Cabbage Rolls. Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker. Reviews for: Photos of Cabbage Rolls II. Flavorful cabbage rolls, stuffed with beef, pork, and farro, and braised in a savory tomato broth until melt-in-your-mouth tender.
Stuffed cabbage rolls are a traditional Simchat Torah food because two of the little rolls side by side look For families that have a tradition to eat dinner after hakafot, like mine, cabbage rolls are great.
My dad was the family cook so I learned to make Polish cabbage rolls (golabki) growing up.
We always used Uncle Ben's converted rice in the stuffing but the mushrooms are optional.
You can cook Cabbage Rolls using 11 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Cabbage Rolls
- It's of cabbage about 2lbs 2 smaller heads.
- Prepare cup of diced onion.
- Prepare cloves of garlic, minced.
- It's Tablespoon of olive oil.
- Prepare of mushrooms, (optional).
- Prepare pound of ground sirloin.
- Prepare 1 1/2 teaspoons of salt.
- You need 4 cup of chopped parsley.
- It's 3/4 cup of uncooked white rice.
- It's 1 cup of Pomi strained tomatoes or canned tomato puree.
- You need 2/4 cup of liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup).
These Unstuffed Cabbage Rolls make the perfect weeknight dinner recipe! Why do all the work of the traditional cabbage rolls when you can have this easy version with a fraction of the time and effort? Cabbage roll recipes are everywhere on the internet but many of them are cooked in tomato-based My cabbage rolls are cooked in clear chicken broth. This is the way I have always cooked them and.
Cabbage Rolls step by step
- Bring a pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 5minutes. While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 2/5 minutes until browned. Add mushrooms and cook another 3 minutes. Transfer mixture to a bowl.
- Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften).
- To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well. Place about cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top Cover pan tightly with foil, and bake for 1 1/2 hours Place pan on a cookie sheet in case it drips Remove from oven and let rest 30 minutes or better still, refrigerate overnight. They freeze well.
These UNSTUFFED CABBAGE ROLLS have all the flavor of a traditional cabbage roll with minimal work! This low carb cabbage rolls recipe is super filling and totally easy for busy nights! This Cabbage Rolls Recipe makes enough to have leftovers for a few lunches, or another dinner the next day. Cabbage rolls keep well, reheat beautifully, and the flavor just keeps getting better. Stuffed Cabbage rolls is a dish that every Russian and Ukrainian family makes.