Cutting Board - Essential for preparing vegetables like cabbage, potatoes, and other fillings.
Chef's Knife - A versatile tool needed for chopping various ingredients.
Pot or Dutch Oven - Needed to cook the cabbage roll mixture safely on the stovetop.
Measuring Cups & Spoons - Important for accurately measuring ingredient quantities.
Mixing Bowls - Useful for mixing fillings and preparing sauces or gravies.
Rolling Pin (Optional) - Can be used to gently flatten cabbage leaves, though this step might vary by recipe.
Food Processor (Optional) - Handy for quickly shredding vegetables like onions, carrots, and potatoes if needed in the recipe's preparation phase.
Aluminum Foil - For wrapping cabbage rolls before baking them in the oven.
Baking Dish or Casserole (Optional) - If using an alternative cooking method to bake the prepared stuffed cabbage leaves.
1 1/2 pounds chopmeat
3/4 cup uncooked white rice
1 cup finely chopped onion
2 eggs, beaten
1/2 cup water
1 tablespoon finely chopped or crushed fresh garlic
2 teaspoons salt
1/2 teaspoon pepper
2 cups plain tomato sauce
1 1/2 cups finely chopped onion
1/2 orange, chopped with peel into 1/2-inch pieces; remove pits
2/3 lemon, chopped with peel into 1/2-inch pieces; remove pits
1/2 teaspoon cinnamon
1 cup white sugar
1/2 cup brown sugar
1/2 cup white vinegar
2 cups water
1 1/2 teaspoons salt
1 large lightweight young green cabbage
ll need 4 cups (if you don
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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