Cabbage Rolls With Brown Rice Recipes

OLD-FASHIONED CABBAGE ROLLS

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.

CLASSIC CABBAGE ROLLS

Steps:

• In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.

CABBAGE ROLLS WITH BROWN RICE

Steps:

• Cook brown rice and set aside.
• Remove core from cabbage, leaving head intact.
• Place cabbage into a large pot and cover with boiling water.
• Cover pot partially and cook over medium heat 10 minutes; drain.
• Remove 16 to 20 outer leaves and set aside.
• Melt margarine in a large skillet over low heat; sauté carrots and onion 5 minutes.
• Stir in rice, 1/2 cup broth, lemon juice, salt, pepper, cumin, and celery seed.
• Cover and simmer 15 minutes.
• Remove from heat and allow to cool slightly.
• Stir in cheese.
• Trim thick center vein from each cabbage leaf.
• Place 3 to 4 tablespoons filling in center, roll to enclose filling completely.
• Secure with toothpicks.
• Arrange cabbage rolls seam-side down in a 13-by-9-inch baking dish.
• Pour tomatoes with juice and remaining 1 1/2 cups broth over cabbage rolls.
• Cover and bake 1 hour in preheated 375-degree oven.
• Uncover and bake 30 minutes longer, basting frequently.
• Place cabbage rolls on a serving platter.
• Pour pan juices into a small saucepan and bring to a boil over medium heat.
• In a small bowl, blend cornstarch with 2 tablespoons cold water.
• Stir into boiling liquid and cook until thickened, stirring constantly.
• Serve over cabbage rolls.

ALEA'S CABBAGE ROLLS WITH TURKEY AND BROWN RICE

Steps:

• Heat olive oil in a large skillet. Add onions, garlic, carrots, and celery. Saute until the onions are soft, approximately 5-7 minutes.
• Place a large pot of water on to boil.
• Leave half of the vegetable mixture in the pan and transfer the other half to a large bowl.
• Add the diced tomatoes, sugar and vinegar to the skillet. Simmer on low for 10 minutes.
• Add the ground turkey, rice, pepper, salt, and egg to the bowl, mix well.
• Remove enough leaves to make 16 cabbage rolls. Cut the denser ribbing from the bottom of the leaves. If you don't have enough large leaves you can use two smaller leaves. Place 3-4 cabbage leaves in the pot of boiling water for 1-2 minutes to soften them. Remove with tongs, place the leaves in a bowl of cold water to cool. Then move the leaves to a paper towel or colander to dry. Repeat the process for the rest of the leaves.
• Place a portion of the meat mixture in the center of a leaf.
• Roll up bottom, then fold over one side, then fold the top down, then roll to close. Place in a greased baking dish with the seam-side down. Repeat until all of the cabbage rolls have been made.
• Spoon the tomato mixture over the cabbage rolls.
• Cover with foil and bake at 375°F for 45 minutes. Remove foil and bake for 10 minutes.
• I serve cabbage rolls with rice and use the leftover cabbage to make Sautéed Cabbage and Carrots.

CABBAGE ROLLS

Steps:

• Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
• In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
• Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
• Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
• Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
• In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

BEEF & RICE STUFFED CABBAGE ROLLS

Steps:

• In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.

CABBAGE ROLLS II

Steps:

• Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
• In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
• In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
• Cover, and cook on Low 8 to 9 hours.