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We hope you got insight from reading it, now let’s go back to stuffed cabbage rolls recipe. To cook stuffed cabbage rolls you only need 14 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Stuffed Cabbage Rolls:
- Get Stuffing
- Use 1 cup of white rice, cooked
- You need 1 lb of groung beef
- Get 1 egg, beaten
- Use 1/4 cup of milk
- Use 1 cabbage leaves
- Take 1 small onion minced
- Use 1/4 tsp of salt
- Prepare 1/4 tsp of pepper
- Prepare Sauce topping
- You need 1 (8 ounce) can of tomato sauce
- Provide 1 tbsp of brown sugar
- Use 1 tbsp of lemon juice
- Take 2 tbsp of A1 sauce
Steps to make Stuffed Cabbage Rolls:
- Bring a large pot with water to boil and boil your cabbage leaves for 4 minutes. When done drain and set aside to cool.
- While your leaves are boiling, cook your ground beef and season it to your liking. Drain all the fat when done
- Now grab a large bowl and mix your rice, ground beef, minced onion, milk, beaten egg, salt and pepper.
- Once you have mixed it very well, grab your cabbage leaf, hold it in your hand like a bowl, stuff it with 4 or 5 tablespoons of your mixture, roll it up tucking in the sides as you go and place it on you baking dish with foil paper.
- Roll up to as many as you can and when done cover with foil paper and bake in the oven for 1 hour and 30 minutes in a 350° temperature or if you have a slow cooker, toss them in there as well.
- While your rolls are baking, start making your sauce. In a pot add your tomato sauce, lemon juice, sugar and A1 sauce. Cook over a low flame until it starts bubbling.
- When your rolls are done carefully take them out and lay 2 on you dinner plate, pour some sauce over the rolls and style. Serve with any side to your liking and enjoy!!
Place rolls in a large skillet or Dutch oven. Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. These cabbage rolls are stuffed with ground beef and rice and baked to perfection with a tangy tomato sauce. Cabbage rolls are a favorite comfort food from Eastern Europe and are often reserved for special occasions or big family dinners. Instead of boiling the cabbage, there's an easy shortcut to soften the leaves if you plan ahead.
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