Good afternoon here we will give you a recipe cabbage rolls which is interesting The way making it is very very easy. You just need to be careful to get results from cabbage rolls which has aroma and taste that can evoke our tastes.

So that the result of cabbage rolls, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare cabbage rolls delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings used in make

1. Use Sauce
2. Prepare 1 medium onion, chopped
3. Use 4 cloves garlic, finely chopped
4. Prepare 2 tbsp tomato paste
5. Prepare 1 tsp Italian seasoning
6. Prepare 1 tsp smoked paprika
7. Take 2 Roma tomatoes, chopped
8. Take 1-660 ml bottle passata
9. Use 2 tsp brown sugar
10. Take 1 tbsp Worcestershire sauce
11. Take Cabbage
12. Prepare 1 whole head green cabbage
13. Take Filling
14. Use 440 g lean ground beef
15. Prepare 1 cup cooked white rice
16. Prepare 1 small shallot, finely chopped
17. Prepare 3 cloves garlic, minced
18. Prepare 1 large egg
19. Prepare 1 handful Italian parsley, chopped
20. Prepare 1 tsp paprika
21. Prepare 1 tsp Italian seasoning
22. Use 1 1/2 tsp kosher salt
23. Prepare 1/2 tsp freshly ground black pepper

DIRECTIONS Prepare the cabbage according to the recipe description. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine. Steam the rice and cabbage head separately. Peel off the cabbage leaves to have individual leaves.

Step by step to make Cabbage rolls:

1. Add a splash of olive oil to a large pan on medium-high heat. Add the onion and fry until they're soft and browned, about 5 minutes.
2. Add the garlic, tomato paste, Italian seasoning and paprika. Continue frying another 2 minutes.
3. Add the Roma tomatoes and cook until they soften, about 2 minutes. Add the passata, brown sugar, Worcestershire sauce, a good pinch of salt and several grinds of black pepper. Turn the heat down to low and let simmer for 15 minutes. Add additional seasoning as needed. Set the sauce aside until assembly.
4. Rinse the cabbage and put it in a large pot. Fill the pot with enough cold water so that the cabbage will be submerged without the water spilling over once it boils. Remove the cabbage and put the pot on high heat. Once the water boils, turn the heat down to medium-high to keep it simmering.
5. Put the cabbage in the pot. Wait 2 to 3 minutes until the outermost leaves are softened. Pull the cabbage out and carefully peel off as many leaves as you can. Try to keep them whole. Return the cabbage to the water as needed to keep softening it. Repeat until you have 12 large leaves.
6. Trim the tough core from the cabbage leaves (a v-shaped cut at the bottom of the leaf should do it). Set the leaves aside until assembly.
7. In a large bowl, mix all the filling ingredients by hand until well combined.
8. Preheat your oven to 375 F. Line a baking dish (I used a 9 x 13 in dish) with foil and spread a couple of ladlefuls sauce on the bottom.
9. Place about 2 heap tbsp filling on one half of a cabbage leaf. Tuck the sides in and roll the leaf up into a tight little log around the meat. Put the roll in the tray and repeat until all the leaves and meat are used. Spread the remaining sauce over the rolls. Cover the tray tightly with foil and bake for 1 hour. Serve immediately.
10. Done and ready to serve!

Lay the cabbage leaf flat and add ¼ to ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Pour sauce over the cabbage and cover tightly with foil. Recipe Notes Cabbage rolls are a favorite comfort food from Eastern Europe and are often reserved for special occasions or big family dinners.

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