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 was browsing on the web last week. In search of new, stirring tips, inspirational recipes that I have never tested before, to impress my loved ones with. Looking for quite some time unfortunately could not find any interesting stuff. Right before I wanted to give up on it, I stumbled on this fabulous and easy dessert simply by chance over Suncakemom. The dessert seemed so scrumptious on its pic, it required rapid actions.
It had been not difficult to imagine the way it is created, its taste and how much my husband will enjoy it. Mind you, it is quite easy to please the guy in terms of desserts. Anyways, I went to the page and then followed the step-by-step instuctions that have been combined with nice photographs of the process. It really makes life quite easy. I could imagine that it’s a bit of a hassle to shoot pics in the midst of baking in the kitchen as you may normally have sticky hands so that i sincerely appreciate the hard work she put in to build this post .
Having said that I am inspired to present my personal recipes similarly. Appreciate your the concept.
I was fine tuning the original formula to make it for the taste of my family. I’ve got to say it had been an awesome success. They enjoyed the flavour, the overall look and enjoyed having a sweet like this in the midst of a busy week. They quite simply requested even more, many more. Hence next time I’m not going to commit the same mistake. I’m likely to double the quantity .
stuffed cabbage rolls recipe 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.