STUFFED CABBAGE ROLLS
I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.
Provided by Judy
Categories World Cuisine Recipes European Eastern European Russian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
- In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
- Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
- In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
BEEF STUFFED CABBAGE ROLLS
We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.
STUFFED CABBAGE ROLLS RECIPE BY TASTY
These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.
Provided by Kiano Moju
Categories Dinner
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
- Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
- In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
- Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
- Preheat the oven to 350°F (180°C) for 45 minutes.
- Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
- Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
- Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
- Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
- Spoon the remaining tomato sauce over the cabbage rolls.
- Cover the dish tightly with foil and bake for 45 minutes.
- Enjoy!
Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams
CABBAGE ROLLS FILLED WITH BREAD STUFFING
Take advantage of those holiday leftovers with this delicious stuffed cabbage recipe. This is so good, you may decide to make it part of your regular menu!
Provided by PeachWeb
Categories Vegetable
Time 55m
Yield 12 Cabbage Rolls, 4 serving(s)
Number Of Ingredients 8
Steps:
- I am using leftover Stove Top Pork flavored stuffing (cheating) for this meal. If you aren't using leftover stuffing, then you will first want to prepare the stuffing.
- For the Stuffing: Dice the Celery, Onion and Apple and toss into a skillet lightly coated with olive oil (or butter). Add the crushed Walnuts to the mixture and saute for about 5-7 minutes or until the celery and onion are soft. From here, follow the directions on the box (in the same skillet) to complete the stuffing. Allow to cool.
- Bring a large, wide saucepan of lightly salted water to a boil.
- Slice the bottom of cabbage core and gently separate the leaves. Use only the larger leaves, the smaller leaves are too difficult to roll. Rinse leaves then place in the boiling water. Cook for 2 to 4 minutes or until softened; drain. Allow to cool enough you can handle the leaves comfortably.
- Making a small cut at the base of a leaf (approx 2 inches) may help make rolling a little easier for you. Place an egg-sized dollop of the stuffing in the center of the leaf. (If you are doing this with leftover turkey dressing, consider adding a thin slice of cranberry.) Roll and secure with toothpick (if necessary). Place leaf-tip side down in a large skillet.
- You need to add 3/4 cup of liquid to the skillet, which will be brought to a boil, then heat reduced to allow the rolls to simmer for about 40 minutes or until cabbage is completely limp. Show some creativity with your choice of liquid. You can use water if you do not wish to introduce other flavors. But, if you would like to add a punch to the flavor, use beef or chicken broth -- maybe even a portion of a sausage gravy packet with the water to add a peppery-sausage flavor. Its up to you! Your choice should be based on the type of stuffing you have made as well as what type of meat you will be serving.
- For this meal, I will be serving the cabbage rolls on a bed of garlic mashed potatoes along side slices of ham, so I am using lightly salted water with a couple tablespoons of apricot jam and same amount of cream of mushroom soup. This flavor will pair quite nicely with the ham (for which I am also using apricot jam with the natural juices for basting) and produce that lovely savory/sweet combination I so love.
- You may consider serving these covered with gravy. For this meal, I poured off a little more than half of the remaining liquid and added more of the cream of mushroom soup for a smooth gravy that will pair well with both the cabbage rolls and the mashed potatoes.
Nutrition Facts : Calories 3927.1, Fat 372, SaturatedFat 35.2, Cholesterol 0.4, Sodium 631.3, Carbohydrate 122.2, Fiber 42.6, Sugar 26.1, Protein 92.4
STUFFED BREAD CABBAGE ROLLS
Make and share this Stuffed Bread Cabbage Rolls recipe from Food.com.
Provided by Salt Lake Meal Swap
Categories Breads
Time 2h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef, add salt, pepper, cabbage and onions, cook until cabbage has softened.
- Grade cheddar cheese and put in bowl.
- Cool beef mixture before using.
- Roll dough out in small circles about 8 inches.
- Fill dough with meat mixture and cheese.
- Fold dough over like a pocket and seal with beaten egg or water.
- Bake in oven at 350* for 30 minutes.
- When done baking butter the tops of rolls.
Nutrition Facts : Calories 329.3, Fat 23.9, SaturatedFat 12.4, Cholesterol 91.1, Sodium 390.3, Carbohydrate 3.9, Fiber 1.2, Sugar 2.2, Protein 24.2
BEST STUFFED CABBAGE ROLLS
Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
- Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
- Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
- Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
- Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
- Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g
STUFFED CABBAGE ROLLS
Provided by Jacques Pepin
Categories main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Discard any damaged outer leaves of cabbage and cut away enough of the core to make the leaves easy to remove from the head. Carefully remove and reserve the 12 largest leaves and set the heart aside.
- Cut out the thick, lower part of the central rib in each of the 12 leaves without disturbing the shape of the leaves. Chop these rib sections with the cabbage heart. You should have about 5 cups. Set aside.
- Bring the water to a boil in a pot. Add the 12 cabbage leaves, and bring the water back to a boil. Place an inverted plate on top of the leaves to keep them submerged in the water, and boil them gently for 10 minutes. Drain the leaves in a colander, and immediately place them in a pot of cold water to cool them. When the leaves are cool, lift them out of the water as carefully as possible, gently shake off excess water, and spread them out on a flat work surface.
- In a skillet, heat the oil until hot but not smoking. Add the onion and saute it for 1 minute. Stir in the garlic, and cook the mixture for a few seconds; then add the reserved chopped cabbage and 1 cup of water. Bring to a boil, cover, and boil gently for 10 minutes. Most of the moisture should have evaporated; if it has not, remove the lid, and cook until the mixture is just slightly moist.
- Transfer the cooked cabbage mixture to a bowl. When it is cool enough to handle, add the sausage, salt, pepper, allspice and parsley, and mix well. Finally, add the bread crumbs and mix them in lightly.
- Divide the sausage mixture among 9 of the cabbage leaves, spooning it onto the center bottom of each leaf. (Although the outer leaves of the cabbage are large enough to contain a serving of the filling, the interior leaves are smaller, and you may need to use 1 1/2 or 2 of them together to contain a portion of the filling.) Fold in the sides of the leaves, and roll them tightly to enclose the filling. You should have 9 individual cabbage rolls, 1 1/2 per person.
- In a large skillet, arrange the cabbage rolls in one layer, with seam side down, and pour the chicken stock around them. Bring to a boil, cover, reduce the heat, and cook gently for 45 minutes. You should have about 1 cup of juice remaining around the rolls. Divide the cabbage rolls among six plates, spoon some of the juice over them, and serve immediately.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 14 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1079 milligrams, Sugar 8 grams
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