Finnish Stuffed Cabbage Rolls Food

FINNISH STUFFED CABBAGE ROLLS

Steps:

• Cook the rice in the beef broth until half done. Set aside.
• Cut off the stem end of the cabbage. Place the cabbage into a large pan of boiling water. Remove the leaves from the water as soon as they start to separate. Save the large leaves for stuffing, but cut off any tough parts of the leaves. Shred the smaller leaves, to use in the stuffing.
• Mix all stuffing ingredients, including the cooked rice, until smooth. Use some of the cabbage water if necessary to mix everything until smooth.
• Put some stuffing into each large leaf and roll up like a parcel Seal the edges with the egg white. The rolls should be small and thin.
• Brown the rolls in the butter, in a frying pan.
• Pack the rolls into a baking pan.
• Rinse the frying pan with some of the cabbage water and pour over the rolls in the baking pan. The rolls should be about half submerged in liquid.
• Drizzle the rolls with the golden syrup and bake at 350F for 1 1/2 hours.
• Turn them once during baking and add more of the cabbage cooking water, if they are getting too dried out.
• Add 1-2 tbsp of cream to the sauce left in the baking pan after removing the rolls. Spoon the sauce over the cooked rolls to serve.

BEST STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
• Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
• Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
• Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
• Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
• Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.