Insanely Good Cabbage Rolls in Tomato Sauce Recipe (2024)

FAQs

What are the ingredients for cabbage rolls? ›

Combine ground beef, cooked rice, egg, milk, onion, salt, and pepper in a large bowl. Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent filling from falling out; arrange rolls in a single layer in the slow cooker.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

Flavor enhancement: Vinegar can add a tangy, bright flavor to vegetables, making them more palatable. The acidity in vinegar can also help to balance out other flavors and bring out the natural sweetness in the vegetables.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

Harvesting the cabbage when young will be more tender and sweeter. Also, when cooking the cabbage don't omit salt as this tends to mellow bitter flavours in greens. I find that overcooking kills the natural sweetness of greens, I always eat them at most 'aldente' or raw.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

Cabbage and onions contain sulfur-based compounds and enzymes that are kept apart — and nonreactive — in separate cells when the plants are whole. But when you cut the vegetables, the compounds and enzymes mix, creating pungent, bitter and foul-smelling compounds that repel insects (and people!).

What ethnicity are cabbage rolls? ›

The cabbage roll is a staple in the Romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. Traditionally made with pork, beef, bacon, rice, spices and aromatics, broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers.

Beef, Rice, and Vegetable Stuffing

These cabbage rolls are stuffed with grass-fed beef, ground heritage pork, raw rice, and vegetables.

Once the cabbage leaves are softened, stuff them with a mixture of minced meat, uncooked rice, eggs, onion, garlic, paprika, ground black pepper, salt, and roll them up into tight little packages. Place the cabbage rolls between 2 layers of rinsed and drained sauerkraut, pour water over and bake for 1.5 – 2 hours.

Raw cabbage is 92% water, 6% carbohydrates, 1% protein, and contains negligible fat. In a 100-gram reference amount, raw cabbage is a rich source of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV).

It has substantial amounts of β carotene provitamin A), ascorbic acid, riboflavin, niacin and thiamine. Ascorbic acid content varies from 30-65 mg per 100 g fresh weight. Flavour in cabbage leaves is due to the glycoside sinigrin.

Red cabbage contains a chemical called anthocyanin. This pigment is a natural acid-base indicator. It is blue in neutral substances, like plain water. When an acid like lemon juice gets in the water, a reaction makes the indicator molecule change shape and it looks pink.