Step-by-Step Guide to Make Super Quick Homemade Stuffed Cabbage Rolls
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Any-night-of-the-week Stuffed Cabbage Rolls. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Stuffed Cabbage Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed Cabbage Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stuffed Cabbage Rolls is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Stuffed Cabbage Rolls using 14 ingredients and 8 steps. Here is how you can achieve that.
No doubt, this is comfort-food and it makes for great leftovers.
Ingredients and spices that need to be Make ready to make Stuffed Cabbage Rolls:
- 2-3 tbs olive oil
- 1 medium yellow onion finely chopped
- 1 can (28 ounce) crushed tomatoes, drained
- 1 cup leftover brown gravy
- 1/3 cup light brown sugar
- 1/4 cup red wine vinegar
- Dash salt and pepper
- 1/2 cup "cooked" white rice
- 2 large green cabbages
- 1 1/2 pounds ground beef
- 1/2 cup finely chopped yellow onion
- 1/3 cup plain dried breadcrumbs
- 1 large egg, beaten
- Dash salt, pepper, and thyme
Instructions to make Stuffed Cabbage Rolls
- For the sauce, heat olive oil in a saucepan. Add the onions and cook over medium heat until translucent. Add the tomatoes, brown gravy, brown sugar, vinegar, salt, and pepper. Simmer for 20 minutes.
- Prepare the 1/2 cup of cooked rice and set aside. For the cabbage, fill a large pot with water (2") and bring to a light boil.
- Cut around the cabbage head core and gently remove the outer leaves, yielding about 5-6 leaves per head. [Save the rest of the cabbage for other meals such as soup, corned beef, coleslaw, etc.]
- Stack the cabbage leaves, immerse in the boiling water, and cover. After a few minutes, remove the leaves and set aside to cool.
- For the beef filling, add the meat, onion, breadcrumbs, cooked rice, and beaten egg in a large bowl. Mix lightly and then season with salt, pepper, and thyme. [Be creative with your spices]
- For the rolls, cut off the hard rib (1/2”) from the base of each cabbage leaf. Take a large palm-full of filling - shape it like a sausage, and place it at the bottom of the leaf. Roll the leaf up tucking the sides in as you roll.
- Line a medium - large casserole dish with some sauce. Place the rolls seam-side down in the pan. Pour the sauce over the cabbage rolls and cover with foil. [Refrigerate while oven is preheating]
- Bake for 50 minutes in a 350 degree oven. Take foil off and bake for another 15 minutes. Remove from oven and allow it to cool for 10 minutes. Serve with mashed potatoes.
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