Cabbage Rolls

Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Cabbage rolls are a staple of cuisines from Eastern Europe to Northern Africa.

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To cook the rolls lay the sauerkraut over the base of a large.

Cabbage rolls. The stuffings are varied from vegetarian mixtures of rice and vegetables to meaty stuffings of pork lamb or beef. Set aside 12 large leaves for rolls. Instead of boiling the cabbage theres an easy shortcut to soften the leaves if you plan ahead.

Remove or thin any thick stem on cabbage leaves. You will have approximately 30-32 cabbage rolls. Shape the stuffing into a sausage and roll up inside the leaves tucking the ends of the leaves back into the rolls.

In a small bowl combine the beef pork 12 cup tomato sauce onion rice parsley. Cook cabbage in boiling water just until outer leaves pull away easily from head. Cabbage rolls simple and delicious.

The night before you plan to make the cabbage rolls put the whole head of cabbage in the freezer. Place a portion of the stuffing at the center of a piece of the cabbage leaf and roll up like making a Swiss roll or enclose. Cabbage rolls are a favorite comfort food from Eastern Europe and are often reserved for special occasions or big family dinners.

Lay the cabbage leaf flat and add ⅓¼ cup filling to the center of the leaf. Divide the stuffing to the number of stuffed cabbage rolls you want to make. Place the cabbage leaves on a board and add 3 tablespoons of the mixture to each one.

We show you how to make these super delicious in this video. They only involve a few simple ingredients and some basic te. Using a paring knife cut out the hard triangular rib from each cabbage leaf.

Of the sauce and continue stacking until all cabbage rolls. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan. Half way through add a couple of bay leaves and.

Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. Place about ⅓ cup filling into one end of each leaf then roll up tucking in the sides as you roll.

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