The Best Stuffed Cabbage Leaves. In a large deep skillet (or large pot) over medium heat, heat oil. Stuffed cabbage rolls exist in almost every cuisine, but are especially prevalent in Central and Eastern Europe. No matter the origin of your recipe, to make stuffed cabbage rolls you need to soften and separate the cabbage leaves leaves first, which are very firm and tightly bound to the head.
Take a small handful and form into a small roll or ball.
Place into the center of a cabbage leaf.
When finished cooking, remove the stuffed cabbage leaves from the pot carefully with tongs.
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In a large deep skillet (or large pot) over medium heat, heat oil. Stuffed cabbage rolls exist in almost every cuisine, but are especially prevalent in Central and Eastern Europe. No matter the origin of your recipe, to make stuffed cabbage rolls you need to soften and separate the cabbage leaves leaves first, which are very firm and tightly bound to the head.
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Ingredients requirements for The Best Stuffed Cabbage Leaves:
- Give 1 kg of cabbage, leaves separated.
- Require 1 teaspoon of cumin.
- Require - For the stuffing:.
- Require 300 g - coarsely ground beef.
- Provide 1 1/2 cups white rice.
- Require 4 tablespoons of vegetable oil.
- Need 1/2 teaspoon of cinnamon.
- Provide 1/2 teaspoon pepper.
- Prepare 1 teaspoon of salt.
- Need for Sauce:.
- You need 8 tablespoons - lemon juice.
- Give 5 cloves garlic, crushed.
- Need 1 teaspoon of dried mint.
- Prepare 1 teaspoon - salt.
Top the stuffed cabbage with some of the sauce and a very generous sprinkle of black pepper. The real deal, inspired by my Polish family's recipe, this is the easiest way to make the BEST Stuffed Cabbage Rolls around. Tender beef and rice are stuffed into fresh cabbage leaves then braised in a savory sweet tomato sauce. The ultimate in one pot dinners and totally freezer friendly.
The Best Stuffed Cabbage Leaves making:
- Boil 1 liter of water in a pan then add the cabbage leaves and the cumin. Cook for 3 min until leaves become tender. Remove them slowly, one at a time and place on a plate for cooling..
- Remove the stems of the boiled leaves and cut the leaves into squares..
- To prepare the stuffing: mix together the ground beef, rice, 3 tablespoons of vegetable oil, cinnamon, pepper and salt. Combine well..
- Place 2 teaspoons of the stuffing in the middle of each square cabbage leaf in a straight line. Roll the leaf over the stuffing while making sure to tuck in the ends so that the stuffing does not spill out..
- In a deep saucepan, add 1 tablespoon of vegetable oil. Layer the stuffed cabbage leaves inside the pan, making sure that they are arranged tightly one next to the other. Cover with water..
- In a bowl, mix the sauce ingredients together and pour them over the cabbage rolls..
- Place a plate, face inwards, on top of the contents to weigh them down while cooking..
- Cover the saucepan and cook the cabbage leaves over low heat for around 35 min or until the rice and meat are cooked. Turn off the heat and remove the plate..
- Serve the cabbage rolls in a serving dish displayed in layers..
You'll need to cut thick part of the cabbage leaves away before you start rolling them up. I've found it's easiest to take a paring knife and cut a V-shape out of the bottom of each leaf to remove the tough rib. In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling.
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