Looking for a stuffed cabbage roll recipe that will stir childhood memories and please the family? We have one for each but one may do for both!
As I lately have some time, I had been searching on the web last week. Attempting to find fresh, fascinating thoughts, inspiring meals that I have never tried before, to surprise my loved ones with. Hunting for a while yet couldn’t find too many interesting things. Right before I wanted to give up on it, I ran across this yummy and easy treat simply by chance. The dessert seemed so delightful on its photo, that called for fast actions.
It had been not difficult to imagine how it’s made, how it tastes and how much my hubby might enjoy it. Actually, it is very easy to keep happy the man in terms of puddings. Anyway, I went to the page: Suncakemom and then used the step by step instuctions which were combined with impressive images of the operation. It just makes life faster and easier. I can imagine that it is a slight effort to shoot photographs down the middle of baking in the kitchen as you may will often have sticky hands so I really appreciate the commitment she put in for making this post .
With that in mind I’m empowered to present my own, personal recipes similarly. Many thanks for the thought.
I was fine tuning the initial mixture create it for the taste of my family. Need to say that it was an awesome success. They loved the flavour, the thickness and enjoyed having a treat like this during a lively workweek. They basically asked for lots more, a lot more. Thus next time I am not going to commit the same miscalculation. I am likely to double the quantity to make them happy.
Many Thanks to SunCakeMom for the yummy stuffing for cabbage rolls recipe.
Pour oil into a saucepan, add the onions and saute until it gets a glassy / translucent look.
Lower the heat and cook while stirring occasionally until it gets a golden brown look for about 20 minutes.
Pour pureed tomato into a saucepan add salt, black pepper, paprika, garlic, vinegar and the just caramelized onions.
Blend everything together. Olive oil from the caramelized onion turns the reddish sauce to an orange shade. It’s normal.For more detailed instructions check out how to make Low carb sugar free bbq sauce at the Low Carb Condiments.
Remove the core of the cabbage. It’s not absolutely necessary but it will ease our job later on.
Place the cleaned head of cabbage into boiling water until its leaves lose some of the rigidness for about 3 – 5 minutes. To save time start preparing the sauerkraut while the cabbage is boiling on its own.
Take it out from the water and let it cool down. If in hurry dash it into ice cold water. The technique called blanch and shock. Read more about it in the Cooking techniques in our KnowledgeBase.
Dice the onion and garlic.
Mix ground meat with diced onion, salt, paprika, egg, diced garlic and optional black pepper.
When the cabbage cooled to workable temperatures carefully remove the leaves.
Remove the stem if desired.
Fill one leaf at the time with the meat mix according to the leaf size. Generally one leaf can take 2 tablespoons of filling.
Roll it up.
Tuck the ends in.
Pile them up.
Place them into an oven proof dish like a casserole dish.
Pour the tomato sauce over them
Place it into the 390°F/200°C oven until the meat inner temperature reaches 145°F / 60°C for about an hour.