Looking for a stuffed cabbage roll recipe that will stir childhood memories and please the family? We have one for each but one may do for both!
As I recently have a little time, I had been browsing on the internet a few days ago. Trying to find fresh, exciting tips, inspiring meals that We have never tested before, to surprise my family with. Looking for a while yet couldn’t discover too many interesting stuff. Just before I wanted to give up on it, I ran across this fabulous and easy dessert simply by chance. The dessert looked so delightful on its image, that required urgent action.
It was not so difficult to imagine just how it is made, its taste and just how much boyfriend will probably like it. Actually, it is very simple to impress the guy in terms of desserts. Anyways, I got into the webpage: Suncakemom and used the detailed instuctions that had been combined with impressive graphics of the process. It just makes life less difficult. I can suppose it’s a slight effort to take pics down the middle of baking in the kitchen as you most often have gross hands so that i sincerely appreciate the time and effort she put in to build this blogpost .
With that said I am inspired presenting my own, personal recipes in a similar fashion. Many thanks the concept.
I had been tweaking the original recipe to make it for the taste of my family. Need to say it absolutely was a terrific outcome. They prized the flavor, the consistency and loved getting a sweet like this in the midst of a stressful week. They basically wanted more, many more. Thus the next time I am not going to commit the same mistake. I’m going to double the amount to make them delighted.
This post is based on stuffing for cabbage rolls recipe from SunCakeMom
Pour oil into a saucepan, add the onions and saute until it gets a glassy / translucent look.
Lower the heat and cook while stirring occasionally until it gets a golden brown look for about 20 minutes.
Pour pureed tomato into a saucepan add salt, black pepper, paprika, garlic, vinegar and the just caramelized onions.
Blend everything together. Olive oil from the caramelized onion turns the reddish sauce to an orange shade. It’s normal.For more detailed instructions check out how to make Low carb sugar free bbq sauce at the Low Carb Condiments.
Remove the core of the cabbage. It’s not absolutely necessary but it will ease our job later on.
Place the cleaned head of cabbage into boiling water until its leaves lose some of the rigidness for about 3 – 5 minutes. To save time start preparing the sauerkraut while the cabbage is boiling on its own.
Take it out from the water and let it cool down. If in hurry dash it into ice cold water. The technique called blanch and shock. Read more about it in the Cooking techniques in our KnowledgeBase.
Dice the onion and garlic.
Mix ground meat with diced onion, salt, paprika, egg, diced garlic and optional black pepper.
When the cabbage cooled to workable temperatures carefully remove the leaves.
Remove the stem if desired.
Fill one leaf at the time with the meat mix according to the leaf size. Generally one leaf can take 2 tablespoons of filling.
Roll it up.
Tuck the ends in.
Pile them up.
Place them into an oven proof dish like a casserole dish.
Pour the tomato sauce over them
Place it into the 390°F/200°C oven until the meat inner temperature reaches 145°F / 60°C for about an hour.