My Familys Stuffed Cabbage Rolls Recipes

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STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Provided by Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

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.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g

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.

MY FAMILY'S STUFFED CABBAGE ROLLS



My Family's Stuffed Cabbage Rolls image

This is called Galomki. The "L" is like "W". We make these mostly in the winter months. They are great right out of the oven but even better the longer you keep them...days later. They freeze extremely well. The number of servings is a total guess. It all depends on the size of the leaves and how much you put in each roll. I have used this recipe and made 40 rolls.

Provided by Nana Lee

Categories     White Rice

Time 2h40m

Yield 20 serving(s)

Number Of Ingredients 9

1 large heads of cabbage (very large) or 2 medium heads of cabbage
1 1/2 lbs ground beef (I use 80% lean, it has better flavor)
4 tablespoons butter
1 1/2 cups raw rice (best to cook rice as beef and cabbage are cooking)
salt & pepper
3 (10 1/2 ounce) cans condensed tomato soup
2 (28 ounce) cans diced tomatoes (any variety) or 2 (28 ounce) cans crushed tomatoes (any variety)
10 slices bacon (approx)
1 (16 ounce) package sauerkraut (in glass or plastic package) (optional)

Steps:

  • Oven at 350ºF.
  • I use a large 8 qt covered enameled cast iron pot for the cabbage rolls.
  • Number of rolls depends on size of your cabbage leaves.
  • Core cabbage and submerge in boiling water.
  • Partially cover pot and boil until leaves start to separate.
  • Put rice on to cook, using whatever method you use.
  • Meanwhile, brown beef in butter 'til pink is gone.
  • Put meat and juices into large bowl.
  • When rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef.
  • If you want to add some garlic and/or onion powder, or more rice, do so at this point. Salt and pepper to taste.
  • Remove cabbage from water and drain.
  • Peel of outer, large leaves and lay on paper towels to drain.
  • When cool enough to handle, trim outside of any thick ribs.
  • Lay a cabbage leaf so the outer part of the leaf is down. Leaf should look almost like a shallow bowl.
  • Put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style.
  • Layer pan with pieces of cabbage cabbage not being used for rolls.
  • Spread some of tomato sauce mix and top with cabbage rolls.
  • Tightly pack the rolls together.
  • Add a bit more sauce and continue layering in this manner until pot is filled.
  • Top all with more cabbage leaves, remaining sauce and strips of bacon, in that order.
  • Cover pot and bake for at least 2 hours.
  • To check for doneness, carefully lift lid and poke a roll with fork.
  • If tender, they are done.
  • NOTES:.
  • If all are not eaten, cool completely and freeze in packages.
  • You can vary this by using pizza and/or pasta sauce, preferably without cheese.
  • You can also drain and rinse a large can of sauerkraut and layer between layers of rolls.

Nutrition Facts : Calories 259.2, Fat 13, SaturatedFat 5.3, Cholesterol 37, Sodium 563.9, Carbohydrate 25.9, Fiber 3.5, Sugar 8.8, Protein 10.8

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 12

12 units cabbage leaves
1 pounds hamburger
0.5 cups rice
1 units onion
1 teaspoons salt
0.125 teaspoons pepper
0.125 teaspoons garlic salt
15 ounces tomato sauce
1 teaspoons sugar
0.5 teaspoons lemon juice
1 tablespoons cornstarch
1 tablespoons water

Steps:

  • Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain.
  • Mix hamburger, rice, onion, salt, pepper, garlic salt and 1/2 cup of tomato sauce.
  • Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides.
  • Place cabbage rolls side down in ungreased square back dish, 8x8x2 inches. Mix remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls. Cover and cook in 350 oven until hamburger is done, about 45 minutes.
  • Mix cornstarch and 1 Tbsp. water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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.

GREAT GRANDMA'S STUFFED CABBAGE ROLLS



Great Grandma's Stuffed Cabbage Rolls image

This is a past down recipe from my great grandma Plazsic. My daughter requested me to put this on recipezaar so she could always look it up to make them...

Provided by CIndytc

Categories     One Dish Meal

Time 3h

Yield 12-14 serving(s)

Number Of Ingredients 13

1 large head of cabbage
2 cups white rice, cooked
1 1/2 lbs raw ground sirloin or 1 1/2 lbs ground round
1 onion, diced
2 garlic cloves, minced
2 raw eggs
1 (15 ounce) can tomato sauce
oregano
kosher salt
4 (15 ounce) cans tomato sauce
tomatoes, diced
2 tablespoons brown sugar
tomato juice (optional)

Steps:

  • Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like.
  • In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --.
  • Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls.
  • Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --.
  • Freezes well.

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

My fiance's mother used to make these, so I gave it a go and it was a winner with him and his brother. A big hit at family get togethers. this receipe makes approx 36 rolls - i have marked it as 12 servings if each person eats 3, my guys will have 4 - 6 each though. Good luck!

Provided by Chef Jen - FL Realt

Categories     White Rice

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 10

2 heads cabbage, boiled until leaves are soft
2 lbs ground beef
1 egg
1 cup chopped onion
2 minced garlic cloves
2 tablespoons butter
2 cups cooked white rice
1 1/4 teaspoons salt
1 teaspoon pepper
2 (28 ounce) cans tomato sauce

Steps:

  • Separate the cabbage leaves once the heads are cool - remove hard spine.
  • Saute garlic and onions until carmelized - set aside to cool.
  • Mix ground beef, onion & garlic, egg, white rice and salt and pepper in large bowl.
  • In a large casserole dish spread a thin layer of tomato sauce.
  • Place about 1/4 cup of beef mixture and place in the cabbage leaf, roll up like you would an egg roll so that the mixture does not fall out.
  • place each roll in pan, stacking if necessary.
  • cover with remaining tomato sauce.
  • Bake in 300 degree oven for 1 hour 45 minutes or until beef is done and leaves are soft.
  • serve warm/hot with additional sauce over top.

Nutrition Facts : Calories 311.7, Fat 14.3, SaturatedFat 5.9, Cholesterol 74.1, Sodium 1038.1, Carbohydrate 28.8, Fiber 5.8, Sugar 11.7, Protein 19.4

STUFFED CABBAGE ROLLS-OLD POLISH RECIPE



Stuffed Cabbage Rolls-Old Polish Recipe image

Provided by My Food and Family

Categories     Home

Time 3h45m

Number Of Ingredients 12

2 medium cabbages, cored
2 lb ground round or chuck
1 large onion
2 stalk s celery, coarsely chopped
1 cup raw long-grain white rice (not converted)
2 large eggs
2 Tbsp dried parsley flakes
1/2 tsp garlic salt
Salt & ground black pepper
1 lb sauerkraut, from a bag, drained and rinsed
1 can (28-oz.) crushed tomatoes, divided
2 cups tomato juice, divided

Steps:

  • Bring a large pot of water to a boil over high heat and add a cabbage. Reduce heat slightly and blanch cabbage, turning a few times, about 5 minutes, until leaves begin loosening and look translucent. With cabbage in water, use long-handled fork or tongs to pull off leaves as they loosen. Remove what's left of cabbage and repeat with other cabbage. Don't discard inner leaves or broken leaves. Reserve water. Let cabbage cool.
  • In large bowl or tub, put ground beef, onion, celery, rice, eggs, parsley flakes, garlic salt, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well with hands, adding 1/4 cup water if mixture feels "tight".
  • With paring knife, trim thick cores from outer sides of cabbage leaves. Coarsely chop smaller leaves and cabbage; strew half in bottom of an 18x10x3 inch heavy-duty foil roasting pan. Pour reserved cabbage water over sauerkraut in a colander to rinse more, if you like. Drain well. Strew half the kraut over cabbage in pan. Pour in half the crushed tomatoes and 1 cup tomato juice. Season with salt & pepper, mix well.
  • For rolls, shape about 1/4 cup meat into a sausage (not too tight) for a large leaf; less for a smaller leaf. Use your hand as a cup to shape rolls, with curved side of leaf facing your palm and core end towards your wrist. Put filling on the bottom of the leaf, and fold the bottom over the filling, pressing in. Fold in the sides, pressing and rolling, but not too tight, not worrying if leaf breaks. Filled leaves are placed seam-side down in pan, in even rows, 5 or 6 across, making 25 to 28 rolls. Strew remaining chopped cabbage (chop any unused leaves) and sauerkraut over the rolls. Top with remaining crushed tomatoes and tomato juice. Salt & pepper generously. Rinse crushed tomato can with about 1/2 can water. Pour water over top; don't worry about mixing it. Cover pan tightly with foil.
  • Bake in 325-degrees F oven for 1 hour, check after 30 minutes to be sure it is bubbling. If not, turn oven to 350-degrees F. After 1 hour, reduce temperature to 250 degrees F. Bake 1 to 1 1/2 hours longer, until rolls are tender & meat & rice fully cooked-cut one open to check. You can add small amounts of water periodically if needed.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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