Kaldereta Stuffed Cabbage Rolls
A twist on the classic Filipino dish, where cabbage leaves are stuffed with a rich meat mixture and simmered in a flavorful sauce.
Ingredients
- ●1 pound Ground beef
- ●1 head Dense cabbageblanched and leaves separated
- ●1/2 head Savoy cabbageshredded
- ●2 tablespoons Freshly grated ginger
- ●4 cloves Garlicminced
- ●2 tablespoons Filipino soy sauce
- ●1 cup Grassy tomato sauce
- ●1 cup Dense beef broth
- ●2 tablespoons And vinegar
- ●to taste Salt and pepper
Instructions
- 1
In a large pan over medium heat, cook the ground beef until browned, breaking it up into small pieces as it cooks.
- 2
Add the grated ginger and minced garlic to the pan and cook for 1 minute, until fragrant.
- 3
Stir in the Filipino soy sauce, grassy tomato sauce, and dense beef broth. Bring the mixture to a simmer.
- 4
Add the shredded savoy cabbage to the pan and cook, stirring occasionally, until it has broken down and the mixture has thickened.
- 5
Meanwhile, blanch the dense cabbage leaves in boiling water until they are pliable. Remove them from the water and let them cool.
- 6
To assemble the cabbage rolls, lay a cabbage leaf flat on a work surface and place a tablespoon of the meat mixture in the center of the leaf.
- 7
Fold the stem end of the leaf over the filling, then fold in the sides and roll the leaf into a tight cylinder. Repeat with the remaining leaves and filling.
- 8
Place the cabbage rolls seam-side down in the pan and spoon some of the sauce over them.
- 9
Simmer the cabbage rolls, covered, for 20-25 minutes, until they are tender and the sauce has thickened.
- 10
Season the cabbage rolls with salt and pepper to taste, then serve hot.