A professional shows you how to make the tomato type of cabbage rolls. There are various types of cabbage rolls, such as consommé or tomato flavored, but this time we will show you how to make the professional tomato type. The sourness of the tomatoes and the deliciousness of the ground meat, cabbage, and butter all come together to make a very tasty recipe.
This video was made in response to a previous request from a viewer who wanted to know how to make cabbage rolls.
The key points of the recipe are
Roll the cabbage tightly.
Put it in a tight pot.
Boil down the broth at the end (this process makes the broth much more delicious).
There are many ways to make cabbage rolls.
Cabbage rolls are an unexpectedly difficult dish to make because the broth is so smooth that the flavor tends to escape. However, by following these tips, the flavor will be concentrated. When eating cabbage rolls, please be sure to scoop out the delicious broth with a spoon and enjoy it with your cabbage rolls.
＜How to make cabbage rolls (tomato type) - Serves 4
Ingredients
14 to 16 cabbage leaves
1/2 stick celery
400g ground beef
(A)
5g salt
150g onion (1 small)
1 egg
1 tbsp tomato ketchup
20g breadcrumbs
20g milk
Nutmeg, to taste
Black pepper to taste
4 slices bacon (70g-80g)
500cc water
2 tbsp (38g) tomato paste
1 teaspoon chicken broth
For this recipe, I recommend Yuki Foods.
30g butter
Parsley (For garnish. (For garnish; can be used without)
(How to make)
Bring a pot of water with 1.5% salt to a boil, add the whole hollowed-out core of the cabbage, and boil the cabbage. When it is cooked, remove it from the water.
The cabbage should be slightly soft on the sides. If you boil it too much, it will tear when you roll it, but if it is too hard, it will not roll well.
In the video, 3 tablespoons (60g) of salt is added to 4 liters of water, but you can adjust the amount depending on the size of your pot. However, the salt concentration should be 1.5%.
2. Shave off the thick part of the shaft to make it thinner.
Finely chop the onions.
Cut the celery into chunks.
Add celery to enhance the flavor.
Cut bacon into 2 to 3 cm pieces.
Make the meat stock. Add 20g of milk to 20g of breadcrumbs and let it soften.
Add water to make it fluffy.
Dissolve tomato paste in 500cc of water.
Save the tomato paste in a separate dish, add a small amount of the 500cc of water, dissolve it, and add it back to the water.
7. Put the ground meat in a bowl and knead well until it becomes a little sticky.
Put the ingredients in A, add the blanched breadcrumbs, sprinkle a little nutmeg and black pepper, and knead well.
Add ketchup to increase the flavor.
When the mixture becomes sticky, add the onions and knead well. Divide the meat mixture into 8 equal portions and roll them lightly.
Add the onions in their raw state to make the meat stock soft.
Roll the meat ball around the cabbage. The trick is to roll it up tightly at the first roll.
Put the cabbage rolls into the pot tightly.
If you put them in a tight pot, the cabbage rolls will not come undone.
Add the water in which the tomato paste was dissolved, and move the cabbage rolls a little to spread the cooking liquid underneath the cabbage.
This will prevent the cabbage from burning.
Place celery in the open space.
Add the broth and place the bacon on top.
Put the butter on top.
Slightly shift the lid and place over medium heat.
When it starts to boil, lower the heat to low. Simmer like this for 30 minutes.
You do not need to remove the lye.
After 30 minutes, turn off the heat and leave it for 15 minutes to heat through.
After 15 minutes, transfer the broth to a separate pot and gently reduce to about half.
Taste and season with salt.
Add 3 grams of butter for flavoring, and thicken lightly with water and potato starch.
Return the cooking liquid to the pot containing the cabbage rolls.
Serve and finish.
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#Cabbage rolls #Tomatoes #How to make #Pro
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