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If you are having trouble recently in the kitchen when it concerns obtaining your food perfect, you are not alone. Many people have natural cooking skill yet not quite adequate know-how to prepare with perfection. This Stuffed cabbage in tomato sauce dish is an excellent start, very easy to prepare and also delicious.

You need to prepare mince pork.
Prepare paprika.
Prepare garlic gloves crushed.
Provide white rice.
You need to prepare salt.
You need pepper.
Prepare oregano.
You need to prepare chilly powder (optional).
Provide Italian seasoning.
You need bay leaves.
You need dolmio sauce (500g).
Use small onion chopped.
You need to prepare oil.

Wrap in cabbage leaves that have been steamed in large container with small amount of water until leaves are pliable. Brown rolls in oil in electric skillet. Simmered cabbage leaves are rolled around a turkey filling spiced with cumin and cayenne. Tomato sauce keeps the rolls moist while they cook.

Boil a large stockpot of water, add pinch of salt. Trim your cabbage of any damaged leaves and cut off stem. Insert a folk into the stem and using a sharp knife cut a circular incision around the stem and lift out the core. Dunk the cabbage into the boiling water and cook for a few minutes until outer leaves fall off..
Mix all ingredients except, onion, bay leaves and dolmio sauce. Carefully remove cabbage leaves one by one and place a large spoonful of meat in the middle of each. Roll up your cabbage tucking both sides in to seal..
In a small saucepan saute onion until appears to be soft and transparent, then add dolmio sauce and 450 ml of water, simmer for 10 minutes. Place a layer of cabbage leaves on the bottom of a large saucepan and place your stuffed cabbages on top. Cover with more cabbage leaves, lay the bay leaves on top and pour over tomato sauce, season with salt if needed. Simmer on low heat for about an hour and a half. Offer soured cream and freshly baked bread rolls to compliment this dish. Enjoy..

All Reviews for Stuffed Napa Cabbage Braised in Tomato Sauce. Add sour cream, tomato paste, and remaining water to a bowl. Season with salt and whisk to combine. Serve cabbage rolls with chopped parsley on top. Peel outer leaves, reserving large, in tact ones.

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