Hungarian Stuffed Cabbage Rolls Recipe
I also use the FROZEN CABBAGE technique, because it’s so much easier. I DON’T COOK the meat or rice forward of rolling them.
For one pound of meat, I mix an 8oz. can of tomato sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice and 1 teaspoon worcestershire sauce. I combine well and pour over cabbage rolls. Sometimes I double the sauce if I need lots further.
Set aside.Place a big pot of water to boil on the range.Combine floor beef with rice, onion, cheese and spices. Form into sixteen meatballs.Cut the underside off of the pinnacle of cabbage and drop it in a pot of boiling water to help the leaves separate simpler.
Place cabbage leaves in massive bowl; cover with boiling water. Shape meat combination into 12 loaf shapes. Place 1 loaf in heart of every cabbage leaf. Place seam facet down in 10-inch skillet.
(I used to try to take them off of the raw head, and it seemed they always ripped on me. ) Take each leaf off, as they loosen in the pot, with a set of tongs. Place the prepared meatball on the backside of the leaf (the place the stem could be) fold the edges inward, and roll from the underside up. Place seam aspect down in a baking dish.Pour tomato sauce over the top, cover and bake for ninety minutes.Makes sixteen rolls. This is stuffed cabbage hungarian your primary recipe for stuffed cabbage that all the time brings me compliments. I bake this recipe within the oven quite than cooking it range high.
Core it and dunk it into an enormous pot of boiling water to loosen the outer leaves. Pull them off and dunk the top again till you have a dozen leaves.
Unlike the basic Stuffed Cabbage Rolls you’ve seen earlier than, the Japanese version doesn’t embody rice (even though there are numerous versions within Japan). Typically in Japan, we sauté onions and combine with ground meat (usually a combination of beef and pork).
Sometimes we additionally wrap a slice of bacon around the cabbage roll. I make UKRAINIAN Cabbage Rolls with a UKIE pals recipe.