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Ancient Designed Stuffed Cabbage Rolls


Ancient Designed Stuffed Cabbage Rolls


This dish brings back so numerous childhood recollections that I truly sat here for 30 minutes in a trance fair recalling a few of them. Like there was the time we were collecting cabbages from our plant and we each have to be choose a single plant that we were in charge of to require care of.


1 expansive head of green cabbage
1 pound ground beef
1 container cooked white rice
1/2 container chopped onion
1/4 container chopped parsley
2 cloves of garlic, minced
1 egg, beaten
1 teaspoon salt
1/4 teaspoon dark pepper
1 (14.5 ounce) can diced tomatoes
1/2 cup hamburger broth
1/4 container brown sugar
2 tablespoons apple cider vinegar



How To Create Ancient Designed Stuffed Cabbage Rolls


Preheat broiler to 350 degrees F (175 degrees C).
Expel the center from the cabbage and carefully isolated the clears out.Bring a expansive pot of water to a bubble and include the cabbage clears out. Cook for 2-3 minutes, or until mollified. Evacuate the takes off from the water and set aside to cool.

In a huge blending bowl, combine ground hamburger, cooked rice, onion, parsley, garlic, egg, salt, and pepper. Blend well.
Put approximately 2-3 tablespoons of the hamburger blend onto each cabbage leaf. Roll the leaf up, tucking within the sides, to form a slick package.

In a huge pot or Dutch stove, combine diced tomatoes, meat broth, brown sugar, and apple cider vinegar. Bring to a simmer.
Put the stuffed cabbage rolls into the pot and spoon a few of the sauce over the beat.


Cover the pot and prepare within the preheated stove for 1 1/2 hours, or until the cabbage is delicate and the meat is cooked through. Serve warm. Appreciate!

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