Recipe of Favorite Stuffed Cabbage Rolls

Stuffed Cabbage Rolls Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Stuffed cabbage roll recipes exist in nearly every cuisine and are considered comfort food to the highest degree. Some are strictly vegetarian filled with buckwheat groats, barley, or millet.

Here is the best “Stuffed Cabbage Rolls” recipe we have found until now. This will be really delicious.

Ingredients of Stuffed Cabbage Rolls

1. You need 2-3 tbs of olive oil.
2. Prepare 1 of medium yellow onion finely chopped.
3. It’s 1 can (28 ounce) of crushed tomatoes, drained.
4. Take 1 cup of leftover brown gravy.
5. Take 1/3 cup of light brown sugar.
6. Prepare 1/4 cup of red wine vinegar.
7. Make ready Dash of salt and pepper.
8. Take 2 of medium - large head green cabbage, including outer leaves.
9. Make ready 1 1/2 pounds of ground chuck.
10. Take 1 of large egg, lightly beaten.
11. Prepare 1/2 cup of finely chopped yellow onion.
12. You need 1/3 cup of plain dried breadcrumbs.
13. Prepare 1/2 cup of “cooked” white rice.
14. You need Dash of salt, pepper, and thyme.

These stuffed cabbage rolls make a great dinner for a crowd.In this video, you'll see how to make great stuffed cabbage rolls your whole family will love.Vegetarian Stuffed Cabbage Rolls Recipe - Healthier German Stuffed Cabbage RollsMasala Herb.Stuffed Cabbage Rolls with Tomato SauceHealth Starts in the Kitchen.

Stuffed Cabbage Rolls step by step

1. 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..
2. 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..
3. In a large pot, fill it 3" with water and bring to a light boil..
4. 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.].
5. Immerse the stacked cupped leaves in the boiling water for a few minutes. Using tongs remove the flexible leaves and set aside to cool..
6. To make the filling, combine the ground chuck, egg, onion, breadcrumbs, 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].
7. 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..
8. 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..
9. 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..

They are common in cuisines of the Balkans and Central/Northern/Eastern Europe.This recipe is the Chinese style cabbage rolls that I used to make as a teenager.The flavor still lingers on in my memory after a lapse of so many years.

I have to admit something to you….my mother makes the best stuffed cabbage rolls in the world.To me, this recipe was the one and only and as very young I didn't understand how special it was.These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce.What if I could make them in the pressure.Cover cabbage leaves with boiling water.