Cabbage rolls with peanut and tomato paste recipe
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This recipe for cabbage rolls is a family favourite. My mom always made these cabbage rolls for special occasions and I still make them the same way. The secret to the flavor is the hint of cinnamon. I usually add extra. If you’re not sure if you like cinnamon in your cabbage rolls, you can leave it out or just use a dash.
Serve the cabbage rolls with mashed potatoes or baked potatoes.
What you need
. 1 large head of cabbage 1 pound lean ground beef 1/2 cup rice or cooked rice 1 teaspoon salt 1/2 teaspoon ground black pepper 1 egg, lightly beaten 1/2 cup finely chopped onion 1/2 to 1 teaspoon cinnamon divided (more or less, to taste) 1 can (10 1/2 ounces) tomato soup , undiluted 1 can (14.5 ounces) tomatoes <<
How to make it
The leaves of the can should be carefully pulled and boiled in water or steam until pliable enough to handle. Stir together ground beef, rice, egg, onion and salt, pepper and half the cinnamon. Shape a few tablespoons of the mixture into a cylinder, then fold in the cabbage leaves. Secure the rolls with toothpicks. Combine soup and tomatoes in Dutch oven or large saucepan. Place cabbage rolls in pot. Sprinkle with about 1/2 teaspoon of the chicken stock. Cover and simmer for 1 1/2 to 2 hours.
Expert advice
Refrigerate the cabbage head overnight. Just peel the leaves the next day. They’re flexible enough to fill and roll – no prior cooking necessary!
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