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Cabbage Rolls
Cabbage Rolls

Before you jump to Cabbage Rolls recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods May Help You Stay Fit And Also Healthy.

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When it comes to sitting down to supper you should in addition think about lean proteins and fish such as salmon. You will notice that salmon is also full of Omega-3 and various other nutrients. Protein is vital for your diet, however you do not need to eat huge amounts, as a 3 ounces is all you really need. It’s also advisable to trim off any excess fat that you find on the particular meats that you plan to eat.

If you decide that your overall health is important to you, you need to take these recommendations to heart. Also if you remove all the unhealthy food that you shouldn’t be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to cabbage rolls recipe. To make cabbage rolls you need 11 ingredients and 3 steps. Here is how you do that.

The ingredients needed to prepare Cabbage Rolls:
  1. Use cabbage about 2lbs 2 smaller heads
  2. Prepare cup diced onion
  3. Provide cloves garlic, minced
  4. Take Tablespoon olive oil
  5. Provide mushrooms, (optional)
  6. Provide pound ground sirloin
  7. Use 1 1/2 teaspoons salt
  8. Provide 4 cup chopped parsley
  9. You need 3/4 cup uncooked white rice
  10. Take 1 cup Pomi strained tomatoes or canned tomato puree
  11. Take 2/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)
Instructions to make Cabbage Rolls:
  1. Bring a pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 5minutes. - While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 2/5 minutes until browned. Add mushrooms and cook another 3 minutes. Transfer mixture to a bowl
  2. Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
  3. To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well. - Place about cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top Cover pan tightly with foil, and bake for 1 1/2 hours Place pan on a cookie sheet in case it drips - Remove from oven and let rest 30 minutes or better still, refrigerate overnight. They freeze well

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