CABBAGE ROLLS
This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.
Provided by William Anatooskin
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 59.5 g, Cholesterol 43.4 mg, Fat 16 g, Fiber 8 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 800.7 mg, Sugar 11.4 g
ITALIAN SAUSAGE-STUFFED CABBAGE ROLLS
Love this recipe! Very easy to make and the sausage flavor is a great twist.
Provided by Liz Dalton 'Lizzie'
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Put olive oil on the bottom of a medium-sized baking dish. Remove casings from sausage.
- Bring a large pot of water to a boil. Cook cabbage leaves until tender, about 12 minutes. Drain.
- While the cabbage is cooking, remove casings from sausage. Cook and stir sausage in a skillet over medium-high heat, breaking it into pieces as it cooks, until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- At the same time, combine marinara sauce and tomato sauce in a saucepan over medium-low heat. Cook until warm, about 3 minutes; set aside.
- Mix cooked rice, sausage, and 1/2 cup sauce with basil and oregano. Spread filling onto cabbage leaves and roll up like small burritos. The amount of filling in each will vary depending on how big your cabbage leaves are. Place cabbage rolls close together in the prepared dish and spoon remaining sauce over top.
- Bake in the preheated oven until cooked through, about 30 minutes. Garnish with more basil and oregano.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 40.2 g, Cholesterol 36.9 mg, Fat 21.8 g, Fiber 7.1 g, Protein 17.3 g, SaturatedFat 6.9 g, Sodium 1311.6 mg, Sugar 14.3 g
SAUSAGE ROLLS
Provided by Daphne Brogdon
Categories appetizer
Time 1h45m
Yield 24 sausage rolls
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Add the garlic and cook for another 2 minutes. Set aside to cool.
- In a small bowl whisk together the egg and milk. Line a baking sheet with parchment paper.
- In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture. Sprinkle with salt and pepper. Gently mix until combined. Cover and refrigerate while you roll out the puff pastry.
- Unfold the sheet of puff pastry on a floured work surface. With a rolling pin, roll into a 12-inch square about 1/8-inch thick. With a pizza cutter or knife, cut into four 3-by-12-inch strips. Set the strips on the prepared baking sheet and store in the refrigerator while you proceed.
- Place one of the pastry strips lengthwise in front of you. Divide the pork filling into four equal portions. Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end. Brush the long side of the puff pastry furthest from you with some egg wash. Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log. Pinch the seams together and transfer, seam-side down, to the baking sheet. Repeat with the remaining pastry strips and filling. Freeze for 30 minutes to chill before baking.
- Preheat the oven to 400 degrees F.
- Slice each log into six equal portions so that you have 24 rolls in total. Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes. Let cool for about 10 minutes before serving.
CLASSIC CABBAGE ROLLS
I believe I got this recipe in one of my "Tast of Home" cooking magazines. It is a really good recipe for cabbage rolls.
Provided by ThatJodiGirl
Categories One Dish Meal
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch oven, boil cabbage for 10 minutes or until leaves are tender; drain.
- Rinse in cold water; drain.
- Remove 8 large outer leaves, set aside.
- In a large saucepan, saute 1 cup of the chopped onion in butter until tender.
- Add tomatoes,V8 juice, garlic, brown sugar and 1/2 tsp.
- of the salt.
- Simmer for approximately 15 minutes, stirring occasionally.
- Meanwhile, in a bowl, combine rice, catsup, worcestershire sauce, pepper and remaining onion and salt.
- Add beef and sausage; mix well.
- Place about 1/2 cup meat mixture on each leaf; fold in sides.
- Starting at an unfolded edge, roll up each 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.
- Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.
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.
CLASSIC CABBAGE ROLLS
I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. -Beverly Zehner, McMinnville, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 4 servings.
Number Of Ingredients 14
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°.
Nutrition Facts : Fat 21 g fat (8 g saturated fat), Cholesterol 85 mg cholesterol, Sodium 1,845 mg sodium, Carbohydrate 49 g carbohydrate, Fiber 8 g fiber, Protein 32 g protein.
CABBAGE & SAUSAGE ROLLS
A tasty cabbage and sausage mixture wrapped up in refrigerator crescent roll dough. Quick and easy.
Provided by Cakeflake
Categories Pork
Time 48m
Yield 8 Rolls, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook cabbage, celery and onion in oil over med-high heat until cabbage softens.
- Cut Kielbasa (cut long strips first then slice) and add to cabbage mixture and continue to cook.
- Add pepper and garlic salt.
- Take cabbage mixture off of heat and allow to cool down.
- Unroll dough and divide up into rectangles (two triangles still connected) and pinch up seams. You should have 4 rectangles from each package making a total of 8 rectangles.
- Spoon 1/8th of cabbage and sausage mixture (try not to spoon excess liquid from the pan) onto each rectangle of dough.
- Pull corners up and pinch seams.
- Bake 15-18 minutes until brown (use a 375 degree oven if not using dark or non-stick cooking sheets).
Nutrition Facts : Calories 754.3, Fat 41.7, SaturatedFat 12.7, Cholesterol 132, Sodium 1568.6, Carbohydrate 67.9, Fiber 5.9, Sugar 8.8, Protein 25.8
PAN-FRIED CABBAGE ROLLS RECIPE BY TASTY
Here's what you need: cabbage, ground pork, ground beef, onion, egg, salt, pepper, mozzarella cheese, oil, water, powdered consommé, butter, canned diced tomato, salt, pepper, grated parmesan cheese, fresh parsley
Provided by Sonomi Shimada
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Blanch the cabbage leaves in boiling water for 3 minutes, then transfer directly to a large bowl of ice water.
- Remove the tough stem, finely dice and set aside.
- In a medium bowl, combine the ground pork, ground beef, diced cabbage stems, onion, egg, salt, and pepper, and mix until well-combined. Divide into four equal parts.
- Fold the mozzarella slices in half and roll them up.
- Form each portion of meat into a patty. Add a roll of cheese to each patty and form the meat around the cheese so it is completely encased.
- Put a meat patty on a cabbage leaf, fold in front and right side, and roll up.
- Fold the left side inwards towards the meat filling to seal. Repeat with the remaining meat and cabbage.
- Heat a bit of oil in a medium pan over medium heat. Add thecabbage rolls and fry for 3 minutes, until browned on one side.
- Turn cabbage rolls over and add the water, bullion, and butter.
- Once the water is boiling, add the canned tomatoes. Cover and cook for 15 minutes.
- Season with salt and pepper.
- Sprinkle with Parmesan cheese and parsley, then serve.
- Enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 26 grams, Sugar 6 grams
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