Where did we stop last time?
When your dish is full of cosily placed cabbage rolls,cover with the remaining cabbage leaves, pour water over all so that the cabbage rolls sinks.
At the beginning cook on a high temperature until water boils.
Then continue cooking at medium temperature for 3 hours, adding more hot water as necessary. (always have a lots of water above your cabbage rolls …just imagine underwater swimming
and your head is like cabbage roll)
After 3 hours add can of crushed tomatoes (28 oz) and 1 TBSP of salt. (you can add less or more salt, taste to your liking).
Continue cooking for another 15 min…and then it is ready for you and your family.
It can be lunch or dinner for a few days.
You can serve cabbage rolls with mashed potatoes, polenta, sour cream…
or you can just eat cabbage rolls
You really don’t need anything else…just plain and simple food that our grandparents use to eat…
Enjoy your meal!
1. Before you make the rolls i suggest you soak the sour cabbage in water because it might be too salty and sour.
2. Don’t add too much salt into your food, always taste to your liking. This recipe is using just 1/2 tsp into meat filling and 1 TBSP to the crashed tomatoes and water.
3.Practice making the cabbage rolls
Hold one cabbage leaf in your left hand and place a meat filling near stem end.
Fold stem over the meat filling
Fold the two sides to the middle
Roll up.Use your finger to tuck the open side of the leaf inside.
Place in a large pot and say “thank you” to your cabbage rolls.
Love, hugs and cabbage rolls
from your favorite food blog
5 star cookies
To check first part of “HOW TO MAKE CABBAGE ROLLS” click the link below…