Moms Cabbage Rolls Recipes

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MOM'S CLASSIC STUFFED CABBAGE ROLLS



Mom's Classic Stuffed Cabbage Rolls image

No summer cookout is complete without a tray of stuffed cabbages! Tender cabbage leaves stuffed with rice, seasoned ground meats and a rich tomato sauce make this the perfect summer comfort food. Plus these freeze beautifully!

Provided by The Kitchen Whisperer

Categories     Stuffed

Number Of Ingredients 13

1 large size head cabbage (about 3-5 pounds)
1 lb ground beef (or 1 1/2 lbs if not using pork)
1/2 pound ground pork (omit if using all beef)
1 medium onion, chopped small
3 teaspoon minced garlic
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 teaspoon parsley flakes
2 eggs
1/4 cup ketchup
2 tablespoon tomato paste
1 1/2 cups cooked, cooled white rice
3 10.75 ounce cans tomato soup (if using a deep dish pan with a 3" side use 4 cans)

Steps:

  • Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more. When the leaves are cool enough, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
  • In a large bowl, add in the ground beef, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and parsley. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix.
  • To stuff the leaves lay down a single large leaf with the cut edge facing you (where the stem was) and place about a 1/2 cup of the meat mixture in the lower third of the leave. If the leaf is huge add more, if smaller add less meat. Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a burrito). Repeat until all of the leaves are stuffed. If you have extra meat just roll it up as meatballs and place it in the baking pan with the stuffed cabbage.
  • Preheat oven to 350F, rack in the center.
  • In a large deep dish (4" at least) baking pan (or two 9×13" glass pans), spread out the remaining soup from the open can on the bottom of the pan. Open up a 2nd can and pour out 1/2 of it and spread out until the bottom of the pan in covered in a light coating.
  • Place a single layer of stuffed cabbages on the bottom of your pan. Add the remaining half of the 2nd can of tomato soup. If you have leaves that are too small to stuff or are badly torn, add them on top of the soup.
  • Add the 2nd layer of stuffed cabbage (you must make sure you have a 1/2" gap at the top of your pan and stuffed cabbage. It cannot go over the top of the pan. Top with the remaining can of tomato soup and spread out evenly.
  • Spray the underneath of a large piece of foil. Place foil side down on the pan and close tightly around the dish. Place the pan on a larger cookie sheet to catch any spillovers.
  • Bake for 3 - 4 hours or until the cabbage is tender when pierced with a knife. (I start to check mine after 2 hours 45 minutes).
  • Remove from the oven, uncover and allow to cool for 15 minutes before serving.

Nutrition Facts : ServingSize 1 stuffed cabbage, Calories 185 calories, Sugar 12 g, Sodium 1206 mg, Fat 2.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 27.6 g, Fiber 3.7 g, Protein 12.6 g, Cholesterol 54.4 mg

OLD-FASHIONED CABBAGE ROLLS



Old-Fashioned Cabbage Rolls image

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

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

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



Cabbage Rolls image

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

2 cups uncooked long-grain rice
4 cups water
2 large heads savoy cabbage
1 cup water
2 onions, chopped
3 tablespoons butter
¾ cup uncooked long-grain rice
1 pound extra-lean ground beef
½ pound pork sausage
4 cloves garlic, minced
2 teaspoons dried dill weed
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon white sugar
1 (26 ounce) can condensed tomato soup
1 (28 ounce) can whole peeled tomatoes, with liquid
8 bay leaves

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

MOM'S CABBAGE ROLLS



Mom's Cabbage Rolls image

My mom made the best Ukrainian cabbage rolls, simply filled with rice and bacon and cooked in a tomato sauce. This recipe is the closest I could find to hers.

Provided by Irmgard

Categories     Long Grain Rice

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cabbage
1 cup long-grain rice
3/4 lb bacon, finely chopped
2 onions, finely chopped
salt
1 (19 ounce) can tomato juice

Steps:

  • With a large, sharp knife, cut out the core from the cabbage.
  • Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
  • Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
  • Continue with the remainder of the cabbage.
  • In a saucepan, bring 2 cups of water to a boil; add the rice.
  • Reduce the heat to low and cook, covered, for 15 minutes; drain.
  • Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
  • Add the onions; cook until lightly browned.
  • Add to the cooked rice; season with salt to taste.
  • Line a roasting pan with the outer cabbage leaves.
  • Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
  • If necessary, trim out the centre rib of the leaf to make rolling easier.
  • Pour tomato juice over the cabbage rolls.
  • Cover with more cabbage leaves.
  • Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.

Nutrition Facts : Calories 440.4, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 750.6, Carbohydrate 41.1, Fiber 5.2, Sugar 9.7, Protein 11.8

MOM'S CABBAGE ROLLS



Mom's Cabbage Rolls image

I grew up on these and absolutely love them. When I visit my mother and she asks what I want for dinner, this is it. Specifically, I use Jimmy Dean sausage with sage already in it, Basmati rice, cook them in an old electric skillet and baste them with the juice a couple of times while they're cooking.

Provided by Adams Momma

Categories     White Rice

Time 1h20m

Yield 8 cabbage rolls, 8 serving(s)

Number Of Ingredients 10

1 head cabbage
1 small onion, chopped
1/2 lb ground sausage
1 1/2 lbs ground beef
2 teaspoons sage
1/2 cup white rice
1 (8 ounce) can tomato sauce
1 1/2 tablespoons salt
2 lbs sauerkraut
32 ounces v 8 vegetable juice

Steps:

  • Submerge cabbage into boiling water and cook for about 10 mins (or until soft).
  • Remove and set into cold water.
  • Rinse kraut, drain and spread into skillet.
  • Mix chopped onion, beef, sausage, salt, rice, sage and tomato sauce well with hands in a large bowl.
  • Roll meat mixture into small, fist-sized balls, lay inside cabbage leaves, roll them up and fasten them with toothpicks.
  • Set cabbage rolls on top of the kraut.
  • Pour V8 all over.
  • Cover and cook for an hour at 250 degrees.

Nutrition Facts : Calories 482.3, Fat 28.4, SaturatedFat 10.1, Cholesterol 98.8, Sodium 2953.6, Carbohydrate 28.9, Fiber 7.3, Sugar 11.4, Protein 29

VALERIE'S STUFFED CABBAGE



Valerie's Stuffed Cabbage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h5m

Yield 12 rolls

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 cups cauliflower rice
1 large head green cabbage
1 pound ground turkey, preferably dark meat
One 14.5-ounce can diced tomatoes, drained
2 tablespoons chopped fresh basil
1 teaspoon Italian seasoning
1 large egg
1 yellow onion, diced
3 tablespoons chopped fresh parsley
4 cloves garlic
One 28-ounce can tomato purée
1/2 teaspoon onion powder

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.

CLASSIC CABBAGE ROLLS



Classic Cabbage Rolls image

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

1 medium head cabbage
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1/4 pound bulk Italian sausage
1/2 cup V8 juice, optional

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.

MOM'S VEGETARIAN CABBAGE ROLLS



Mom's Vegetarian Cabbage Rolls image

Mom makes GREAT cabbage rolls! So, when I went vegetarian 23 years ago, all was not lost, as Mom started making her cabbage rolls for me without meat. Essentially, they are just that - cabbage rolls without the meat, and I just love them. A couple of years ago, she added veggie grounds (soy ground "beef") to them, and I guess I just love them the regular way, because I didn't like that addition - but, I'll leave that up to you, since you've not spent 23 years enjoying them the regular way. The other fantastic benefit of having Mom make vegetarian cabbage rolls just for me, is that while the rest of the family argues over who gets the leftovers, I get the whole pot of vegetarian ones just for me! :o)

Provided by Katzen

Categories     One Dish Meal

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup rice
1 small onion
2 stalks celery, leaves included
1 medium tomatoes
1 (375 g) package vegetarian ground beef, if using (approx 375g)
1 medium cabbage or 1 medium sour cabbage
1 (28 ounce) can diced tomatoes or 1 (28 ounce) can crushed tomatoes
salt, to taste
pepper, to taste

Steps:

  • If you are using the raw cabbage, turn core side down in dutch oven or soup pot with about 2 inches of water. Cover, and steam on stove until cabbage is pliable. Cool cabbage enough to handle. Cook rice in 2 cups of water only until al dente.
  • Cut each leaf from stem. Remove thick stem part of leaf. At this point decide whether you would like small cabbage rolls or larger ones. Cut each leaf accordingly. Set aside.
  • Chop onion, celery, tomato and mix with rice and vegetarian ground beef, if using, and salt and pepper to taste.
  • Pour a small portion of the tomato liquid from the can in to the bottom of the roasting pan. Place one layer of the cabbage leaves over the liquid to prevent any burning or browning of the cabbage rolls.
  • Place about two tablespoons depending on the size of the leaf in to the middle of one of the cooked leaves. Fold one side over, then the ends. Roll up tightly over the fourth side. Place each cabbage roll tightly beside each other in to the pan.
  • When one layer is complete, pour enough tomato mixture over to cover. Repeat if necessary.
  • Cook at 325 degrees F. for about 2 hours depending on how many layers you have, and how deep your dish is.

MOM'S SWEDISH CABBAGE ROLLS



Mom's Swedish Cabbage Rolls image

Another great recipe I received from my mom. Not hard to make and so yummy (even though I'm not crazy about cabbage normally, I love these).

Provided by AndreaVT96

Categories     < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1 egg
1 teaspoon salt
1 dash pepper
1 teaspoon Worcestershire sauce
1/4 cup finely chopped onion
2/3 cup milk
1 lb ground beef
3/4 cup cooked rice
6 large cabbage leaves
1 (10 3/4 ounce) can condensed tomato soup
1 tablespoon brown sugar
1 tablespoon lemon juice
1 pinch ground allspice (if you have it)

Steps:

  • In a bowl combine egg, salt, pepper, Worc. sauce, onion, and milk; mix well.
  • Add meat and cooked rice; beat together with fork.
  • Immerse cabbage leaves in boiling water for 3 mins or just till limp; drain. (Heavy center vein of leaf may be slit about 2-1/2 inches if necessary.)
  • Place l/2 cup meat mixture on each leaf; fold in sides and roll ends over meat. Place rolls in a baking dish.
  • Blend together soup, brown sugar, lemon juice, and allspice and pour over cabbage
  • rolls. (Reserve a little for basting.).
  • Bake at 350 degrees for 1 hour 15 minute Baste once or twice w/ sauce during cooking time.

Nutrition Facts : Calories 273.6, Fat 13.5, SaturatedFat 5.4, Cholesterol 86.2, Sodium 675.3, Carbohydrate 20, Fiber 1.6, Sugar 7.9, Protein 17.9

GRANDMA'S CABBAGE ROLLS



Grandma's Cabbage Rolls image

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

1 large head cabbage, cored
1 egg
1 medium onion, finely chopped
1/2 cup uncooked converted rice
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 teaspoon paprika
1 teaspoon dried savory or thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
2 cups sauerkraut, rinsed, well drained and chopped
2 cups canned crushed tomatoes
6 bacon strips, chopped
1 can (14-1/2 ounces) vegetable broth

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.

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From mealsteps.com


MOM'S CABBAGE ROLLS - MOLDAVIAN RECIPE - BYLENA.COM
2010-05-06 After putting each layer of cabbage rolls, sprinkle them with a little tomato juice and put 2-3 dill leaves. 13 Do the same when you finish the last layer, you can just put more dill …
From bylena.com


CABBAGE ROLLS – MY MOMS RECIPE BOOK
0/6 Instructions. Step 1 Pour beef stock into the crockpot, add chuck roast and carrots then cook on low for 6 hours. Step 2 Pre-heat oven to 400 degrees. Step 3 Wash green cabbage, peel the cabbage and then cut leaves in half. Step 4 Place leaves onto a baking sheet, apply olive oil to cover the leaves then sprinkle both sides with salt and ...
From mymomsrecipebook.com


CABBAGE ROLL SOUP (ONE-POT) - MOMSDISH
2020-05-11 Preheat a pot over medium-heat. Add ground beef to the pot and break it down as it cooks. Add chopped carrots and onion to the cooked ground beef. Saute until the veggies are softened. Add rice, tomato paste, bay leaves, water and broth. Bring everything to simmer and let it cook for about 20 minutes.
From momsdish.com


MOM'S CABBAGE ROLLS - RECIPE | COOKS.COM
2005-01-22 MOM'S CABBAGE ROLLS : 2 lb. ground beef Onion soup mix 1 egg, beaten Dash garlic salt 1 c. rice 1 lg. can tomato juice Mustard Dash of oregano. Steam cabbage in 1 1/2 inch water just until it's easy to peel leaves off of the head. Mix together ground beef, onion soup mix, egg, garlic and rice. Form into dumplings and center them in each leaf. Roll up and secure …
From cooks.com


MOM'S CABBAGE ROLLS: FEELS (AND SMELLS) JUST LIKE HOME
2018-11-14 It only seems fitting that the first post of My Kurated Life should be my mom's cabbage rolls. This is comfort food for us. It's warm and hearty on a cold winter night. This recipe is definitely a weekend recipe, as it takes time to prepare. I make the tomato sauce from scratch (recipe to come later), my mom now uses a jar of tomato sauce, so it's up to you. The …
From mykuratedlife.com


MOM'S CABBAGE ROLLS - RECIPE | COOKS.COM
2012-11-27 2 lb. ground round or sirloin 2 lb. ground pork 1 lb. rice, cooked 3/4 of the way 8 onions, chopped and sauteed in little butter 1 pkg. dry onion soup mix
From cooks.com


MOMS EASY STUFFED CABBAGE ROLLS RECIPE - FOOD NEWS
1 large head of cabbage will yield: 14-16 large-sized stuffed cabbage rolls requiring 1/2 cup of filling each (Note: When my mom is faced with large heads of cabbage, she cuts these large steamed leaves in half, so she ends up with 28-32 medium-sized cabbage rolls requiring 1/4 cups of filling each. She prefers smaller […]
From foodnewsnews.com


MOM’S CLASSIC STUFFED CABBAGE ROLLS - SKINNY DAILY RECIPES
Prep the cabbage: Step 1: Place a large pot with salted water on the stove and turn the heat to high, then allow it to boil. Step 2: Meanwhile, remove the core from the cabbage and put the head into the boiling water. Step 3: Cover the pot and cook the cabbage for about 3 minutes or until the leaves fall apart.
From haifantasy.com


BEST CABBAGE ROLLS - MY MOM'S SECRET RECIPE - MOMS & MUNCHKINS
Jul 9, 2018 - My mom makes the best cabbage rolls! She is always asked for her recipe so here I'll share that "secret" recipe along with step-by-step instructions.
From pinterest.ca


BEST CABBAGE ROLLS - MY MOM'S SECRET RECIPE - MOMS & MUNCHKINS
Dec 22, 2013 - My mom makes the best cabbage rolls! She is always asked for her recipe so here I'll share that "secret" recipe along with step-by-step instructions.
From pinterest.ca


MOMS VEGETARIAN CABBAGE ROLLS RECIPES ALL YOU NEED IS FOOD
Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper. Heat the oil in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F.
From stevehacks.com


MOMS CABBAGE ROLLS RECIPE - GENIUS KITCHENSPARKLESPARKLE
This recipe is the closest I could find to hers. Dec 11, 2017 - My mom made the best Ukrainian cabbage rolls, simply filled with rice and bacon and cooked in a tomato sauce. This recipe is the closest I could find to hers. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.ca


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