BEEF STUFFED CABBAGE ROLLS
We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.
DELICIOUS BEEF STUFFED CABBAGE
This is a favorite with my family. It is so easy to make. Just whip up a side of mashed potatoes. Then your friends or family can top it off with the delicious gravy from this dish. This is a Polish recipe called {Galomki] and is great to serve anytime of the year. Just make plenty. The leftovers are great. This recipe will serve four big eaters or six small eaters. Double or triple for a crowd. It's great to take to a party.
Provided by AntoinetteArtist an
Categories Rice
Time 1h45m
Yield 10-15 cabbage rolls, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Spray and 9x13 [3 quart] metal roasting pan with Pam or other oil spray.
- Fill large cooking pot [at least twice the size of the head of cabbage] 3/4 full with water. Add a dash of salt. Bring to a boil.
- While the water is coming to a boil,remove the core from the cabbage [this is the dense part at the top of the cabbage head] with a paring knife by cutting around it until you can pull it out. Put the cabbage in the boiling water with the core removed side down. Cover and cook for ten minutes.
- Remove the cover and carefully take out the cabbage head and put it in a drainer in the sink. Remove the loose cabbage leaves being careful not to tear them. When you get to leaves that won't easily come loose, return the cabbage to the hot water and let it sit for about ten minutes. Then you can remove more leaves. Continue this until all the leaves are removed and in the drainer. Do not discard the water.
- In a medium mixing bowl, add ground beef, soup mix, onion, garlic, rice, egg and 1 teaspoon of the dry beef bullion and 1/4 cup of the water. Mix very well with your hands making sure that all the ingredients blend together.
- Take a cabbage leaf and fill the center with the ground beef mix. Each leaf will be a different size so you will have to alter the amount you put in each leaf as you go along. A large leaf takes about 2 tablespoons and a small leaf about 1 tablespoon. When the leaf is filled with the ground beef, fold over the top and sides and roll up. Place the cabbage roll in the roasting pan with the end of the leaf face down.
- Continue this until all the filling is used up. Cover the cabbage rolls with remaining cabbage leaves. Surround the cabbage with sliced carrots.
- Mix tomato soup and sauce together with 1 tablespoon beef bullion. Add 1 3/4 cups of water from the cabbage pot and 1 cup of rich milk or cream. [It is best to mix a little of the water with the milk to warm it up before adding to sauce]. Mix this until there are no lumps and ingredients are well blended.
- Pour the sauce over the cabbage, carrots and cabbage rolls to about 1/2 inch from the top of the pan. If you have sauce left, save it for serving with the meal. Bring the leftover sauce to a boil in a small pot. Cook ten minutes, shut off and set to side.
- Cover the roasting pan with aluminum foil and place on a cookie sheet covered with foil. Place in center of oven and cook for 1 1/2 hours. You will know this is done when you can insert a fork into the cabbage or carrots and it comes out easily. This means everything is tender and cooked.
- To serve, place cabbage and cabbage rolls in a serving bowl surrounded by carrots. Serve sauce in a gravy boat. A nice big bowl of mashed potatoes rounds out the meal.
- If you made stove top sauce, add it to the gravy in the roasting pan.
- TIP: If sauce is thin, place the roasting pan on the stove, over a medium heat [small flame for gas or number5 on electric stove]. Mix 3 tablesoons of cornstarch with 1/4 cup water. Add to sauce. Let cook for 10 minutes. If you like you sauce thicker, just add more cornstarch mix until it is the consistency you like for gravy.
Nutrition Facts : Calories 557.1, Fat 21.8, SaturatedFat 8.8, Cholesterol 138.6, Sodium 1121.1, Carbohydrate 60.5, Fiber 10.9, Sugar 22.4, Protein 33.7
STUFFED CABBAGE WITH SPICY BEEF
Provided by Food Network
Number Of Ingredients 14
Steps:
- Saute onion in oil, add beef and cook out. Add spices and cool. Blanch cabbage leaves for 1 minute and shock in an ice bath. Lay leaves on flat board on table, place a spoonful of beef in middle with 1/2 teaspoon of raw rice. Roll loosely and place in pot. Combine sauce ingredients and bring to simmer. Pour sauce over cabbage, cover with chicken stock and simmer for 2 hours, Take out of pot and plate.
WHOLE STUFFED CABBAGE WITH GROUND BEEF
Steps:
- Cut center from cabbage; with a knife, carve out a cavity large enough to hold meat and rice mixture.
- Mix ground beef, onion, rice, 1 can of soup, salt, and pepper, diced celery, along with remaining cabbage (not core).
- Place cabbage head in large round casserole dish with 1/2 cup water in the bottom.
- Fill cabbage with meat mixture; cover and bake 1 1/2 hours at 350 F.
- Melt the cheese with remaining 1 can of tomato soup.
- Remove cover from the casserole and pour soup mixture over cabbage head.
- Return uncovered to oven for 15 minutes.
Nutrition Facts : Calories 310 kcal, Carbohydrate 28 g, Cholesterol 64 mg, Fiber 4 g, Protein 23 g, SaturatedFat 5 g, Sodium 515 mg, Sugar 11 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g
STUFFED CABBAGE WITH BEEF
This lightened-up version of stuffed cabbage uses lean ground beef and less sugar than the traditional recipe-but is every bit as delicious. The sauce sinks into the cabbage rolls while baking, which helps deepen the flavors.
Provided by Jasmine Smith
Categories Healthy Stuffed Vegetable Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Bring a large pot of water to a boil over high heat. Carefully remove 12 cabbage leaves, taking care not to tear them (reserve remaining cabbage for another use). Add the leaves to the boiling water; cook, stirring occasionally, until wilted, 8 to 10 minutes. Using a slotted spoon, transfer the leaves to a wire rack set inside a rimmed baking sheet. Let cool until easy to handle, about 5 minutes. Using a knife, trim and discard the thickest part of the main vein from the bottom of each leaf.
- Combine tomato sauce, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl.
- Place ground beef, rice, onion, pepper, 2/3 cup of the tomato sauce mixture and the remaining 1/2 teaspoon salt in a large bowl. Using your hands, lightly work the mixture until just combined. Spread 1/2 cup of the remaining tomato sauce mixture in the bottom of a 7-by-11-inch baking dish.
- Arrange 1 cabbage leaf, vein-side down, on a work surface with vein running perpendicular to the edge. Scoop 1/3 cup beef mixture onto the trimmed side of the leaf. Shape the beef mixture into a 2-inch log running parallel to the work surface edge. Fold the outer sides of the leaf over the filling and in toward the center. Roll up the leaf, pressing it tightly around the filling. Place the cabbage roll, seam-side down, on the tomato sauce mixture in the baking dish. Repeat with the remaining cabbage leaves and beef mixture.
- Top the cabbage rolls evenly with the remaining tomato sauce mixture. Cover the baking dish with foil. Bake until an instant-read thermometer inserted in the center of a roll registers 160°F, about 1 hour. Garnish with parsley, if desired.
Nutrition Facts : Calories 256 calories, Carbohydrate 28 g, Cholesterol 49 mg, Fat 8 g, Fiber 4 g, Protein 19 g, SaturatedFat 3 g, Sodium 413 mg, Sugar 13 g
STUFFED CABBAGE CUPS
This fresh and faster take on classic steamed cabbage rolls takes half the time but does not sacrifice on flavor. It's also a cinch to prepare, with no fussy filling and rolling each cabbage leaf before cooking. Instead, the sauteed filling is simply scooped into boiled cabbage leaves and topped with a creamy tomato sauce before serving. It's a meaty, hearty and completely satisfying meal for a busy weeknight.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil.
- For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.
- For the cabbage cups: Meanwhile, add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry.
- Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through, about 2 minutes. Stir in the parsley.
- Finish the sauce by stirring in the sour cream until fully incorporated. To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.
DECONSTRUCTED STUFFED CABBAGE CASSEROLE
Just like stuffed cabbage but without the hassle! Goes very well with mashed potatoes!
Provided by roxychic3253
Time 1h5m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
- Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 62.6 g, Cholesterol 55.7 mg, Fat 14.9 g, Fiber 8.5 g, Protein 23.8 g, SaturatedFat 5.8 g, Sodium 669.5 mg, Sugar 13.7 g
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