Traditional Cabbage Rolls
Course: Dinner, FeaturedDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
1
hour15
minutesCalories per serving
230
kcalOh, I just love preparing hearty dishes for my family, and one of our favorites is traditional cabbage rolls! It’s a classic Eastern European dish that’s been passed down through generations, and I’ve got my own special recipe that I think you’ll love.
Now, I know that some people find it tricky to get the cabbage leaves just right – they can end up being too tough and the rolls can fall apart easily. But don’t worry, I’ve got some tips and tricks to make sure your cabbage rolls come out perfect every time!
First of all, it’s important to choose the right kind of cabbage. You can use Chinese Napa cabbage or regular green cabbage – either one will work. Make sure you remove the core and then soak the leaves in boiling water until they become soft.
Next, it’s time to prepare the filling. I like to use ground beef, along with some cooked rice, onion, and garlic. Season it well with salt, pepper, and paprika, and mix everything together thoroughly.
Now, here’s the trick to getting the perfect cabbage rolls: make sure the filling isn’t too packed tightly into the leaves, or they’ll burst open while cooking. Instead, place a spoonful of filling onto each cabbage leaf, and then gently roll it up, tucking in the sides as you go.
Place the cabbage rolls seam-side down into a baking dish, and then pour tomato sauce over the top. You can also add some sauerkraut or chopped vegetables to the sauce for extra flavor.
The result is a hearty and nutritious dish that’s perfect for a cold winter evening – and it’s a great way to get your kids to eat their veggies, too!
Did you know that the origins of cabbage rolls can be traced all the way back to ancient China? It’s true! In fact, some historians believe that cabbage rolls are a distant cousin of sushi rolls. But no matter where they come from, one thing is for sure – they’re absolutely delicious!
Now, I know that some people find it tricky to get the cabbage leaves just right – they can end up being too tough and the rolls can fall apart easily. But don’t worry, I’ve got some tips and tricks to make sure your cabbage rolls come out perfect every time!
First of all, it’s important to choose the right kind of cabbage. You can use Chinese Napa cabbage or regular green cabbage – either one will work. Make sure you remove the core and then soak the leaves in boiling water until they become soft.
Next, it’s time to prepare the filling. I like to use ground beef, along with some cooked rice, onion, and garlic. Season it well with salt, pepper, and paprika, and mix everything together thoroughly.
Now, here’s the trick to getting the perfect cabbage rolls: make sure the filling isn’t too packed tightly into the leaves, or they’ll burst open while cooking. Instead, place a spoonful of filling onto each cabbage leaf, and then gently roll it up, tucking in the sides as you go.
Place the cabbage rolls seam-side down into a baking dish, and then pour tomato sauce over the top. You can also add some sauerkraut or chopped vegetables to the sauce for extra flavor.
The result is a hearty and nutritious dish that’s perfect for a cold winter evening – and it’s a great way to get your kids to eat their veggies, too!
Did you know that the origins of cabbage rolls can be traced all the way back to ancient China? It’s true! In fact, some historians believe that cabbage rolls are a distant cousin of sushi rolls. But no matter where they come from, one thing is for sure – they’re absolutely delicious!
Ingredients
Chinese Napa cabbage
500 g (1 lb) ground beef
2 medium onions
1 cup salad rice
4 minced garlic cloves
1 grated carrot
1 tbsp sugar
3 tbsp vegetable oil
1/2 cup tomato paste
2 bay leaves
Salt, pepper to taste
Directions
- Grind one onion in a blender or with a grater. Dice the second onion and set aside.
- Cook rice according to package instructions
- In a large bowl, mix the ground beef, grated onion, garlic, rice, salt, pepper
- Cut off the base of the cabbage
- Saute carrots and onions in vegetable oil until golden brown
- Add tomato paste and sugar, cook for a couple more minutes
- Pour boiling water over Chinese cabbage leaves and leave them soak for 10 minutes
- Chop the rest of the Chinese cabbage and lay it on the bottom of the baking dish.
- Top with fried vegetables with tomato paste
- Put a couple of tablespoons of minced meat on a soaked cabbage leaf
- Carefully roll the sheet into a roll.
- Repeat the process with the remaining cabbage leaves. Then carefully place the cabbage rolls in a baking dish
- Add 1 cup of water or chicken broth
- Preheat the oven to 220 degrees C° (450 F) and bake for about 1 hour 20 minutes. Beijing cabbage is very soft, so cabbage rolls are very tender and just melt in your mouth!
