Clever Stuffed Cabbage Roll Cups How To 101 Recipes

CLEVER STUFFED CABBAGE ROLL CUPS-HOW-TO-101

Steps:

• . Prepare the head of cabbage for blanching: pull away the larger decorative leaves. Cut the bottom stem part where the leaves were extracted so that it'll be easier to pull the remaining leaves after being boiled. . Pour the water half way in a large pot and bring to a boil. Add the full head of cabbage (stem down) without its decorative leaves. Cover the pot and turn down the heat to simmer for about 12-14 minutes. Drain the hot water and refill the pot with cold running water to cool down the cabbage. Drain it again by turning the cabbage upside down and grabbing the core with the cup of your hand. . Prepare a plate to place the leaves which you will carefully peel off the stem. Remember to keep cutting the bottom core when the leaves don't come off easily. Note: Most leaves will come off in full...however, if they tear a little, it won't matter much to the finished product. . With a kitchen scissor cut the thick 'rib' stem from the center of each leaf. Carefully place each leaf into the cups without pressing in too much. Starting from the tray's center outwards is easier. Overlap pieces of cabbage to avoid gaps in lining. . Fill each cup level with your chosen filling by using about an ice-scream scoop full...about 1/4 cup/60ml will be sufficient. Once the cups are filled, press down the overlapping leaf flaps to cover the filling properly. . Place muffin tray on a first baking sheet. Cover the cabbage tray completely with a sheet of parchment paper. Place a second baking sheet over top by pressing down on the parchment. . BAKE for 30 minutes in a pre-heated 400F/200C /Gas6 oven by placing the tray on the middle rack. . > ASSEMBLY: Right before the cabbage cups are ready to come out of the oven...start heating your chosen sauce (about 2 cups / 500ml) that will be spooned over your stuffed cabbage roll cups and ready to serve. Take the tray out of oven and leave it rest for 10 minutes. After which you'll get ready to un-mould the cups. Hold both baking sheets that have sandwiched the muffin tray and flip over. Remove muffin tray in order to easily release the cabbage rolls. Serve immediately with warm sauce. . Flavourful wishes from Claudia's kitchen...FOODESSA.com

STUFFED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage. , In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat., Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender. , Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

STUFFED CABBAGE CUPS

Steps:

• Bring a large pot of salted water to a boil.
• For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.
• For the cabbage cups: Meanwhile, add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry.
• Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through, about 2 minutes. Stir in the parsley.
• Finish the sauce by stirring in the sour cream until fully incorporated. To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.