Blanca’s Style Stuffed Cabbage Rolls with Rice and Cheese

Name: Blanca’s Style Stuffed Cabbage Rolls with Rice and Cheese
Yield: 6 servings
Cuisine: American
Ingredients: Cabbage; 1 tbsp rice per piece; 1 tbsp cheese per piece; 1 pinch chicken bouillon per piece; 4 tomatoes; 1/2 chopped onion; 1 minced garlic clove; 2 bay leaves; 1/2 bell pepper; 1 tbsp chicken bouillon

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Original Recipe by Blanca Urbieta

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Original Recipe by Blanca Urbieta

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Ingredients

6 servings

Cabbage
1 tbsprice per piece
1 tbspcheese per piece
1 pinchchicken bouillon per piece
Tomatillo sauce
4tomatoes
1/2chopped onion
1minced garlic clove
2bay leaves
1/2bell pepper
1 tbspchicken bouillon

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Steps

1

Boil water and add the whole cabbage to soften the leaves for easier handling.
2

Once softened, separate the leaves and add a small handful of rice and a piece of cheese to each leaf.
3

Roll them up and secure with a toothpick.
4

In a pan, add a little oil and sauté the garlic without burning it to avoid bitterness.
5

Add the tomato sauce (cook the tomatoes and blend them with pieces of onion and garlic, add bouillon, pepper, salt, and a bay leaf). Let it simmer over medium heat until it starts to boil. Check the seasoning.
6

Once it starts boiling, add the cabbage rolls, cover the pot to prevent the sauce from evaporating, and allow about 15 minutes for the rice inside the rolls to cook over low heat.
7

Add a bay leaf to the pot before covering.
8

Done, serve and top with a little sauce from the pot.