Hi, I am Jane. Today, I will show you a way to make stuffed cabbage rolls recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Stuffed Cabbage Rolls Recipe
Stuffed Cabbage Rolls is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Stuffed Cabbage Rolls is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have stuffed cabbage rolls using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Cabbage Rolls:
- Take 2-3 tbs olive oil
- Get 1 medium yellow onion finely chopped
- Get 1 can (28 ounce) crushed tomatoes, drained
- Prepare 1 cup leftover brown gravy
- Get 1/3 cup light brown sugar
- Get 1/4 cup vinegar
- Make ready Dash salt and pepper
- Prepare 2 medium - large head green cabbage, including outer leaves
- Prepare 1 1/2 pounds ground chuck
- Get 1 large egg, lightly beaten
- Make ready 1/2 cup finely chopped yellow onion
- Make ready 1/3 cup plain dried breadcbs
- Take 1/2 cup “cooked” white rice
- Make ready Dash salt, pepper, and thyme
Steps to make Stuffed Cabbage Rolls:
- To make sauce, heat the olive oil in a large saucepan and add the onions. Cook over medium heat for 4 minutes until translucent. Add the tomatoes, brown gravy, brown sugar, vinegar, salt, and pepper.
- Bring to a slight boil, then lower the heat and simmer uncovered for 20 minutes. Stir occasionally and set aside. Prepare the 1/2 cup of cooked rice and set aside as well.
- In a large pot, fill it 3 with water and bring to a light boil.
- Using a paring knife, cut around the core of the cabbage and gently remove the outer leaves, yielding about 5-6 leaves and set aside. Repeat with the other head of cabbage. [Store the remaining heads in refrigerator for other meals such as soup, corned beef, coleslaw, etc.]
- Immerse the stacked cupped leaves in the boiling water for a few minutes. Using tongs remove the flexible leaves and set aside to cool.
- To make the filling, combine the ground chuck, egg, onion, breadcbs, cooked rice, salt, pepper, and thyme in a large bowl. Add 1/2 cup of the sauce to the mixture and mix lightly with your hands. [Be creative with your spices]
- For the rolls, remove the hard triangular rib (1/2”) from the base of each cabbage leaf with a paring knife. Place about a 1/2 cup of filling in an oval shape near the rib edge of each leaf. Roll the leaf up toward the outer thin edge away from you, tucking the sides in as you roll.
- Place the cabbage roll seam side down in a medium - large casserole dish that has been lined with 1 cup of the sauce. Repeat this process until you have lined the dish with all of the rolls. Pour the sauce over the cabbage rolls and cover with foil.
- Bake for 45 minutes in a 325 degree oven. Take foil off and continue baking for another 20 minutes. Remove from oven and allow it to cool for 10 minutes. Serve with mashed potatoes.
So that is going to wrap this up with this special dish stuffed cabbage rolls recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
