Grandma’s cabbage rolls have a unique taste. One addition is the secret of the recipe

Preparing classic cabbage rollsit is worth ensuring the appropriate quality of ingredients. Meat turns out to be important – we can use ground meat to prepare this dish pork (preferably neck or shoulder) or beef (a leg or strip will work). Many people also take advantage mixture these two variants, which also tastes delicious.

The key ingredient in stuffed cabbage is, of course cabbage. Many people say that classic white cabbage works best here. When buying vegetables in the store, let’s choose medium, compact heads with slightly looser leaveswhich not only will not be too hard, but also will not crack when wrapping the stuffing.

Interestingly, some people choose cabbage rolls savoy cabbagedue to better taste sensations and the delicacy and elasticity of the leaves. However, let us remember that Stuffed cabbage rolls made from this type of vegetable take a slightly shorter time to cook – otherwise they may fall apart.

Many recipes for cabbage rolls it contains certain ingredients that definitely affect the taste. One of them is onion fried in lard. Thanks to it, the stuffing gains an amazing aroma that makes it difficult to refuse a helping of it.

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Stuffed cabbage rolls from grandma’s recipe it’s a perfect option for Sunday dinner (and more). To prepare them you will need the following ingredients:

• 1.5 kg of white cabbage;
• 300 g minced pork neck;
• 200 g ground beef shoulder;
• 200 g of rice;
• 1 egg;
• 150 g of onion;
• 300 ml tomato passata;
• 100 ml of broth;
• 60 g smalcu;
• 2 cloves of garlic;
• 3 teaspoons of marjoram;
• 2 teaspoons of thyme;
• salt and pepper.

Preparation method:

1. Peel the cabbage from the outer leaves and remove the hard core. Place the vegetable in a large pot and use boiling water to steam the cabbage for a few minutes. When the leaves start to fall off, put them aside to cool.
2. Now let’s start with the stuffing. Cook the rice according to the instructions on the package. Place it in a large bowl, add meat, egg, spices, salt and pepper. Mix everything thoroughly.
3. Time for the secret ingredient. Cut the onion into small cubes and fry it in lard until golden brown (stirring constantly). Then add the pressed garlic, fry everything for less than a minute and add it to the bowl. Mix everything again.
4. Remove the harder and thicker parts of the cooled leaves. Then we stuff them and wrap them in rolls.
5. Place the prepared cabbage rolls in an ovenproof dish. Pour the tomato passata mixed with the broth over everything. Bake the cabbage rolls covered at 180 degrees Celsius for about an hour and a half. After this time, they can be administered.

Ready cabbage rolls it is worth decorating with chopped parsley, but it is not necessary. You can eat them without any additives or serve with mashed potatoes or bread.

Source: Terazgotuje.pl, kontakter.pl