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.
ASIAN-STYLE GROUND BEEF CABBAGE WRAPS
All the flavors you love in "crack slaw" are here in a tidy cabbage wrap! Using ground beef, some Asian flavors, and toppings, create a tasty lunch that each person can customize. Don't want any heat? Leave out the Sriracha. Want more heat? Add some crushed red pepper. Can't stand cilantro? Use fresh parsley, instead. Make these the way you like them. Serve with additional coconut aminos or soy sauce, if desired.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes.
- Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
- Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 11.1 g, Cholesterol 79 mg, Fat 15.4 g, Fiber 2.8 g, Protein 24.2 g, SaturatedFat 5.7 g, Sodium 449.6 mg, Sugar 3.8 g
CABBAGE WRAPS
This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. -Dolly Mullen of Langley, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. , Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling., In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11x7-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 281 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 897mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 4g fiber), Protein 24g protein.
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
CABBAGE ROLLS
This is our favorite cabbage roll recipe. I often double or triple it to take it to pot lucks. They always go down a treat. People love them.
Provided by MarieRynr
Categories Oven
Time 1h20m
Yield 12 cabbage rolls
Number Of Ingredients 12
Steps:
- Mix together meat, rice, egg, onion, carrot, salt, pepper and bacon.
- Spoon mixture into the center of each of the 12 cabbage leaves.
- Roll up, tucking in sides to completely enfold meat.
- Place folded side down in a greased baking dish.
- Mix together brown sugar, lemon juice and tomato sauce.
- Pour over rolls, cover tightly and bake at 375°F for 1 hour.
- Uncover and bake 20 minutes longer.
VALERIE'S STUFFED CABBAGE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h5m
Yield 12 rolls
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
- Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
- Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
- Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
- Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
- Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
- Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
- Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.
ROUND 2 RECIPE - PORK CABBAGE WRAPS
Provided by Sandra Lee
Time 11m
Yield 4 rolls
Number Of Ingredients 38
Steps:
- Make a "V" cut in the bottom of each cabbage to remove the tough part of the stem. In a large pot of salted boiling water over medium-high heat, add the cabbage leaves and blanch for 30 seconds. Remove from the pot to a bowl of ice water to stop the cooking.
- Put the vegetables into a large mixing bowl.
- In another bowl whisk together the garlic ginger, white vinegar, soy sauce and oil. Pour over the vegetables and toss to coat completely. Dice the pork chop into bite-size pieces, add to the vegetables and toss to combine.
- Remove the cabbage leave from ice bath and pat dry. Put a quarter of the filling onto the lower third of 1 of the cabbage leaves. Roll the leaf half way so that it covers the filling. Fold the sides toward the center of the leaf and finish rolling it up from the bottom.
- Repeat with the remaining cabbage and filling. Arrange on serving dishes and serve.
- In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe.
- In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached.
- Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half.
- Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside.
- In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through. Transfer to serving plates and serve with the Iceberg Wedge Salad.
- Iceberg Wedge Salad with Warm Bacon Dressing:
- Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
- In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.
CRISPY CABBAGE AND CHICKEN WRAPS
Dinner ready in just 10 minutes! Treat your family with these wraps that are made using chicken, cabbage and carrots.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes or until no longer pink in center.
- Stir in coleslaw mix and caraway seed. Reduce heat to medium; cover and cook 3 minutes or just until cabbage wilts, but remains crisp. Remove from heat. Stir in mustard-mayonnaise sauce until well mixed.
- Spoon mixture evenly down center of each warm tortilla. Fold sides of each tortilla over filling; roll up. Wrap each wrap securely with foil; take with you for an on-the-go dinner.
Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 55 mg, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Wrap, Sodium 260 mg, Sugar 4 g, TransFat 0 g
BEEF AND CABBAGE WRAPS
This is a quick and tasty meal, great for those spur of the moment meals. Hoisin sauce lends a sweet, smoky flavor to foods, and can be compared to Asian foods the way ketchup is to American foods. Although the recipe calls for lean ground beef, I prefer the 80-20% blend, as it adds more flavor and can always be drained if that is your prefence. Feel free to change the sauce in this recipe for a new and different one. A little cumin and a touch of chili powder and you have a great southwest flavor. Some cheese and salsa turns the corner to another great flavor! This can be doubled, and tripled.I hope you will enjoy this recipe!
Provided by FLUFFSTER
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stack tortillas and wrap in foil. Heat in a 350°F oven for 10 minutes to soften.
- Meanwhile, for filling,in a large skillet, cook ground beef and onion until meat is browned.Drain well. Stir in cabbage mix and corn. Cover and cook about 4 minutes or until vegetables are tender, stirring once. Stir in hoisin sauce and sesame oil. Cook and stir until heated through.
- Spoon 1/2 cup filling onto each tortilla below the center. Fold bottom edge up and over the filling. Fold opposite sides in, just until they meet. Roll up from bottom. If desired serve with additional hoisin sauce.
Nutrition Facts : Calories 588.8, Fat 19.2, SaturatedFat 5.9, Cholesterol 55.8, Sodium 1028.7, Carbohydrate 75.1, Fiber 5.2, Sugar 7.4, Protein 28.2
More about "cabbage wraps recipes"
CABBAGE WRAPS (LOW CARB CUBANOS!) - LITTLE PINE KITCHEN
From thelittlepine.com
Ratings 1Category LunchesCuisine AmericanTotal Time 20 mins
- Once boiling, add cored cabbage (1 head) and blanch for about 3 minutes, then use 2 tongs to remove each of the leaves. If they're difficult to remove, allow the leaves to blanch longer. Set blanched leaves aside on a plate as you cook remaining leaves. You'll need 8 leaves in total, so feel free to discard the center smaller leaves. Place leaves on kitchen towels or paper towels -- you want to remove as much liquid as possible here to prevent your wraps from becoming soggy!
- Once leaves are cool enough to handle, use a small knife to remove some of the core's thickness by dragging the blade over the top of the core.
- Working one cabbage leaf at a time with the stem facing toward you. Start with a layer of mayo and mustard, followed by cheese (1 slice), ham (2 slices), and pickles (3).
10 BEST CABBAGE CHICKEN WRAPS RECIPES | YUMMLY
From yummly.com
CABBAGE WRAP BRATS RECIPE - HOW TO MAKE CABBAGE …
From delish.com
ASIAN-STYLE CABBAGE WRAPS RECIPE | PALEO, GLUTEN FREE, …
From blog.paleohacks.com
SPICY CHINESE CABBAGE WRAPS RECIPE | EAT SMARTER USA
From eatsmarter.com
ASIAN CABBAGE WRAPS RECIPE - LILLY'S TABLE
From lillystable.com
BEST PHILLY CHEESESTEAK CABBAGE WRAPS RECIPE - DELISH
From delish.com
BEEF AND CABBAGE WRAPS RECIPE - PILLSBURY.COM
From pillsbury.com
THAI BEEF CABBAGE WRAPS - SLENDER KITCHEN
From slenderkitchen.com
THAI BEEF CABBAGE WRAPS RECIPE | MYRECIPES
From myrecipes.com
ADDICTIVE HERBY EGYPTIAN CABBAGE ROLLS : BOOK RECIPES
From book-recipe.com
ASIAN BEEF CABBAGE WRAPS | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
KETO ASIAN CABBAGE WRAPS — LOW CARB LOVE™
From lowcarblove.com
21 CABBAGE ROLLS RECIPE WITH GROUND BEEF AND RICE
From selectedrecipe.com
CABBAGE WRAPS - BIGOVEN
From bigoven.com
KOREAN BEEF CABBAGE WRAPS | BETTER HOMES & GARDENS
From bhg.com
188 EASY AND TASTY CABBAGE WRAP RECIPES BY HOME COOKS
From cookpad.com
BEEF AND CABBAGE WRAPS | BETTER HOMES & GARDENS
From bhg.com
GROUND BEEF CABBAGE WRAPS: MY FAVORITE 20-MINUTE RECIPE
From fearlesseating.net
23 BEST KETO CABBAGE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CABBAGE WRAPS: ASIAN-STYLE PORK WRAPS (KETO FRIENDLY) | COCONUT …
From thecoconutmama.com
STUFFED CABBAGE ROLLS - DINNER AT THE ZOO
From dinneratthezoo.com
SUGAR-CRUSTED PORK CABBAGE WRAPS RECIPE | MYRECIPES
From myrecipes.com
TUNA CABBAGE WRAPS | OCEAN'S
From oceans.ca
STEAMED CABBAGE ROLLS (翡翠包肉) - RED HOUSE SPICE
From redhousespice.com
CABBAGE WRAP BRATS - HARVEST MEATS
From harvestmeats.ca
CABBAGE ROLL – HOW TO MAKE THE BEST CHINESE STUFFED CABBAGE
From tasteasianfood.com
STUFFED CABBAGE ROLLS RECIPE WITH GROUND BEEF AND RICE
From thespruceeats.com
BACON WRAPPED CABBAGE – THE ONLY WAY TO EAT CABBAGE!
From myketokitchen.com
GRILLED CABBAGE WRAPS - BEST OF VEGAN
From bestofvegan.com
DELICIOUS GROUND BEEF AND PORK-STUFFED CABBAGE ROLLS RECIPE ...
From mincerecipes.info
PEANUT-CHICKEN CABBAGE WRAPS RECIPE | EATINGWELL
From eatingwell.com
CABBAGE WRAP RECIPES | NAOMNI.COM
From naomni.com
STEAMED AND STUFFED CABBAGE WRAPS RECIPE | WORDSMITHKAUR.COM
From wordsmithkaur.com
RAW VEGAN CABBAGE WRAPS & 4 DIPPING SAUCE RECIPES - AVERIE …
From averiecooks.com
EASY GRILLED CABBAGE WRAP FILLED WITH STICKY RICE - WOONHENG
From woonheng.com
CABBAGE ROLLS RECIPE, POLISH GOLABKI RECIPE | JENNY CAN COOK
From jennycancook.com
EASY CABBAGE ROLLS - SPEND WITH PENNIES
From spendwithpennies.com
THAI MANGO CABBAGE WRAPS - COOKIE AND KATE
From cookieandkate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love