UNSTUFFED CABBAGE ROLLS
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
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
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
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
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.
GRANDMA'S CABBAGE ROLLS
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
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
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
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
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
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
More about "my mamas cabbage rolls recipes"
CABBAGE ROLLS, LIKE MAMA USED TO MAKE | THE LEMON …
From thelemonapron.com
TRADITIONAL CABBAGE ROLLS - MOMSDISH
From momsdish.com
EASY CABBAGE ROLLS - SPEND WITH PENNIES
From spendwithpennies.com
PIONEER WOMAN CABBAGE ROLLS - TABLE FOR SEVEN - CHEFS & RECIPES
From ourtableforseven.com
QUICKIE CABBAGE ROLLS MAMA'S RECIPE - AUBREY SWAN BLOG
From aubreyswanblog.com
STUFFED CABBAGE ROLLS - THE SEASONED MOM
From theseasonedmom.com
STUFFED CABBAGE SOUP (SO EASY!) - MAMA LOVES FOOD
From mamalovesfood.com
CABBAGE ROLL SOUP‼️ THIS... - MY MAMA'S FAVORITE …
From facebook.com
LEBANESE CABBAGE ROLLS WITH MEAT AND RICE - MIH-SHEH MALFOUF …
From mamaslebanesekitchen.com
CABBAGE ROLLS - AMANDA'S COOKIN' - CASSEROLES
From amandascookin.com
CLASSIC CABBAGE ROLLS RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
CLASSIC CABBAGE ROLLS RECIPE (TASTY FAMILY FAVORITE DINNER!)
From bakeitwithlove.com
CABBAGE ROLLS RECIPE - ESTRENOS DORAMAS
From estrenosdoramasonline.me
EASY STUFFED CABBAGE ROLLS RECIPE | CABBAGE ROLLS - YOUTUBE
From youtube.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