Cabbage rolls are a healthy traditional food and are made from meat rolls, cabbage leaves, and tomato sauce, they are cooked in the oven, on the stove or in the slow cooker. Here's what you need to prepare this meal with all of these methods..
Ingredients
Cabbage Rolls With Sauce:
For 12 rolls:
- 1 medium head of green cabbage, about 3 lbs (1,350 g)
- 15-oz (470 ml) tomato sauce
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) lemon juice
- 2 tsp (10 ml) soy sauce
- 2/1 g (225 g) beef
- 2/1 g (225 g) ground pork
- 2/1 cup (125 ml) tomato sauce
- 1 small onion, chopped
- 2/1 cup (125 ml) raw long grain rice
- 1 tbsp (15 ml) dry chopped parsley
- 2/1 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) black pepper
- 1/4 tsp (1.25 ml) paprika
' Big ball of cabbage rolls :
- 1 large cabbage
- Stuffing of choice (for example, brown rice with hamburger, garlic and onions and an egg to stick it all together)
Step
Method 1 of 2: Cabbage Rolls With Sauce
Preparing the Cabbage and Sauce
Step 1. Bring a large pot of water to a boil
Fill a large saucepan about halfway with boiling water over the stove over high heat.
- The pot should contain enough water to completely cover the heads of cabbage. Do not fill the water until it overflows out of the pot, as doing so can cause the water to boil sideways.
- You don't need to add salt or oil to the water.
Step 2. Prune the cabbage
Cut as much of the core as you can and remove any torn or tattered outer leaves.
Cut around the core at the bottom of the cabbage head using a small knife. Remove as many cores as possible. Doing this makes it easier to peel the cabbage leaves after boiling
Step 3. Cook the cabbage until it is soft
Place the cabbage in boiling water and cook for about 2 minutes.
- Carefully put the cabbage in and out of the boiling water using tongs or a workable heat-resistant spoon.
- Keep the core ends of the cabbage when it boils.
- The leaves will begin to soften and detach after the cabbage has been boiled for a sufficient amount of time.
Step 4. Remove the 12 large leaves
Once the cabbage is cool enough to touch with your hands, remove the 12 leaves from the outside of the cabbage, keeping them intact as much as possible.
- As long as you cut some of the core off before boiling the cabbage, the leaves should practically fall off on their own. If this is not the case, though, you can use a fork or tongs to gently loosen the leaves.
- When you remove the leaves, do so gently so that you don't tear them.
Step 5. Cut the thick center vein from each leaf
Use a knife to cut a V-shaped strip from the underside of each leaf around the center of the thick ribs to remove them.
- Simply cut off the thickest part from the center of this rib, located at the bottom of the stem. Do not cut too deep into the leaf. If you do, wrapping the leaves with the filling will become difficult later.
- This is just an optional step and not really important. If you're not sure how much of the leaf to trim and are worried about trimming too much, you can skip this step.
Step 6. Mix the sauce ingredients together
In a medium bowl, whisk together the tomato sauce, brown sugar, lime juice, and Worcestershire sauce. Set aside.
For sauce enthusiasts, you can use a 15-oz (470 ml) can of dried, diced tomatoes and 1 cup (250 ml) ketchup instead of a 15-oz (470 ml) ketchup
Filling Cabbage Rolls
Step 1. Mix the ingredients for the meat filling
Place the beef, ground pork, tomato sauce, minced onion, rice, parsley, salt, pepper, and paprika in a large bowl and mix the ingredients with your hands until thoroughly blended.
- Make sure your hands are clean before you mix the filling. At the same time, make sure that you wash your hands with warm water and soap after handling raw meat.
- You can mix with a wooden or plastic spoon instead of your hands, but it may be more difficult to combine the ingredients evenly using this technique.
Step 2. Place the same amount of stuffing on each cabbage leaf
Place about 1/4 cup (60 ml) of the mixture on each leaf, towards the center bottom.
If you cut a portion of the central vein, remove the filling just above that section
Step 3. Roll the leaves around the filling
Starting at the cut ends of the leaves, roll up each leaf until it is fuller, tucking the leaves down to make a tight bundle.
If you partially cut off the central vein, the overlapping pieces will be finished before you start rolling the leaves. Otherwise, you may not be able to roll and even the stuffing may fall out
Step 4. Fold the ends down
Fold the open end of each leaf down in a bundle to prevent the roll from unraveling.
- The bottom of the roll should have an edge where you stopped rolling. In other words, no roll marks can be seen from the "top" of the cabbage roll.
- Secure each roll with a toothpick, if necessary. If the roll is loose or open, re-wrap it-and secure each end in place by piercing the roll with a toothpick.
Roasted Cabbage Rolls With Oven
Step 1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius)
). Bring a large Dutch oven or a roasting pan for cabbage rolls.
A Dutch oven or grill pan are ideal because of their size and weight, but you can also use a casserole or large baking sheet in a pinch
Step 2. Pour 1/2 cup (125 ml) of sauce over the bottom of the oven
Spoon the sauce into the bottom of the pan and spread it evenly.
The sauce helps prevent the cabbage rolls from sticking to the bottom of the pan. That way, you don't need to use aluminum foil or special sprays
Step 3. Arrange the cabbage rolls over the sauce
Place the cabbage rolls upside down on the sauce, to keep them in a single layer.
- The cabbage rolls will probably fit into the right pot, but that's okay. If available, a more suitable pan will help keep their rolls in shape while baking.
- Nevertheless, the roll must lie in one layer. Otherwise, they may not cook evenly.
Step 4. Pour the remaining sauce over the cabbage rolls
Cover the roll as evenly as possible.
If necessary, use a spoon or spatula to spread the sauce over the top of all the cabbage rolls. Some sauces can also be added to the space between the rolls
Step 5. Bake for 60 to 90 minutes
Cover the pan and bake the rolls until they are soft.
- Check the cabbage rolls after the first 60 minutes. If the cabbage leaves are still not tender, continue roasting for another 30 minutes.
- Make sure that the cover you use is oven-safe. This is especially important if you are using a baking sheet instead of a Dutch oven. If you don't have a lid, cover the pan with aluminum foil.
Step 6. Serve hot from the oven
The cabbage rolls should be served straight from the oven. Spoon a small amount of sauce from the pan onto each roll before serving.
The standard serving is two rolls for one person
Cooking Cabbage Rolls With Stove
Step 1. Pour 1/2 cup (125 ml) of sauce in the bottom of the Dutch oven
Spoon the sauce into the bottom of the pan and spread it evenly.
The sauce prevents the cabbage rolls from sticking to the bottom of the Dutch oven. As a result, you do not need to use a special spray
Step 2. Arrange the cabbage rolls over the sauce
Place the cabbage rolls upside down in the sauce under a covered pan, holding them in a single layer.
- The cabbage rolls will probably fit into the right pot, but that's okay. If available, a more suitable pan will help keep their rolls in shape while baking.
- Nevertheless, the roll must lie in one layer. Otherwise, they may not cook evenly.
Step 3. Pour the remaining sauce over the cabbage rolls
Cover the roll as evenly as possible.
If necessary, spread the sauce so that it covers the top of each cabbage roll using the back of a spoon or a flat spatula. Some of the sauce should also get in between the cabbage rolls
Step 4. Cook on low heat for 45 to 60 minutes
Cover the pot and cook on the lowest heat until the rolls become softer.
If you cook the cabbage rolls too hot or too long, the bottom may burn and stick to the Dutch oven
Step 5. Serve hot
Cabbage rolls should be served straight from the stove. Spoon a small amount of sauce from the pan onto each roll before serving.
The standard serving for each person is two rolls
Cooking Cabbage Rolls with a Slow Cooker
Step 1. Arrange the cabbage rolls in your slow cooker
Place the rolls in the slow cooker, turning them upside down, making sure they are tightly wrapped in layers.
Ideally, cabbage rolls should be packed into a single layer. This is not always possible in a slow cooker, not even essential. Because most of the cooking with this appliance depends on the steam and heat in the slow cooker, so like cooking, the rolls don't need to be packed in layers to cook evenly
Step 2. Pour the sauce over the rolls
Evenly from the top side of the slow cooker.
- Spread the sauce so that it covers the top of each cabbage roll using the back of a spoon or a flat spatula.
- Make sure that the sauce has seeped into the cracks and crevices between the cabbage rolls. This is important if several cabbage rolls are placed in layers one after another.
Step 3. Cook on low heat for 8 to 9 hours
Cover the slow cooker and cook the cabbage rolls until tender.
- Do not remove the cover from the slow cooker during the cooking process.
-
If you have little time, cook the cabbage rolls on high for about 4 hours.
Make Cabbage Rolls Step 25 - The standard serving per person is two rolls.
Method 2 of 2: Cabbage Roll Big Ball
This larger version is more appropriate to cut rather than serve whole. Sliced cabbage rolls will look great for a dinner party.
Preparing the Leaves
Step 1. Prepare the cabbage leaves
Remove and wash the leaves. Place them in the cooler to freeze. Lay them in layers on a baking sheet before putting them in the cooler.
Step 2. Remove the leaves from the cooler
Let it melt.
Step 3. Tear off a large piece of aluminum foil
Put in a large pan. Line up equal pieces of parchment paper. You will place the thawed leaves onto the parchment paper on top of the foil.
Both foil and parchment must be long; You should take the edge to wrap around the top of the cabbage ball, leaving plenty of room
Assembling the Cauliflower Ball
Step 1. Place the four leaves onto the foil/parchment combination paper
Place the leaves across from each other.
Step 2. Fill with the selected layer of the four leaves
It can be mince hamburger with rice (red or white), some spices and seasonings, garlic and egg to put it all together. In the vegetarian version this can be made using ground beef, whole grains, ground nuts or hydrated TVP in place of the bacon on a hamburger (eggs optional).
Step 3. Continue to coat all four leaves at a time
Add fill in each leaf layer. When all the leaves of the whole cabbage have been used and the filling is in each layer, the ball is done.
Baking Cabbage Balls
Step 1. Roll a layer of cabbage leaves with foil and parchment
The goal is to create a large boil;. Don't be surprised at the large shape - it can easily grow to the size of a basketball.
Step 2. Place in the oven, sitting on the baking sheet with the edges inside the pan
Bake at 350ºF / 180ºC for 1 and 1/2 hours. Check to see how the roasting is going; wear oven mitts to retain heat.
Step 3. Remove from oven once cooked
Step 4. Serve the whole thing
Put on a serving plate and to add to a buffet or with a makeshift table. Provide a knife for cutting slices; the idea is to cut large layers in circles, like round cakes. At least 12 large slices will be available.
Tips
- You can also freeze cabbage instead of boiling it or using it in the microwave. Freeze the cabbage overnight, thaw it, and pluck the leaves as soon as they are soft enough to roll.
- You can use any type of ground beef for the meat filling. Combining the standard ground beef and ground pork, you can also make a whole-beef or all-pork version. You can also use ground turkey or chicken.
- For a vegan alternative, use 3 cups (750 ml) of cooked lentils, instead of ground beef.
- Instead of boiling the cabbage, you can cook it in the microwave. Cook the cabbage in the microwave on high for 6 minutes. Remove as many leaves as you can and repeat until you can complete all 12 steps required to complete the recipe.
