This video is dedicated to it’s recipe source and a dear friend, youtube.com/maskedman46 aka “Captain”. He was my rock in making these for the first time and helped teach me better plating skills too…lol…and I am so very grateful. (I’m working on it Captain…this country gal is used to plopping food on a plate and then shoveling it in…us country folk don’t typically “plate” food…lol) Thank you soooooooo very very much Captain…xo♥xo.
I hope you all make these and enjoy them like my family did!
❀·.·´¯`·.·❀STUFFED CABBAGE ROLLS – Balandeliai❀·.·´¯`·.·❀
¾ lb. pork butt
¾ lb. top round or boneless top sirloin, filet mignon,
1 head cabbage
1 large onion, finely chopped
4-5 cloves garlic, minced
2 eggs
1 small can tomato sauce
1 large can diced tomatoes
1 can tomato paste
1 can chicken broth (or beef)
1 ½-2 cups cooked wild rice or Himalayan rice. (can mix in other rices you like i.e. brown)
Grated Parmesan cheese
Hungarian Paprika
Salt/Pepper
Carrots (opt. for garnish..)
Sour cream for serving on top
MEAT MIXTURE:
Alternately grind pieces of sirloin/round steak and pork butt. Mix in chopped onions, garlic, precooked rice, eggs, ½ can tomato sauce, Hungarian paprika, salt, pepper. Mix together and put in refrigerator (can make this a day ahead, if you wish…)
CABBAGE PREP:
Step 1:
In a tall stockpot full of boiling water, submerge a head of cabbage with top of cabbage towards bottom of pot and place a skewer (shish kebab kind) into core. With one hand holding onto skewer, cut into stem area of cabbage head, one leaf at a time, and cut off about 4 leaves and let drop into boiling water to blanch. Leave them in water for about 45 seconds to a minute and remove with tongs and place onto papertowel lined cookie sheets. Sort larger to smallest leaves. Continue doing this working fair swiftly until you have only the core remaining. (You are not cooking these leaves, just blanching enough to soften them so that you can roll them)
Step 2:
Must remove the hard stem in the middle of each leaf. May either fold and snip it away, or keep open and cut the “v” stem out and then snip all the way on to the end of the leaf to obtain 2 half leaves now. Continue doing this with each leaf and make a stack of those cut as you go.
Step 3:
In a stockpot, choose any torn leaves and leaves too small to roll and place them in bottom to serve as a “bed” buffer from the heat to protect the rolls (some people use drained sauerkraut). Now, you are…Ready to roll!!!!!! Starting at on end (closest to you), you may lightly sprinkle the entire leaf with parmesan cheese if you desire. Place about 1 ½ Tbsp. of meat near base/edge of leaf closest to you. Roll cabbage once over top of meat and tuck under tightly and then each edge to the left and right of this fold/tuck in (see video), then continue rolling…keeping a tight as you roll until you get to opposite end. Once rolled, place rolls on top of your cabbage bed in your pot with last rolled edge towards bottom. Continue until you get one layer done.
Step 4: After one layer, mix 1 can of diced tomatoes, 1 small can tomato paste, ½ can tomato sauce, 1 can chicken broth (or beef) and mix. (you can opt to just mix tomatoes and spices together and spoon those over and then add the broth at end). Ladel ½ of sauce mixture over bottom layer and sprinkle parmesan cheese on top, Hungarian paprika, fresh-ground pepper. Start next layer…and repeat with remaining sauce. If not enough liquid, can add a little water or more tomato sauce, but I had plenty and didn’t have to. You can add cloves of garlic around in pot if you desire and a handful of baby carrots in if you want some garnish for your plates. Now, take a heavy heat-resistant plate and place on top of rolls and press them down. Keep this plate in pot and place lid on it. On stovetop, cook rolls on medium-hi heat for about 45 minutes watching to make sure they don’t go dry. After 45 minutes, take one out and cut it and see if done… (Note: Some people like to mix sour cream into the tomato mixture and let it cook into rolls as well, but I prefer not to do that and opt to dollop my rolls after they are cooked…). These rolls are even better the next day….IF you have leftovers…lol!
Notes: You can use lamb if you wish too. Serve with Kugelis, potato pancakes, or garlic mashed potatoes
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☆ Enjoy
All pictures property of Debra Lynn aka Texasmom17 and all rights reserved.
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