Ultimate guide to perfecting tomato sauce for cabbage rolls
Stuffed cabbage rolls with tomato sauce are a classic dish that reminds me of my childhood. This meal was often served with mashed potatoes, which I also enjoyed smothered in the rich sauce. It was so delicious that I couldn't resist licking the plate. The creamy, herb-scented tomato sauce doesn't just complement cabbage rolls; it's also perfect for meatballs, meatloaf, or roulades.
11:24 AM EST, November 29, 2024
Tomato sauce for stuffed cabbage rolls can be prepared in two ways. The first method involves using the broth where the cabbage rolls were cooked. Add tomato puree to the pot, season with salt and pepper, and thicken with flour or cream. While this method is straightforward, the sauce can be difficult to thicken directly in the pot. For enhanced flavor, add onion and garlic, then reduce the sauce in a separate pan.
Sauce from fresh tomatoes or from puree?
In the summer, I recommend making sauce from fresh tomatoes, like the Limo variety, which are very easy to peel. In the fall, homemade preserves are great for capturing the taste of summer. You can use store-bought passata if you don't have homemade tomato puree.
How to prepare tomato sauce for stuffed cabbage rolls?
If you choose fresh tomatoes, immerse them in hot water for 2-3 minutes. Carefully remove them and use a sharp knife to peel off the skin. Remove the core and seeds as well.
Ingredients:
- 2 lbs of tomatoes or about 2 cups of tomato puree
- 3 cloves of garlic
- 2 onions
- 1 tablespoon of butter
- Salt and pepper to taste
- Fresh or dried basil
Instructions:
- Place a tablespoon of butter in a heated pan. Add finely chopped onion and sauté over medium heat until translucent.
- Add garlic grated on a fine grater and sauté with the onion for about 5 minutes.
- Add peeled tomatoes or homemade puree. Mix everything well and heat for 15 minutes to develop the sauce's flavor. Season with salt and pepper.
- Finally, sprinkle with fresh or dried basil.
How to thicken tomato sauce?
To achieve a properly thick sauce, you don't need extra ingredients. Just use the right temperature and time to allow the water to evaporate. If you're short on time, you can thicken the sauce with wheat flour or cream.
Mix the flour in a separate container with a small amount of cold water. Temper it by adding 1-2 tablespoons of hot sauce from the pan, then pour it back into the pan and stir.
If you want to add sour cream with 12% or 18% fat content, temper it in the same way. For sweet cream with 30% fat content, this extra step is not needed.
