Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, the best stuffed cabbage leaves. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
When finished cooking, remove the stuffed cabbage leaves from the pot carefully with tongs. Top the stuffed cabbage with some of the sauce and a very generous sprinkle of black pepper. In a large deep skillet (or large pot) over medium heat, heat oil. Stuffed cabbage rolls exist in almost every cuisine, but are especially prevalent in Central and Eastern Europe.
The Best Stuffed Cabbage Leaves is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. The Best Stuffed Cabbage Leaves is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have the best stuffed cabbage leaves using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make The Best Stuffed Cabbage Leaves:
- Get 1 kg cabbage, leaves separated
- Make ready 1 teaspoon cumin
- Prepare For the stuffing:
- Get 300 g coarsely ground beef
- Make ready 1 1/2 cups white rice
- Get 4 tablespoons vegetable oil
- Prepare 1/2 teaspoon cinnamon
- Get 1/2 teaspoon pepper
- Make ready 1 teaspoon salt
- Take Sauce:
- Make ready 8 tablespoons lemon juice
- Take 5 cloves garlic, crushed
- Get 1 teaspoon dried mint
- Get 1 teaspoon salt
Heat until the water comes to a boil again. Loosen the layer of the cabbage leaves with a pair of chopsticks or tongs. Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture. Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
Steps to make The Best Stuffed Cabbage Leaves:
- Boil 1 liter of water in a pan then add the cabbage leaves and the cumin. Cook for 3 min until leaves become tender. Remove them slowly, one at a time and place on a plate for cooling.
- Remove the stems of the boiled leaves and cut the leaves into squares.
- To prepare the stuffing: mix together the ground beef, rice, 3 tablespoons of vegetable oil, cinnamon, pepper and salt. Combine well.
- Place 2 teaspoons of the stuffing in the middle of each square cabbage leaf in a straight line. Roll the leaf over the stuffing while making sure to tuck in the ends so that the stuffing does not spill out.
- In a deep saucepan, add 1 tablespoon of vegetable oil. Layer the stuffed cabbage leaves inside the pan, making sure that they are arranged tightly one next to the other. Cover with water.
- In a bowl, mix the sauce ingredients together and pour them over the cabbage rolls.
- Place a plate, face inwards, on top of the contents to weigh them down while cooking.
- Cover the saucepan and cook the cabbage leaves over low heat for around 35 min or until the rice and meat are cooked. Turn off the heat and remove the plate.
- Serve the cabbage rolls in a serving dish displayed in layers.
Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture. Steam the cabbage leaves and remove them from the core of the cabbage as directed above. Here's a simple way to separate and soften the cabbage leaves. First, using a paring knife, core a large head of cabbage; then carefully place the whole head of cabbage into a half-filled pot of simmering water. After about a minute, the leaves will begin to peel away.
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