Lemon Cabbage Rolls Recipes

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

CABBAGE ROLLS II

Steps:

• Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
• In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
• In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
• Cover, and cook on Low 8 to 9 hours.

MALFOUF

Steps:

• In batches, cook cabbage in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim thick vein from bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine garbanzo beans, onion, rice, parsley, butter, oil, tomato paste and seasonings. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place rolls in a Dutch oven, seam side down. Add water, lemon juice and garlic. Bring to a boil; reduce heat. Simmer, covered, until a thermometer inserted in beef reads 160° and cabbage is tender, 10-12 minutes. If desired, serve with lemon slices.

LEMON SWEET ROLLS

Steps:

• Grease a 9-by-13-inch baking dish with unsalted butter. Set aside.
• For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute. Turn the mixer to medium speed and add the yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.
• Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you.
• For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.
• Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter.
• Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
• About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.
• While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook's Note).