Recipe of Ultimate Cabbage Rolls
Hi, I am Stella. Today, I will show you a way to make cabbage rolls recipe. Never skip today's recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I'm gonna make it a bit more unique. This will be really delicious. Not to mention, it's super satisfying.
Cabbage Rolls Recipe
Cabbage Rolls is one of the most well liked of recent trending meals on earth. It's enjoyed by millions daily. It is easy, it's quick, it tastes yummy. They are fine and they look wonderful. Cabbage Rolls is something that I have loved my whole life.
Cabbage Rolls is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They're fine and they look wonderful. Cabbage Rolls is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have cabbage rolls using 15 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Cabbage Rolls:
- Prepare of This is not my own recipe
...i didnt cook the rolls n the sauce. - Make ready of stuffed cabbage dolmas.
- Take of Ingredients:.
- Make ready 2 of medium heads green cabbage (about 5 pounds), cored, leaves carefully removed and reserved.
- Get 4 tbsp. of unsalted butter.
- Get 1 of ⁄2 cup tomato paste.
- Take of Kosher salt.
- Get 1 lb. of ground beef.
- Prepare 1 of ⁄4 cup short-grain white rice.
- Take 1 of large yellow onion, minced (1 1⁄2 cups).
- Get 2 tbsp. of fresh cilantro leaves, chopped.
- Make ready 2 tbsp. of fresh flat-leaf parsley leaves, chopped.
- Make ready 4 tsp. of Dill.
- Get of Freshly ground black pepper.
- Prepare 2 of small tomatoes, preferably on the vine.
Instructions to make Cabbage Rolls:
- Instructions Trim away the thick stalks of the cabbage leaves as needed and reserve; keep the leaves intact. Cut any very large leaves in half. In a large pot of simmering, well-salted water (the water should taste like the ocean), add 3 to 4 cabbage leaves at a time and simmer until just pliable, 3 to 5 minutes; remove gently using a slotted spoon. Set aside to cool. Drain the water from the pot and add the butter. Heat over medium heat until melted, then whisk in the tomato paste.
- And 2 cups water until smooth. Season with salt, turn off the heat, and reserve. In a large bowl, combine the ground beef, rice, onion, and the herbs; season with 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper. In a large pot or Dutch oven, distribute the cabbage scraps in an even layer. Pour in the prepared tomato sauce and set aside. Working with one cabbage leaf at a time on a clean, flat work surface, place a scant 2 tablespoons. of the beef mixture in a 2-inch line in the bottom center of each.
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