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 lately have some time, I had been looking on the internet yesterday. Looking to find fresh, interesting ideas, inspirational dishes that I have never tasted before, to impress my loved ones with. Looking for a long time but could not come across any interesting stuff. Right before I thought to give up on it, I stumbled on this yummy and easy dessert by accident over Suncakemom. It looked so scrumptious on its image, that required rapid action.
It was easy to imagine just how it’s created, how it tastes and how much boyfriend is going to love it. Mind you, it is extremely easy to please the man when it comes to puddings. Anyway, I got into the website and then followed the step by step instuctions which were accompanied by wonderful shots of the process. It just makes life rather easy. I can suppose it is a bit of a inconvenience to shoot pics down the middle of baking in the kitchen as you may ordinarily have sticky hands so that i highly appreciate the time and energy she put in to build this post and recipe easily followed.
With that in mind I’m encouraged presenting my own, personal recipe similarly. Appreciate your the thought.
I had been fine tuning the initial recipe to make it for the taste of my loved ones. Need to say it absolutely was an incredible success. They prized the taste, the structure and loved getting a treat such as this during a lively week. They ultimately requested more, a lot more. So next time I am not going to commit the same miscalculation. I am gonna double the quantity to make them happy.
Stuffing For Cabbage Rolls recipe was first invented by 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.