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Before you jump to Stuffed Cabbage Rolls recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
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Beans–seriously–are really great for your heart. The after effects of consuming them may not be so pleasant to smell, but they’re good for the inside of your body. This does not mean, though, that just ingesting beans will make your heart be a great deal healthier or counterbalance the effects of unhealthy foods you might be consuming. What we do mean is that subbing in beans or edamame for the chicken on your salad or eating a soy burger rather than a beef hamburger is a good idea. Thankfully, beans have a very good taste and you never know, you may prefer them to your beef and chicken.
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We hope you got insight from reading it, now let’s go back to stuffed cabbage rolls recipe. You can have stuffed cabbage rolls using 14 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Stuffed Cabbage Rolls:
- Get 2-3 tbs olive oil
- Use 1 medium yellow onion finely chopped
- Use 1 can (28 ounce) crushed tomatoes, drained
- Provide 1 cup leftover brown gravy
- Provide 1/3 cup light brown sugar
- Prepare 1/4 cup red wine vinegar
- Provide Dash salt and pepper
- Take 2 medium - large head green cabbage, including outer leaves
- Take 1 1/2 pounds ground chuck
- Provide 1 large egg, lightly beaten
- Prepare 1/2 cup finely chopped yellow onion
- Prepare 1/3 cup plain dried breadcrumbs
- Prepare 1/2 cup “cooked” white rice
- Prepare Dash salt, pepper, and thyme
Steps to make Stuffed Cabbage Rolls:
- To make sauce, heat the olive oil in a large saucepan and add the onions. Cook over medium heat for 4 minutes until translucent. Add the tomatoes, brown gravy, brown sugar, vinegar, salt, and pepper.
- Bring to a slight boil, then lower the heat and simmer uncovered for 20 minutes. Stir occasionally and set aside. Prepare the 1/2 cup of cooked rice and set aside as well.
- In a large pot, fill it 3" with water and bring to a light boil.
- Using a paring knife, cut around the core of the cabbage and gently remove the outer leaves, yielding about 5-6 leaves and set aside. Repeat with the other head of cabbage. [Store the remaining heads in refrigerator for other meals such as soup, corned beef, coleslaw, etc.]
- Immerse the stacked cupped leaves in the boiling water for a few minutes. Using tongs remove the flexible leaves and set aside to cool.
- To make the filling, combine the ground chuck, egg, onion, breadcrumbs, cooked rice, salt, pepper, and thyme in a large bowl. Add 1/2 cup of the sauce to the mixture and mix lightly with your hands. [Be creative with your spices]
- For the rolls, remove the hard triangular rib (1/2”) from the base of each cabbage leaf with a paring knife. Place about a 1/2 cup of filling in an oval shape near the rib edge of each leaf. Roll the leaf up toward the outer thin edge away from you, tucking the sides in as you roll.
- Place the cabbage roll seam side down in a medium - large casserole dish that has been lined with 1 cup of the sauce. Repeat this process until you have lined the dish with all of the rolls. Pour the sauce over the cabbage rolls and cover with foil.
- Bake for 45 minutes in a 325 degree oven. Take foil off and continue baking for another 20 minutes. Remove from oven and allow it to cool for 10 minutes. Serve with mashed potatoes.
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