For some reason my husband absolutely loves cabbage rolls. I’m fine with them, but I don’t think I have ever thought to myself - I need a cabbage roll.
Because of is love of the dish, I make them often. I love trying out all the different recipes. They all have just enough of a difference to be interesting.
I have found over the years that parboiling the cabbage leaves is an absolute must. Those few moments in the boiling water soften the cabbage just enough, without actually cooking it.
When the cabbage leaves are soft, they roll so much better. And they don’t tear. There is always a ton of disappointment when the cabbage splits when you are rolling.
I really liked the addition of the rice in these rolls. It cooks very nicely in the roll and soaks in all the moisture it needs in the covered dish.
The tomato juice and water mixture is just enough to add some acid to the rolls and to help them cook completely.
The end result was very delicious and super moist.
RICE AND CABBAGE ROLLS
1 Pound Ground Round Steak
3 Tablespoons Parmesan Cheese
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Egg
2 Slices Bread
1/2 Cup Uncooked Rice
12 Large Cabbage Leaves
1/2 Teaspoon Salt
1/2 Teaspoon Chili Powder
1 CUp Tomato Sauce
Place ground meat in a large mixing bowl. Add parmesan, salt, pepper, egg and bread which has been placed in water. Add rice. Mix well. Divide into twelve equal parts. Shape into cones. Wilt cabbage leaves by steaming in hot water. Remove from water and drain. Place a meat roll into each cabbage leaf. Roll tight and place close together, open edge down, in a 2 quart casserole. Sprinkle 1/2 teaspoon of salt and 1/2 teaspoon chili powder over the rolls. Mix tomato sauce and 1 cup water together. Pour over rolls. Cover. Bake in a 375 degree oven for 1 hour and 15 minutes.
Comentarios