Classic Cabbage Rolls Recipe

Classic Cabbage Rolls Recipe

Fixings:

For the cabbage rolls:

16-18 enormous cabbage leaves

2 tablespoons vegetable oil

1 1/2 pounds lean ground hamburger

1 cup cooked rice

1 huge onion, slashed

1 clove garlic, minced

1/2 teaspoon squashed red pepper drops

1 teaspoon salt

1 teaspoon pepper

1 enormous egg, delicately beaten

1/2 cup milk

For the sauce:

1 15-ounce would tomato be able to sauce

1 15-ounce can diced tomatoes (don't deplete)

1/4 cup light earthy colored sugar

1/4 cup white balsamic vinegar

1/4 cup water

2 tablespoons cornstarch blended in with 1/4 cup water

1/4 cup hacked parsley leaves for embellish

Directions

Preheat stove to 375F.

To set up the cabbage rolls:

Heat an enormous pot of salted water over high hotness until bubbling. Drop the cabbage leaves, a couple at a time, into the bubbling water. Cover and cook for around 3 minutes or until shriveled and malleable. Eliminate with utensils to a sifter to deplete. Rehash until all leaves are standard bubbled. Eliminate the thick focal ribs by cutting along the two sides of the rib in a long limited triangle. Dispose of ribs. Put leaves away.Spinach-artichoke-dip.

Heat oil in a huge ovenproof skillet over medium-high hotness until sparkling. Add the onion and cook until beginning to caramelize, around 5 minutes. Add the garlic and squashed red pepper chips and sauté for 30-seconds. Eliminate the skillet from the hotness. Move a large portion of the onion to a huge blending bowl.

Easy-key-lime-pie.

Off heat, add the ground meat, cooked rice, salt, pepper, egg and milk to the leftover onion combination in the skillet. Mix with a wooden spoon to consolidate. Partition the ground meat and rice blend uniformly between the 16 cabbage leaves. Cross-over the slice closures of the cabbage to keep the filling from pouring out. Place the filling over the area that covers and overlap in the sides. Roll the leaf firmly around the filling to make a clean roll. Place the cabbage roll, crease side down, in the now vacant skillet, Dutch stove or baking dish. Rehash until all filling is utilized.

To set up the sauce:

In the blending bowl in with the leftover onions, add the pureed tomatoes, diced tomatoes, earthy colored sugar, vinegar and water. Pour over the cabbage rolls. Cover the skillet with a top or thwart and prepare until the sauce is gurgling and the rolls are warmed through, around 45 minutes. Eliminate the top and spoon a portion of the sauce over the cabbage rolls. Keep on baking, revealed, for 15 extra minutes.Hamburger-coke-meat-balls.

Cautiously eliminate the cabbage rolls to a serving plate. Put the skillet with the sauce on the burner and hotness on medium. Whisk together the cornstarch and water and gradually add to the sauce in the skillet. Heat until thickened. Pour the pureed tomatoes over the cabbage rolls and serve quickly embellished with parsley. Cool. Appreciate it!!

Classic Cabbage Rolls Recipe VIDEO