1 lb hamburger
1/2 lb sausage meat
1 cup grain, uncooked
1/2 cup bread crumbs (optional)
2 cloves garlic clove, (subjected to garlic clove crusher)
1/3 teaspoon garlic clove powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
2 eggs
1 1/2 teaspoons salt
1 large onion, ground with onion juice
large cabbage leaves
flour for dredging
vegetable or essential olive oil
1 1/2 cups tomato sauce or soup
Grind day-old bread inside a blender, and add seasonings (or use pre-seasoned breadcrumbs).
Grind the onion inside a blender, or maybe you are grinding your personal hamburger and pork, add some raw onion towards the meat which is ground.
Combine all ingredients apart from the cabbage.
Take away the core from the cabbage. Look for a large, heavy, carving fork (2 prongs) and set it through the middle of the cabbage.
Fill a really large stockpot with salted water and produce to some boil. Put the cabbage in to the boiling water, departing the fork extending. Simmer for any couple of minutes and take away because the outer leaves start to turn a vibrant eco-friendly.
The item would be to prepare the cabbage as very little time as you possibly can, but lengthy enough to tenderize the outer leaves. Remove in the water and permit to awesome on the dish before the outer foliage is still hot but they are awesome enough to deal with.
Remove as numerous outer leaves as possible by cutting them off at the end, individually, having a sharp paring knife. Still remove leaves before you achieve leaves that aren't flexible. Return this uncooked area of the inner cabbage towards the boiling water pot and continue as before until all of the foliage is steamed and removed and eager for that filling.
NOTE: While you remove leaves, many will tear and otherwise 't be appropriate for implementing like a wrapper. Don't discard these, because they may be used to line the pot, or shred them to increase the filling mixture.
At the end of every leaf you will see a thick stem sliver a slice off this to thin it (many people cut a V-notch here). The reason is to help make the base flexible to be able to roll up.
Stuff each leaf using the filling mixture. Beginning at the end from the leaf, roll-up one turn, then submit the edges from the leaf to pay for the filling, then roll-up more before you achieve the top leaf and also have a little bundle.
Sprinkle with salt and dredge in flour. Brown in oil or pork drippings inside a skillet (It is really an optional step if you possess the time).
Now you can re-make use of the pan accustomed to prepare the cabbage rolls in your stovetop or else you may prepare these inside your slow oven.
Layer the foot of the Crockpot or pan with damaged cabbage leaves (those that were not complete or they canrrrt use for moving). Stack the filled cabbage leaf bundles on the top from the bed of leaves, just one layer at any given time. Top each layer having a couple of spoons of sauce or tomato soup, and repeat with another layer of leaves, another layer of cabbage rolls, etc.
Stack the bundles within their layers carefully using the finish of every leaf underneath (many people fasten having a toothpick but this isn't really needed). Complete the ultimate layer with any remaining filling.
Cover and simmer around the cheapest heat setting of the stovetop for just two-3 hrs or perhaps in the slow oven for 4-5 hrs.
Alternatively, you are able to bake these within the oven.
To bake, stack bundles over cabbage leaves inside a casserole dish, pour around the tomato sauce or soup, cover with foil, and bake inside a slow oven, 300°F, for around 2 hrs.
Whichever method you utilize to prepare the cabbage rolls, don't overcook, so test frequently and take away once the cabbage foliage is tender. If you are using tomato sauce instead of tomato soup, give a teaspoon ketchup towards the mix.
Posted by: CM
Genevieve (Massachusetts) states:
Yours is among the best descriptions of steps to make stuffed cabbage I've ever observed in print. I've been making stuffed cabbage for several years and Home theater system . will agree that it's a significant time intensive task. However, you write so clearly and clearly which i know new cooks could certainly understand what they desire to complete out of your description.
Although my mother was Polish and my dad Armenian, we've adapted our recipe to continually make use of a can of Pastene Kitchen Ready tomato plants with a lot of fresh lemon juice within the meat mixture and also the sliced lemon halves interspersed between your rolls to lend much more flavor. So we like a lot of pepper and try to put in the meat mixture a mug of chopped parsley contributing to 3/4 cup short grain (Carolina) grain (uncooked.)
Elfrankie (New You are able to) states:
Its northern border European stuffed cabbage might or may not use tomato plants, however the south European from Rumania uses chopped tomato plants, brown sugar, and vinegar combined for any sweet and sour sauce. Raisins may be added too. They are typical within the Jewish tradition.
Jeanne (Michigan) states:
My loved ones variation comes from 120 years back, produced by my immigrant Polish grandmother after World war one. Use finely chopped saltpork rather of sausage - skin and chop it and fry it using the hamburger and onion before contributing to this mixture. Dill weed within the mix is essential. And tomato sauce, having a can of finely chopped tomato plants. Today, I fry ground poultry, lean polish sauage, and freshly chopped tomato plants to have an awesome flavor along with a third from the calories, fat and salt. Thx for that microwaved cabbage tip!
D (California) states:
Granny always added 2 tablespoons of. of white-colored vinegar and sauerkraut juice in the jar towards the cabbage water along with a couple of celery stalks to assist using the give an impression of the cabbage.
Re-make use of the cabbage water to pay for and simmer your stuffed rolls with.
Add about a mug of sauerkraut towards the pork sausauge, hamburger, grain mixture. Attempt to buy sauerkraut inside a glass jar not really a can. Cover surface of rolls with diced tomato plants within the can. Simmer for around 1 1/2 hrs.
Muriel Newman (Ontario) states:
I've always made all of them tomato juice. rather of sauce or tomato plants. I learned this from the mother a long time ago & they're scrumptious (a classic family recipe). Thanks for the comments, they're useful hints
Simplecook (New York) states:
i made use of Zateran's dirty grain with hamburger..location a couple of tablespoons sauerkraut towards the bottom of crockpot and allow it to prepare
You should attempt by using this recipe with pickled grape leaves rather of cabbage (and you don't need to "soften" the leaves), includes a real nice flavor, no requirement for sauerkraut.
Sue Mason (Texas) states:
I've chose to make this several occasions although not in rolls. The hamburger mix with sausage goes at the base from the slow cooker, next may be the grain with onions then your chopped cabbage, the tomato ketchup, diced tomato plants, brown sugar and vinegar are confused and put on the top. I Then add about 3/4 to at least one cup water and prepare until done and aromatic. All the variations seem excellent.
Linda (Texas) states:
I made use of bacon also it was scrumptious.
Winter Bird (Or) states:
Told in my experience with a chef. When covering anything tomato (sauce, paste, raw, etc.) with aluminum foil, make sure to create a tent from the foil therefore it does not touch. Otherwise the aluminum within the foil will blend using the acidity from the tomato. Tasteless, although not healthy.
Megabites (District of Columbia) states:
If you do not like tomato sauce version, after baking remove cabbage rolls and drain. Convey a layer of sauerkraut in pan and canopy with cabbage rolls.On every roll convey a dollop of sour cream along with a precooked 1/2 slice of bacon. Prepare for the next 10 min. My boys favorite b-day dinner
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