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Stuffed Cabbage Rolls
Stuffed Cabbage Rolls

Want to be a far better chef? Who does not! Looking for some brand-new, enjoyable, and also fascinating menu suggestions? That isn’t! The need to prepare far better dishes and also try brand-new dishes is something all of us intend to do. Stuffed Cabbage Rolls recipe possibly the one you are looking for. To make Stuffed Cabbage Rolls you only need 14 ingredients and 9 steps. Here is how you cook that.

To begin with this particular recipe, we must first prepare a few components. You can have Stuffed Cabbage Rolls using 14 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Stuffed Cabbage Rolls:
  1. Prepare 2-3 tbs olive oil
  2. You need 1 medium yellow onion finely chopped
  3. Use 1 can (28 ounce) crushed tomatoes, drained
  4. Provide 1 cup leftover brown gravy
  5. Prepare 1/3 cup light brown sugar
  6. Use 1/4 cup red wine vinegar
  7. Prepare Dash salt and pepper
  8. Prepare 2 medium - large head green cabbage, including outer leaves
  9. Get 1 1/2 pounds ground chuck
  10. You need 1 large egg, lightly beaten
  11. Provide 1/2 cup finely chopped yellow onion
  12. Get 1/3 cup plain dried breadcrumbs
  13. Get 1/2 cup “cooked” white rice
  14. Prepare Dash salt, pepper, and thyme
Short Tips:

Sometimes all the dish needs could be a squeeze of lime to take it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.

Steps to make Stuffed Cabbage Rolls:
  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.

Food preparation is a type of art as well as it takes some time as well as practice to equivalent experience as well as experience in the field. There are lots of kinds of cooking and also various kinds of food from various cultures. Apply what you’ve seen from Stuffed Cabbage Rolls recipe it will assist you in your food preparation endeavors.

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