Yummy Stuffed Cabbage

Stuffed Cabbage
I found this recipe over at Pennies on a Platter through Pinterest. Definitely go check out her other recipes, too.
Today was just a hectic sort of day. I wound up at the cable company standing in line forever to exchange my broken cable box. Then after that I headed to the store to pick up groceries for the week. By the time I got home and put up our groceries I was dead tired. I really didn’t feel like cooking, but I’d already thawed the ground beef for this recipe so I just went with it.
I probably should have waited on making this dish until a time when I was a bit more refreshed because I happened to made a couple mistakes. For starters, I forgot to put the onions inside the cabbage rolls, so I had to stir them into the tomato mixture instead. *sigh* I also forgot to turn on the water to boil for the cabbage, so I had to wait around forever to get the cabbage started. Ha! It was just one thing after another today.
Despite the small issues I had, these little cabbage balls were really yummy and I’ll be making them again in the future.

Stuffed Cabbage Ingredients

2 Tablespoons vegetable oil, 1 cup chopped yellow onion, 1 medium head (about 2 pounds) green cabbage, 1 pound ground beef, 1/2 cup cooked rice (white or brown), 1/4 cup raisins (I use golden), 3/4 teaspoon salt, 1 can (16 ounces) tomato sauce, 1/2 cup beef broth, 1/2 teaspoon paprika, sour cream, for serving (optional)

Stuffed Cabbage Step One

Stuffed Cabbage Step Two

Stuffed Cabbage Step Three

Stuffed Cabbage Step Four

Stuffed Cabbage Step Five

Stuffed Cabbage

Yummy Stuffed Cabbage

2 Tablespoons vegetable oil
1 cup chopped yellow onion
1 medium head (about 2 pounds) green cabbage
1 pound ground beef
1/2 cup cooked rice (white or brown)
1/4 cup raisins (I use golden)
3/4 teaspoon salt
1 can (16 ounces) tomato sauce
1/2 cup beef broth
1/2 teaspoon paprika
sour cream, for serving (optional)

Preheat the oven to 350 degrees F. Spray a 13- by 9-inch pan with cooking spray or oil.

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.

Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don’t cut more than a third of the way into the leaf.

In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt. With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.

In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour. Optional: Serve the cabbage rolls with a big dollop of sour cream.


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