How to make the BEST Stuffed Cabbage Rolls - Sweet and Savory Meals
Learn how to make the BEST Stuffed Cabbage Rolls that are hearty and tasty, filled with rice, ground meat, and cooked in a delicious tomato-based sauce! A complete meal on its own with protein, carbs, and fiber!
????INGREDIENTS????:
►Tomato Sauce:
2 tablespoons olive oil
1/2 onion
4 cloves garlic
28 ounce can crushed tomatoes
15 ounce can tomato sauce
2 tablespoons tomato paste
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian herbs
►Cabbage Rolls:
1 pound ground beef
1 cup cooked rice
1 tablespoon onion powder
4 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried Italian herbs
1/4 cup fresh parsley
1 egg
1 head cabbage
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1715 US Highway 46
Suite 414
Parsippany, NJ 07054, USA
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#sweetandsavorymeals #cabbagerolls #polishrecipes
The tastiest cabbage that you have ever eaten! Perfect even for your guests
The tastiest cabbage that you have ever eaten! Perfect even for your guests
Ingredients:
cabbage - 1 piece
minced meat - 1.5 kg
salt - 15 g
black pepper - 7 g
eggs - 2 pieces
hard cheese - 100 g
bacon - 350 g
Tray diameter 25 cm
IN THE OVEN 160 °C/2 HOURS
for the sauce:
cheese cream - 100 g
sweet cooking cream - 120 g
dill - 7 g
salt - 5 g
pickled cucumbers - 70 g
garlic - 4 cloves
mustard - 20 g
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Cabbage Rolls / Polish Gołąbki - Easy to Follow, Step by Step Recipe
FULL RECIPE:
Jenny Jones shows her step-by-step recipe for delicious & healthy Cabbage Rolls ( Polish Gołąbki ) stuffed with rice and beef.
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ADDICTIVE Herby Egyptian Cabbage Rolls
We're making amazingly addictive Egyptian Cabbage Rolls, which are filled with a vegetarian herb and tomato rice filling. These Cabbage Rolls are the perfect comfort food for winter, as they have a great fresh flavour.
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0:00 Episode Premise
0:50 Making the rice filling
2:47 Preparing your cabbage
4:21 Making the rolls
5:07 Assembling your pot
5:37 Cooking the rolls
6:35 Taste Test & Review
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2.5kg Flat cabbage (or any other non curly variety)
1 Tsp Cumin Seeds
1 Tsp Coriander Seeds
Filling:
2 Cups Medium Grain Rice
3 Medium Onions
400g Canned Tomatoes
200g Tomato Paste
160g Parsley (100g after chopping and trimming)
100g Dill (60g after chopping and trimming)
1/4 Cup Clarified Butter (or oil if making this vegan)
2 Tbsp Salt
2 Tsp Black pepper
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Directions:
Preparing the cabbage:
1- Remove any outer leaves which aren't suitable for eating
2- Turn your cabbage over and cut out the core
3- Remove each leaf by pushing from its stalk, then prying gently off the cabbage
4- Fill a pot with boiling water and add trimmed parsley and dill stalks with the Cumin and Coriander seeds. Let boil for 3 minutes
5- Add 2-3 Cabbage leaves to the water, and boil for 2-3 minutes, until the leaf is soft and easily wraps around the stalk
6- Stack the leaves on a tray and allow to cool
7- Once cooled, slice off the stalks, then slice into squares about 8cm X 8cm
Making the filling:
1- Thoroughly wash and drain the rice
2- Dice your onions to a small dice, and mix with the salt and pepper in a large bowl
3- Add the rice and mix to ensure everything is evenly coated
4- Add the Tomato Paste and mix, then the herbs and mix, then blend and add the tomatoes
5- Heat your clarified butter over high heat until almost smoking, then pour into the mixture
6- Mix once more and it's ready
To make the rolls:
1- Place a square of cabbage on your board with the stalks facing upwards
2- Put a teaspoon of rice on the cabbage, and spread out into a cylinder shape
3- Roll the cabbage leaf to surround the rice
4- If there is a lot of excess on the sides, feel free to trim it
To assemble and cook:
1- Place any scrap cabbage at the bottom of the pot to form a protective layer
2- Lay your cabbage rolls into the pot in a spiral, starting from the outside and working your way to the center
3- Repeat and keep adding layers until you have used all the rolls (partial layers can cause the pot to collapse)
4- Place the pot on the stove over medium heat and cover with a lid. After 10 minutes it should have plenty of water in it
5- Pour in some vegetable stock or water to just barely cover the rolls, and turn the heat to high
6- Bring to a boil then turn the heat to low and keep covered while allowing to steam for about 30 minutes
7- Check your rolls for doneness, then allow any excess liquid to evaporate
8- Place a plate on top of the pot, then flip the two over
Remove and serve immediately
Cabbage Rolls
Cabbage rolls simple and delicious. We show you how to make these super delicious in this video. They only involve a few simple ingredients and some basic techniques. They are great served up as a lunch or dinner
Get the full recipe at:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Make Cabbage Balls NOT Cabbage Rolls | Chef Jean-Pierre
Hello There Friends, Cabbage Rolls are made all over YouTube and in so many households. I want to share with you all a trick that my Mom taught me. MAKING BALLS!!! Cabbage Balls... They look a lot more elegant and stay together so much better. Cabbage Rolls are a thing of the past. Come and make Cabbage Balls with me! Let me know what you think in the comments.
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