash and what you must present for it is likely one of the world’s most homely dishes. But one with great, familiar flavors and a comforting style at the moment you need it most. Preheat oven to 350 levels.Prepare a lined deep baking dish with non-stick cooking spray.

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