Amazing Stuffed Cabbage Rolls

Amazing Stuffed Cabbage Rolls

Cabbage Rolls :
2 eggs (not necessary, you can leave them out, but they bind and make the meat fluffier)
1 large head green cabbage, about 2 to 2¼ pounds
1 medium onion, grated or minced
2 pounds ground beef

  • First step is Fill a large pot with water and bring it to a rolling boil. When the water comes to a boil, fill a large bowl with ice water. Cut out as much of the core as you can from the bottom of the cabbage, then drop the whole, cored head into the boiling water for 3 to 4 minutes. Once the leaves separate and are pliable, immediately remove and drop the blanched leaves that separated (keep the pot of water boiling) in the ice water. Once cooled down, remove and pat the leaves dry. Repeat with any leaves still attached to the head and not pliable, until you've gotten all the leaves off the head, and they are all soft and pliable.
  • And then, Alternatively, If you've got time on your hands, you can freeze the wrapped head of cabbage for two days then defrost. Cut out as much of the core as you can, then wrap tightly and freeze. When defrosted, the leaves will peel off easily and be soft enough to roll.
  • And then, visit for full instruction :

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