Channel: AnitaCooks

Category: Howto & Style

Tags: stuffed cabbage rollscabbage rollsold world stuffed cabbage rollsstuffed cabbagestuffed cabbage rolls recipestuffed cabbage rolls with tomato saucerestaurant style stuffed cabbage rollsstuffed cabbage rolls polisheasy stuffed cabbage rollsstuffed cabbage rolls ricehow to make stuffed cabbage rollsstuffed cabbage rolls pork

Description: RECIPE: anitacooks.com/stuffed-cabbage-rolls Easy Step by Step Instructions Hi Guys, today we're making Stuffed Cabbage Rolls. Put on a deep pot half full of water to boil the cabbage. Heat up another pot of water to cook the rice so they’ll be ready about the same time. Take the dark green loose leaves off the cabbage. Cut the core off. Take a small knife and go around the core as best as you can. This’ll make it easier to take the leaves off after boiling. Wash the cabbage and the leaves. Put the cabbage in the boiling water. Add more water so the cabbage is covered as much as possible. Put in the outer dark green leaves that were taken off earlier. Simmer for about 10 minutes. Take wilted cabbage leaves out as needed. Put them on a sheet tray. Take the head of cabbage out with a strainer. Leave on the sheet tray until it’s cool enough to handle. When the water for the rice has come to a boil, add a teaspoon salt. Rinse long grain white rice, add that in and stir. Cook for 8 minutes. Drain and leave to cool. Heat up a pan. Add oil and butter. Add the onions. Cook for a few minutes until soft. Add the garlic. Cook for a few more minutes until golden. Remove from the pan to cool. Gently remove the leaves from the cabbage. Cut around the core so the leaves come off easily. When you get to a certain point, it will be hard to get the leaves off. Then, put the cabbage back in the water and simmer for a few more minutes until soft. Get the rest of the leaves off the cabbage. You’ll need about 14 for this recipe. It’s best to have a few extra in case your cabbage is small. To the tomato sauce, add brown sugar, fresh lemon juice and worcestershire sauce, ground black pepper and salt. Whisk to combine. Put the ground meat in a large bowl. Add the spices, sauteed onion and garlic, cooked rice and parsley. Mix it up with your hands. Add tomato sauce and mix well. For the very easy sauce, we need canned tomato sauce, brown sugar, Whisk it all up and that’s it for the sauce. Before you start rolling, shave the rib end off each leaf. This will help it stay flat and easier to roll. If the rib is really tough, you can make a v cut and remove it. Use an ice cream scoop to distribute the meat. Take each leaf and put a scoop of meat on the bottom third of the leaf. Roll up and the sides in. Try to roll it as tight as possible. For larger leaves, use more meat. Line the bottom of a heavy pot with a few of the remaining cabbage leaves. Pour a ¼ of the sauce on top and spread. Put the cabbage rolls in seam side down, however many fit in a single layer. Add ¼ cup more sauce and the rest of the rolls. Pour the remaining sauce all over the rolls. Cover with a few more leaves. Put the lid on. Cook on medium heat for a few minutes until you hear the sauce boiling, it should take less than 5 mins. Then turn the heat down to low and cook for 2 hours. You should be able to hear the sauce simmering while it’s cooking. If you don’t hear anything, turn the heat up slightly. To bake in the oven, do the same layering, cover the baking pan and cook for 1.5 hrs at 350 F 180 C. Open the pot after 2 hours to check if the rolls are tender. You may need to cook for 15 or 30 minutes longer, the cabbage should be soft. These rolls freeze well so you can make a lot at one time and serve them when you want. When you have some time, I hope you’ll try this recipe. It is completely worth the effort. Subscribe and I’ll see you next time. Thanks for watching :)