Cabbage Rolls
- Carbohydrate 16.5927346032644 g
- Cholesterol 50.2792846875 mg
- Fat 14.6153343422788 g
- Fiber 4.58844643987187 g
- Protein 12.0843512589407 g
- Saturated Fat 5.50421253178942 g
- Serving Size 1 1 (257g)
- Sodium 267.108454033868 mg
- Sugar 12.0042881633926 g
- Trans Fat 3.71785542486218 g
- Calories 242 calories
Step-by-step
- Cut the core out of a head of cabbage and boil it until the leaves can be pulled away from the head and the leaves are pliable.
- Mix up the ground beef, egg, rice, onions and salt and pepper.
- Form the meat mixture into balls and roll up in the cabbage leaves.
- Set the cabbage rolls in a large pot.
- Add the tomatoes, tomato sauce and sauerkraut and mix well.
- Add enough water so that the whole mixture will be slightly covered with liquid.
- Pry the cabbage rolls from the bottom of the pot so that some liquid can get under them so they won't stick to the pot.
- Stir occassionally, making sure the cabbage rolls don't stick to the bottom of the pot.
- Simmer for about 1 hour.
- Makes 14 cabbage rolls.
Swapping instant rice for long-grain brown rice alters the moisture absorption rate entirely, requiring an extra quarter cup of liquid and twenty additional minutes of simmering time to soften properly. Instant rice expands rapidly inside the meat mixture, releasing starches that bind the ground beef and egg together without needing breadcrumbs. Core the cabbage head deeply before boiling to release the leaves without tearing them.
Managing Meat and Plant Proteins
Ground beef provides the structural fat content required to keep the interior moist during a one-hour simmer. Replacing half the beef with finely minced mushrooms reduces total fat by four grams per serving while maintaining a savory profile. Brown the mushrooms in a dry skillet for eight minutes before mixing them into the raw beef to drive off excess moisture.
Controlling Acidity in the Sauce
Sauerkraut brings lactic acid that cuts through the richness of the meat and tomato sauce base. Rinse the canned sauerkraut thoroughly under cold water for thirty seconds if a milder acidity is preferred. Pry the rolled leaves upward from the base of a heavy-bottomed Dutch oven immediately after adding the liquids to prevent scorching.
