STUFFED CABBAGE ROLL RECIPE

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STUFFED CABBAGE ROLL RECIPE

Growing up, I learnt how to prepare Polish cabbage rolls, or golabki, as my dad was the family chef. Uncle Ben’s converted rice is what we always used for the stuffing, although you can omit the mushrooms. Serve them with a dollop of sour cream on the side, or cooked in a little olive oil. – Jenny Jones

INGREDIENTS FOR STUFFED CABBAGE ROLL RECIPE

  1. Use two smaller heads of cabbage or one large head (about three pounds).
  2. One tablespoon of extra virgin olive oil
  3. one cup of finely chopped onion
  4. two minced garlic cloves
  5. One and a half cups of coarsely chopped, big mushrooms
  6. One pound of ground steak
  7. 3/4 cup of raw long-grain rice (white or brown)
  8. 1/4 cup of finely chopped parsley
  9. One cup of canned tomato puree or Pomi strained tomatoes
  10. One and a half tsp salt and pepper, to taste
  11. Meals, 3/4 cup (beef) cabbage water, or mix it with a few remaining tomatoes to make 3/4 cup.)

GUIDELINES FOR STUFFED CABBAGE ROLL

  • Heat up a big saucepan of water until it boils. Remove the cabbage’s center core and set it, core side down, in boiling water. Simmer for ten minutes with a lid on.
  • Simmer the cabbage for 3 to 5 minutes, or until the onion and garlic are browned. Heat the oil in the skillet over medium-high heat. Sauté the mushrooms for an additional two minutes. To cool, transfer mixture to a big bowl.
  • While leaving the water in the saucepan, remove the cabbage to a rimmed baking sheet. Using a tiny knife, carefully cut away from the core of the cabbage to remove the leaves. Save the top 16 intact leaves and trim the thick core spine for simpler rolling. Place all broken or tiny items aside.Leave aside the tiny cabbage leaves. (If the center is extremely hard, put it back in the boiling water for a short while to soften.)
  • Set oven temperature to 350°F.
  • Add the meat, raw rice, parsley, tomato, salt, and pepper to the cooled onion mixture. Mix thoroughly.
  • Fill each leaf to approximately 1/4 cup, roll, and set seam side down in a 13 by 9-inch pan. Drizzle with the remaining leaf mixture and serve the rolls. Bake the pan for 1 1/2 hours with the foil securely covering it. (In case it drops, place the pan on a cookie sheet.)
  • Take out of the oven, allow to cool for thirty minutes, or better yet, leave overnight in the refrigerator. (They freeze nicely.)

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