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 a little time, I had been surfing on the internet yesterday. Looking for fresh, intriguing ideas, inspirational meals that I’ve never tried before, to astonish my family with. Searching for a while yet couldn’t come across lots of interesting stuff. Just before I wanted to give up on it, I found this fabulous and easy dessert by chance over Suncakemom. It looked so yummy on its pic, that called for instant actions.
It absolutely was simple enough to imagine the way it’s created, its taste and just how much boyfriend will like it. Actually, it is very simple to keep happy the man in terms of treats. Yes, I’m a lucky one. Or maybe he is.Anyway, I visited the page and used the detailed instuctions which were coupled with superb shots of the task. It just makes life much easier. I could imagine that it is a slight hassle to shoot snap shots in the middle of cooking in the kitchen as you may will often have gross hands and so i sincerely appreciate the hard work she placed in to make this post and recipe conveniently implemented.
That being said I am encouraged presenting my own, personal formulas in a similar fashion. Thanks for the concept.
I had been tweaking the main mixture create it for the taste of my loved ones. Need to tell you that it was a great outcome. They loved the flavour, the overall look and enjoyed getting a sweet such as this during a lively week. They quite simply wanted lots more, more and more. So the next time I am not going to commit the same mistake. I’m likely to multiply the amount to make them happy.
All credit from stuffed cabbage rolls recipe recipe goes to 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.