It's that time of year again, time to start making those stuffed cabbages. I used to make these recipes that took so long and were so annoying, I finally came up with a much easier version.
There are all sorts of different ways to prpare the cabbage to be soft. I have tried the freezer method, the microwave etc..., however I have found that boiling the cabbage is the easiest. Begin by coring the cabbage 2-3 inches deep all the way around. Place the cabbage in a pot and bring to boil, and cook for about 30 min. When it cools, remove the cabbage from the head.
Meat Mixture
2 lbs chopped meat
2 eggs
Ketchup
Garlic powder
Onion powder
Salt
Pepper
Fried onions
1/4 uncooked rice
Roll the meat mixture in the cabbage leaves and place seam side down in a 9/13 pan. (I like using these pans because I bake and then freeze them in the same pan, as opposed to a pot) I usually put 8-10 pieces in a pan. Pour sauce on top and bake 250 6-8 hrs. Check it it may need longer or shorter depending on your oven.
Sauce
The sauce recipe is for 1 9/13 pan. If you use 1 head and 2 lb chopped meat you should get around 2 or more pans. Make the sauce recipe as many times as the pans you have.
1 can tomato sauce
Fill the can halfway with water
1/2 cup sugar
2 tsp lemon juice
1 apple diced tiny
As an alternative, I usually make the stuffed cabbage sugar free. I substitute the sugar for splenda. It tastes exactly the same. Enjoy and happy cooking.
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