These stuffed cabbage rolls are a food memory for me. I'm Tess and tonight I'm
making an old-time favorite of ours... cabbage rolls. In our Pennsylvania area
some know them as "Pigs in a Blanket". I'll show you from start to finish how to
make this delicious and comforting meal. Stay tuned.
(intro music)
In a pan on medium heat I'm adding in some olive oil, diced onions, bell peppers,
salt and black pepper. Stirring and cooking for about five minutes until
they become nice and soft then remove from the heat and let it cool. And just a
reminder that you'll be able to find this recipe, the list of ingredients and
much more in the show more section below. I've also included links where you can
purchase online some of the ingredients and equipment that I use in this video recipe.
If you have a chance please check it out.
These are panko crumbs that I'm adding a little milk and mixing. You can use any
breadcrumbs you may have. Setting that to the side and letting that rest for about
five minutes so the crumbs can absorb the milk. In a large bowl I have about a
pound and a half of ground beef and I'm adding in my cooked onion and pepper
mixture, the moistened panko crumbs, cooked rice and I'm using some leftover
jasmine rice. This happens to be my go-to rice but you can use any rice brand that
you like. Adding in an egg, fresh chopped parsley and you can use dry parsley, salt,
black pepper and garlic powder. Giving that a good mix with my hands.
Next, I'm preparing the sauce. I have one can of tomato sauce and I'm adding in
some brown sugar, red wine vinegar and you can use apple cider vinegar, and some
Worcestershire sauce.Ggiving that a good mix and setting to the side.
This is a big head of cabbage. You want to choose about a three or four pound or
more head of cabbage and make sure the leaves are fairly smooth and not
wrinkled for rolling. If you can only find the small heads you can double up
the cabbage leaves when rolling. I have a pot of water boiling to blanch the
cabbage. I'm cutting around the bottom core at a 45 degree angle and removing
to expose the loose ends of the cabbage leaves. I'm taking off as many leaves as
I can at this point and then if I have more filling to use I will blanch the
cabbage head in the water so I can easily remove more leaves.
This way I'm trying not to blanch an entire head of cabbage. If you need to
blanch the entire head place the cabbage in the boiling water core side down...
reduce to a simmer and cook for about five to ten minutes.
When done be careful when removing, let it cool and the leaves should come off freely.
You may need to cut out a little more of the core to reveal the ends of
the cabbage leaves.
I'm cutting out the bottom portion of the center vein or rib as it can be
tough and this will also help you roll the cabbage easier.
Now for the assembly. I'm placing down a couple good tablespoons of the filling.
The amount of filling you add will depend on the size of the cabbage leaves.
Remember, if your leaves are small you can double them up. You want to roll
these like a burrito. Just start rolling tuck in the sides and finish rolling to
the end.
I have my oven preheating to 350 degrees Fahrenheit. I'm adding a little of the
sauce to the bottom of my baking dish and placing in the cabbage rolls seam
side down. Then I'm pouring the remainder of the sauce over the top.
Some people like a lot of sauce and others do not. You can use a portion of
the sauce over the cabbage rolls and heat the remaining sauce and serve it on the side.
Covering with foil and baking at 350 degrees Fahrenheit for one hour.
I usually serve the cabbage rolls with a side of rice and drizzle some of that
wonderful sauce on top. You could add a little sour cream or grated cheese on top.
I remember these as a child. These cabbage rolls are a food memory for me.
I love the combination of the cabbage and the sauce together and the moist beefy
interior makes them hearty. These cabbage rolls are easy delicious and comforting.
I hope you give them a try and enjoy.
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And until next time... Much Love!