The best way to cook these is with the cabbage soup.For the last hour of cooking, add them to the soup.
Step 1: The cabbage needs to be boiled.
Put the head of cabbage in the water to make the leaves softer.Leave it in the water for 15 minutes and you will be able to remove it.
Step 2: The cabbage should be split.
Carefully cut half of the cabbage's spline with a paring knife to allow it to roll.The cabbage is too dense and can crack.
Step 3: The leaves should be removed.
Carefully pull off the leaves.To avoid tearing the leaf, pull from close to the center.When you get a lot of leaves, set them aside.
Step 4: Stuffing with beef, rice, and tomatoes can be done.
Brown ground beef, cook wild rice, and mix both with heated stewed tomatoes and any seasoning of your choice.It is good to have salt and pepper.The amount of beef and rice depends on how many people you want to feed.A family of three or four can get a pound of beef, 1/2 cup of rice, and a can of tomatoes.
Step 5: It's a good idea to include pork, sauerkraut, and pickles in your stuffing.
Brown ground pork, dice pickles of your choice, and mix with sauerkraut.You may consider pepper or celery salt if you want to add seasoning.The amount of pork depends on how many people you intend to feed.A family of three or four can be served one and a half pounds of ground pork, 1 cup sauerkraut, and two large pickles.
Step 6: Consider adding onions and lime to the stuffing.
You can cook your onion in butter or oil with garlic seasoning or whole garlic.You can cook quinoa by mixing it with it.When done, mix with a bit of lime juice.The amount of quinoa depends on how many people you want to feed.A family of three or four should eat three cups of prepared quinoa and one medium onion.
Step 7: Put cabbage leaves in a container.
Take 1/3 of a cup of your stuffing and fill each cabbage leaf.The filling should be placed at the center of the leaf.Don't overstuff!To sort of pre-roll the filling, you can use the leaf to compress it into a shape you want.
Step 8: Take the leaves and roll them.
The cabbage should be rolled with the mixture inside.The stem begins and ends at the bottom.You can fold in the sides once you have rolled to the halfway point.Continue until it closes.