Oh So Good Cabbage Rolls Recipes

AWARD-WINNING CABBAGE ROLLS

Steps:

• Cut the core out of the cabbage. Remove 12 large leaves. Steam the leaves until they are soft enough to roll. Trim off the heavy, centre ribs from the leaves.
• Mix the meat, rice, grated onion, egg, salt and pepper. Place 1 tablespoon of the mixture at the end of each cabbage leaf. Roll the leaves up, tucking in the sides.
• Place the cabbage rolls in a pot. Cover them with water. Add the other onion, bay leaf, lemon juice, brown sugar and tomato paste to the pot. Cover the pot and cook slowly for 1 hour. Stir gently.
• Add the raisins and gingersnaps. Simmer for 15 minutes more.
• Take the cabbage rolls out of the pot. Put them side by side in a baking pan. Pour the souse over them. Bake at 375°F for 30 minutes.
• When the sauce is thick and the cabbage rolls are brown, they are ready. Happy eating!

TRULY THE BEST CABBAGE ROLLS

Steps:

• -In a large bowl, combine the ground beef with all of the ingredients, except for the cabbage, tomato soup and reserved diced tomato juice.
• Set aside.
• -Remove the core from the cabbage.
• Steam the cabbage over high heat in a large pot to accomodate your cabbage with a about an inch of lightly salted water.
• I like to rotate my cabbage head so it is steamed evenly.
• -Gently peel off the leaves and cut out the thick white"veins" to aid in rolling.
• -Place approx.
• 1 tablespoon of the filling onto each cabbage leaf and carefully roll them up.
• Place seam side down in your baking dish.
• -Cover the cabbage rolls with the tomato soup and tomato juice.
• -Cover and cook in a 350 degree oven for approx.
• 1 hour, then remove cover and continue to cook for 30 minutes.
• -Serve with sour cream and enjoy.

CABBAGE ROLLS

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.

CABBAGE ROLLS

Steps:

• Preheat oven to 400°F.
• Bring large pot of water to the boiling point and add salt.
• Core cabbage and place in boiling water. As the outer leaves become tender, peel them off and set aside to cool.
• In a large bowl, mix together well the cream, bread crumbs, ½ cup water, 1 teaspoon salt, allspice, and ground beef.
• Add the cooked barley or rice.
• Place 1 to 2 tablespoons of the filling on each cabbage leaf. Wrap the leaf around the filling and tuck in the ends. Place the rolls seam side down in a buttered heavy casserole, and drizzle the corn syrup over them (use a brush to distribute the syrup evenly).
• Cover and bake for 20 minutes, then remove the cover and pour in about 2 cups boiling water or enough to almost cover the rolls. Leave the casserole uncovered, lower the oven temperature to 350°F, and continue baking for 1 hour.
• Serve hot.

CABBAGE ROLLS - REAL HUNGARIAN STYLE

Steps:

• Core cabbage, heat in salt water till leaves separate.
• Remove each leaf and drain in colander.
• FILLING--(2nd ingredient group):.
• To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat.
• Make sure that the water will be more than enough to cover the rice.
• Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy!
• Let stand for at least 5 minutes.
• Rinse with cold water, draining with sieve, then mix into rest of filling ingredients.
• Now fill the cabbage leaves with filling mixture; folding leaves.
• While rolling pigs, start cooking the stewing sauce in another pot.
• STEWING SAUCE--(3rd ingredient group):.
• Mix group together, bring to a boil, then simmer 5 to 10 minutes.
• TO ASSEMBLE:.
• Line the roaster with: sauce, layer of pigs, more sauce, sprinkle with bacon crumbs, layer of pigs, layer of sauce, sprinkle with bacon crumbs etc.
• Set oven at 350°F.
• Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300°F so it doesn't boil over.
• Cook about 2 more hours.
• The smoked sausage is optional.
• If using, mix it in among the other ingredients.
• NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe.