If you are looking for a hearty and delicious meal, these Stuffed Cabbage Rolls with Egg are a fantastic choice. Loaded with a tasty mixture of ground meat, rice, and an egg to bind everything together, these rolls are wrapped in tender cabbage leaves and simmered in a flavorful tomato sauce. It’s a comforting dish that feels like a warm hug, perfect for family dinners or special occasions.
Tips to Make the Stuffed Cabbage Rolls with Egg Recipe:
1. Choose Fresh Cabbage: Select a fresh and large head of cabbage for the best results. This makes it easier to peel off the leaves without tearing them.
2. Blanch the Cabbage Leaves: To make the leaves pliable for rolling, blanch them in boiling water for a few minutes. This softens them and makes them easier to work with.
3. Precook the Rice: Use precooked rice in the filling for a better texture. It also helps to absorb the flavors better and shortens the overall cooking time.
4. Mix Well: Make sure to combine the ground meat, rice, and egg thoroughly. This ensures the filling binds well and doesn’t crumble when you roll the cabbage.
5. Add Layers of Flavor: Enhance the tomato sauce by adding herbs and spices like garlic, paprika, and thyme. This gives the dish a richer taste.
6. Secure with Toothpicks: To keep the rolls intact, you can use toothpicks to hold the cabbage leaves in place while cooking. Just remember to remove them before serving!
Enjoy this delightful Stuffed Cabbage Rolls with Egg recipe and taste the comfort in every bite!
How to Make Stuffed Cabbage Rolls with Egg Recipe?
Stuffed Cabbage Rolls with Egg Recipe
Equipment
- 1 Large pot For boiling cabbage
- 1 Mixing bowl For preparing the egg mixture
- 1 Baking dish For baking the stuffed rolls
Ingredients
- 1 Large cabbage Leaves separated
- 6 Eggs Beaten
- 1 cup Cooked rice
- 1 medium Onion Finely chopped
- 2 tbsp Any cooking oil
- 1 tsp Garlic powder
- to taste Salt
- to taste Black pepper
- 2 cups Tomato sauce
- 1 tsp Dried oregano
- 1 tsp Dried basil
- to taste Salt
- to taste Black pepper
Instructions
- Bring a large pot of water to a boil. Blanch the cabbage leaves for 2-3 minutes until tender and then remove them and set aside.
- Heat oil in a pan, add chopped onions, and sauté until they are translucent.
- In a mixing bowl, combine beaten eggs, cooked rice, sautéed onions, garlic powder, salt, and black pepper.
- Place a spoonful of the egg mixture in the center of each cabbage leaf. Roll the leaves, folding in the sides to secure the filling.
- Preheat the oven to 180°C (350°F).
- Spread a thin layer of tomato sauce in a baking dish. Place the stuffed cabbage rolls on top.
- Pour the remaining tomato sauce over the rolls and sprinkle with dried oregano and basil.
- Cover the dish with aluminum foil and bake for 25-30 minutes until the rolls are fully cooked and the sauce is bubbly.
- Serve hot, garnished with fresh herbs if desired.
