Easy Cabbage Rolls - 5 Day Meal Plan

Instructions

Remove and separate cabbage leaves from head.

Cut the thick root on the back of the each leaf because of the easier folding.

Then, wash them in cold water or follow the notice below. (Please do not skip this step.)

Very Important: Immerse all cabbage leaves in cold water for 1/2 hour or longer because you need to wash off the salt so cabbage rolls are not too salty.

For step by step instructions, please click this
For step by step instructions, please click this
LINK

Prepare MEAT FILLING for Cabbage Rolls

Mix thoroughly ground beef meat, 1/2 cup brown rice, onion, 1 tsp salt and 1 tsp ground black pepper.

For this recipe use the biggest pot you have.

Cover the bottom with 6 to 7 cabbage leaves.

Your next step is to make cabbage rolls.

Take one by one cabbage leaf and on each put the meat filling, roll cabbage rolls and place them on top of cabbage leaves.

If you are wondering how much filling to use for each rolls...

I used about 1 TBSP for bigger rolls or 2 tsp for small rolls.

Repeat until all the filling has been used.

I made 30 cabbage rolls.

If you need visual instructions, please check the link -
Practice making the cabbage rolls

Your last step is to cover sour cabbage rolls with remaining cabbage leaves.

Pour the cold water above the rolls.

Again, be sure the rolls are covered with water.

At the beginning cook on a high temperature until water boils.

Then continue cooking at medium temperature for about 3 hours.

IMPORTANT: DURING THE COOKING OF 3 HOURS KEEP ADDING THE HOT WATER, so cabbage rolls

are always covered with liquid.
After 3 hours add 28 oz can of crushed tomatoes and 1 TBSP of salt. (you can add less or more salt, taste to your liking).

Continue cooking for another 15 min…and then remove from heat.

Cool and then transfer to the fridge.