Recipe of Favorite Superb Cabbage Rolls Simmered in Consommé

Superb Cabbage Rolls Simmered in Consommé. Read the Cabbage Rolls discussion from the Chowhound Home Cooking, Cabbage food community. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Beef or veal consommé is made from brown stock and has a rich, amber color produced by roasting the bones to make the stock, and also through adding Chicken consommé, perhaps the most popular variety, is made from chicken stock and is a pale yellow color.

You can also make this cabbage roll soup with brown rice. Can You Freeze Cabbage Roll Soup? I didn't have any oregano on hand so I used thyme instead. You can cook Superb Cabbage Rolls Simmered in Consommé using 17 ingredients and 17 steps. Here is how you cook that.

Ingredients of Superb Cabbage Rolls Simmered in Consommé

1. You need 10 of leaves Cabbage.
2. It's 4 of Bay leaf.
3. It's 10 of Hard-boiled quail eggs.
4. It's 1 of Kampyo.
5. Prepare 10 slice of Bacon.
6. You need 2 of Soup stock cubes.
7. It's 5 small of onions.
8. You need 5 of clusters Broccoli.
9. You need of Filling.
10. It's 500 grams of Ground pork.
11. It's 1 dash of Pepper.
12. Prepare 1/2 tsp of Nutmeg.
13. You need 1/2 tsp of Salt.
14. You need 1 of Egg.
15. It's 3 tbsp of Panko.
16. It's 1 of Onion (finely chopped).
17. You need 1 of Vegetable oil.

These stuffed cabbage leaves are filled with ground beef, pork, rice, and onion; layered in sauerkraut; and simmered on the stovetop until done. Cabbage, ground beef, spaghetti sauce, and rice are simmered in the slow cooker in this hassle-free version of stuffed cabbage rolls. These Greek-Style cabbage rolls, lahanodolmades, are a classic comfort food that transport me back to my childhood. Cozy up with this dish on a cold day.

Superb Cabbage Rolls Simmered in Consommé instructions

1. Boil the quail eggs. Put a small amount of water in a pan and add the quail eggs. Boil over high heat while rolling the eggs around with cooking chopsticks for 3 minutes, then leave then alone for 3 minutes..
2. Peel the tiny onions and remove the cores with a small knife. Microwave for 3 minutes..
3. Peel the leaves off the cabbage carefully, and quickly blanch them in boiling water. They're easier to handle if you leave the cores on..
4. Cool the cabbage leaves by dipping them in cold water, and shave off the hard cores. The removed cores will be used later so don't discard..
5. The cabbage leaves are now ready to go!.
6. Chop up the onion. Aim for about 5 mm cubes..
7. Put all the filling ingredients in a bowl and mix together well. Knead it until it becomes sticky..
8. Rinse the kampyo quickly, and rub with plenty of salt. Boil in plenty of hot water for 4 minutes, rinse in cold water, and squeeze out..
9. Spread the Step 8 meat mixture in a shallow tray, and divide into 10 portions..
10. Oil your hands with vegetable oil and form the filling. Wrap the filling around the quail eggs and form into oval balls..
11. Once the filling has been shaped, line them up in a shallow tray and have them ready to be wrapped..
12. Wrap the filling. Spread out a cabbage leaf and wrap neatly and tightly..
13. Wrap the cabbage rolls in bacon slices, and then tie them up with kampyo..
14. Line the bottom of the pan with the removed cabbage core parts, and place the cabbage rolls and small onions on top. Add water to cover and the broken up soup stock cubes. Bring to a boil over medium heat..
15. Add the bay leaf. When it comes to a boil, skim off the scum, turn the heat down to low and simmer slowly, for about 30 minutes. Add the broccoli 3 minutes before the end of the cooking time..
16. Taste the soup, and add salt and pepper if necessary. Serve on a plate with tiny onions and broccoli, and some of the soup ladled over..
17. Here is how a roll looks cut in the middle..

These Greek Cabbage Rolls are classic comfort food that transports me back to my childhood. The hearty, yet light, rice and meat filling is. Making a good beef consomme is a tradition that stems back to the Middle Ages, and these days. Here we provide you step-by-step instructions how to Beef consommé has a history of being a warm winter meal or a fine dining entree. However, it also has a dark and nebulous history as a mixed drink.