11/22/2023 0 Comments Freezing cabbage rawI like to use my hands to combine mixtures such as this but I also have kitchen gloves so if that thought of working the meat with your bare hands bothers you, try a thin kitchen glove. Not too much, about 1/4 cup should do the trick. Since you don’t need the whole can of tomato juice, pour a little into the mixture to help it along. Sometimes the meat and rice mixture needs a bit of liquid to help it stick together. And a simple seasoning of salt, pepper, paprika and garlic powder is all you need. Somewhere around half and half beef to pork is what you want. He didn’t but suggested it’s probably just ground pork because the meat comes from the back end. The recipe she shared with me was hand written and included ground “back ham.” I asked my local butcher if he knew what that was. In fact, she made them for a large Ukrainian Hall so I’m pretty sure she knew what she was doing. I worked with a woman a million years ago and she was an expert cabbage roll maker. It’s fun to get a few friends together and make a huge batch, then everyone can take a pan home. But they’re a popular comfort food kinda meal. This is a pretty simple recipe with no special ingredients. Using raw rice doesn’t work well so this way is ideal. You end up with a really good texture inside the cabbage leaves. Not just for speeding up the process but rice dries out when it’s frozen so it absorbs some of the liquid from the meat while the Cabbage Rolls are cooking. Cook the rice in advance and freeze that too. Update to this post – scroll down to the comments at the bottom – Rick shared with me some tips for freezing the cabbage and a variation to the meat mixture that sounds like a winner! Jump to Recipe They’re soft and pliable and perfect for rolling. Cut the centre core out and the leaves literally fall off. Then, when you’re ready to make the Cabbage Rolls, just pull out the cabbage and let it thaw in the sink for about 8 hours. I recommend at least a week, just to make sure it’s had time to get nice and frosty. Toss the entire cabbage in the freezer and make sure it’s frozen solid. So what’s this big secret? Freezing the cabbage. And, this recipe has a few steps that can be done in advance so when the mood strikes you, you can easily whip up a batch. No more boiling cabbage leaves and stinking up the kitchen. To serve add the cabbage rolls to a bowl, add some sauce and top with chopped fresh parsley.Making Cabbage Rolls is easier than you think with this simple but genius trick.Cook until the sauce boils, lower the heat so it simmers. Add the cabbage rolls you will be cooking – I used three – and pour in sauce and add another cabbage leaf on top. Place a cabbage leaf or two on the bottom of a saucepan.For the cabbage rolls I was putting in the freezer I parceled out into containers and I added the sauce and they went into cold storage for later.add the tomato sauce, sugar and vinegar to a saucepan and bring to a boil.Fold up the bottom, fold in the sides and roll up! Do this until you have used up all of the meat mixture and cabbage leaves. Take a handful of the meat mixture and place it at the bottom of the remaining cabbage.This will make the cabbage easier to roll. Take one leaf at a time and cut out the hard part of the core.Add a few leaves at a time to soften them up – immediately remove them to a sink or bowl of cold water to stop the cooking process. Carefully remove the outer leaves from the cabbage.Mix the ground meat, cooked rice, egg, garlic powder and onion in a large bowl. Add the diced onion and cook until the onion is just slightly browned.
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