Best Stuffed Cabbage Rolls Kaldolmar Recipes

STUFFED CABBAGE ROLLS (KALDOLMAR)

Steps:

• Remove core from cabbage.
• Cover cabbage with cold water; let stand about 10 minutes.
• Remove 12 cabbage leaves.
• Cover leaves with boiling water.
• Cover and let stand until leaves are limp, about 10 minutes; drain.
• Mix beef, rice, milk, onion, egg, salt, pepper and allspice.
• Place about 1/2 cup beef mixture at stem end of each leaf.
• Roll leaf around beef mixture, tucking in sides.
• Place cabbage rolls, seam sides down, in ungreased 13 x 9-inch baking dish.
• Pour water over rolls.
• Cover and bake at 350 degrees F until beef is done, about 1 hour.
• Remove cabbage rolls with slotted spoon; keep warm.
• Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat.
• Gradually stir half-and-half into flour in saucepan until smooth.
• Stir in reserved liquid and bouillon.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Serve sauce with cabbage rolls.

STUFFED CABBAGE ROLLS (KALDOLMAR)

Steps:

• 1. Remove core from cabbage.
• 2. Cover cabbage with cold water; let stand about 10 minutes.
• 3. Remove 12 cabbage leaves. Cover leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes; drain.
• 4. Mix beef, rice, milk, onion, egg, salt, pepper and allspice.
• 5. Place about 1/2 cup beef mixture at stem end of each leaf.
• 6. Roll leaf around beef mixture, tucking in sides.
• 7. Place cabbage rolls, seam sides down, in ungreased 13 x 9-inch baking dish.
• 8. Pour water over rolls. Cover and bake at 350 degrees F until beef is done, about 1 hour.
• 9. Remove cabbage rolls with slotted spoon; keep warm.
• 10. Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat.
• 11. Gradually stir half-and-half into flour in saucepan until smooth.
• 12. Stir in reserved liquid and bouillon. Heat to boiling, stirring constantly.
• 13. Boil and stir 1 minute.
• 14. Serve sauce with cabbage rolls.