One medium onion (diced), three/four of a cup of white rice, two garlic cloves (diced), freshly ground pepper, salt, two eggs, salt, and pepper to season it all. 2.5-pound cabbage – made me about ten stuffed cabbage rolls. Note that you could not use all the leaves to make cabbage rolls due to leaves getting smaller in size, but nor worries. I use the smaller leaves for a variety of completely different recipes. I cube mine into medium size squares that go perfect for my cabbage soup recipe.
While cabbage was cooking, I was making ready cabbage rolls stuffing. It takes 1.5-pound of freshly ground pork, a bit over half a pound of mild Italian sausage, please not that casing needs to be removed.
Remove cabbage from the pot when it’s cool sufficient to handle. Remove 8 or extra giant leaves and put aside.
Serve with a hearty piece of bread. Garnish with 1 tsp pf heavy cream, and diced parsley. When we walked into the house and caught a whiff of the cabbage rolls cooking in the oven, we knew that we have been in for a delicious meal. Many cultures will claim to have originated the cabbage roll.
You’ll mix up the tomato sauce with the cooked cabbage and onion. Then spoon over the cabbage rolls.
This is my family’s cabbage roll recipe and you may be shocked how straightforward they’re to make. This is the ultimate comfort food from the outdated nation. One of the comfort foods of my youth is stuffed cabbage dutch oven cabbage rolls, additionally called Halupki.
Fold the edges over the meat, then the other two ends over to create a sealed cabbage roll. Secure with a toothpick, if necessary. Make as many rolls as you’ll be able to till the filling is used up.
Place the cabbage rolls within the dutch oven, in a single layer and high with 1/2 of the sauerkraut and half of the tomato mixture. I will microwave stuffed cabbage rolls on 50% till heated via.