The Best Dinner in the World: Stuffed Cabbage Rolls (Page 3 ) | September 4, 2024

Annonce:

Prepare the Onion: Peel and finely dice the onion into small cubes. Heat some olive oil in a frying pan over low heat and add the diced onion. Sauté the onion until it turns golden brown. This step is crucial as it develops the base flavor for the dish.

Add Peppers: While the onion is cooking, chop the red bell pepper and chili pepper into small cubes. Adjust the amount of chili pepper according to your heat preference. Add the chopped peppers to the pan with the onion. Continue cooking the mixture over medium heat until the peppers are soft and tender.
Add Beef: Take the cooked beef and chop it into small, bite-sized pieces. Add the beef to the pan with the onions and peppers. Stir everything together and let it cook for a few more minutes until the flavors meld into a delicious, savory filling. Season the mixture with salt to taste.

Boil Potatoes: While your filling is cooking, peel and quarter the potatoes. Place them in a pot of salted water and bring to a boil. Cook the potatoes until they are tender, about 15-20 minutes. Once the potatoes are cooked through, drain them well.
Mash Potatoes: Mash the potatoes until smooth and creamy. You can use a potato masher or a fork. The mashed potatoes will add a comforting, creamy texture to the filling. For a richer mash, you can add a little butter or milk (optional).

Blanch the Leaves: Separate the Chinese cabbage leaves and blanch them in boiling water for about 30 seconds to 1 minute. This will soften the leaves, making them pliable and easier to work with. Once blanched, drain the cabbage leaves and set them aside to cool slightly.

Fill and Roll: Lay out each Chinese cabbage leaf on a flat surface. Spoon a generous amount of the beef and potato mixture onto the center of each leaf. Carefully roll up the cabbage leaves, tucking in the sides as you go to create a tight, secure roll. The goal is to keep the filling snugly wrapped inside.