Stuffed Cabbage Rolls

From Cook's Country | October/November 2008

Why this recipe works:

For our Stuffed Cabbage Rolls, canned tomato sauce had a smooth texture tasters liked and was thin enough to properly coat the rolls without becoming pasty. Sautéed onions and garlic provided a savory foundation, and ground ginger, cinnamon, and nutmeg added the requisite warm spice flavor to… read more

For our Stuffed Cabbage Rolls, canned tomato sauce had a smooth texture tasters liked and was thin enough to properly coat the rolls without becoming pasty. Sautéed onions and garlic provided a savory foundation, and ground ginger, cinnamon, and nutmeg added the requisite warm spice flavor to the sauce. Tasters preferred brown sugar to white for its more complex flavor, and red wine vinegar to white for its bite.

We supplemented the beef filling with bratwurst, a mild German sausage, to boost the meaty flavor. A panade (paste) of milk and bread helped keep the filling soft and moist.

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Serves 4

If the tops of the cabbage rolls appear dry after the foil is removed in step 4, spoon some of the sauce over them before returning to the oven.

Ingredients

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