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| How To Make Cabbage Rolls |
About Stuffed Cabbage Rolls :
Stuffed cabbage rolls are a popular Polish dish. Pork and beef mixed with rice or barley are nestled in a cabbage leaf and cooked in the oven or on the stove until tender.
INGREDIENTS :
For the sauce:
- 2 tablespoons Olive oil
- 28oz (800g) Tomato sauce
- 2 tablespoons Tomato paste
- 1 large Onion, chopped
- 3 Garlic cloves, crushed
- 1 tablespoon vinegar
- 1-2 tablespoons Sugar
- Salt to taste
- Pepper to taste
- 1 teaspoon Oregano
For the rolls:
- 1 head Cabbage
- 1¼ lb. (560g) Ground beef
- 1/2 cup Uncooked rice
- 1/4 bunch Parsley, chopped
- 1 Onion, chopped
- Salt to taste
- Pepper to taste
- 2 teaspoons Paprika
- 1 teaspoon Oregano
- 1 teaspoon Cumin
- 1 cup (240ml) water/stock
How To Make Stuffed Cabbage Rolls :
- Bring a large pot of water to a boil. Remove the core of the cabbage and blanch the cabbage in the boiling water until soft, about 10 minutes. Separate the leaves and set aside.
- Make the sauce: In a large pan heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes, add crushed garlic and sauté for 2 minutes more. Add tomato paste and cook for 1 minute. Add tomato sauce, salt pepper, oregano, vinegar and sugar. Stir and simmer for 5-10 minutes. Remove from heat.
- Make the rolls: in a large bowl place ground beef, rice, chopped parsley, salt, pepper, paprika, oregano, cumin and 1/2 cup of the tomato sauce that we made earlier. Mix until well combined.
- Lay each cabbage leaf on a flat surface, and using a small knife cut a V-shaped notch to remove the thick part of the cabbage rib. Place about 2-3 tablespoons of the filling into one end of each leaf, then roll up, tucking in the sides as you roll.
- Preheat oven to 350°F (180°C).
- Arrange rolls seam side-down in a 9X13-inch (22X33cm) baking dish. Spoon remaining sauce on top of cabbage rolls, pour water/stock, then cover the dish with a lid or foil. Bake for 45-50 minutes, remove the lid/foil and bake for 15 minutes more.
- Serve!
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