Stuffed Cabbage Rolls

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Stuffed Cabbage Rolls

Ingredients for the Rolls with Cabbage:

  1. One huge head of cabbage
  2. One pound of ground beef (or beef and pork combined)
  3. One cup of brown or white cooked rice
  4. One little onion, diced finely
  5. two minced garlic cloves
  6. One egg
  7. A single tsp of dried thyme
  8. One tsp of dried basil
  9. One tsp of paprika
  10. Half a teaspoon of salt
  11. 1/4 tsp black pepper

Regarding the Sauce:

  1. Two cups of sauced tomatoes
  2. one cup of mashed tomatoes
  3. One spoonful of sugar
  4. One tablespoon vinegar (or lemon juice)
  5. One tsp of dehydrated oregano
  6. One tsp of dried basil
  7. half a teaspoon of powdered garlic
  8. Half a teaspoon of powdered onion
  9. To taste, add salt and pepper.

Guidelines

Step 1: Get the cabbage ready.

Warm up the oven:

  • Set the oven temperature to 350°F (175°C).

Get the cabbage ready.

  • Heat up a big saucepan of water until it boils. After removing the cabbage head’s core with care, carefully lower the entire head into the boiling water. Boil until the outer leaves are flexible, about 5 to 7 minutes. As you remove the cabbage, you might need to do so in layers so that every leaf is softened.

Calm and Distinct:

  • After taking the cabbage out of the pot, let it to cool. Peel off the softened leaves with caution, trying to keep them as whole as possible.

Make the Filling in Step Two.

Prepare the rice:

  • If the rice hasn’t been cooked yet, follow the directions on the package and allow it to cool.

Get the filling ready:

  • Ground beef (or beef/pork combination), cooked rice, minced garlic, chopped onion, egg, paprika, basil, and salt and pepper should all be combined in a big bowl. Stir thoroughly to ensure that all ingredients are combined equally.

 

Step 3: Put the Rolls Together

Get the baking dish ready:

  • Lightly coat the bottom of a 9 x 13-inch baking dish with a tiny quantity of tomato sauce.

Crammed Cabbage Leaves:

  • Put a tiny dollop of the beef mixture in the middle of every cabbage leaf. The leaf should be folded over the filling on its sides before rolling up from the bottom. If needed, firmly secure with a toothpick. Continue with the remaining filling and leaves.

Set Up the Rolls:

  • Sew the stuffed cabbage rolls into the baking dish, seam side down.

 

Step 4: Get the Sauce Ready

  • Combine Sauce Ingredients:
  • Mix the tomato sauce, crushed tomatoes, sugar, vinegar or lemon juice, oregano, basil, onion and garlic powders, salt, and pepper in a bowl. Mix thoroughly by stirring.
  • Drizzle Sauce Upon Rolls:
  • Evenly cover the packed cabbage rolls in the baking dish with the sauce.

Step Five: Cook

  • Put a lid on and bake:
  • Fold the aluminium foil over the baking dish. Bake for one and a half to two hours in a preheated oven, or until the filling is thoroughly cooked and the cabbage is soft.
  • Eliminate Foil:
  • Take off the foil 15 minutes or so before the rolls are done, so that the tops can softly brown.

Step Six: Present

  • Serve and Savour:
  • Before serving, take the cabbage rolls out of the oven and allow them to cool somewhat. If desired, garnish with fresh parsley. Serve with additional baking dish sauce.

 

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