Delicious Food Fast Food Mexican Melts in Your Mouth! CABBAGE ROLLS – The supreme comfort food melts in your mouth! cabbage rolls could be described as TexMex, that includes dishes like enchiladas, fajitas, and chili. It would be an understatement to say that TexMex has had a hard time to acquire acknowledgment as a regional cuisine in its own right instead of a below average, degraded variation of standard Mexican cuisine, despite its enormous popularity throughout the United States. However, the history of TexMex food and the tales behind a few of its most wellknown meals have deep roots in both Spanish and Native American culture. As American as apple pie is TexMex food. It has long been neglected as a distorted representation of real Mexican food. Nevertheless, Texas is where TexMex stemmed, and the cuisine is now popular all over the nation.
Tasty Food Mexican Cuisine Melts in Your Mouth! CABBAGE ROLLS
Melts in Your Mouth! CABBAGE ROLLS Ingredients
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| 1 | 1 head cabbage. |
| 2 | 400 g / 14 oz ground meat (pork and beef). |
| 3 | 1/4 tsp salt. |
| 4 | 1/2 onion (large). |
| 5 | 20 g (0.7 oz) butter. |
| 6 | 1 egg. |
| 7 | 25 g / 0.9 oz panko (bread crumbs). |
| 8 | black pepper. |
| 9 | ■Soup. |
| 10 | 3 cubes chicken stock bouillon (Maggi bouillon). |
| 11 | 700 ml (24 fl oz) hot water. |
| 12 | 40 ml (1.4 fl oz) white wine. |
| 13 | 3 leaves bay leaf. |
| 14 | salt to taste (2-3 pinches of salt). |
| 15 | ■Others. |
| 16 | 1 carrot. |
| 17 | 100 g (3.5 oz) bacon. |
Melts In Your Mouth! CABBAGE ROLLS melts in your mouth! cabbage rolls Mexican Cooking Guidances
| Step 1 | ★Recipe video★ (my You Tube channel)→https://youtu.be/VB123nYKgEY. |
| Step 2 | Chop onion into fine pieces. Heat the butter in a frying pan over medium-low heat. Put the chopped onion in it and fry until soft; set aside.. |
| Step 3 | Remove the cabbage core from 1 head cabbage. Put water and dash of salt in a large pot and put the cabbage with the cut part down. Heat it over medium heat.. |
| Step 4 | Bring to a boil and turn off the heat. Leave it for a minute, and turn the cabbage upside down. Peel leaves off the cabbage while cooking over low heat.. |
| Step 5 | Thin the thick stem on cabbage leaves. Pat dry with paper towel.. |
| Step 6 | Put bouillon cubes in a bowl. Add 700 ml hot water and stir well until cubes melted. Transfer 100ml of the bouillon into a container, let it cool; set aside.. |
| Step 7 | Put ground meat and 1/4 tsp salt in a bowl. Knead well for 3-4 mins until sticky. Add 100ml of bouillon in several additions and knead well until combined.. |
| Step 8 | Add the fried onion, panko (bread crumbs), an egg and black pepper. Mix it until well combined.. |
| Step 9 | Divide it into 12 equal. Roll it into an oval shape between the palms of your hands.. |
| Step 10 | Lay a cabbage leaf and place the meat on the cabbage leaf near the stem. Fold the leaf up over the meat. Fold each of the sides toward the middle. Roll the meat up the rest of the leaf. You should roll it a little tightly.. |
| Step 11 | If you have some smaller leaves, overlap the leaves. Repeat with remaining meat and cabbage leaves.. |
| Step 12 | Cut a carrot into 5cm / 2” sticks. Cut bacon into small pieces.. |
| Step 13 | Place each cabbage roll on a pan, seam-side down, without gaps. Fill the gaps with carrots and bacon. The pan should be jam-packed with cabbage rolls. (pan; diameter 26cm / 10''). |
| Step 14 | Put Bay leaf. Pour 1/3 of the prepared bouillon in it. (If you put all in, roll cabbages will float and it will fall apart, so put 1/3 at first addition.) Pour white wine.. |
| Step 15 | Bring to a boil over medium heat and reduce heat to low. Simmer it for about 60 minutes with a lid on.. |
| Step 16 | Add the remaining bouillon in 2 parts every about 15 mins. Sometimes skim off the scum. 1 hour later, put 2-3 pinches of salt in it while tasting. The salt brings out the flavor of the soup and power the taste.. |
| Step 17 | It's all done!. |
Mexican Cuisine Cooking Instructions
Instead of the meat or vegetable that the sauce covers in melts in your mouth! cabbage rolls, lots of Mexican dishes are distinguished by their sauces and the often incredibly hot chiles that they consist
of. Entomatada in tomato sauce, adobo or adobados, pipians, and moles are some of these meals. Pozole, a hominy soup, can be white, green, or red depending upon whether chile sauce is added or neglected. The filling, which also identifies tamales, is generally mole, red, or green chile pepper strips, or both. Hardly ever are meals served without a sauce consumed without salsa or without fresh or pickled chiles. Foods sold on the streets like tacos, tortas, soup, sopes, tlacoyos, tlayudas, gorditas, and sincronizadas fall under this category. The main taste of the majority of dishes is identified by the type of chile used. Mexican food frequently uses the smoked, dried jalapeo pepper referred to as chipotle.