Stuffed Cabbages Rolls

Substances :

1/3 head(s) raw savoy cabbage, about 8 entire leaves

1/2 pound(s) raw 93% lean floor beef

1/2 cup(s) raw white rice

1/2 fl oz mineral water

1/4 cup(s) seasoned breadcrumbs

1 medium raw carrot(s), peeled and grated

1 medium raw onion(s), finely chopped

1 clove(s), medium garlic clove(s), minced


1 massive egg white(s)

1/2 tsp desk salt

1/4 tsp black pepper

2 tsp olive oil

29 oz canned diced tomatoes, with basil, garlic and oregano

Directions :

Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for two minutes, till delicate. Lower off the thickest, white portion of the backbone of every leaf to make leaves pliable and straightforward to fold; put aside.

Mix beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a big bowl; combine nicely.

Spoon about 1/4 cup of beef combination onto heart of every leaf. Fold up backside of leaf to cowl filling, tuck in sides after which proceed rolling to make unfastened rolls (rice will broaden throughout cooking so it is necessary to not roll them too tightly).

Warmth oil in a big stockpot over medium-high warmth; add rolls and sauté till golden brown on all sides, turning continuously, about 5 minutes. Add tomatoes and convey to a simmer. Cut back warmth to low, cowl and cook dinner till cooked by way of, checking pot each quarter-hour and stirring to forestall sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.

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