Stuffed Cabbage Rolls Recipe - Try This Old-World Germany favored by

The recipe for stuffed cabbage was brought to Texas by German colonists in the years after 1800. It takes about 1 / 2 hour to prepare cabbage for cooking, and a total of about 2 1 / 2 hours for preparation time. Make sure you choose the biggest and cabbage are, at least 12 cabbage leaves filled with good stuff. Any unused grass can be steamed or fried the next day or two.

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Ingredients:

Stuffed Cabbage Rolls Recipe - Try This Old-World Germany favored by

12 large cabbage leaves
1Pound ground beef
2 teaspoons salt
1 / 2 teaspoon pepper
1 / 2 teaspoon thyme
1 cup cooked rice
1 small onion, finely chopped
1 egg
1 tablespoon brown sugar
Juice of half a lemon
1 / 4 cup water
2 8 oz cans tomato sauce
2 tablespoons vegetable oil

Cooking string or toothpicks to hold together cabbage rolls

Directions:

Core the cabbage, then put the rest of the cabbage in a large pot with the nucleus at the end. Pour about3 cups boiling water over them. The leaves begin to fall off. Carefully remove the leaves as you can, then pour over boiling water in the pot, releasing more leaves. Keep doing this until all 12 sheets were removed from the head. The leaves can be a little 'hard, but if you actually paid, boiling water on them a little' softer and more relaxed.

Cut the central vein in the larger cabbage leaves. Put aside the leaves and begin with the filling.In a large bowl, combine ground beef, salt, pepper, rice, onions, eggs and thyme, and mix well (mixing with your hands is better). Set composed by.

Now make the sauce by mixing the brown sugar, lemon juice, water, 1 / 4 cup water and tomato sauce in a bowl on the smaller part. Set this mixture aside.

Start the amalgamation of the cabbage rolls. Put two tablespoons of dough filled with meat on each cabbage leaf near the vein of the leaf. Fold the end over the filling, thentimes compared to the end, like an envelope. Roll out the rest of the paper as possible, then secure by tying a rope around the drum, or hold together with toothpicks in half.

Heat the oil in a 10-inch pan, then half evenly brown cabbage rolls at once. Once all the rolls are browned, place the pan every 12 passes, then the sauce over them. Cover and lower heat for about 1 hour, stapling the rolls from time to time.

Remove the rolls on a hot plateand remove the strings or toothpicks. Check the sauce, and if the thickness of the ketchup, then it is good. If it seems too thin, then simmer until it reaches the right consistency. Serve the sauce over the cabbage rolls e.

Stuffed Cabbage Rolls Recipe - Try This Old-World Germany favored by

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