This stuffed cabbage rolls formula is cabbage takes off filled with ground chuck and eggs, coated in a custom made tomato sauce and prepared to flawlessness. A consolation nourishment classic that’s healthy, scrumptious and basic to make.


I’ve been eating stuffed cabbage since I was a child, and I’ve been working on this formula for a long time to make the extreme interpretation of cabbage rolls.



3 tablespoons great olive oil
1 1/2 mugs chopped yellow onions (2 onions)
2 (28-ounce) cans pulverized tomatoes and their juice
1/4 container ruddy wine vinegar
1/2 glass light brown sugar, softly packed
1/2 glass raisins
1 1/2 teaspoons legitimate salt
3/4 teaspoon crisply ground dark pepper
1 huge head Savoy or green cabbage, counting external leaves

For the filling:

2 1/2 pounds ground chuck
3 extra-large eggs, delicately beaten
1/2 glass finely chopped yellow onions
1/2 container plain dried breadcrumbs
1/2 container raw white rice
1 teaspoon minced new thyme leaves
1 1/2 teaspoons legitimate salt
1/2 teaspoon crisply ground dark pepper


1 ) For the sauce, warm the olive oil in a expansive pot, include the onions, and cook over medium-low warm for 8 minutes, until the onions are translucent. Include the tomatoes, vinegar, brown sugar, raisins, salt, and pepper.Bring to a bubble, at that point lower the warm and stew revealed for 30 minutes, blending once in a while. Set aside.


2 )In the interim, bring a huge pot of water to a boil.

3 ) Expel the complete center of the cabbage with a paring cut. Immerse the head of cabbage within the bubbling water for many minutes, peeling off each leaf with tongs as before long as it’s adaptable.Set the takes off aside. Depending on the measure of each leaf, you may require at slightest 14 leaves.


4 ) For the filling, in a huge bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Include 1 container of the sauce to the meat blend and blend delicately with a fork.

5 ) Preheat the broiler to 350 degrees F.


6 ) To amass, put 1 container of the sauce within the foot of a expansive Dutch stove. Evacuate the difficult triangular rib from the base of each cabbage leaf with a little paring cut. Put 1/3 to 1/2 glass of filling in an oval shape close the rib edge of each leaf and roll up toward the external edge, tucking the sides in as you roll.


7 ) Put half the cabbage rolls, crease sides down, over the sauce. Include more sauce and more cabbage rolls then again until you’ve put all the cabbage rolls within the pot.Pour the remaining sauce over the cabbage


rolls. Cover the dish firmly with the top and heat for 1 hour or until the meat is cooked and the rice is tender.
8 ) Serve hot with tomato sauce, cornbread squanders or with cornbread biscuits


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