Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cabbage rolls. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Cabbage Rolls is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Cabbage Rolls is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook cabbage rolls using 15 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Cabbage Rolls:
- Make ready This is not my own recipe 😊😊…i didnt cook the rolls n the sauce
- Take stuffed cabbage dolmas
- Make ready Ingredients:
- Take 2 medium heads green cabbage (about 5 pounds), cored, leaves carefully removed and reserved
- Prepare 4 tbsp. unsalted butter
- Get 1 ⁄2 cup tomato paste
- Take Kosher salt
- Take 1 lb. ground beef
- Take 1 ⁄4 cup short-grain white rice
- Prepare 1 large yellow onion, minced (1 1⁄2 cups)
- Get 2 tbsp. fresh cilantro leaves, chopped
- Prepare 2 tbsp. fresh flat-leaf parsley leaves, chopped
- Prepare 4 tsp. Dill
- Take Freshly ground black pepper
- Make ready 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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