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 recently have some time, I had been browsing on the web a few days ago. Looking to find new, fascinating tips, inspirational dishes that I have never tested before, to amaze my loved ones with. Searching for quite some time yet could not discover too many interesting stuff. Right before I wanted to give up on it, I ran across this tempting and easy dessert simply by luck at Suncakemom. It seemed so delightful on its photo, that called for rapid action.
It had been not difficult to imagine the way it is made, how it tastes and how much my husband might like it. Mind you, it is quite easy to impress him when it comes to treats. Yes, I am a blessed one. Or maybe he is.Anyway, I got into the site and then followed the precise instuctions which were coupled with nice pictures of the process. It really makes life rather easy. I can imagine that it is a slight hassle to take snap shots in the middle of baking in the kitchen as you typically have sticky hands and so i highly appreciate the effort and time she placed in to make this post and recipe easily implemented.
With that said I am empowered presenting my personal recipe in the same way. Appreciate your the concept.
I was tweaking the original mixture to make it for the taste of my loved ones. Need to tell you it turned out an incredible outcome. They prized the flavor, the consistency and loved having a treat such as this in the midst of a hectic workweek. They quite simply requested lots more, a lot more. Hence next time I’m not going to make the same mistake. I’m gonna double the quantity .
Original stuffed cabbage rolls recipe recipe 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.