Recipe: Cabbage-Stuffed Cabbage
Continue to roll the leaf into a good bundle. Fill and roll the remaining leaves and pack them into the pan. You will in all probability have to stack two layers of the filled leaves.
For the rice, deliver 1 half cups inventory to a boil. Add rice, stir and cover; reduce warmth and cook 15 minutes. Remove from warmth and let stand, 5 minutes. Fluff with fork and funky on a baking sheet. Using tongs, switch the rolls to a serving platter, letting the liquid drain into the baking dish; tent the rolls with foil to maintain warm.
Make positive the leaves are pliable sufficient to roll. Continue gently peeling off every outer leaf until you reach the last heart leaves, pausing as you go to verify every leaf is pliable and considerably tender. The whole course of should take approximately 10 minutes. Delightful cabbage rolls often known as “gołąbki” painstakingly hand-wrapped and filled with traditional mixes.
What could possibly be better than a nice huge plate of those on a cold mid-winter evening. There’s not a lot that can beat a great stuffed cabbage for that feat. Stuffed cabbage freezes very well.
My mother fills them like a Swiss roll, only a thin layer of stuffing, then roll them up – and brown them properly in a pan. Did you chop out the core of the cabbage earlier than steaming?
Gently place the cabbage head into the water and use a large fork to keep maintain of the cabbage as it is placed underneath the water. The leaves will start to fall off inside minutes.
Even when soaking the cabbage in water, when you attempt to take away the leaves, they often tear. They’re nonetheless stiff and when the cabbage leaves are type of folded into each other, it makes them exhausting to take away rigorously. Freezing then defrosting them makes the leaves merely fall apart, leaving complete, excellent and untorn leaves to work with. Also the center rib is as delicate as it may be and it makes them a cinch to roll up.
Love cabbage rolls – my past makes an attempt have not gone properly; would possibly try this one. I discovered this trick … core cabbage then place in freezer bag and freeze until frozen (overnight). Take out and let thaw for a non-cooked wilt for rolling.
European international locations also make stuffed cabbage too! Today, I’m sharing with you my mom’s means.
Using a small knife, trim any extra thickness from the stems of the leaves. Cut the stem out of the cabbage head leaving a deep conical hole. Plunge the entire cabbage head into boiling water. After a few minutes the outer leaves will begin to separate from the head. Season with salt and pepper, cook dinner over medium warmth, stirring sometimes to ensure all of the cabbage rolls pressure cooker is cooked.
Cover backside of an eight×13 pyrex baking dish with skinny layer of sauce. My mom-in-regulation uses raw rice (though this isn’t the place for brown rice or anything that can take much longer, until you give it longer). It doesn’t broaden that much or break; mostly it keeps the filling from being too watery. My Polis mom made these with a can of tomato soup but I use tomatoe paste and diced tomatoes. It is nearly a golumbki soup.