AUNT PEGGY AND UNCLE BILL'S STUFFED CABBAGE
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.
- Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.
- Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.
- Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.
- In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.
- Serve hot with sauce.
VALERIE'S STUFFED CABBAGE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h5m
Yield 12 rolls
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
- Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
- Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
- Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
- Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
- Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
- Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
- Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.
TRADITIONAL GREEK STUFFED CABBAGE ROLLS (LAHANODOLMADES)
A delicious Greek dish of stuffed cabbage rolls with a flavorful rice filling, topped with the classic avgolemono sauce
Provided by Marilena Leavitt
Categories Main Dish
Time 2h
Yield 6
Number Of Ingredients 26
Steps:
- Prepare the rice mixture: Mix together the rice, ground beef, onion, spring onions, carrot, olive oil, parsley, dill, salt and pepper in a large bowl. Cover the bowl and refrigerate for half an hour.
- Bring a large pot of water to a boil and stir in a teaspoon of salt.
- Remove the entire core of the cabbage using a sharp pairing knife. Immerse the cabbage in the boiling water, cored side down. The water should be almost to the top of the cabbage. Continue cooking over medium-low heat for about 15 minutes, or, until the leaves can be easily separated (Note: If you use Savoy cabbage the cooking time is much shorter, at just under 5 minutes). Using tongs, carefully remove each leaf from the pot, as soon as they become soft and flexible, and place them on a drainer to cool. Set aside and reserve any hard, torn, or very small leaves to line the bottom of your pot later.
- To assemble the cabbage rolls: place a cabbage leaf on a work surface. Place a tablespoon of the filling (the size of a walnut) near the bottom of the leaf. If necessary, cut into the leaf's stem (in a V shape) to remove the hard and thick spine. This will make them easier to roll. Fold the bottom end up and over the filling, then fold the two side ends of the cabbage leaf towards the center. Roll the leaf up to enclose the mixture, making sure not to roll it too tight because the rice filling will expand while it cooks. For the leaves that are a bit too small, you can overlap two of them to form a larger leaf before filling, or, you can also patch up any tears the leaves might have. For the leaves that are too large, cut them in half along the hard stem.
- To layer the cabbage rolls: line the bottom of the pot with those reserved leaves that were too hard or too small to fill. This will protect the stuffed cabbage rolls from over browning. Arrange the rolls seam side down in the pot. Make sure they are placed snuggly against each other so they do not move during cooking. Repeat with a second layer of rolls. Top with more of the leftover harder cabbage leaves, if you have them.
- To cook: Pour the stock and water over them, season with salt and pepper and bring to a boil. Cover the top of the stuffed cabbage rolls with an inverted, heatproof, shallow plate or bowl. The plate should be large enough that it covers the rolls, but small enough to not touch the sides of the pot. This will keep the rolls in place while cooking and will ensure that they cook properly. Reduce the heat to a medium-low and simmer for about 45-50 minutes. Check to make sure the rice is tender. Turn off the heat and uncover the pot.
- Make the avgolemono sauce: Whisk the eggs very well until frothy; for best results, use a hand-held mixer. Add the lemon juice and the cornstarch and whisk again. Start "tempering" the eggs by adding a ladle of hot liquid from the pot to the bowl while whisking constantly. Add one more ladle and whisk again until combined. Stir in the egg-lemon broth into the pot, shaking the pan to distribute evenly. Bring to a very gentle simmer over medium-low heat for just a minute or so, making sure it does not come to a boil. Remove from the heat. Taste and adjust the broth for seasoning.
- To serve: arrange the rolls on individual serving plates and then top them with the frothy hot sauce (do not drown them). Garnish with lemon slices, fresh dill and some freshly ground pepper.
STUFFED CABBAGE ROLLS
Delicious one dish meal. Easy with a can of prego sauce. I have made this in the crock pot too; left out the tomato juice and cooked it on low all day.
Provided by Kaarin
Categories < 4 Hours
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook the cabbage head in a large pot of boiling water for 10 minutes or outer leaves are tender. Rinse immediately in cold water and drain. Remove about 10 of the largest leaves and refrigerate the rest for another use. If the cabbage vein is very thick, cut a v shape slit to remove the bottom of it.
- In a bowl combine the meat, rice, ketchup, worcestershire, and seasonings.
- Place about 1/2 cup of meat mixture on each leaf and roll up tightly.
- Place seam side down in a dutch oven. Top with the pasta sauce and cook over low heat one hour. Add the tomato juice as desired and cook 20 minutes longer.
Nutrition Facts : Calories 331.5, Fat 9.6, SaturatedFat 3.1, Cholesterol 40.1, Sodium 999.4, Carbohydrate 43.9, Fiber 3.1, Sugar 15.6, Protein 17.7
LESLIE'S AUNT GLADDY'S STUFFED CABBAGE ROLLS
This is my Aunt Gladdy's recipe. When I make them I think of her. As a child I would eat the inside and not the cabbage. Now I love it all. My husband now eats the inside only! These are the best I have ever tasted and taste better the next day. I love them served with mashed potatoes with the sauce over them.
Provided by Lesl1e
Categories Meat
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Parboil cabbage for 10 minutes; drain and let cool enough to handle. Gently peel cabbage leaves from the cabbage (around 12-16 depending on how big you make the meat rolls) and if needed cut hard core out of center of leaves.
- Mix hamburger, eggs, onion and rice together. Set aside. Rinse sauerkraut and chop up leftover cabbage. Add chopped up cabbage to sauerkraut. Add caraway seed, to taste. Stir in 1/2 can of the puree and brown sugar to taste. Put in bottom of greased roaster pan. Set aside.
- Put hamburger mixture in leaves, roll up (all sides), and stick a toothpick in the cabbage to hold together. Keep layering the cabbage rolls until all are in the pan. Add oregano and a little garlic powder to taste with butter to rest of tomato puree (also a little sugar if desired *I use brown sugar splenda). I put spices in a little at a time in the tomato puree and taste to get it just right) and pour over cabbage rolls. You may need a little water to make sure the tomato sauce doesn't cook down too much (rinse out tomato puree can to get all of it). Bake covered at 350° in bottom rack of oven for 1 to 1/12 hours, till all cabbage is tender.
Nutrition Facts : Calories 550, Fat 16.2, SaturatedFat 5.9, Cholesterol 170.5, Sodium 772.3, Carbohydrate 64, Fiber 11.3, Sugar 20.8, Protein 40.9
More about "leslies aunt gladdys stuffed cabbage rolls recipes"
STUFFED CABBAGE ROLLS RECIPE [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
HOW TO MAKE STUFFED CABBAGE ROLLS A LA AUNT ANGELA
From meat-recipes.wonderhowto.com
RECIPE: LACHANODOLMADES, STUFFED CABBAGE ROLLS - CULINARY …
From culinarybackstreets.com
MY GRANDMOTHER'S STUFFED CABBAGE ROLLS - DELISHABLY
From delishably.com
LIDIA'S BRAISED STUFFED CABBAGE ROLLS RECIPE - MASTERCOOK
From mastercook.com
THE TIME OMA’S STUFFED CABBAGE ROLLS WENT "VIRAL" | SALON.COM
From salon.com
STUFFED CABBAGE ROLLS RECIPE - VEGAN LAHANA DOLMA - AEGEAN …
From aegeandelight.com
GREEK STUFFED CABBAGE ROLLS - LAHANODOLMADES AVGOLEMONO
From thegreekfoodie.com
FOOD WISHES VIDEO RECIPES: STUFFED CABBAGE ROLLS A LA …
From foodwishes.blogspot.com
BRAISED STUFFED CABBAGE ROLLS - LIDIA
From lidiasitaly.com
10 BEST STUFFED CABBAGE ROLLS RECIPES - YUMMLY
From yummly.com
STUFFED CABBAGE ROLLS RECIPE (GOLABKI) - CHISEL & FORK
From chiselandfork.com
STUFFED CABBAGE ROLLS - THE COUNTRY COOK
From thecountrycook.net
CLASSIC STUFFED CABBAGE ROLLS RECIPE - EVOLVING TABLE
From evolvingtable.com
LIDIA STUFFED CABBAGE ROLLS - THERESCIPES.INFO - THERECIPES
From therecipes.info
MOM'S STUFFED CABBAGE ROLLS RECIPE - THE CLASSY CHICS
From twoclassychics.com
STUFFED CABBAGE ROLLS RECIPE - GRANDMAS RECIPES
From aboutbackpacks.com
STUFFED CABBAGE ROLLS - JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
GOLUBTSI ~ STUFFED CABBAGE ROLLS - TASTE THE WORLD COOKBOOK
From tastetheworldcookbook.com
STUFFED CABBAGE ROLLS - FROM GATE TO PLATE
From fromgatetoplate.com
STUFFED CABBAGE ROLLS - HELLEME.COM
From helleme.com
STUFFED CABBAGE ROLLS!!! - 17RECIPE.COM
From 17recipe.com
STUFFED CABBAGE ROLLS - FORECIPES
From forecipes.com
LAZY STUFFED CABBAGE ROLLS - JENNIFER MURCH
From jennifermurch.com
RECIPE: PASSOVER STUFFED CABBAGE ROLLS - JMORE
From jmoreliving.com
HOW TO MAKE UNSTUFFED CABBAGE ROLLS (MOM'S LAZY CABBAGE ROLLS)
From alyonascooking.com
BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE
From thepioneerwoman.com
UNSTUFFED CABBAGE ROLLS [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
STUFFED CABBAGE ROLLS - LIFE WITH JANET
From lifewithjanet.com
LEBANESE STUFFED CABBAGE ROLLS (MALFOUF - ALPHAFOODIE
From alphafoodie.com
STUFFED CABBAGE ROLLS RECIPE (HALUPKI) - AIMEESTOCK.COM
From aimeestock.com
VEGETARIAN CABBAGE ROLLS - STUFFED AT THE GILL'S
From stuffedatthegills.ca
CABBAGE ROLLS RECIPE, POLISH GOLABKI RECIPE | JENNY CAN COOK
From jennycancook.com
STUFFED CABBAGE ROLLS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
STUFFED CABBAGE ROLLS RECIPE WITH GROUND BEEF AND RICE
From thespruceeats.com
STUFFED CABBAGE ROLLS - IMMACULATE BITES
From africanbites.com
STUFFED CABBAGE ROLLS FOR DINNER - VEGETATING WITH LESLIE
From vegetatingwithleslie.org
GREEK STUFFED CABBAGE ROLLS RECIPE WITH EGG & LEMON SAUCE
From levantltd.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love