Stuffed Cabbage Roles
1/2 large onion
2 tablespoons olive oil, divided
1 large head of cabbage.
(Preferably 1/2 pound and one 3/4 pound of beef)
1 tablespoons all-purpose flour
1/2 tablespoon of butter
parsley for garnish
1/3 cup (20 g)Panko
2 tablespoons milk
1/2 teaspoon nutmeg
freshly ground black pepper (optional)
2 bay leaves
1 large garlic clove, minced
1 (14.5 oz can of diced tomatoes
1 tablespoons white wine
1 cup chicken/vegetable stock
#1. – chop your onion into fine pieces.
#2. – Add 1 tablespoon of olive oil into your frying pan and add your chopped onions. Cook until the onion is partly browned and half cooked.
#3. – One large head of cabbage.
#4. – Add 1 teaspoon of salt to 2 quarts of boiling water. Put your head of cabbage into the boiling water. Boil for five minutes. – (Separate and reserve 12 of the large leaves and set them aside).
#5. – Finally chop the remainder of your cabbage roll.
#6. – Using your carving knife, Remove the center of each leaf, chop those up into fine pieces.
#7. – In a mixing bowl. Add 1 pound of ground meat. – (1/4 lb. Pork & 3/4 lb. beef).
#8. – Add the fried onion into your mixing bowl with your meat.
#9. – Add that part of your cabbage that you removed from the center of your leaves and mix thoroughly.
#10. – Add one egg to the mix
#11. – Add 1/3 cup (20 g) Panko and 2 tablespoons of milk.
#12. – Add 1/2 teaspoon of nutmeg.
#13. – Add 1 teaspoon of salt and pepper. #14. – Thoroughly mix all of these ingredients together, then placed saran-wrap over your bowl. – – Refrigerate for 15-30 minutes
#15. – Remove your mixture from the refrigerator and divide the contents into 12 equal parts.
#16. – Place your cabbage leaves one by one on the clean surface. – Dust with flour.
#17. – Place one portion of your meat mixture on each leaf. – Now roll the leaf so that all of the meat is in the center. Folding the ends in so the meat does not fall out. – Use a toothpick to hold your leaf so it does not come up part.
Add the following ingredients in a container over low heat.
#18. – Add 1 tablespoon of olive oil and two bay leaves. Add one large garlic, minced. Stir these together.
#19. – Add 1 (14.5-oz) can of diced tomatoes. During the ingredients together.
#19. – Add 1 tablespoon white wine – [optional]. You can substitute the wanting with grape juice.
#20. – Had your salt-and-pepper according to your own taste. – After all ingredients together
#21. – Place your cabbage rolls, seam side down.
#22. – Add 1 cup of chicken or vegetable broth.
#23. – Place a dropped lid over your ingredients.
#24. – Now cover to cook on medium heat. – After boiling, lower the heat to medium low heat and simmer for 30 minutes.
Carefully remove your HOT lid.
#25. – Add 1/2 tablespoon of butter. – Dipping it into the hot mixture then rubbing it over top of each cabbage roll.
Prepare to serve dinner. Add two or three into a breakfast bowl. – Goop a nice portion of your liquid over top of the cabbage rolls. Garnish with your parsley according to your taste.
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