HOW TO MAKE THE BEST STUFFED CABBAGE ROLLS
These are super delicious!!! My grandparents make a lot of traditionally Polish food and I think I am going to make this for them.
INGREDIENTS
- 1/2 cup grated apple
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup cooked white rice
- 3/4 cup panko breadcrumbs
- 4 tablespoons apple cider vinegar
- 1 1/2 teaspoon fresh ground pepper divided
- 2 tablespoons olive oil
- 1 1/2 cups chopped oniondivided
- 2 28- ounce cans crushed tomatoes
- 1 1/2 teaspoon kosher salt divided
- 1 large head green cabbage
- 2 1/2 pound lean ground beef
INSTRUCTIONS
First Heat the olive oil in a large saucepan over medium-high heat. Add the 1 cup onions to the pot and cook until softened, approximately 8 minutes.
Then Add the tomatoes, vinegar, sugar, apple, 1 teaspoon salt and 1 teaspoon pepper to the onions stirring to combine. Bring the sauce to a boil then turn the heat to low and simmer for 20-25 minutes.
Bring a large pot of water to a boil. Remove the core from the cabbage and place the head in the boiling water. Boil the cabbage for approximately 5 minutes or until the leaves come off easily with tongs. Boil for 1-2 more minutes until the leaves are soft and flexible. You will need approximately 12-14 leaves depending on the size. Remove the leaves from the pot and set aside.
In a large bowl, combine the ground beef, remaining onion, eggs, breadcrumbs, rice, salt and pepper. Add 1/2 cup sauce to the meat mixture.
Preheat oven to 350 degrees.
Ladle 1 cup sauce into the bottom of your braising pan or baking dish.
Using a pairing knife, remove the thick triangular rib from the base of the cabbage leaf. Using clean hands, shape 1/3 cup filling mixture into an oval meatball shape and place in the center of the cabbage leaf and begin to roll up to the outer edge folding in the sides as you go.
Place the cabbage rolls seam side down in the pan. Cover the rolls with the sauce.
Cover the dish with the lid and bake for 1-1.25 hours or until the meat is cooked through.
Happy Cooking TimeJ