My Mamas Cabbage Rolls Recipes

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UNSTUFFED CABBAGE ROLLS



Unstuffed Cabbage Rolls image

These Unstuffed or Lazy Cabbage Rolls, make the perfect quick, easy and delicious weeknight meal. No stuffing required and no side dish needed.

Provided by Rosemary Molloy

Categories     Main Dish

Time 50m

Number Of Ingredients 13

2-3 tablespoons olive oil
1-2 clove garlic (minced)
1 small onion (chopped)
1 pound lean ground beef ((1/2 kilo))
4 cups shredded or finely chopped cabbage ((320 grams))
1 can whole Plum/Marzano Tomatoes chopped (nothing added) ((400 grams))
2 ½ cups water ((590 grams))
¾ cup uncooked rice ((150 grams))
½-1 teaspoon oregano
1-2 pinches of hot pepper flakes (if desired)
½ teaspoon salt
1 pinch pinch of thyme (optional)
4-5 fresh basil leaves or parsley chopped (or more if desired)

Steps:

  • In a large frying pan add the olive oil, garlic, onion, and ground beef, cook on medium heat until almost all browned.
  • Then add the cabbage, tomatoes, water and rice, stir to combine, add the spices and combine. Cook over low-medium heat for approximately 30 minutes or until cooked and thickened. Enjoy!

Nutrition Facts : Calories 370 kcal, Carbohydrate 34 g, Protein 28 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 389 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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.

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.

MY MAMA'S CABBAGE ROLLS



My Mama's Cabbage Rolls image

This is my Mama's recipe for Cabbage Rolls. She made these for many years until she got tired and started making just cabbage soup. It takes a lot of time to assemble these rolls but it is worth the effort. Mama's always made two batches because they would always go so fast. You can assemble the night before and cook the next day.

Provided by Tammy Raynes @Tammy_Raynes

Categories     Beef

Number Of Ingredients 17

1 large head cabbage
2 - eggs, beaten
1/2 cup(s) milk
2 cup(s) cooked long grain rice
2 jar(s) (4.5-ozs each) sliced mushrooms, well drained
1 small onion, chopped
2 teaspoon(s) salt
1 teaspoon(s) dried parsley flakes
1 teaspoon(s) dried oregano
1 teaspoon(s) dried basil
1/2 teaspoon(s) pepper
2 pound(s) lean ground beef
SAUCE
2 can(s) (8-ozs each) tomato sauce
1/2 cup(s) packed brown sugar
2 tablespoon(s) lemon juice
2 teaspoon(s) worcestershire sauce

Steps:

  • Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a v-shaped cut.
  • In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling.
  • Place seven rolls, seam side down, in a 5-quart slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7 to 8 hours or until a meat thermometer reads 160 degrees.

MY CABBAGE ROLLS



My Cabbage Rolls image

This is my favourite cabbage roll recipe. They are low-fat, easy to make, produce high yield, and are cleaned up whatever party I bring them to. They provide all four food groups in one dish.

Provided by SpiceBunny

Categories     One Dish Meal

Time 1h55m

Yield 7-10 serving(s)

Number Of Ingredients 14

1 kg extra lean ground beef
1 carrot
2 medium onions (I use VIdalia or red)
4 teaspoons salt
2 teaspoons pepper
2 eggs
1 cup raw long grain rice
25 steamed cabbage leaves
1 (8 ounce) can diced tomatoes (or fresh ones)
1/2 cup brown sugar
1 liter tomato sauce (unsweetened)
2/3 cup water
1/4 cup lemon juice
sour cream

Steps:

  • Take the cabbage head and core. Use one big head or two medium sized heads. Carefully peel 25 outer leaves, preferring the green ones.
  • Using a pot of hot water, or a bamboo steamer, steam them for 3 - 5 minutes, until pliable. Set aside.
  • Make the filling.
  • Take one wilted leaf, and put a lime sized ball of filling inside. Tuck the top end, and sides and turn upside down into the pan. Continue until all lettuce leaves have been used.
  • Mix the sauce and pour over the cabbage rolls.
  • Cover each pan tightly with aluminum foil. Bake in preheated 475F oven for 1 hour. Uncover, and bake for another 15 minutes.
  • Serve with a dollop of sour cream.

Nutrition Facts : Calories 464.8, Fat 9.3, SaturatedFat 3.8, Cholesterol 149, Sodium 2278.8, Carbohydrate 58.3, Fiber 5.6, Sugar 27.2, Protein 38.1

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