Cabbage Rolls Recipe

Portland,Oregon is a city located in the Northwestern of the United States. With Rivers such as Willamette, and Columbia Rivers. Portland is regarded as the greenest city in United States. Portland is noted for Microbreweries and Coffee shops. Also, home of the Portland Trailblazers. But did you know that Portland have a large amount of restaurants. Going to several restaurants in North East Portland made me aware of a food called "Cabbage Rolls". As a young man, I used to try food from different cultures.

My way of learning different cooking methods. I fell in love with "Cabbage Rolls". I tried different ways of mixing ingredients, but coming from a African American descent I tried to put my own stamp on the recipe. Coming from a growing restaurant scene, and loving vegetarian food. It's no secrete that some "Oregonian" love to cook. Last but not least, I love to share my recipe. After all, food is suppose to be shared with others.

My "Soul Cabbage Rolls" and Preparation instructions.

1 or 2 lbs of Ground Beef " Or to your liking"
1 box of Wild Rice "Cook rice before stuffing and set aside to cool "
1/2 cup of Italian bread crumbs (optional)
2 cloves of garlic (chopped or crushed)
1/4 tsp of onion powder
1/3 tsp of garlic powder
1/4 tsp of Paprika
1/4 tsp of cayenne pepper
2 Eggs
1 1/2 teaspoon of salt
1 large Red or White peeled onion
1 Large Green Cabbage
1or 2 green bell peppers "Chopped in small pieces"
Olive oil or Vegetable
2 1/2 cups of Mexican Tomato Sauce

Combine All ingredients other than Cabbage

Please Remove Core of the Cabbage. I usually cut a square around the core and puncher the core out. Be careful with the sharp carving knife.

Fill a very large stockpot with salted water and boil on low. Place the cabbage without core inside the pot.

Simmer for a few minutes and start removing the outer leaves from the cabbage. The leaves should fall off like pealing a orange or apple. The leaves will start to get soft. Cook the cabbage in the least amount of time possible but long enough to make the leaves tender.

Remove all the outer leaves until finished. Make sure all leaves are steamed and removed than prepare for the filling.

Some of the leaves will be to small for wrapping, but keep them for filling bottom of pan or top.

Stuff each leaf with filling. Open the leaf up and fill. After stuffing , Make sure the stuffing is covered with cabbage and place the open part face down on the pan. Much like a bundle.

Make sure the pan has Vegetable Oil or Olive Oil at the bottom

Also, the additional loose cabbage you can place on top of the cabbage rolls or on the bottom of the casserole pan. " Any pan that will Bake"

Sprinkle with Season Salt without "MSN" and Pepper

Some people fasten with toothpick but is not required

Bake in Oven. Place cabbage rolls inside oven. Pour Mexican "Hot or Mild Sauce on top... or wait until Cabbage rolls are complete than pour sauce. You can also use foil during this process. Bake in the oven, 300 degrees F, or about 2 hours.

Don't overcook the cabbage rolls. Test the rolls with a toothpick or knife... until the cabbage rolls are tender. You can also use BBQ sauce rather than tomatoe soup, tomatoe paste, etc.

Source: articlesnatch

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