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Before you jump to Stuffed Cabbage Rolls recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.
You already are aware that you should have a fit and healthy heart. Here’s something for you to think about: if your heart is unhealthy then the rest of your body won’t be either. You already know that if you want your heart to be healthy, you have to adopt a good and healthy lifestyle and work out on a regular basis. Are you aware, though, that a number of specific foods are good for making your heart be healthier? Keep on reading to discover which foods are beneficial for your heart.
Blueberries are good for helping your heart be healthy. Blueberries have lots of antioxidants, particularly pterostilbene. Pterostilbene works in a similar way as the resveratrol you will find in grapes. This particular antioxidant helps the body be better at processing fats and choelsterol. If your body is able to easily process fat and cholesterol, they will not build up in your body or cause heart problems. This, essentially, makes your heart as healthy as it can possibly be.
There are many foods that you can consume that are great for your body. It’s true that every food brought up in this article can help your body in numerous ways. The foods mentioned are particularly great for the heart, though. Try incorporating these heart-healthy in your diet each day. Your heart will greatly benefit from it!
We hope you got insight from reading it, now let’s go back to stuffed cabbage rolls recipe. To cook stuffed cabbage rolls you need 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Stuffed Cabbage Rolls:
- Provide 2-3 tbs olive oil
- Provide 1 medium yellow onion finely chopped
- Use 1 can (28 ounce) crushed tomatoes, drained
- Provide 1 cup leftover brown gravy
- Take 1/3 cup light brown sugar
- Take 1/4 cup red wine vinegar
- Prepare Dash salt and pepper
- Provide 2 medium - large head green cabbage, including outer leaves
- Prepare 1 1/2 pounds ground chuck
- Prepare 1 large egg, lightly beaten
- Take 1/2 cup finely chopped yellow onion
- Provide 1/3 cup plain dried breadcrumbs
- Take 1/2 cup “cooked” white rice
- Provide Dash salt, pepper, and thyme
Instructions 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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