Stuffed Cabbage Roles

INGREDIENTS:
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

FOR STUFFING
1 egg
1/3 cup (20 g)Panko
2 tablespoons milk
1/2 teaspoon nutmeg
freshly ground black pepper (optional)

FOR SAUCE:
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

INSTRUCTIONS:
#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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