Clever Stuffed Cabbage Roll Cups How To 101 Food

STUFFED CABBAGE

Steps:

• For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
• Meanwhile, bring a large pot of water to a boil.
• Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
• For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
• Preheat the oven to 350 degrees F.
• To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

CLEVER STUFFED CABBAGE ROLL CUPS-HOW-TO-101

Steps:

• . Prepare the head of cabbage for blanching: pull away the larger decorative leaves. Cut the bottom stem part where the leaves were extracted so that it'll be easier to pull the remaining leaves after being boiled. . Pour the water half way in a large pot and bring to a boil. Add the full head of cabbage (stem down) without its decorative leaves. Cover the pot and turn down the heat to simmer for about 12-14 minutes. Drain the hot water and refill the pot with cold running water to cool down the cabbage. Drain it again by turning the cabbage upside down and grabbing the core with the cup of your hand. . Prepare a plate to place the leaves which you will carefully peel off the stem. Remember to keep cutting the bottom core when the leaves don't come off easily. Note: Most leaves will come off in full...however, if they tear a little, it won't matter much to the finished product. . With a kitchen scissor cut the thick 'rib' stem from the center of each leaf. Carefully place each leaf into the cups without pressing in too much. Starting from the tray's center outwards is easier. Overlap pieces of cabbage to avoid gaps in lining. . Fill each cup level with your chosen filling by using about an ice-scream scoop full...about 1/4 cup/60ml will be sufficient. Once the cups are filled, press down the overlapping leaf flaps to cover the filling properly. . Place muffin tray on a first baking sheet. Cover the cabbage tray completely with a sheet of parchment paper. Place a second baking sheet over top by pressing down on the parchment. . BAKE for 30 minutes in a pre-heated 400F/200C /Gas6 oven by placing the tray on the middle rack. . > ASSEMBLY: Right before the cabbage cups are ready to come out of the oven...start heating your chosen sauce (about 2 cups / 500ml) that will be spooned over your stuffed cabbage roll cups and ready to serve. Take the tray out of oven and leave it rest for 10 minutes. After which you'll get ready to un-mould the cups. Hold both baking sheets that have sandwiched the muffin tray and flip over. Remove muffin tray in order to easily release the cabbage rolls. Serve immediately with warm sauce. . Flavourful wishes from Claudia's kitchen...FOODESSA.com

STUFFED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage. , In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat., Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender. , Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.