Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, cabbage rolls. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
When cabbage is cooked, let sit until it is cool enough to handle. I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often.
Cabbage Rolls is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Cabbage Rolls is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook cabbage rolls using 15 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Cabbage Rolls:
- Take This is not my own recipe 😊😊…i didnt cook the rolls n the sauce
- Prepare stuffed cabbage dolmas
- Prepare Ingredients:
- Get 2 medium heads green cabbage (about 5 pounds), cored, leaves carefully removed and reserved
- Make ready 4 tbsp. unsalted butter
- Prepare 1 ⁄2 cup tomato paste
- Make ready Kosher salt
- Take 1 lb. ground beef
- Get 1 ⁄4 cup short-grain white rice
- Make ready 1 large yellow onion, minced (1 1⁄2 cups)
- Make ready 2 tbsp. fresh cilantro leaves, chopped
- Get 2 tbsp. fresh flat-leaf parsley leaves, chopped
- Prepare 4 tsp. Dill
- Take Freshly ground black pepper
- Get 2 small tomatoes, preferably on the vine
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Lay flap side down in a heavy Dutch oven. Serve with a dollop of sour cream. Cabbage rolls can vary depending on the origin, the Polish version usually contains meat and rice while the Ukrainian version generally contains only rice.
Instructions to make Cabbage Rolls:
- Instructions - Trim away the thick stalks of the cabbage leaves as needed and reserve; keep the leaves intact. Cut any very large leaves in half. - In a large pot of simmering, well-salted water (the water should taste like the ocean), add 3 to 4 cabbage leaves at a time and simmer until just pliable, 3 to 5 minutes; remove gently using a slotted spoon. Set aside to cool. Drain the water from the pot and add the butter. Heat over medium heat until melted, then whisk in the tomato paste
- And 2 cups water until smooth. Season with salt, turn off the heat, and reserve. - In a large bowl, combine the ground beef, rice, onion, and the herbs; season with 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper. - In a large pot or Dutch oven, distribute the cabbage scraps in an even layer. Pour in the prepared tomato sauce and set aside. - Working with one cabbage leaf at a time on a clean, flat work surface, place a scant 2 tablespoons. of the beef mixture in a 2-inch line in the bottom center of each
Serve with a dollop of sour cream. Cabbage rolls can vary depending on the origin, the Polish version usually contains meat and rice while the Ukrainian version generally contains only rice. I use a combination of beef & pork for the best flavor but you can use any type of ground meat for these easy cabbage rolls. Cabbage rolls are a favorite comfort food from Eastern Europe and are often reserved for special occasions or big family dinners. Instead of boiling the cabbage, there's an easy shortcut to soften the leaves if you plan ahead.
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