i made stuffed cabbage (cabbage rolls) and i put too much water in the sauce. now they're almost done cooking and the sauce is so runny none stays on the cabbages when you take them out of the casserole dish!
how can i get rid of some of this water and thicken up the sauce? cook it extra long?
2007-11-06 09:03:09 · 10 answers · asked by twentyseven 1 in Food & Drink ➔ Cooking & Recipes
add a can of tomato paste!!!! I ALWAYS make my sauce too runny!!!
2007-11-06 09:34:40 · answer #1 · answered by Miss Rhonda 7 · 0⤊ 0⤋
Pull the cabbage rolls out keep them warm on a covered plate in a really low oven. Pour the sauce into a sauce pan and boil over low heat until you've cooked the liquid enough to where the excess moisture has evaporated and the sauce thickens . This should take maybe ten minutes.
2007-11-06 09:14:11 · answer #2 · answered by lemonlimesherbet 5 · 0⤊ 0⤋
Take the lid off to prevent more liquid accumulating. Use a baster to remove some (not all) of the water and set aside, you may need to replace it. (Don't forget, the rice will absorb the water as well) If they are cooked completely, I suggest you lower the oven temperature, raise the rack and leave in a little longer.
2007-11-06 09:15:21 · answer #3 · answered by Julster 2 · 0⤊ 0⤋
Make a quick reux (melt a table spoon of butter in a pan and then sprinkle in a table spoon or 2 of flour, whisk it together and let it cook for about two minutes) and add the reux to the liquid that is too runny. Just whisk the reux in really well and keep cooking and it will thicken it up. Good luck!!! =]
2007-11-06 09:07:28 · answer #4 · answered by ♥New Mommy♥ 6 · 2⤊ 1⤋
Mix a little cornstarch with water and gradually add to the sauce until the desired thickness is reached. If it gets too thick then you can add water to thin it out.
2007-11-06 09:25:17 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Try adding more condoments, especially salt. Just even out a the sauce with as much stuff you used as water.
2007-11-06 09:15:02 · answer #6 · answered by mz_temper 1 · 0⤊ 0⤋
take some of the liquid out. make a roux with equal parts of flour and some kind of liquid (broth, beer, milk, water). the liquid should be cold when mixed with the flour, start heating and stirring and when it gets to boiling it will be at its thickest state. taste and re-season if needed.
2007-11-06 09:16:56 · answer #7 · answered by Doodles 7 · 0⤊ 0⤋
try making more sauce and adding it so that it becomes thick
2007-11-06 09:23:42 · answer #8 · answered by ($$$] 2 · 0⤊ 0⤋
try lowering the heat and keep an eye on them thats it
2007-11-06 09:07:58 · answer #9 · answered by mr. y 5 · 0⤊ 1⤋
is there anything that can help thinken it in the recipe like milk or cream try that
2007-11-06 09:06:51 · answer #10 · answered by Meredith B 1 · 0⤊ 1⤋