Unstuffed Cabbage Rolls Cooking Classy

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STEP 4. Roll the cabbage leaves around a 1/2 cup log shaped bit of meat. Little cabbage rolls are snug in their sauna bed. STEP 5. Cover the stuffed cabbage leaves with a can of diced tomatoes. Ready for the Aluminum Foil. STEP 6. Cover the dutch oven tightly with aluminum foil. Ready for the oven.

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Remove the skillet from the heat. Transfer half the onion to a large mixing bowl. Off heat, add the ground beef, cooked rice, salt, pepper, egg and milk to the remaining onion mixture in the skillet. Stir with a wooden spoon to combine. Divide the ground beef and rice mixture evenly between the 16 cabbage leaves.

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Here's how to core green, Savoy, or flat cabbage. Put the cabbage on a cutting board stem side up. Poke a fork firmly into the center of the core so you can safely hold the cabbage into place while you cut out the core. Use a good sharp knife and cut in a circular pattern with the knife point tilted in toward the stem a bit and the handle.

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Remove the core from the head of cabbage. Place cabbage into a large saucepan and cover with water. Bring to a boil and after about 3 minutes the outer leaves should be tender enough to remove. Remove and then return remainder to a boil; reduce heat to simmer for about 10-15 minutes, or until leaves are tender.

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Red cabbage is a good source of potassium, delivering 9% of the DV in a 2-cup (178-g) serving . Eating more potassium-rich cabbage is a delicious way to lower high blood pressure and may help keep.

Unstuffed Cabbage Rolls

Preheat your oven to 350°F (175°C). Bring a large stockpot full of water to a boil, then add 1 large head of green cabbage and boil it for 5 minutes. Transfer it to a colander to drain and cool. Slice. Once the cabbage has cooled enough to handle, slice off ½ an inch from the stem-end of the cabbage.

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All you need to do is place the cabbage on its core in any microwavable-safe dish and add ½ cup (125ml) of water. Lastly, place the lid on the dish to cover, and microwave it on high for several minutes. Check if the outer leaves are soft and remove them if so.

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Are Cabbage Rolls Good for You? Cabbage rolls, a traditional dish in many cultures, are a delicious and nutritious option for a healthy meal. Made with cabbage leaves stuffed with a variety of ingredients such as rice, meat, and vegetables, cabbage rolls are a versatile dish that can be customized to suit individual tastes and preferences.

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Carbohydrates. 18.2 grams. 20.0 grams. Protein. 16.8 grams. 35.3 grams. As we can see here, beef-stuffed cabbage rolls are the healthier of the two based on calories, fat, and carbohydrate content, although the pork-stuffed rolls do have more protein. Still, just two beef cabbage rolls contain 24% of the RDI for saturated fat.

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How to Make Cabbage Rolls. Bring a large pot of water to a boil. Boil cabbage until tender. Cook rice slightly undercooked per the recipe below. Brown the ground beef and pork while the rice is cooking. Combine remaining filling ingredients. Add the filling to cabbage leaves and roll. Place seam side down in a casserole dish.

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Remove the foil and the plastic wrap. Transfer the stuffed cabbages to a lightly sprayed baking dish. Add in some tomato soup on the bottom, place in the cabbage rolls, and top with a little more tomato soup. Preheat the oven to 350F, and rack in the middle. Cover the dish tightly with foil.

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Place in the bottom of a large roasting pan. Add hot water and stir to combine. Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer. Mix tomato sauce with the brown sugar and lemon juice, pour over the cabbage rolls. Cover and bake at 325F for 1 1/2 to 2 hours.

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Add the garlic, paprika, salt and pepper; cook until the garlic is fragrant, about 1 minute. Add the pork and beef and cook, breaking up the meat, until browned, about 4 minutes. Step 4. Add the tomato paste and stir until combined. Add the diced tomatoes, bring to a simmer and cook for 1 minute. Turn off the heat and stir in the rice.

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Add in the garlic, salt, and pepper and cook until fragrant, about 2 minutes more. Remove the skillet from heat. Stir in the rice and tomato paste until combined. Carefully peel the leaves away from the cooled cabbage and lay flat on a clean work surface. Add ½ to ¾ cup filling to the center of each cabbage leaf.

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Place ⅓ to ½ cup rice meat mixture in the center of leaf. Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down. In a medium bowl, combine the tomato sauce, tomato soup, and the diced tomatoes. Spoon some of the tomato mixture into the bottom of a dutch oven.

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Simmer the cabbage: Fill a large pot with 2 inches of water. Bring to a boil, then reduce the heat to a medium-low heat such that the water simmers. Carefully lower the cabbage (with its core side facing the bottom of the pot and the top of the head facing up) into the pot and cover it. Let simmer for 15 minutes.