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
SLOW COOKER CABBAGE ROLLS MAKE AHEAD MEAL IDEA
Deliciously easy, this Slow Cooker Cabbage Roll recipe cooks up all day. Make dinner with all of the flavor without any fuss!
Provided by Amy
Categories Main Course
Time 4h15m
Number Of Ingredients 11
Steps:
- Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. Then boil about 2 minutes. Peel off the leaves as they soften. This goes pretty quick.
- Place remaining head back in the boiling water and repeat until you have at least 8 large cabbage leaves.
- (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
- In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion.
- Stir in egg and combine well.
- Whisk together tomato sauce, paprika and Worcestershire sauce in another bowl.
- Place 1/4 cup meat mixture in center of leaf and roll up like a burrito.
- Pour enough sauce to cover the bottom of your slow cooker.
- Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either.
- Mix all sauce ingredients together and pour over rolls.
- Cook on high for four hours or low for 8 hours.
MAKE-AHEAD CABBAGE ROLLS
I've relied on this recipe for years, and my cabbage rolls never fail to impress. As the host of a number of holiday parties, my guests have come to expect this main entree. -Nancy Foust, Stoneboro, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 rolls.
Number Of Ingredients 17
Steps:
- In batches, cook cabbage leaves in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., Meanwhile, in a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in rice and eggs. , In another skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender, 6-8 minutes. Stir in water, tomato sauce, lemon juice, sugar, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes., Spoon about 1/2 cup meat mixture onto each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. Transfer to a greased 13x9-in. baking dish. Pour sauce over rolls. Refrigerate, covered, overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through, 50-60 minutes., Freeze option: Cover and freeze unbaked cabbage rolls. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 492 calories, Fat 28g fat (12g saturated fat), Cholesterol 176mg cholesterol, Sodium 1376mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.
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MAKE-AHEAD CABBAGE ROLLS - SOBEYS INC.
From sobeys.com
Estimated Reading Time 2 mins
- Preheat oven to 350°F (180ºC). Core cabbage. Blanch each cabbage in large pot of boiling salted water, 8 to 10 min. or until leaves start to soften. Remove and run under cold water until cool enough to handle.
- Working from core end, carefully pull off 6 to 8 leaves (return cabbage head to boiling water for additional 3 to 5 min. when leaves become difficult to pull off). Repeat with second cabbage to get a total of 24 blanched leaves. Trim off and discard coarse middle vein from leaves. Drain leaves on paper towel-lined tray. Set aside. Thinly slice remaining cabbage on heads. Place 1/4 of the sliced cabbage into each of 2 large greased saucepans (with ovenproof lids) or Dutch ovens.
- Mix together beef, pork rice, green onions, 1/3 cup (75 mL) parsley, dill, garlic, salt and pepper. To make each roll, place 2 tbsp (30 mL) filling on core end of each cabbage leaf. Fold in sides over filling and roll tightly to enclose filling. Make 24 rolls. Place 12 rolls, seam-side down, on top of sliced cabbage in each saucepan.
- In another large saucepan, mix together tomatoes, 4 cups (1 L) water and tomato paste; bring to a boil. Pour half into each saucepan of cabbage rolls to cover. (If cabbage rolls are not covered with tomato mixture, add more water.) Place remaining sliced cabbage over top of rolls. Cover and bake 2 to 2 1/2 hrs. until rice is tender, meat is cooked through and cabbage is softened. Sprinkle with remaining parsley before serving. To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days. Alternatively, freeze in airtight container for up to 1 month. Reheat from frozen.
MAKE-AHEAD CABBAGE ROLLS | FOODLAND
From foodland.ca
2.6/5 (48)Total Time 3 hrs 40 mins
- Preheat oven to 350°F (180ºC). Core cabbage. Blanch each cabbage in large pot of boiling salted water, 8 to 10 min. or until leaves start to soften. Remove and run under cold water until cool enough to handle.
- Working from core end, carefully pull off 6 to 8 leaves (return cabbage head to boiling water for additional 3 to 5 min. when leaves become difficult to pull off). Repeat with second cabbage to get a total of 24 blanched leaves. Trim off and discard coarse middle vein from leaves. Drain leaves on paper towel-lined tray. Set aside. Thinly slice remaining cabbage on heads. Place 1/4 of the sliced cabbage into each of 2 large greased saucepans (with ovenproof lids) or Dutch ovens.
- Mix together beef, pork rice, green onions, 1/3 cup (75 mL) parsley, dill, garlic, salt and pepper. To make each roll, place 2 tbsp (30 mL) filling on core end of each cabbage leaf. Fold in sides over filling and roll tightly to enclose filling. Make 24 rolls. Place 12 rolls, seam-side down, on top of sliced cabbage in each saucepan.
- In another large saucepan, mix together tomatoes, 4 cups (1 L) water and tomato paste; bring to a boil. Pour half into each saucepan of cabbage rolls to cover. (If cabbage rolls are not covered with tomato mixture, add more water.) Place remaining sliced cabbage over top of rolls. Cover and bake 2 to 2 1/2 hrs. until rice is tender, meat is cooked through and cabbage is softened. Sprinkle with remaining parsley before serving. To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days. Alternatively, freeze in airtight container for up to 1 month. Reheat from frozen.
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MAKE-AHEAD CABBAGE ROLLS – WEST IGA
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2.6/5 (48)Total Time 3 hrs 40 mins
- Preheat oven to 350°F (180ºC). Core cabbage. Blanch each cabbage in large pot of boiling salted water, 8 to 10 min. or until leaves start to soften. Remove and run under cold water until cool enough to handle.
- Working from core end, carefully pull off 6 to 8 leaves (return cabbage head to boiling water for additional 3 to 5 min. when leaves become difficult to pull off). Repeat with second cabbage to get a total of 24 blanched leaves. Trim off and discard coarse middle vein from leaves. Drain leaves on paper towel-lined tray. Set aside. Thinly slice remaining cabbage on heads. Place 1/4 of the sliced cabbage into each of 2 large greased saucepans (with ovenproof lids) or Dutch ovens.
- Mix together beef, pork rice, green onions, 1/3 cup (75 mL) parsley, dill, garlic, salt and pepper. To make each roll, place 2 tbsp (30 mL) filling on core end of each cabbage leaf. Fold in sides over filling and roll tightly to enclose filling. Make 24 rolls. Place 12 rolls, seam-side down, on top of sliced cabbage in each saucepan.
- In another large saucepan, mix together tomatoes, 4 cups (1 L) water and tomato paste; bring to a boil. Pour half into each saucepan of cabbage rolls to cover. (If cabbage rolls are not covered with tomato mixture, add more water.) Place remaining sliced cabbage over top of rolls. Cover and bake 2 to 2 1/2 hrs. until rice is tender, meat is cooked through and cabbage is softened. Sprinkle with remaining parsley before serving. To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days. Alternatively, freeze in airtight container for up to 1 month. Reheat from frozen.
STUFFED CABBAGE ROLLS (CROCK-POT + FREEZER FRIENDLY)
From themountainkitchen.com
5/5 Estimated Reading Time 8 mins
- (Skip this step if you intend on cooking the cabbage rolls in a crock-pot.)Preheat the oven to 350 degrees F. Grease a 9 x 13-inch pan with cooking spray or butter.
- Heat the oil in a medium skillet over medium-high heat. Add in the onions and cook until softened; about 5 to 7 minutes. Remove from the heat a pour them into a sieve to drain and cool.
- While the onions are cooling, bring a large pot of salted water to a boil. Use caution: Make sure there is enough room for the cabbage to float inside the pot, but do not overfill the pot with water to avoid overflow.
- In a large mixing bowl, combine the ground beef, cooled onion, rice, and season with salt, to taste. Tip: Use clean wet hands to mix the stuffing mixture like you would a meatloaf, being sure not to overwork the meat.
CABBAGE ROLLS - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Estimated Reading Time 6 mins
- Prepare the cabbage leaves by cutting off ¼ inch from the bottom of the cabbage head. Place the whole cabbage head into a big pot of boiling water and boil for two minutes. Using long tongs gently peel off the outer cabbage leaves from the cabbage head inside the pot. Using the tongs you can roll the cabbage head around in the hot water and gently lift the leaves. After several layers have been removed you may have to use a knife to disconnect the leaf next to the core. Set aside the removed leaves to cool while you prepare the sauce and filling.
CABBAGE ROLL CASSEROLE | WHOLESOME MADE EASY
From wholesomemadeeasy.com
- Coat a deep 12- to 14-inch non-stick skillet or sauté pan with non-stick cooking spray and place over MEDIUM heat. Add the ground beef and cook, stirring to break up the meat, until cooked through and no longer pink, about 5 to 6 minutes. Drain off the excess grease and transfer the beef to a plate and set aside.
- Return the empty skillet to the heat and add 1 tablespoon olive oil. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and celery is tender, about 5 minutes. Add the garlic and cook, stirring, for an additional 2 minutes. Return the beef to the skillet and season with ½ teaspoon salt, basil, thyme, oregano, and black pepper. Add the uncooked rice, marinara sauce, petite diced tomatoes, beef broth, and parsley, and stir well to combine. Bring the mixture to a low boil then reduce the heat, cover and simmer for about 25 to 30 minutes, or until most of the liquid has been absorbed and the rice is tender (taste to check).
- While meat mixture is cooking, add remaining 1 tablespoon of olive oil to a Dutch oven and place over MEDIUM heat. When oil is hot add the cabbage and season with remaining ½ teaspoon salt and black pepper, to taste. Cook, stirring occasionally, for about 5 minutes or just until cabbage is softened and fork tender. The cabbage will begin to brown but if it begins to burn, lower the heat under the pot. Remove the pot from the heat.
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