BEEF STUFFED CABBAGE ROLLS IN A RED WINE TOMATO SAUCE RECIPE - (4/5)
Provided by รก-3213
Number Of Ingredients 18
Steps:
- Preheat oven to 375. Cabbage: Fill a large soup pot with water. Add 12-15 large cabbage leaves. Cook for 2-3 minutes. Remove and let dry. Reserve 1 to 2 cups of the cabbage cooking water. Sauce: heat the olive oil over med-high. Add the onion, garlic and bell pepper. Cook for about 3 minutes, or until the vegetables begin to brown and soften. Remove half of the vegetables from the pan and place in a glass mixing bowl. (This is for the filling.) Back to the skillet, add the tomatoes and wine. Cook, stirring often, for 2 to 3 minutes. Add the sugar, salt, and basil. Transfer the sauce to a blender and puree until smooth. Add more cabbage water if you want a thinner sauce. (I used only 1 cup.) Pour the sauce back in the skillet to keep warm. Filling: Add the ground beef and rice to the bowl with the reserved vegetables. Add 2 T. of the finished cabbage roll sauce, hot sauce, salt and pepper. Use a fork or your clean hands to mix the filling well. Assembly: First spoon about 1/4 c. of the tomato sauce into a 5 qt dutch oven and spread it over the bottom of the pan. Place a cabbage leaf on the counter top with the inside facing up and put about 1/4 c. of the filling towards the stem end of the leaf. You will have to judge how much filling to use. Just ensure that it isn't so much that it squeezes out the side. Fold in both sides and starting with the stem end, roll the leaf around the filling. Place side-seam down in the dutch oven. repeat the process with the remaining leaves. Pour the sauce over the cabbage rolls, and cover the pot with the lid. Bake for 50-60 minutes, or until the cabbage has softened and the meat is cooked through and no longer pink.
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Mezban Tv
[email protected]Overall, these cabbage rolls were a good meal. I would recommend them to others.
Nii
[email protected]These cabbage rolls were a bit too salty for my taste.
Mary Julies
[email protected]I will definitely be making these cabbage rolls again.
Likhona Likhona petarson
[email protected]These cabbage rolls were easy to make and turned out great!
STEVE ANTHONY
[email protected]I'm not a big fan of cabbage, but these cabbage rolls were surprisingly good.
Nannono Jamirah
[email protected]The cabbage rolls were delicious! I especially loved the red wine tomato sauce.
Raheel Arain
[email protected]These cabbage rolls were a bit too sour for my taste. I think I used too much red wine in the sauce.
diana
[email protected]I've made these cabbage rolls several times and they are always a hit. They are a great way to use up leftover beef and rice.
Nathan Hiner
[email protected]The cabbage rolls were good, but I found the filling to be a bit bland. I will try adding more spices next time.
hazem sbita
[email protected]These cabbage rolls were a bit time-consuming to make, but they were definitely worth the effort. They were so delicious and everyone at the table loved them.
sujon sarker
[email protected]I made these cabbage rolls for a potluck and they were a huge success! Everyone loved them and asked for the recipe.
Ndongo Nyambalya
[email protected]These cabbage rolls were a hit with my family! The beef and rice filling was flavorful and the cabbage leaves were cooked perfectly. The red wine tomato sauce added a delicious richness to the dish.