Cabbage and Cheese Rolls in Tomato Sauce
This is a recipe I perfected from an arrangement my mother taught me.
The rolled cabbage will fall apart if you leave gaps when packing them into the pot, so pack them in tightly and boil in an appropriate pot. You can omit cheese if you don't like it, and it still tastes great. Recipe by EnjoyKitchen
Open in Cookpad AppCooking Instructions
- 1
Boil the cabbage leaves until they wilt and then drain with a sieve.
- 2
When the cabbage from step 1 has cooled, cut off the thick parts of the stalk with a knife.
- 3
●Mix the panko and milk together to soak.
- 4
In a bowl, mix the ground meat, onion, panko from Step 3, and the ingredients marked ◎.
- 5
Divide the ingredients from step 4 into 6 equal portions, add cheese to the center, and mold into patties.
- 6
Stack 2 cabbage leaves together top-to-bottom. Place the patties from step 5 inside and wrap tightly.
- 7
Pack the rolls from step 6 tightly into a pot, leaving no gaps.
- 8
Add the ▲ ingredients in the order listed to the pot from step 7, cover with a lid, and bring to a boil at high heat. After it reaches to a boil, reduce to medium heat and simmer until more than half of the sauce has evaporated. Arrange on plates, garnish with parsley, and you are done .
- 9
This is what it looks like when you cut into a roll...the melted cheese and meat juices some running out...
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