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Great recipe for [Farmer's Recipe] My Family's Cabbage Rolls. These are the cabbage rolls my mother made for me when I was little. They are so soft that you can cut them with chopsticks, and the flavor is soaked in.

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Alright, don’t linger, let’s task this [farmer's recipe] my family's cabbage rolls menu with 18 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 11 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients - [Farmer's Recipe] My Family's Cabbage Rolls:

1. Provide 1 head for Cabbage
2. Provide 5 tbsp Ketchup
3. Take - A
4. Get 200 grams Ground beef and pork mix
5. Take 1 Egg
6. Take 1 dash - Salt and pepper
7. Require 1 dash Nutmeg
8. You need 1 of ■finely chop bacon and onions, sautéed in butter for 3 minutes, and let cool [B]
9. Prepare 50 grams of Bacon
10. Take 100 grams of Onions
11. Make ready 1 tbsp for Margarine (or butter)
12. You need 1 of ■soak bread crumbs in milk [C]
13. Get 2 tbsp for Panko
14. Require 1 tbsp - Milk
15. Give [D]
16. Give 600 ml of Water
17. Prepare 3 for cubes Bullion cubes (finely crushed)
18. You need 1 - Bay leaf

Over the years, I've found plenty of alternative ways to eat our favorite cabbage rolls without spending hours in the kitchen and I'm happy to share them with you. So, I decided to make cabbage rolls, a recipe handed down to me from my grandmother. My whole family ate it up -which is saying a lot if you know my youngest daughter! I made a few changes to the recipe and it came out tasting almost exactly like my regular cabbage rolls.

[Farmer's Recipe] My Family's Cabbage Rolls instructions:

1. Stick a knife in at an angle around the cabbage stem, and cut it out.
2. In a bowl, submerge the entire cabbage in boiling water, and let soak until it's soft enough to easily roll up the ingredients, tear off 1 leaf at a time, rinse with water, and spread out in a sieve.
3. Cut off the hard parts of the stems from the cooled cabbage, and finely chop. Cut a shallow notch into the portion where you cut off the hard parts of the stem.
4. Prepare the filling ingredients. Add [A], [B], [C], and the finely chopped steam into a bowl and mix together until it has become white and has clumped, and divide into 8 equal portions.
5. Divide the boiled cabbage leaves into 8 equal portions. Pair up big and small leaves.
6. Let's roll them up . Add one portion from step 4 on top of a small leaf.
7. Tuck the edges in while wrapping it up, and make a small cabbage roll.
8. Wrap it up in a larger leaf, and secure it with a toothpick. Make all 8 in the same manner.
9. Using a pot big enough that the cabbage rolls won't stack up, add the rolls from step 8, 600ml of water, and [D], cover with a droplid, and boil over low medium heat for 30 minutes.
10. Add ketchup, and boil for 20 minutes while shaking the pot back and forth to coat the rolls. Flip them over once after 10 minutes.
11. They become twice as delicious the next day. Try eating them the following day if you can . They will become extremely soft and easy to cut.

This low carb cabbage rolls recipe is super filling and totally easy for busy nights! My family and I went on a cruise around the British Isles last year and it was a seriously amazing trip. Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. Pat's menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon Laying down cabbage leaves on both the bottom and top keeps the rolls moist and prevents scorching.

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