How to Make: Stuffed Cabbage Rolls

Serves 4/6

worstershire 1 tbsp
oregano 1/2 tsp
thyme 1/4 tsp
garlic powder 1/2 tsp
onion powder 1/2 tsp
onion soup mix 1/2 tsp
salt & pepper 1/4 tsp
2 beaten eggs

3 tbsp chopped green bell pepper
3 tbsp chopped red bell pepper
1 small onion (chopped)
1 cabbage
1/2 cup chop tomatoes
1 cup prego sauce

ground beef 1lb
italian sausage (optional)
ground pork (optional)

You can add filler to stretch the stuffing. 10 crushed ritz crackers

Rice:
can be a side dish or you can add 1/2 cup uncooked rice to stuffing.

2 hours at 350
1/2 hour at 375

The tutorial will feed 10-12 people.

Welcome to Chris cope for you to today I want to be doing a recipe that I already have online but I put it online when I first started so I mean the when you visually look at it it’s not really clear enough and having a recipe for

Some reason it’s missing so I’m gonna go ahead and redo it I’m going to be doing stuffed cabbage today which is not really really hard to do but its kind of lengthy so let’s get started with the ingredients that you’re going to need you’re going to need whatever it is the

Kind of meat that you’re gonna be stuffing it with now you can stuff it with chicken you can stuff it with seafood or you can stuff it with beef ground beef that I’m using ground beef ground pork and ground Italian sausage you don’t have to use all of that you

Can just stuff it with ground beef and just leave it at that but I wanted a little bit of extra meat flavors in there so I’m using three different types of meat you I’m going to use prego sauce instead of using marinara sauce for home making my tomato sauce I’m gonna use

Prego because that’s always been my tomato sauce of choice so I’m gonna use that wants to Shire sauce 2 eggs green pepper red pepper and onion now you can omit all of this and your stuffed cabbage is still going to be good if you add all of this and just gives you extra

Flavor but you can omit every bit of this and it’s still gonna be good here are the main ingredients that you’re going to need you’re going to meet the cabbage of course some diced tomatoes you’re gonna need some rice and I haven’t decided whether I want to put

The rice in the stuffed cabbage or if I want to just do a pot of rice separately and use it as a side dish the ingredients as far as seasonings is concerned that you’re going to need and these are very important to get you real real good flavor you’re going to need

Onion powder oregano thyme garlic and of course my all-time favorite season in the world onion soup mix and you’re going to need some salt and pepper if you like now these are the ingredients that you must have in order to have flavorful stuffed cabbage so

Since we’re gonna be this is kind of a lengthy project I’m gonna go ahead and get started I’ll go chop up everything and get everything prepared and I’ll be right back okay now I’m at the stove and I’m waiting on my water to come up to a boil

So I can start to put my cabbage in and I’ll show you that step in a minute but in this pan what I’m going to do is I’m gonna add a little bit of the olive oil to the skillet and I’m gonna go ahead and saute up my vegetables which is

Going to be my green pepper red pepper and my onion and the only thing I want to do is to get them just a little bit and limp so that I it’ll be easier for me when I get ready to put it inside of my meat for my boy my stuffed cabbage

Okay now we’re just gonna let that cook for a little while all right now over here I want to show you that I did this at the table now the cabbage has been washed what you want to do is you want to cut this bottom core off of the

Cabbage once you cut the bottom core out for the cabbage then you want to dig out the core see the core right there you want to dig that out see that’s what I did I dug it out with my knife and all you have to do is to Center your knife

Around it just keep on taking it around until you get that core out because you don’t want to core in now when you put this in water and I’m gonna put in a little bit of salt in water because I didn’t think about that so I’m just going to

Salt to the water there you go now when you put this in water the leaves are gonna start to peel off once the heat hit it now what you’re looking for is you want this to get limp enough for you to be able to stuff it with your ground

Beef mixture now that’s not gonna be hard to do so you I got a little bit of a boil if you can look in the pot see it’s just a little bit of a boy but it’s okay for me to put this in now so I’m

Gonna go ahead and put my cabbage down over in that boil and what’s gonna happen is my leaves now needs first two leaves they were already coming off but the rest of my leaves are gonna go ahead and they’re gonna start to fall off and when they fall off I’m gonna put them

Inside of this bowl and then I’m gonna take them back to the table in order to stuff my cabbage now here’s all of the seasonings that I named out to you when I was at the table so what I’m gonna do with that is I’m gonna add just about a

Tablespoon full to my vegetables that I have in there in that skillet and one thing that I didn’t mention what you really don’t need that you cannot use it or you can use it but I pretty much always use it is I’m gonna add a tablespoon of minced garlic now because

You have garlic powder you don’t have to do that but I’m doing it because I always want just a little bit of extra flavor or all the flavor I can get some of that these get left and don’t do what I’m doing you’re never supposed to have

A tough long finished or a no stick pan and you’re posed to use a spoon with it no post use wooden utensils with it but I didn’t have one right at hand so I’m using it now I’m gonna just be here and once these start to peel away see how

This one is peeling away now these two that spill in a way they were never connected to the cabbage so you’re gonna see it with I’m gonna bring you back once the truly stars boil it takes about five minutes and then I’m gonna bring you back and I’m going to

Take start to I’m gonna let you see the leaves start to fall away and as they begin to fall away I’m gonna take them and then just put them in the bowl okay so I bring you back when it’s cooked just enough to fall away be right there hey now

Bell peppers and onions has the best of roma coming from it and you know when you make spaghetti and you add those pepper steel spaghetti your house will be smelling food good so this is really beginning to smell now I want you to look over here this pot see they’re

Starting to come up so that one is off so I’ll just take it out and I’ll put it in the in the pan I feel good pull away one then get it but if you can’t don’t worry about it cause it’ll pull itself away and I have two cabbages so when I get

Through with this cabbage I’m gonna do the next cabbage and I’m just gonna do that out of these and I’m gonna do something different with the inner leaves that I’ll show you that so I’m gonna stay here and wait run another limb peels off you can even take them

Off if but you don’t really have to worry about it cuz once they get loose enough see how that’s pilling from the end I can take it now or if you want to wait until it comes all the way off you can wait okay and these are the leaves that you need

Two outer leaves just take them and put them in a bowl or dish whatever you have you know sitting right next to you just put them there so I’m gonna continue to get these off and once I get them all off if you wait five minutes like I

Could have waited five minutes and then it would have just came off just pull them okay and I’ll keep on doing that and I’ll meet you back at the table nine a couple of minutes I’m going to cut this off and then I’m gonna allow it to

Cold so by the time I get to pulling these cabbage leaves this should be cool enough for me to add it to my meat mixture so I’ll meet you back at the table all right now I’m back at the table and I’m gonna go ahead and start adding my ingredients for my stuffed

Cabbage so this is a half of a can of tomatoes now you don’t have to use it but you can use it we’re trying to see how much of can okay it looks like this is twelve fourteen this is 14 ounces only used half a can because I’m gonna

Use the other half in my side dish so this is half of a can of tomatoes diced tomatoes that’s all I used and this I’m going to use about a cup of the prego sauce that’s all just about cup then my vegetables that you saw me

And it moves something my star okay my vegetables that you saw me saute up I’m gonna go ahead and add them to my ground beef ground sausage which is a telling the sausage and my ground pork and then I’m going to add half of my season as

Always you know that I will put your ingredients at the bottom of the page okay all righty now I’m going to add some Worcestershire sauce Shire and however you want to pronounce that word do so and this is about two tablespoons of that now I have

Two beaten eggs sitting in front of me so the only thing I’m gonna do now is to mix this up and with everything that you saw me put in there you’re gonna get all those good flavors now you don’t have to again I say you don’t have to use as

Much as I did you can do this with just ground beef you don’t have to put all of those ingredients in it but if you want a really tasty stuffed cabbage which is what I want then go ahead and use it or if you want

To do it like for a sundae or something like that go ahead and do it that’s just my oven you’re gonna pre-heat your oven at 350 degrees you’re gonna allow this to cook for an hour and a half to an hour and 45 minutes all right now I’ve

Got that all mixed in and now I’m gonna add in this way you don’t have to put an egg in it I’m putting is getting mine so if you want to follow me on the recipe you can if there’s some ingredients that you don’t have if I told you that you

Don’t have to put it in there don’t worry about it or if you want to change once you see me do this and the recipe becomes yours and you do what your family want to see you do okay all of that is mixed up now now

That I have that all mixed up I’m gonna allow that to sit for a minute take off my gloves and I’ll be right back okay now I’m back and this was the inner cabbage this was the part of the cabbage that I did not use so what you gonna do

With that is you’re gonna take it and you’re just going to rough chop it up and you’re gonna make a bed out of it inside of your paint okay now you’re making a bed to sit your actual cabbage rolls down okay so you just rough chop

It there cut it one time you can do it as many times as you like but one time it’s really enough and then just go ahead and make a bit out of it to sit your cabbage on or your stuffed cabbage part you got to sit on that now you’re

Gonna eat this so we’re not gonna throw away anything you know me I really don’t like throwing away anything I try to utilize everything some of your best dishes do they be made with stuff that you already have in your kitchen we’re already having your refrigerator okay Now if you don’t want to make a bed out of these cabbage that you have leftover put it in your refrigerator and later on in the week go ahead and cook some cabbage that’s something you already have now once I get that there is my cabbage and that

I’m making a bed out of and I’m gonna take my seasonings that I have and I’m going to just sprinkle a little bit down on my cabbage because I’m gonna eat this okay now the ball way again and clean up my cutting board then I’ll be back and

I’ll show you how to stuff these cabbage be right back okay now this little stem part right here on the cabbage I’m gonna cut that out okay now once I cut it out I’m going to overlap that okay then I’m going to take some of my

Stuffing and I’m going to place it in the cabbage then I’m going to do like a diaper fold place it up just a little bit you come up with a diaper you come over you come over and you roll okay and that’s the same thing that I did and

Then I’m gonna place it inside on my bed of cabbage now you know that your bed of cabbage is going to shrink the reason why it’s going to shrink cuz you know once you once the steam and once the heat hit the cabbage it starts to sink

So this is going to go down a little bit in the pan if you follow me it won’t be sticking up like it is here so I’m gonna do a couple more just show you now you don’t have to take this little stem out but it’s better to take

It out because it’s easier for you to actually fold and remember you didn’t cook this cabbage all the way so this little part is still you know maybe a little bit rigid so you’re gonna cut it out you’re going to overlap your flap then you’re going to take and put in

Some of your stuffing okay I’m gonna put it in I’m gonna diaper fold I’m gonna take it up bring it over bring it over again get that a little bit of the stuffing that I had up done I got it okay there and then you’re gonna roll it up okay

Then when you roll it up you’re gonna put it in side to your container one morning I’m gonna go away and do them all and the reason why I don’t do you know anymore in front of you is because I don’t want to video to be too long as

Long as you see exactly what you do you don’t see you don’t need to see you do it again and again and again so you take that out and it cuts out just like a V your overlap make sure that you overlap that’s an important step because if you

Don’t over that then it’s gonna be sitting like this and you’re gonna spill some I’ll show you really probably shouldn’t but I’ll show you if you don’t overlap if you don’t know that you’re gonna have it like this and yeah and see what happens and some

Of my mixture may come out see see what happens that’s not good okay so you want to overlap so you’re gonna overlap it take your mixture put it there fold it up bring it in bring it in and then tighten it that’s where you take it and you flip

Okay and then you put it down okay so what I’m gonna do is I’m gonna go away finish this up once I get this all done I’ll be right back alrighty so I’m going to add I have like four cups of prego right here and I’m gonna add two tablespoons of sugar to

That you don’t have to add that as well but I like my prego that seems to be the ingredient that is missing in my family right so when I add that to it and I want to show you how much like I’m gonna make another dish out of this I might

Even stuff some and then freeze them I don’t know what I’m gonna do yet but that’s how much ground-up meat that I actually had had left and this is how many I got out of the pan now you won’t use like I said as much as I’m using so

It’ll probably be a little bit different for you so now I’m gonna go ahead and I’m gonna put my tomato sauce all over this okay now that looks real real good I want to make sure that I use okay now I’m going to yeah that’s good like I

Said I’ll put it in a 350 degree oven for roughly an hour and a half to an hour and 45 minutes now the next thing that I’m gonna do this is really good enough and I could spread this with my hands because I have one I have on a

Glove okay that’s good now the next thing that I’m going to do is I’m going to take some parchment paper and I’m gonna put a layer of parchment paper down on top of that and then on top of the parchment paper I’m going to put some aluminum foil and then I’m just

Going to place in any other night you might ask why don’t you put the parchment paper down because there’s an asterisk in tomato sauce and what tomato sauce will do is have you ever pulled off you aluminum foil when you had something cooking the hand tomato sauce

In it and I’ll miss that over this dark that’s because that acid from that tomato sauce will eat a hold on that aluminum foil so you want to cover put something else you know cover it over it first there you go I’m gonna fill this up and

Put this in yep now halfway do it might bring you back to let you take a look and see what it looks like or I may just finish it out anyway I’ll be back we’ll show you the next step okay now it’s out I just took it out of the oven and I’m

Gonna pick out one so you’ll be able to see and this this cooked for roughly about roughly really it was just under two hours that it cooked okay and there is one I’m gonna take out some of the cabbage to go on the plate now this

Wasn’t I made a side dish with rice and I’m gonna show it to you but next time I’m gonna post a recipe for there it is right there I took the leftover meat that I hand and then I added it to some rice and I put it down on this I’m gonna

Put it on the plate with just a little bit of the cabbage and then some of the rice but I want to cook this open so you can see exactly how it came out there you go you go there you have it Chris is making stuff cabbage rolls okay alrighty I do

Have this online as I told you I’m gonna remove that one so we can put up an updated version I think you’re truly going to enjoy this if you try it and as always thank you for watching Chris cook for you – bye