Traditionally made Cabbage Meat Rolls. These rolls are made with fermented cabbage which gives you more of a sour taste, but very delicious. Since we don't have fermented cabbage, I made my own.
Wash the cabbage and take the middle root by carving it out. Boil the whole cabbage head by putting it in a large pot, pour over hot boiled water mixed with vinegar and salt. Let it boil again for the next 20 minutes or until the cabbage is softer to the touch
Once the cabbage is softer to the touch, cover it with the lid, turn off the heat and let it sit in a sour and salty hot water for next 20 minutes or until you are ready for the next step.
WASH the cabbage after with cold water to remove some of the brine.
Put cabbage leaves in your palm and add one medium size meatball. Don't pack meatball, make it more lose. Look at the picture for the complete instruction. These instructions are important because if you don't roll and wrap cabbage rolls correctly, they will open, and meat will get out. Once the wrapping is over, go to the next step.
Boil 2 cups of Beef stock + 3 cups of water with 1 Tbs. Vegeta; set aside.
You may. Bouillon Seasoning instead of Vegeta*
Turn the heat on high until it boils again, once it's boiled cover and turn the heat on a medium-low. 10. Let it cook for the next 40-45 minutes.
After 40-45 minutes (if you need more water it is a good time to add more and boil before you add Roux) Mix 2 Tbs. Of all-purpose flour with 2 Tbs. Of Tomato sauce in a bowl. Combine it well and add about 3 Tbs. Of water. Stir until lumps are gone and you are left with a smooth and thin texture. Pour the Roux little bit at the time, but do not stir, kind of do the moving the pot in a shaky motion just to combine the thin Roux with the liquid to make like a thick sauce. If you can see the lumps in the pot use the wooden spoon to mash it. Add 2 more Tbs. Of tomato sauce for the color and taste.
VEGETA is the vegetable-based food seasoning. You can sub it with Bouillon cubes or in powder form. Or simply use salt to taste. • This is quick pickling, which is not the most traditional way, making it but when I crave it and don't have fermented cabbage heads I do it this way. • When you have fermented Cabbage already: You’d skip the boiling process, and you do not need extra sauerkraut. Also, you'd use less sodium because you have cabbage that was fermenting in salted water for at least a month, so it's salty. • If you have your own head of fermented cabbage just add the filling, roll and add to the pot or you may bake them. For the baked version, I just add 2 cups of a good quality tomato sauce and a good drizzle of olive oil, cover and let it bubble in the oven for 45 minutes to one hour at the 350F.
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