Cuisine, Food

Cabbage Rolls

Simple and delicious! Learn how to make cabbage rolls – cabbage leaves stuffed with ground meat covered in a sweet and tangy tomato sauce.

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INGREDIENTS

12 cabbage leaves
500g lean ground beef
1 onion, minced
1 egg
20g panko
freshly ground black pepper
1 tsp salt
3 tbsp milk
1 tbsp brown sugar
1 Knorr beef bouillon / consommé
1/4 tsp thyme
1/2 tsp garlic powder
1/4 tsp paprika powder
1 can tomato sauce
1 tbsp rice wine
1 tbsp white cheese, chopped
1/2 cup cream

DIRECTIONS

1. Heat the pan with olive oil on medium heat and sauté the minced onions until softened.

2. Bring a large pot of water to a boil. Blanch the cabbage leaves until they are pliable; Refresh (soak the cabbage leaves in iced water) and drain.

3. In a large bowl, combine the meat, sautéed onions, egg, panko, milk, salt and pepper. Mix well with a rubber spatula or with your clean hands.

4. Divide meat mixture into 12 equal parts. Put 1 part of meat mixture on each cabbage leaf. Roll carefully but not too tightly. Be sure to tuck in the sides of the leaves so the filling will not fall out or insert a toothpick to seal and secure the edge (optional). Repeat with the remaining leaves and stuffing.

5. In a large pot, combine tomato sauce, brown sugar, beef bouillon, rice wine, thyme, paprika powder, garlic powder, pepper and cream. Mix until the beef bouillon dissolves. Place the cabbage rolls, cover and simmer for about 40-45 minutes. Sprinkle the cheese all over the rolls.

Bon appétit!

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Many thanks to the warm, friendly and talented Food Photographer – Justin De Jesus – for collaborating and working with me in this food experimental pursuits. You can check out his craft and works below:

http://www.deliciousphoto.ph
http://www.facebook.com/deliciousphoto.ph

Au revoir!

♡♡♡

This entry was posted in: Cuisine, Food

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I start my day with coffee and end my day with wine. #fact *:) Mimi Claire, this website/blog, symbolizes my foray into the world of baking and cooking. It was born out of my childhood passion in exploring and inventing different types of original recipes with a twist. What started as a self-taught passion journey has been transformed lately into a lifework in my attempt to share my discoveries and tastes thru this channel with like-minded people all over the world. I hope to achieve the fine mix and taste in between the Filipino, Japanese and French cuisine arts in my dreams of becoming a full-fledged chef in my own café/restaurant venture someday. I graduated from Le Cordon Bleu in Tokyo in 2014 with a Patisserie Diploma and will continue to study French cuisine sometime soon again. I am currently attending one of Japan’s most popular cooking schools, the ABC Cooking Studio to learn more about Washoku (Japanese Traditional Cuisine) and Wagashi (Japanese Confectionery). Please bear with me in my personal journey in this life-work I have chosen for myself. xo, Claire