Cabbage rolls are a traditional Eastern European preparation so popular that people have made their own over time and there are a lot of variations in the filling and cooking liquid.
* Ingredients :
° 12 to 14 large cabbage leaves
to fill in:
° 1 pound lean ground beef
° 3/4 cup cooked rice
° 1/2 cup finely chopped onion
° 1 large egg
1 1/2 teaspoons sweet paprika
1 teaspoon pepper
1 1/2 teaspoon salt
1/4 cup milk
Sauce:
° 1 can tomato sauce (8 ounces)
° 1 (14.5 oz) can cut tomatoes into cubes
° 3 tablespoons granulated sugar
° 2 tsp apple cider vinegar
° 1/2 c water
° 2 tablespoons cornstarch dissolved in 3 tablespoons of water
* directions
Invert and peel the leaves from the cabbage.
Preheat oven to 350°F, drop cabbage leaves into boiling salted water. Cover and cook for 3 minutes or until tender. drain well. the reserve.
Combine ground beef, cooked rice, onion, eggs, paprika, pepper, salt and milk. Mix well and divide into 12 portions.
Place a portion of the ground beef mixture in the center of the cabbage leaf.
Wrap the paper tightly around the filling, and secure it with a toothpick.
Place the formed rolls in a baking tray or Dutch oven. Repeat the process with the remaining stuffing and cabbage leaves.
Prepare the sauce, add it and bake it
In a medium bowl, combine tomato sauce, diced tomatoes, sugar, apple cider vinegar, and water.
Pour sauce on cabbage rolls.
Cover tightly with lid or foil and bake for 1 to 1 hour 15 minutes, or until fully cooked through and cabbage is tender.
Lift the cabbage rolls into a bowl with a perforated spoon. Remove the toothpicks and dispose of them.
Thicken the sauce
Place the pan juices in a skillet over medium heat. Combine cornstarch with 3 tablespoons of cold water and blend until smooth. Stir the cornstarch mixture with the sauce. Bring the sauce to a boil and cook until it thickens.
Pour sauce on rolls.
Serving hot & enjoy!
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