Beef and Pork Stuffed Cabbage Rolls
This blimp cabbage rolls recipe is 1 I enjoyed from my grandma'due south kitchen for years and years.
Tender cabbage leaves are filled with a beef and rice mixture and baked in with a simple tomato plant sauce.
This dish can be made ahead of fourth dimension and reheats and freezes well.
Types of Cabbage Rolls
This cabbage rolls' recipe comes from my grandma and my mom. My grandma immigrated from Poland so we have enjoyed many cabbage dishes or even just simple fried cabbage. Between pierogi and rouladen, Grandma'southward kitchen always smelled incredible and at that place was always something amazing to swallow!
In that location are many many different ways to brand cabbage rolls based on family tradition and location. Polish cabbage rolls usually contain meat and rice while the Ukrainian version my friend Penny makes mostly contain only rice.
While some add raw meat and rice and cook them with the cabbage, our family has e'er pre-cooked the rice and meat.
Ingredients in Cabbage Rolls
Cabbage
We use a head of regular greenish cabbage and eddy it in a big pot of water to get in tender. Many people freeze the whole caput of cabbage and thaw information technology to eliminate the boiling footstep but I find the cabbage isn't as tender this mode.
Meat Mixture
My grandmother always used pork in her cabbage rolls so I employ a mixture of beefiness and pork. You can employ just one or the other (or any ground meat). Cooked long-grain white rice is added to the meat forth with an egg to help it hold together.
Sauce
Well-nigh Polish cabbage roll recipes are covered in lycopersicon esculentum sauce or tomato juice. We dear the add-on of a can of tomato soup to tomato sauce. It may not be typical simply it softens & sweetens the sauce slightly and tastes delicious!
How to Brand Cabbage Rolls
- Bring a large pot of water to a boil. Boil cabbage until tender.
- Cook rice slightly undercooked per the recipe below . Chocolate-brown the ground beef and pork while the rice is cooking. Combine remaining filling ingredients
- Add the filling to cabbage leaves and ringlet. Identify seam side downwards in a goulash dish.
- Top with the sauce and bake.
Tips for Keen Cabbage Rolls
- For the most tender cabbage leaves, boil them in salted water.
- Cut one/2 inch off the head of cabbage, the leaves volition fall off as they cook.
- In one case boiled, use a small knife to cutting the thick stem of the leafage (epitome above).
- Overlap smaller leaves and fill, fifty-fifty if they're not pretty, they'll melt perfectly.
- Yous may have leftover filling depending on the size of your cabbage. Extra filling can exist added to tomato soup, or stuffed in zucchini or bell peppers.
- Cabbage rolls can be frozen earlier or after baking.
More than From Grandma's Kitchen
- Homemade Pierogi
- Cabbage and Noodles
- Creamy Cucumber Salad
- American Goulash Recipe
- Beef Rouladen
- Homemade Borscht
Did you make these cabbage rolls? Leave a comment and rating below!
Piece of cake Cabbage Rolls
Servings 6 servings
Homemade Cabbage Rolls are so flavorful & filling. With meat, rice, sauce, and cabbage, they're just like Grandma used to make!
- one caput dark-green cabbage
- 1 loving cup uncooked rice
- 1 pound ground pork (or ground turkey)
- ½ pound ground beef
- 2 modest onions diced
- iii cloves garlic minced
- ½ teaspoon dill weed
- three tablespoons fresh parsley chopped
- common salt & pepper to sense of taste
- 1 tin diced tomatoes (14 ounces) with juices
- i egg
- 1 ½ cups + ⅓ cup tomato sauce divided
- ane tin can tomato soup 10.5 ounces
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Boil cabbage leaves for about ii minutes or until soft. (See note below for removing leaves). Ready aside to absurd.
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Preheat oven to 350°F.
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Cook rice co-ordinate to package directions but reduce cooking time by five minutes so the rice is slightly underdone. Set bated.
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Cook pork (or turkey), beef, onions, garlic, & seasonings in a pan until no pinkish remains. Drain any fat. Add together in rice, diced tomatoes, & ⅓ cup of tomato sauce. Stir in egg.
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Mix remaining tomato sauce and tomato soup in a bowl. Spread a very thin layer of the love apple sauce mixture in a 9x13 pan.
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Remove or sparse any thick stalk on cabbage leaves. Lay the cabbage foliage apartment and add ¼ to ⅓ loving cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See annotation for small leaves). Echo with remaining cabbage.
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Pour sauce over the cabbage and comprehend tightly with foil. Bake for 75-90 minutes. Let cool for 15 minutes before serving.
To remove leaves from head of cabbage, cutting approx ¼" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.
- Once boiled, use a pocket-sized knife to cut the thick stem off the leafage (paradigm higher up).
- Overlap smaller leaves and fill, even if they're non pretty, they'll cook perfectly.
- You may have leftover filling depending on the size of your cabbage. Extra filling can be added to tomato soup, or stuffed in zucchini or bell peppers.
- Cabbage rolls tin be frozen before or after baking.
Calories: 488 , Carbohydrates: 40 g , Protein: 25 thousand , Fat: 24 g , Saturated Fat: 9 thou , Cholesterol: 108 mg , Sodium: 431 mg , Potassium: 895 mg , Fiber: 5 g , Sugar: 9 chiliad , Vitamin A: 620 IU , Vitamin C: 66.1 mg , Calcium: 113 mg , Iron: 3.3 mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Beef, Goulash, Dinner
Cuisine Shine
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