Stuffed Cabbage Rolls
This is a recipe I picked up online and is the best stuffed cabbage I have ever had. YUM
This is a recipe I picked up online and is the best stuffed cabbage I have ever had. YUM
- 1 pound ground beef
- 1 teaspoon sugar
- 1 large can crushed tomatoes
- 3/4 cup olive oil
- 1 clove garlic minced
- 1 large egg
- 1/2 large onion
- salt and peper to taste
- 1 tblspoons olive oil
- 1 clove garlic smashed
- 1 tblspoons white wine vinegar
- 1 tbspoons tomatoe paste
- 1 cup white rice steamed
- 2 heads cabbage
- 1 tblspoons fresh flat leaf parsley
- Carbohydrate 203.195873914976 g
- Cholesterol 144.4180925 mg
- Fat 51.5015308283667 g
- Fiber 15.32033556293 g
- Protein 44.8210762844333 g
- Saturated Fat 16.496164723 g
- Serving Size 1 1 Serving (778g)
- Sodium 304.412388863333 mg
- Sugar 187.875538352046 g
- Trans Fat 10.3133906548433 g
- Calories 1467 calories
Step-by-step
- Coat 3 quart sauce pan with 1 Tablespoon of oil and place over medium heat.
- Add 1 clove smashed garlic and saute for 1 minute
- Add tomatoes and cook stirring occasionally for 5 min. Add vinegar and sugars simmer until sauce thickens, about 5 minutes
- Season with salt and pepper and remove from heat.
- Place skillet over med heat and coat with 2 tablespoons of olive oil. Saute onion and 1 clove of minced garlic for about 5 minutes, until soft
- Stir in the tomatoe paste, wine,parsley, and 1/2 cup of prepared sauce, mix to incorporate and remove from heat
- In a large bowl add the beef, egg, cooked rice and the sauteed onion mixture; mix with hands, season with generous amounts of salt and pepper.
- Bring a large soup pot of salted water to a boil. Cut the core out of the cabbage as best you can. Cook cabbage whole. Pull the large leaves off as they become pliable and easily removed from head. Set aside on a towel as you remove them.This method allows you to get large undamaged leaves of cabbage. The reason for two heads is you need the largest of leaves. Save the smaller cooked cabbage leaves for your side dish later in the week. Check our Vanced1 recipe for cabbage soup.
- When all the cabbage leaves are done being blanched carefully cut out the thoughest part of the vein at the bottom to make your "Galumpkies" easier to roll.
- Take large leaves and lay them on the bottom of a casserole dish, let part of the leaves hang over the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. This works GREAT.
- Put about 1/2 cup of beef mixture in the center of a cabbage leaf. Fold the sides in roll up the cabbage to enclose the filling. Place the rolls side by side in the cabbage covered casserole dish. Pour the remaining sweet and sour tomatoe sauce on top. Fold the hanging leaves over the top to enclose and keep the moisture in
- Bake for 1 hr. at 350
Throwing away cracked cabbage leaves because they were torn straight out of the head is the most common mistake home cooks make with this dish. Boiling the entire head of cabbage intact lets you peel away pliable leaves one by one as the hot water softens them. Submerge two heads in a large soup pot of salted water brought to a full rolling boil. Pull the leaves away gently with tongs the moment they yield to pressure.
Equipment and Technique Workarounds
Making stuffed cabbage requires careful thermal management in the oven to prevent scorching. Lining your casserole dish with the smaller, leftover raw leaves creates a physical heat barrier between the ground beef filling and the direct ceramic bottom. Cut out the thickest part of the central vein from each blanched leaf using a sharp paring knife before rolling. This flattening step prevents the rigid ribs from snapping when you tuck the sides inward. Bake the assembled rolls uncovered at 350 degrees Fahrenheit for one full hour until the beef juices render completely into the sweet and sour tomato sauce.
- If a leaf tears during the rolling process, overlap two smaller fragments to form a secure patch.
- Keep a dry kitchen towel nearby to blot excess moisture from the blanched leaves before adding the filling.
- Save any leftover cooked cabbage leaves in an airtight container for up to three days to repurpose into vegetable broth or quick soups.
