Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, our family's cabbage rolls in tomato sauce. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Polish Stuffed Cabbage Rolls (Golabki) in Tomato SauceEveryday healthy recipes. This is a family favorite recipe for dinner. Visit our other Spruce sites Cabbage rolls are one of those comfort food meals that is reserved for special occasions, but with a shortcut, it can be much less time-consuming.
Our Family's Cabbage Rolls In Tomato Sauce is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Our Family's Cabbage Rolls In Tomato Sauce is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook our family's cabbage rolls in tomato sauce using 20 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Our Family's Cabbage Rolls In Tomato Sauce:
- Get 10 large leaves Cabbage
- Prepare Patties
- Prepare 300 grams ●Ground beef and pork mix
- Get 1 ●Onion
- Make ready 1 ●Egg
- Make ready 3 tbsp ● Panko
- Prepare 1 tbsp ●Ketchup
- Get 2 tbsp ●Fresh cream (use milk if unavailable)
- Make ready 1 dash ●Salt and pepper
- Make ready Stewed sauce
- Prepare 50 ml ★Sake
- Make ready 200 ml ★Water
- Get 1 can ★Canned whole tomatoes
- Make ready 1 cube ★Soup stock cubes
- Get 1 ★Bay leaf
- Prepare 2 tbsp ★Ketchup
- Take 1 tbsp ★Soy sauce
- Make ready 1 tbsp ★Mirin
- Prepare 1 packet ★Shimeji mushrooms
- Take 1 dash Salt and pepper
No wander you can easily find cabbage rolls among traditional recipes in This recipe describes step-by-step process of preparing cabbage rolls in tomato-dill sauce. Enjoy the taste of traditional dish of Eastern European. Stuffed Cabbage Rolls with Tomato Sauce. A comfort food classic, Stuffed Cabbage Rolls have long been a popular classic family dinner entrée.
Steps to make Our Family's Cabbage Rolls In Tomato Sauce:
- Cut a notch into the cabbage stem, and gently remove, taking care not to rip it. Bring plenty of water to a boil, boil until the cabbage leaves wilt, and drain in a sieve.
- Finely chop the onions, sauté until golden brown, and let cool. Slice off the cabbage stem in order to keep the cabbage the same thickness. Finely chop it.
- Add ● and the ingredients from Step 2 together into a bowl, and knead until it all sticks together. (Add the panko to the fresh cream.)
- Divide the meat into 8 equal portions, and mold into shape. Spread out a thoroughly dried cabbage leaf, and place a meat patty on top:
- Roll once from the end nearest you, and fold.
- Wrap it up just like that.
- Stand it on its side, and tuck in the remaining bit of leaf inside.
- Please make sure to push it in tightly.
- It's okay once you have completely tucked it in and shaped it up.
- If the leaves are small or ripped, then stack 2 together and make 8 rolls.
- Turn them face down after rolling, and line them up in a pot leaving no openings. If there are gaps, fill it up with remaining cabbage leaves (To prevent it from falling apart).
- Add the water and sake, and turn on the heat. After bringing it to a boil, add in the rest of the ★ ingredients and boil over a low heat for about an hour. Season with salt and pepper to taste, and enjoy!
Now, while you may think any dish that spotlights cabbage could never be a contestant for family-favorite in your. Tender cabbage leaves stuffed with rice, seasoned ground meats and a rich tomato sauce make These to me mean summer. Gardens are growing, families are having cookouts and kitchens are Add in some tomato soup on the bottom, place in the cabbage rolls, top with a little more tomato. Covering the cabbage rolls before baking them in the oven keeps them tender and moist. For the Rolls and Sauce: Brown bacon in a large saucepan, stirring, over medium-high heat until crisp All products linked here have been independently selected by our editors.
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