Crunchy Cabbage Rice Rolls Recipes

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.

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.

BACON AND RICE CABBAGE ROLLS RECIPE - (4.2/5)

Steps:

• 1. In a large bowl, combine the rice, salt and pepper. 2. In a small frying pan on medium-low heat, melt the 2 tablespoons of margarine. Add the onion and fry until the onion is soft and translucent. Add the onion mixture to the bowl of rice. 3. In a small saucepan over medium heat, add the tin of tomato soup, the 1/2 cup of margarine, and the water. Cook until the margarine is completely melted and the mixture is smooth. This tomato sauce will be used to spread over each layer of cabbage rolls. 4. Line bottom of roaster with leaves. Place the cabbage rolls in the roaster so that they're quite snug, and after you complete a layer of cabbage rolls, ladle on some of the tomato soup mixture. Top with all of the remaining tomato soup mixture. 5.Preheat oven to 350 F. Cover the roaster with a lid or with tin foil and bake for about 2 hours, or until the cabbage leaves are tender when they're pricked with a fork. Variations: -Tomato rice filling: Make these cabbage rolls even more tomato-y by cooking the rice in equal parts water and tomato juice. -Mushroom rice filling: Simply add 1 to 2 cups of chopped and cooked mushrooms to the rice. -Bacon rice filling: Add 1 cup of crispy cooked bacon to the rice.

CRUNCHY CABBAGE-RICE ROLLS

Steps:

• Place cabbage leaves in a small amount of boiling water and cook for 8 minutes or until just tender; drain and set aside.
• In a mixing bowl, combine the next 4 ingredients.
• Spoon 1/2 cup rice mixture onto each cabbage leaf.
• Roll up and place roll seam side down in a 12x8 baking dish.
• Pour the broth on and around cabbage rolls.
• Brush the rolls with the remaining melted butter.
• Cover and bake at 350° for 1 hour.

GINGERY CABBAGE ROLLS WITH PORK AND RICE

Steps:

• Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
• Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
• Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
• Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
• Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.

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.