Debs Cabbage Rolls 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.

DECONSTRUCTED CABBAGE ROLL CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion, bell pepper, and garlic to the sausage. Cook until onion is translucent, 8 to 10 minutes. Stir in cabbage and cook until slightly softened, about 5 minutes.
• Transfer sausage mixture to the prepared casserole dish. Add tomato sauce, cooked rice, Worcestershire sauce, brown sugar, lemon juice, Cajun seasoning, pepper, and salt; stir to combine.
• Bake in the preheated oven until cabbage is tender, about 30 minutes.

DEB'S CABBAGE ROLLS

Steps:

• Set oven to 350 degrees F.
• Line medium roasting pan with heavy foil.
• Cut core out of cabbage heads.
• Put cabbage core side down in microwavable bowl with 1 inch water and microwave for 10 minutes.
• Remove the leaves from the cabbage (Be careful the heads will be very hot, you can do the cabbage prep ahead of time).
• If leaves are not quite cooked, put in covered pot with 1 inch water and boil till done.
• FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
• FOR SAUCE; in another bowl combine all sauce ingredients together until blended.
• Line the bottom of the pan with cabbage leaves. Sprinkle sauerkraut onto leaves.
• Stuff the cabbage leaves tightly but carefully with 2 teaspoons of the meat mixture.
• Roll up tightly and place the rolls in a layer on top of the cabbage leaves in the baking dish.
• If you have left over meat mixture, you can put it around the rolls and cover with sauce, and small cabbage leaves.
• Drizzle half of the sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
• Sprinkle about more sauerkraut over the sauce.
• Start second layer and repeat as above.
• Cover tightly with foil.
• If the roaster looks full, place a cooking sheet under roaster in oven to catch overflow.
• Cook at 350 degrees F (oven rack set to second-lowest position) for about 3 to 3 1/2 hours or until the cabbage is very tender. Check after about 2 hours).

UNSTUFFED CABBAGE ROLLS

Steps:

• 1. In a large skillet, heat oil over medium heat. Add the ground meat and onion and cook, stirring, until ground beef is no longer pink and onion is tender. I don't use oil if I'm using beef because even the lean beef is usually fat enough without.
• 2. Add rice and garlic to meat and continue cooking for 1 minute.
• 3. Add tomatoes, tomato sauce, pepper, and salt.
• 4. Add the chopped cabbage.
• 5. Add water and bring to a boil.
• 6. Cover and place in a slow (300 degree) oven for 2 to 3 hours. You can also pour into a slow cooker, cover and cook on low for 6-7 hours.
• 7. Good with crusty rolls. Serves 8.