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 currently have some time, I was surfing on the internet yesterday. In search of new, interesting tips, inspirational dishes that I’ve never tried before, to treat my family with. Hunting for a while yet could not discover too many interesting things. Just before I wanted to give up on it, I came upon this yummy and easy treat by accident over Suncakemom. The dessert seemed so delicious on its photo, it called for rapid action.
It absolutely was easy to imagine the way it is made, how it tastes and just how much my husband will probably like it. Actually, it is quite easy to keep happy the man in terms of cakes. Yes, I’m a lucky one. Or maybe he is.Anyways, I went to the website and then followed the simple instuctions that have been combined with impressive photographs of the operation. It really makes life much easier. I could imagine that it’s a bit of a inconvenience to shoot photos in the midst of cooking in the kitchen as you may most often have gross hands thus i highly appreciate the commitment she put in to make this blogpost .
That being said I am empowered presenting my very own recipes in a similar fashion. Thanks for the idea.
I had been fine tuning the initial formula create it for the taste of my family. Need to mention it was an awesome success. They prized the flavour, the overall look and enjoyed getting a delicacy such as this in the middle of a stressful week. They ultimately demanded lots more, more and more. Thus the next time I’m not going to commit the same mistake. I am gonna double the volume .
This stuffing for cabbage rolls recipe is from SunCakeMom.
Tomato sauce:
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.
Cabbage rolls:
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.
Assembly:
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.
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