You can thicken the sauce for cabbage rolls in multiple ways:
Use a roux: To thicken sauces, a roux made by combining fat and flour is commonly used. To make the roux, take a skillet and simmer it over medium heat and melt the butter. Next, add an equal amount of flour and stir constantly until the mixture is smooth. Cook the mixture for a few minutes until it turns a light brown color, then whisk in the cabbage roll sauce. Stir the sauce continuously and cook until it becomes thick.
Add a cornstarch slurry: Mix cornstarch with water in a separate bowl until it forms a slurry. Add the slurry to the cabbage roll sauce and stir until it thickens. The quantity of cornstarch needed may vary depending on the amount of sauce you have.
Simmer the sauce: Simmer the cabbage roll sauce on low heat, uncovered, for a longer period of time. The sauce will naturally thicken as the liquid evaporates.
Use tomato paste: Adding tomato paste to the cabbage roll sauce can help thicken it. You can thicken the sauce by stirring in a tablespoon of tomato paste and letting it simmer for a few minutes.
Note: Be careful not to add too much thickener at once, as it can cause the sauce to become too thick and lumpy. To achieve optimal results, add small amounts at a time and make adjustments as needed.
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INGREDIENTS
6 oz yellow onion
2 tbsp canola oil
2 oz celery stalk, finely chopped
2 cup beef stock
6 oz red bell pepper, finely chopped
1 tbsp minced garlic
1 tbsp tomato paste
15 oz crushed tomatoes
3 tsp Creole seasoning, divided
2 lbs head cabbage, cored
8 oz ground pork sausage
8 oz lean ground beef
1 large egg, beaten
1 cup cooked long-grain white rice
Finely chopped fresh flat-leaf parsley
INSTRUCTIONS
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