Ingredientes para Traditional Cabbage Rolls In Tomato Cream Sauce
- White Bread
- Low Fat Milk
- Lean Ground Beef
- White Rice
- Dried Parsley
- Dried Sage
- 2 cloves minced garlic
- 1 tsp sugar
- 1 tsp salt
- Fresh Ground Black Pepper
- Green Cabbage
- Extra Virgin Olive Oil
- Diced Onion
- 2 tbsp tomato paste
- Sweet Paprika
- 4 cups chicken stock
- Diced Tomatoes
- 2 tbsp balsamic vinegar
- Low Fat Sour Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Traditional Cabbage Rolls In Tomato Cream Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Traditional Cabbage Rolls In Tomato Cream Sauce
- **Prepare the Filling:** In a small bowl, combine 1 cup cubed stale bread with 1/2 cup milk. Let soak for 5 minutes until fully saturated. Squeeze out excess milk and set aside.
- In a large bowl, combine the soaked bread with 1 lb ground beef (or a mix of beef and pork), 1 cup cooked rice, 1/4 cup chopped fresh parsley, 1 tbsp dried sage, 2 cloves minced garlic, 1 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly. Cover and refrigerate.
- **Prepare the Cabbage:** Steam a whole head of cabbage for 5-10 minutes, or until the outer leaves are pliable. Continue steaming in batches until you have at least 12 large leaves. Remove the thick stems from the leaves to flatten them.
- **Assemble the Cabbage Rolls:** Place a spoonful (about 1/4 cup) of filling onto the center of each cabbage leaf. Fold the sides over the filling, then roll up tightly from the stem end.
- **Make the Sauce:** Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 medium chopped onion and 2 cloves minced garlic. Sauté until translucent (about 5 minutes).
- Stir in 2 tbsp tomato paste and 1 tsp paprika. Cook for 3 minutes.
- Add 4 cups chicken stock, 1 (28 oz) can crushed tomatoes, 2 tbsp balsamic vinegar, 1 tbsp sugar, and 1 tsp dried sage. Season with salt and pepper to taste. Bring to a simmer for 5 minutes.
- **Bake the Cabbage Rolls:** Remove 1 cup of sauce and set aside. Arrange the cabbage rolls in a single layer in the Dutch oven, nestled in the remaining sauce. If you have extra filling, form it into meatballs and add them around the rolls. Pour the reserved sauce over the rolls.
- Preheat oven to 400°F (200°C). Transfer the Dutch oven to the oven and bake for 25-30 minutes, or until the cabbage rolls are cooked through and heated through.
- **Creamy Sauce:** While the rolls bake, prepare the creamy sauce. Once the rolls are cooked, remove them from the Dutch oven and set aside. Using an immersion blender, puree the remaining sauce in the Dutch oven with 1/2 cup sour cream until smooth and creamy.
- Serve the cabbage rolls hot, spooning the creamy tomato sauce generously over them. Serve with mashed potatoes or rice.
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
83g
Fat
42g
Carbs
20g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Beef Pork Vegetables European Diabetic Dinner Party Holiday Event Kid Friendly Dietary One Dish Meal Comfort Food Inexpensive Ground Beef Toddler Friendly Meat Taste Mood Number Of Servings Presentation Served Hot 4 Hours Or Less
