How to Prepare Ultimate Stuffed Cabbage

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, stuffed cabbage. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves. Stuffed cabbage is not only filling, but it's also simple to prepare. Martha Stewart's hearty stuffed cabbage recipe calls for meat, veggies, and more.

Stuffed Cabbage is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Stuffed Cabbage is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook stuffed cabbage using 12 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Cabbage:

1. Make ready 1 lbs ground beef
2. Get 1 dry onion
3. Get 1 cup bulgur
4. Get 1 1/2 cups rice
5. Prepare 1 tbs pepper and tomato paste (1 extra for sauce)
6. Prepare 1 bunch parsley
7. Make ready 1 teaspoon crushed garlic
8. Get 1/2 tsp (each) cumin, dry mint, pepper, sumac
9. Get to taste Salt
10. Get 1/2 lemon juice
11. Get 1/2 teaspoon red flakes pepper
12. Take 3 tbsp butter

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. Depending on the size of each leaf, you will. Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it's also a dish that freezes well. Pack the rolls a few at a time into resealable plastic bags, press out.

Instructions to make Stuffed Cabbage:

1. Find a large cabbage, to find a right one you look for the cabbage that when you press it must feel lose, not hard, and light green color. Now, take off and throw away off outer leaves,
2. Cut end of each the leave, take each leaf one by one, continue until you separate and remove all leaves
3. Do not tear them, after, you fill water with vinegar and keep them in there about 20 mins.
4. Prepare the filling: mix your ground beef, chopped onions,with bulgur and rice
5. Add all spices
6. Add paste
7. Parsley
8. Filling is ready
9. Boil water, turn off the heat. Take 4 leaves individually and soak in, let leaves stay there about 5 - 8 minutes, until their color turn brighter, put in a colander, rinse with cold water, then put another 4 leaves and soak them in the boiled water, rinse with cold water, repeat until you finish all the leaves.
10. Take one of the cabbage leaves on a flat surface
11. Cut away the hard central vein,the piece on the left, is way too small to be stuffed, (we will keep these small pieces aside to place in bottom of cooking pot.)
12. Here is another leaf, I cut in the middle then side, veiny parts are very hard to roll, so try to get rid off those
13. I placed walnut size of filling at the base of each leaf.
14. Roll (bright green color leaves easy to roll and fold)
15. Fold the edges over and roll again
16. I placed ripped or small leaves bottom of my cooking pot. Then Arrange the dolmas in the pan seam side down and side by side.
17. Making sauce : 1 tbs paste and boiling water mix, add some salt and lemon juice
18. Pour over dolmas. Cut the butter in small pieces and place on top.
19. The liquid should come at least halfway up the top layer, need more water? Then boil it. Place a heavy plate over leaves. First, high until water boils, then low heat, cook about 45 minutes.
20. I had left over grape leaves, I used them too. Serve with Turkish yogurt
21. I have stuffing mixture left, before I put it in the fridge I added one egg and made balls, then I sprinkled some flour and shook the tray, to preventthem to stick eachother, and kept them in the freezer about 1/2 hour. They were frozen, then remove them and put in a freezer safe bag.ready to cook any time.

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it's also a dish that freezes well. Pack the rolls a few at a time into resealable plastic bags, press out. Stuffed cabbage, also often referred to as "cabbage rolls," is eaten all over the world, though it's most popular in Eastern European cuisine. While our version is stuffed with ground beef and rice, some cultures prefer to use other meats, such as lamb or pork. Bring a large, wide saucepan of lightly salted water to a boil.

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