Stuffed Cabbage Rolls With Tomato Sauce
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By tomandmandy
Grand Rapids, MI
on November 15, 2012
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This is a wonderful healthy recipe. My husband and I loved it! I liked that there is no rice in it, and that the meat is steamed inside the cabbage leaf. The fat from the meat can drip out, leaving a low-fat, tasty meal. My modifications: I used 10 medium to large leaves. I also steamed the cabbage leaves in my steamer for 60 minutes. The sauce was very flavorful (thanks to the spices and brandy and it gets better the longer its simmered. We will be doing this one again!
By stanmog
on November 11, 2012
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An easier way to blanch the cabbage: Cut the core out of the cabbage head. Put the head in a large pot with the bottom end (where the core was up. Cover with boiling wateer, place over low flame for 5 minutes Pour off water. Done.