These not authentic cabbage rolls are not beautiful, but they have an incredible flavor. Without a reflective of rice to see, it is an explosion all the meat.
As I pulled out some not so cute, I thought that I would end up with the queen of delicious meals that are not so good, but damn. Cabbage rolls. I want to say seriously, it doesn’t even seem cute. Cabbage. Roll. The things I think when I combine those two words are not even right.
But the rolls of cabbage are actually delicious
Don’t knock until it tries. Cabbage rolls are actually delicious.
Now, I’m not claiming that these are authentic or something. I never had a roll of cabbage before and I did not know an authentic one if it had struck me in the face.
There is no rice in the filling, it is an explosion of all the meat. The condiments play very well. And the small touch of cinnamon and nutmeg makes a long way (flavors I was not used to in red sauce).
Store your cabbage rolls for later
Honestly, according to the appearance, I am not sure how nice it is to leave the cabbage rolls in your refrigerator for someone else to find later. But I swear the second day that were even better. Do these and make your Nosh.
If you have to keep some of the leftovers, insert a sealed container. They are hard in the fridge 3 or 4 days. In freezing you can squeeze a month without problems.
Get beautiful cabbage leaves for stuffed cabbage
Ok, this is perhaps the closest that this simple dish comes to any type of challenge. The more complete and intact the cabbage lets you work, the better.
So, before before, make sure you find the largest possible cabbage heads. Smaller cabbage heads may have a better flavor. Use those to do the slaw then.
You need the big off -road cabbage to get good “wrappers” for your filling.
Methods for removing cabbage leaves for stuffed cabbage
Do not judge or call me a cheater just because I use a microwave oven to remove the cabbage leaves. It is a simple and fast technique.
But if you don’t have a microwave oven or you want to go with the old style method, then the cabbage parboil. While the external leaves begin to become translucent, then extract the cabbage.
Let it cool as if enough to handle and gently remove the external leaves. It may be necessary to repeat it a few times to have enough leaves at hand.
Tips for more beautiful cabbage rolls
Okay, cabbage rolls don’t necessarily seem so beautiful, but they certainly have an incredible flavor. However, there are things you can do to avoid looking as if I had done a sort of error just because things seem a little … well … disordered.
It is difficult to help him. Let’s face it, you can always cover it with a lot of sauce and it will be fine.
But if you want those well -rolled cabbage rolls that seem to be the grandmother of someone from the old country, then here some suggestions to keep in mind:
- Get flexible cabbage leaves. Don’t cook them too much to pull them out of the head of the cabbage. They will become too fragile if healed them.
- Allegali so that it does not roll. Keep the end on the bottom so that gravity can keep them together.
- You can always get out with an extra cabbage leave if you need to reorder it a little.
Most fantastic cabbage dishes
The cabbage does not have much respect, but it certainly makes its way in some excellent recipes …
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These not authentic cabbage rolls are not beautiful, but they have an incredible flavor. Without a reflective of rice to see, it is an explosion all the meat.
Prevent the screen from going to sleep
For the sauce:
Heat the oil in a Dutch oven over medium-high heat until the glitter.
Cook the onion until golden brown, about 5 minutes.
Add the garlic, ginger, cinnamon and nutmeg, cooking up to a perfume, about 30 seconds.
Transfer half the onion mixture to a small bowl and book.
Remove the Dutch oven from the heat and in the remaining half of the onion mixture, mix the tomato sauce, the sugar, the vinegar, the 1/2 tea salt and the 1/4 tea pepper.
For the meat filling:
In a food processor, pulsates the bread and milk with a smooth pasta.
Add the reserved onion mixture, beef, bratwurst, 1/2 salt tea, 1/4 pepper tea.
Impulse until it is well combined (about ten seconds of 1 second).
Create cabbage rolls:
Preheated the oven at 375 degrees.
Place the cabbage in a large bowl, firmly cover with plastic wrapping and microwave up until the external cabbage leaves are flexible and translucent, from 3 to 6 minutes.
Using the pliers (because this will be a steam bomb of hatred), carefully remove the external leaves; set aside.
Cover again with a plastic casing and repeat the steps as needed to obtain from 15 to 17 large not devastated leaves.
Cut the ribs doste from the cabbage leaves, overlap the ends cut from the center and add 2 tablespoons of pile of meat mixture on each leaf before rolling firmly and place the seam downwards in a 13 x 9 “pan.
Pour the sauce over the cabbage rolls and cover with a sheet.
Cook until the gorgia sauce and sandwiches are heated, from 45 to 50 minutes.
Remove the sheet carefully and cook, discovered until the sauce slightly thickened and the cabbage is tender, another 15 minutes.
Inspired by Cook’s Illustrated Make Meased. If you wish, you can also serve with a Béchamel -style white sauce.
Calories: 438Kcal | Carbohydrates: 34G | Protein: 25G | Fat: 23G | Saturated fat: 9G | Cholesterol: 79mg | Sodium: 1291mg | Potassium: 1170mg | Fiber: 6G | Sugar: 21G | Vitamin A: 755Iu | Vitamin C: 66.5mg | Soccer: 162mg | Iron: 4.2mg
