it’s a classic of Polish cuisine. Almost everyone loves them because they have an amazing taste. They harmoniously combine meat and vegetable ingredients, but without proper knowledge, the process of preparing them can be time-consuming and tiring.
Wrapping cabbage leaves around the stuffing can be discouraging. Fortunately, there is a simple and clever way to speed up this step. Check out how to make your next lovebirds have the perfect shape.
Wrapping cabbage rolls doesn’t have to be tedious. If you are tired of watching the stuffing escape to the sides and the cabbage leaves don’t want to arrange themselves properly, try this simple bowl trick. All you need to do is take a small bowl from the kitchen cabinet and use it as a mold.
Put a cabbage leaf inside in such a way that its edges protrude beyond the dish, put the stuffing inside and press it gently. After lifting the cup, fold in the sides. Your stuffed cabbage rolls will have the perfect shape and will definitely not fall apart during cooking.
Are you looking for a recipe for cabbage rolls that is simple and concise? This is great. This recipe is enough to prepare 8-10 pieces for a quick dinner that will delight the family.
Recipe for cabbage rolls – ingredients for the stuffing:
- minced meat – 300 g
- rice – 80 g
- onion – 1 piece
- garlic – 1 clove
- egg – 1 piece
- marjoram – 1 teaspoon
- pepper – as desired
- oil – a little
Other ingredients for cabbage rolls:
- cabbage – 1 head
- puree – 300 ml (na sos)
- butter – 1 tablespoon (for the sauce)
- flour – 1 teaspoon (for the sauce)
- salt, pepper – as desired (for the sauce)
- sugar – a little (for the sauce)
Put the head of cabbage in boiling water for 10-15 minutes, remove the soft leaves and cut off the thickening. Cook the rice for the stuffing until al dente. Fry the onion and then mix the ingredients with meat, garlic, egg, marjoram, salt and pepper.
Start forming the cabbage rolls with a bowl according to the previously described method (line a small bowl with a cabbage leaf so that the edges stick out, add a portion of the stuffing, press lightly, remove from the bowl and fold the edges of the leaf inside).
Put the cabbage rolls into a container (with a lid), arranging them tightly, pour water up to 70-75%. height of the dish and simmer covered for 45-55 minutes. Make a roux from butter and flour, pour in the passata, season with salt, pepper and sugar. Cook for 5 minutes. Serve with cabbage rolls.
