STUFFED CABBAGE
This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Provided by Barb
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 13h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
- Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g
HEALTHY STUFFED CABBAGE
Make and share this Healthy Stuffed Cabbage recipe from Food.com.
Provided by HelenG
Categories Poultry
Time 1h20m
Yield 2 rolls, 8 serving(s)
Number Of Ingredients 19
Steps:
- Bring large pot of water to a boil. Cut the stem from the head of the cabbage deep enough to start a separation of the very outer leaves from the core. Using tongs dip the head in boiling water. This will loosen three or four loosened leaves. Dip again and continue to remove the leaves. You will need to cut the stem as you go, until you have 18 leaves.
- Boil the leave about 2 minutes until softened. Place on clean towel.
- Put olive oil, onions and mushrooms in large saute pan. Saute until most of the liquid is gone about 10 minute add the garlic and ground turkey cook until turkey is brown and no longer pink.
- Remove from heat and add breadcrumbs, salt pepper and parsley mix well.
- Spray 9x13 inch casserole with Pam. Put 1/4 cup meat mixture in each cabbage leaf and roll. To roll put the meat mixture at the steam end of the leaf, fold the stem up a little then each side and roll. place in casserole dish seam side down.
- mix the remainder of ingredients in bowl and pour over cabbage rolls. Cover with foil.
- Bake at 375°F about 50 minutes.
- Serve with mashed potatoes.
Nutrition Facts : Calories 278.7, Fat 9.8, SaturatedFat 2.4, Cholesterol 67.2, Sodium 826, Carbohydrate 29.6, Fiber 3.2, Sugar 13.9, Protein 19.3
STUFFED CABBAGE
Make and share this Stuffed Cabbage recipe from Food.com.
Provided by Toby Jermain
Categories Long Grain Rice
Time 3h
Yield 16 cabbage rolls, depending on cabbage size, 8 serving(s)
Number Of Ingredients 16
Steps:
- Soak rice while preparing the cabbage and the rest of the filling.
- Using a paring knife, cut out the center core of cabbage.
- Bring water to a boil in a pot large enough to easily hold cabbage head.
- Add cabbage, and cook for 2-3 minutes or until outer leaves are tender but still bright green.
- Lift cabbage from water, and remove outer leaves.
- Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all large outer leaves are removed and nothing but the core remains.
- Reserve 1 cup cabbage cooking water.
- Trim thick center vein from bottom of each leaf until thin enough to roll.
- Finely chop about 1 cup of cabbage core for the filling, and coarsely chop and reserve the remainder of the cabbage core.
- In a medium skillet, melt butter or olive oil over medium heat.
- Crumble ground beef and pork into skillet, and cook until beginning to brown.
- Add onion and garlic, and cook until golden and tender, about 5 more minutes.
- Transfer to a large bowl, and add drained rice, finely chopped cabbage, parsley, green pepper, and celery, and stir to combine.
- Season generously to taste with salt and pepper.
- Add about 1/3 cup of filling to a cabbage leaf.
- Fold base, then sides of cabbage over filling, and roll up leaf, starting with the stem end.
- Repeat with remaining leaves and filling.
- Line the bottom of a 5-6 quart Dutch oven or large casserole with coarsely chopped cabbage core, and place cabbage rolls on top, packing tightly.
- If any large gaps remain between rolls, fill with remaining chopped cabbage.
- In a small saucepan, combine tomato sauce and the reserved 1 cup of cooking water from cabbage, brown sugar, and lemon juice.
- Bring to a simmer, and season to taste with salt and pepper.
- Pour some of the tomato sauce over stuffed cabbage to just cover them.
- Bring to a gentle simmer, adding additional tomato sauce as needed, cover, and simmer for 1 hour or until cabbage rolls are very tender.
- If desired, place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls.
- Whisk to combine, return sour cream mixture to Dutch oven, and stir to combine.
- Serve with additional sour cream if desired.
Nutrition Facts : Calories 334.7, Fat 12.3, SaturatedFat 5.3, Cholesterol 46.6, Sodium 395.8, Carbohydrate 42.5, Fiber 5.5, Sugar 16.1, Protein 15.6
HEALTHY STUFFED CROCK POT CABBAGE
Healthy Stuffed Cabbage made with ground turkey, brown rice made in the crock pot, this recipe is popular in Jewish, Polish and Russian cooking for Shabbat and holidays!
Provided by gclissold
Categories One Dish Meal
Time P2DT8h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Place the first 7 ingredients in a pot to cook on the stove and cook at medium heat while you prepare the filling and the rolls.
- take the next 7 ingredients and mix together in a bowl.
- take out the core of the cabbage and the leaves will simply peel off.
- place a large spoonful of stuffing in the cabbage leaf and roll each one up whilc tucking in the side. This is easy and very fun!
- when all your meat is used up take the left over cabbage, chop up and add to the sauce.
- spray your crockpot with Pam.
- layer in sauce, cabbage rolls, sauce cabbage rolls etc. until you pour all the sauce on top. Cover and cook for 8 hours on low! This freezes well and is even better on the second day. You can also make it in a dutch over onthe stove on, or in a pan in the oven.
Nutrition Facts : Calories 528.7, Fat 10.8, SaturatedFat 2.8, Cholesterol 101.6, Sodium 929.6, Carbohydrate 84.6, Fiber 8.9, Sugar 52.5, Protein 30.1
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