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.
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
UNSTUFFED CABBAGE ROLL
This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes.
Provided by tlc_adams
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 16.3 g, Cholesterol 92.9 mg, Fat 23.8 g, Fiber 5.2 g, Protein 28.5 g, SaturatedFat 9.3 g, Sodium 1294.3 mg, Sugar 9.7 g
EASY CABBAGE ROLLS
I'm revising the introduction to this recipe based on a discussion with 8 Polish "senior" ladies at the General Sikorski Hall in Oshawa, Ontario who were making cabbage rolls for a weekend banquet. Their advice: Use small, new cabbages as they will be more tender, easier to roll & cook better. Purchase your cabbage in advance, boil it for about 5 minutes, put into the freezer, core and boil again just before you follow this recipe. I use any leftover cabbage in my recipe #50951 for "Polish Cabbage Casserole"!
Provided by CountryLady
Categories One Dish Meal
Time 1h30m
Yield 12 cabbage rolls (approx)
Number Of Ingredients 10
Steps:
- Prepare the cabbage according to the recipe description.
- Combine ingredients for filling.
- Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold "envelope" fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine.
- You may find it easier to roll the cabbage around the filling and just "tuck" the ends into the roll with your fingers - whatever works best for you!
- Lay flap side down in a heavy Dutch oven.
- Combine sauce ingredients - use tomato juice if you don't like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls.
- Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.
SUPER EASY POLISH CABBAGE ROLLS
This is a very easy way to make cabbage rolls. They taste great with little work involved. I'm Polish and love them, but this recipe sure beats the lengthy one my dad used.
Provided by JRebel
Categories World Cuisine Recipes European Eastern European Polish
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish.
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
- Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
- Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
- Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into prepared baking dish. Pour tomato sauce over the rolls.
- Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of casserole should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 272.5 calories, Carbohydrate 28 g, Cholesterol 106 mg, Fat 7.2 g, Fiber 5.5 g, Protein 24.9 g, SaturatedFat 3.1 g, Sodium 407.9 mg, Sugar 8.6 g
EASY CABBAGE CASSEROLE - TASTES LIKE CABBAGE ROLLS
This is a great recession meal. Very inexpensive yet HEALTHY and filling! You just do not find that very often. So many recipes that are quick and easy... one pan wonders... etc.. are high in fat and calories and lack much nutrition. I like to hide more veggies in here too! Think carrots, celery, etc,, grated, diced, chopped whatever. If you like spicy foods try Hot & Spicy V8 here and you can even add some cayenne if you like. There is just something we like about spicy mixed with sweet- so the hint of sweetness in the sauce is fantastic. At my house, whoever finds the bay leaf is the lucky one! Just do not eat it Hope you enjoy this comforting casserole!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 50m
Yield 6 very ample portions, 8 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature. When meat has cooled add egg, milk and rice.
- Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage. Saute the cabbage in the same skillet used before.
- In a large bowl mix all the sauce ingredients together. Place some of this mixture in the bottom of a sprayed 10x13 casserole dish so you have a nice layer of sauce. Try not to use more than half though.
- Layer half the cabbage on top of the sauce. Layer all the meat on top of the cabbage. Top with remaining cabbage and then finish by pouring all the remaining sauce on top.
- Bake at 350 degrees F for 30 minutes or until everything is hot and bubbly.
- Garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!
Nutrition Facts : Calories 223.5, Fat 6.5, SaturatedFat 2, Cholesterol 73.4, Sodium 575.6, Carbohydrate 28.4, Fiber 4.4, Sugar 13.3, Protein 15.1
SWEET 'N' TENDER CABBAGE ROLLS
I've used this recipe for more than 30 years, and the extra time it takes to assemble the rolls is well worth the effort. I always make two batches because they go so fast. You can assemble the night before and cook the next day.-Sonja Benz, Carmel, Indiana
Provided by Taste of Home
Categories Dinner
Time 7h40m
Yield 7 servings.
Number Of Ingredients 17
Steps:
- Cook cabbage in boiling water just until leaves fall off head. Set aside 14 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. , In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling. , Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a thermometer reads 160°.
Nutrition Facts : Calories 389 calories, Fat 12g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 1243mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 3g fiber), Protein 31g protein.
STUFFED CABBAGE ROLLS RECIPE BY TASTY
These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.
Provided by Kiano Moju
Categories Dinner
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
- Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
- In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
- Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
- Preheat the oven to 350°F (180°C) for 45 minutes.
- Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
- Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
- Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
- Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
- Spoon the remaining tomato sauce over the cabbage rolls.
- Cover the dish tightly with foil and bake for 45 minutes.
- Enjoy!
Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams
SLOW-COOKED CABBAGE ROLLS
I've worked full time for more than 30 years, and this super slow-cooker recipe has been a lifesaver. It cooks while I'm away and smells heavenly when I walk in the door in the evening. -Rosemary Jarvis, Sparta, Tennessee
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (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 bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.
Nutrition Facts :
FAUX CABBAGE ROLLS
I love the taste of cabbage rolls, but not the time of rolling each individual roll. Here is my adaptation. Taste just like cabbage rolls w/o all the work!
Provided by RandomRamblings
Categories One Dish Meal
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Roughly shred cabbage heads.
- Place in large pan, cover with water, add salt, and butter. Cook until tender, drain.
- Mix together in large bowl ground beef, sausage, bread crumbs, rice, garlic powder and onion flakes.
- Press into bottom of large casserole dish.
- Place cooked cabbage on top.
- Cover with tomato sauce.
- Salt and pepper to taste.
- Bake at 350 for 40-45 minutes.
Nutrition Facts : Calories 606.2, Fat 42.9, SaturatedFat 17.6, Cholesterol 148.9, Sodium 2304.7, Carbohydrate 19.7, Fiber 4.8, Sugar 7.8, Protein 35.8
CABBAGE ROLLS
Steps:
- Preheat the oven to 350 degrees F.
- Steam the rice and cabbage head separately. Set the steamed rice aside. Peel off the cabbage leaves to have individual leaves.
- Add chopped onion, oil, bouillon, and the steamed rice to the ground pork meat. Mix together. Season with salt and pepper. Roll the ground pork mixture into golf ball-sized balls. Wrap each pork ball in a cabbage leaf.
- Add carrots and celery into the baking pan (vegetables prevent the cabbage from burning onto the bottom of the pan, and also adds an aroma to the rolls) and arrange the cabbage rolls on top.
- Place the pan into the oven and cook for about 1 1/2 hours. Check if it is thoroughly cooked before removing from the oven.
GRANDMA'S CABBAGE ROLLS
Hearty and heartwarming, these traditional cabbage rolls are nothing short of delicious. Toasted rye bread and polenta make lovely accompaniments.
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut., In a large bowl, combine the egg, onion, rice, dill, paprika, savory, salt and pepper. Crumble beef over mixture and mix well. Place 1/3 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat with remaining cabbage leaves and filling., Combine the sauerkraut, tomatoes and bacon. Spoon half into a 6-qt. slow cooker. Arrange six cabbage rolls, seam side down, over sauerkraut mixture. Top with remaining sauerkraut mixture and rolls. Add broth to slow cooker. Cover and cook on low for 6-8 hours or until a thermometer inserted in rolls reads 160°.
Nutrition Facts : Calories 227 calories, Fat 10g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 620mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
UNROLLED CABBAGE ROLLS
Make and share this Unrolled Cabbage Rolls recipe from Food.com.
Provided by ladyknightscot
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat olive oil over medium heat.
- Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
- Add the garlic and continue cooking for 1 minute.
- Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt.
- Bring to a boil.
- Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
- Yield: Serves 6 to 8.
Nutrition Facts : Calories 236.5, Fat 11.4, SaturatedFat 4.1, Cholesterol 60.9, Sodium 524.8, Carbohydrate 12.8, Fiber 4.3, Sugar 7.6, Protein 21.4
CABBAGE ROLL CASSEROLE
I use to make regular cabbage rolls until I found this recipe. Now, instead, I make this and it is as good as the regular cabbage rolls and alot easier.
Provided by BUCHKO
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
- In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 25.5 g, Cholesterol 64.3 mg, Fat 20.6 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 8.3 g, Sodium 840.1 mg, Sugar 7.6 g
CABBAGE ROLLS
Make and share this Cabbage Rolls recipe from Food.com.
Provided by Shareef Dabdoub
Categories Vegetable
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and 1/2 teaspoon of cinnamon together.
- Form a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven. Place cabbage rolls in the Dutch oven. Sprinkle with about 1/2 teaspoon of cinnamon. Cover and simmer for 1 1/2 to 2 hours.
Nutrition Facts : Calories 273.7, Fat 9.2, SaturatedFat 3.5, Cholesterol 84.4, Sodium 571.1, Carbohydrate 29.1, Fiber 6.7, Sugar 13.9, Protein 21.3
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
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.
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