Stuffed Cabbage like my mother made

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil about 2 c.
  • water in a lg.
  • pot.
  • Wash your cabbage.
  • Then place the full head into the boiling water for a few min.
  • (Pour water into a measuring cup and save.) You will see the outer leaves softening.
  • Remove.
  • Turn upside down on a cutting board and remove a good portion of the stem.
  • Gentley and carefully peel off full leaves until you no longer can pull any off.
  • Wrap each ball separately with a leaf.
  • Shred the remaining cabbage and put it back into the lg.
  • pot.
  • To make the rolls to meats add egg, rice, garlic, salt, paprika,(1/2 tsp.chili powder opt.) and pepper. Make rolls and roll a leaf around each. Lay your cabbage rolls on top of the shredded cabbage.
  • Pour the canned puree over the the top and add the spices( bay leaves, peppercorn, and basil.
  • Pour as much water in as needed to produce enough liquid to cook on stove with.
  • Bring to a boil, then simmer for about 1 1/2 to 2 hrs.
  • Meat should be soft.
  • If you have too much liquid.
  • Remove the rolls.
  • In a small saucepan melt 2 tblsp margarine and 2 tblsp.
  • flour and make a roux.
  • When a golden yellow, shut off your heat and add 1 tsp.
  • hungarian sweet paprika.
  • This gives the sauce a nice flavor and thickens the sauce as well.
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