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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 4g||13%|
|Total Sugars 6g|
|Vitamin C 49mg||245%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This stuffed cabbage rolls recipe is an Italian-American twist on an Eastern European classic. In addition to savory beef, the rice in the stuffing soaks up all the delicious flavors as the cabbage rolls slowly braise.
1 1/2 pounds ground beef
3/4 cup long-grain rice, uncooked
1 large egg, beaten
1 bunch Italian parsley, chopped
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup (4 ounces) unsalted butter, melted
2 teaspoons Worcestershire sauce
1 head green cabbage, core removed
4 cups beef broth
2 cups water
1 (28-ounce) can crushed tomatoes
1 yellow onion, sliced
Gather the ingredients.
In a large mixing bowl, combine the ground beef, rice, egg, parsley, garlic, salt, black pepper, cayenne pepper, butter, and Worcestershire sauce. Mix very well with your hands or a wooden spoon until completely combined. Cover and refrigerate until needed.
Bring a large pot of water to a boil. Carefully lower the head of cabbage into the water. As the cabbage simmers, the leaves will start to loosen and can be pulled off with a pair of tongs. As each cabbage leaf comes loose, remove it from the simmering water, and into a bowl of cold water. You’ll need about 12 large leaves. Reserve the rest of the cabbage.
When the cabbage leaves are ready, divide the beef and rice mixture into 12 logs. Place the meat at the bottom of the cabbage leaf (where the stem is the thickest) and roll up, folding in the sides as you roll. The rice will expand, so don’t roll too tightly.
In a saucepan, stir together the beef broth, water, and tomato, and bring to a simmer over medium-high heat.
When the cabbage leaves are ready, divide the beef and rice mixture into 12 logs.
Place the meat at the bottom of the cabbage leaf (where the stem is the thickest) and roll up, folding in the sides as you roll. The rice will expand, so don’t roll too tightly. In a saucepan, stir together the beef broth, water, and tomato, and bring to a simmer over medium-high heat.
Cover the bottom of a large Dutch oven or another deep roasting pan (with a lid) with some of the leftover cabbage leaves. Place 6 of the cabbage rolls in. Top with the onions and 1/2 of the hot tomato mixture.
Top this layer, the last 6 rolls, and the rest of the tomato mixture. Cover with any remaining leftover cabbage leaves. If needed, add water so that the cabbage rolls are covered by about an inch of liquid.
Cover and bake in a 350 F oven for 1 hour 15 minutes.
Remove from the oven and use a fork to test one of the rolls to see if the rice is cooked. If it needs more time, add more water, cover and cook for another 15 to 20 minutes, or until the rice is tender. When done, remove and let rest covered for 30 minutes before serving.
Video about Italian Stuffed Cabbage Rolls With Tomato Sauce
Italian Grandma Makes Stuffed Cabbage
1 large Cabbage, 3+ lbs
½ cup Onion, chopped
3 cloves Garlic, minced
1 qt Peeled Tomatoes
1 qt Tomato Sauce
1 tsp Dry Basil
Salt & Pepper to taste
3 cloves Garlic, minced
1 ½ cups Onion, chopped
1 cup Celery, chopped
1 lb Ground Beef
2-3 cups partially cooked Rice
1 extra large Egg
½ lb Mozzarella, shredded
1 ½ cups Pecorino Romano Cheese, grated
¼ cup fresh Parsley, chopped
Salt & Pepper to taste
COOKBOOK: “Cooking with Grandma Gina” is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
Buon-A-Petitti Amazon Store: https://www.amazon.com/shop/buon-a-petitti
Watch my other videos at: https://www.youtube.com/buonapetitti/videos
P.O. Box 223
Adelphia, NJ 07710
Follow me on Instagram @buonapetitti
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new…?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
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