Old-Fashioned Stuffed Cabbage with a Fried Twist (Fryice)
Ingredients:
For the Cabbage Rolls:
1 medium head of cabbage
1 lb ground beef or a mix of beef and pork (for more flavor)
1 cup cooked rice (use white or brown rice)
1 small onion, finely chopped
1 egg (helps bind the filling)
1 tbsp Worcestershire sauce
1 tsp garlic powder
Salt and pepper, to taste
1/2 tsp dried thyme (optional)
1/2 tsp paprika (optional for extra flavor)
For the Tomato Sauce:
2 cups tomato sauce or crushed tomatoes
1 tbsp tomato paste
1 tsp sugar (to balance the acidity)
1/2 tsp paprika (optional for a smoky flavor)
Salt and pepper to taste
For Frying:
2 tbsp vegetable oil (for pan-frying)
Instructions:
1. Prepare the Cabbage:
To easily peel the cabbage leaves, bring a large pot of water to a boil. Cut out the core of the cabbage (bottom part) and carefully place the cabbage head in the boiling water for about 3-5 minutes or until the leaves start to soften.
Gently peel off the outer leaves (about 12-15 large leaves) and set them aside to cool. Trim the thick vein from the center of each leaf so it’s easier to roll.
2. Make the Filling:
In a bowl, combine the ground meat, cooked rice, chopped onion, egg, Worcestershire sauce, garlic powder, thyme, paprika, salt, and pepper. Mix until everything is evenly combined.
3. Stuff the Cabbage Rolls:
Take each cabbage leaf and place a spoonful of the filling in the center. Fold in the sides of the leaf and then roll it up tightly, like a burrito.
Repeat until all the filling is used up.
4. Cook the Stuffed Cabbage (Initial Steaming):
