Unveiling Culinary Comfort – Mastering the Art of Stuffed Cabbage Rolls Elegance
Prepare to embark on a journey of culinary finesse as we unravel the secrets to creating the epitome of comfort food – Stuffed Cabbage Rolls. This timeless dish transcends generations, offering a perfect balance of hearty goodness and delicate flavors. Join us as we delve into the art of crafting these delectable rolls, where tender cabbage leaves enfold a savory mixture, creating a symphony of taste that warms the soul.
Ingredients
For the Cabbage Rolls:
1 large head of cabbage
1 lb ground beef
1 cup cooked rice
1 onion, finely chopped
2 cloves garlic, minced
1 egg
1 cup tomato sauce
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
For the Tomato Sauce:
2 cups tomato sauce
1 cup beef or vegetable broth
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Instructions
see next page
Instructions
Preparing the Cabbage Rolls:
Preheat the oven to 350°F (175°C).
Bring a large pot of water to boil. Carefully immerse the whole cabbage head into the boiling water for about 5 minutes or until the outer leaves become pliable. Remove from water and let it cool.
In a skillet, sauté chopped onions and garlic until translucent.
In a large bowl, combine ground beef, cooked rice, sautéed onions, garlic, egg, tomato sauce, fresh parsley, salt, pepper, paprika, dried oregano, and dried thyme. Mix thoroughly.
Carefully peel off cabbage leaves and trim the thick center vein.
Spoon a portion of the beef mixture onto each cabbage leaf and roll tightly, tucking in the sides.
Place the rolled cabbage leaves seam-side down in a baking dish.
Making the Tomato Sauce:
In a saucepan, combine tomato sauce, beef or vegetable broth, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper.
Bring the sauce to a simmer, stirring occasionally.
Pour the tomato sauce over the stuffed cabbage rolls.
Cover the baking dish with aluminum foil and bake for 45-60 minutes or until the cabbage rolls are cooked through.
Cook Notes
Perfecting Stuffed Cabbage Rolls involves some key cook notes:
Choosing the Right Cabbage: Opt for a large cabbage with firm, vibrant leaves for easy rolling.
Blanching Time: Be mindful not to over-boil the cabbage. The leaves should be pliable but not too soft.
Uniform Rolling: Aim for uniformly rolled cabbage leaves to ensure even cooking.
