Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, cabbage rolls. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Cabbage Rolls is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Cabbage Rolls is something that I have loved my entire life.
To get started with this particular recipe, we have to first 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 This is not my own recipe 😊😊…i didnt cook the rolls n the sauce
- Take stuffed cabbage dolmas
- Prepare Ingredients:
- Take 2 medium heads green cabbage (about 5 pounds), cored, leaves carefully removed and reserved
- Prepare 4 tbsp. unsalted butter
- Take 1 ⁄2 cup tomato paste
- Make ready Kosher salt
- Make ready 1 lb. ground beef
- Prepare 1 ⁄4 cup short-grain white rice
- Get 1 large yellow onion, minced (1 1⁄2 cups)
- Get 2 tbsp. fresh cilantro leaves, chopped
- Take 2 tbsp. fresh flat-leaf parsley leaves, chopped
- Prepare 4 tsp. Dill
- Make ready Freshly ground black pepper
- Prepare 2 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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