Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, niños envueltos (stuffed cabbage rolls). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
These cabbage rolls are a mixture of rice and beef mince wrapped in cabbage leaves and slowly cooked in a tomato sauce. This healthy and delicious dish can be frozen, just like spring rolls, and reheated later. In this video, I will take you thru an easy inexpensive way to feed a crowd, step-by-step video on how to make Stuffed Cabbages.
Niños envueltos (stuffed cabbage rolls) is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Niños envueltos (stuffed cabbage rolls) is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have niños envueltos (stuffed cabbage rolls) using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Niños envueltos (stuffed cabbage rolls):
- Get 1 Large cabbage
- Make ready 2 cups Rice
- Prepare 1/2 pound Ground meat
- Prepare 1 can Crushed tomatoes
- Make ready 3 Basil leaves
- Get 2 tsp sugar
- Take To taste Sazon Dominicano
- Take 1 tbsp ground dried garlic
- Make ready 1 can 🍅 sauce
They are common in cuisines of the Balkans and Central/Northern/Eastern Europe. This dish was first introduced to Japan in the women. These stuffed cabbage rolls make a great dinner for a crowd. In this video, you'll see how to make great stuffed cabbage rolls your whole family will love.
Steps to make Niños envueltos (stuffed cabbage rolls):
- Core the bottom of cabbage being careful not to cut the leaves. You want to just take out the large stem holding the leaves together so when you cook the cabbage in water the leaves will soften but not break.
- While the cabbage cooks in boiling water, cook the rice 🍚 in the rice cooker. This will make easier for you to get take care of other dishes while rice cooks in the cooker.
- In a bowl mix the ground meat with the sazon (I'll publish my sazon again) set aside.
- When the leaves from the cabbage start to fall off from the head, take them out gently as to not break them. Place the leaves in a bowl to cool. Once all of the leaves you need from the cabbage have fallen off and have cooled, cut ✂️ part of the rib (long stem) from each of them. This will make easy to roll the cabbage.
- In a sauce pan add the crushed tomatoes and tomato sauce with the basil leaves, garlic and sugar. Let it simmer and adjust seasoning to your taste.
- Once your rice has cooked, in a large bowl add the rice and uncooked meat mixture. After mixing it well, you can start adding this to the cabbage leaves and roll like a burrito tucking in the sides of the cabbage as you roll.
- In a large pan add some of the sauce to the bottom to keep cabbage rolls from burning. Gently add the rolls around the pot adding sauce as you layer them up. Once you have added all of your rolls in the pan, add some water 💧 to help cook them. Turn heat to medium and let it slowly cook. Remember to taste your sauce in case you need to adjust the flavor.
- The cooking of these will take about 20 to 25 minutes because you are really just cooking the meat at this point and making the sauce richer. Once you are happy with your cabbage rolls they are good to eat.
There's meat, grain, and a green leafy vegetable in every serving. These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. The stuffed cabbage rolls dish is traditional in Greek homes made with Avgolemono sauce; it pairs the Stuffed Cabbage or Lahanodolmathes (lah-hah-noh-dol-MAH-thes) is a traditional Greek dish that is customarily made with Avgolemono (Egg-lemon) sauce. Cabbage leaves make edible wrappers for all sorts of savory fillings. Here, the filling is a hearty mixture of ground beef and pork that's seasoned with balsamic vinegar and fresh parsley.
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