Stuffed Cabbage Rolls recipe - Try This Old World-Germany Tracks

This recipe for stuffed cabbage was first brought to Texas by German settlers in the year 1800. It takes about 1 / 2 hours to prepare to cook the cabbage rolls, and about 2 1 / 2 hours total cooking. Be sure and choose the largest you can find the head of cabbage for at least 12 cabbage leaves stuffed with good stuff. Cabbage can be used not steamed or fried the next day ortwo.

Ingredients:

12 large cabbage leaves
1 pound chopped
2 teaspoons salt
1 / 2 teaspoon pepper
1 / 2 teaspoon thyme
1 cup cooked rice
1 small onion, chopped
1 egg
1 tablespoon brown sugar
lemon juice
1 / 4 cup water
August 2 cans tomato sauce
2 tablespoons vegetable oil

Cooking string or toothpicks to hold together cabbage rolls

Directions:

Corecabbage, place the rest of the head of cabbage in a large pot with the main chain. Pour about 3 cups of boiling water. The leaves are beginning to loosen. Carefully remove the leaves as you can, then pour more water boiling in the pot to release more leaves. Keep doing this until all 12 leaves are removed from the head. The leaves can be a bit 'stiff, but if so, pour boiling water over them to give them a little' more flexible and limp.

small veins Cut the cabbage leaves bigger. Set aside the leaves and begin to put together the filling. In a large bowl, combine ground beef, salt, pepper, rice, onion, eggs, and thyme and mix well (mixing with your hands is better). Set composed by.

Prepare the sauce by mixing the brown sugar, lemon juice, water, 1 / 4 cup water and tomato sauce in a separate, smaller scale. Set this mixture aside.

Start the pooling of> Cabbage Rolls. Put two tablespoons of meat mixture on each cabbage leaf near the vein of the leaf. Fold the end over the filling, fold the ends like an envelope. Roll out the rest of the blade as tight as possible, set by tying a rope around a roller, or hold together with toothpicks in the center.

Heat the oil in a 10-inch skillet, evenly brown half of the cabbage rolls simultaneously. After all the rolls are browned, put all 12 inpan, pour the sauce over. Cover and simmer over low heat for about an hour, basting from time to time the rolls.

Remove the rolls on a hot plate and remove the strings or toothpicks. Look at the sauce and, if the thickness of ketchup, is good. If it seems too thin, reduce it until you reach the right consistency. Pour the sauce over the cabbage rolls and serve.

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