Round 2 Recipe Stuffed Cabbage Rolls

STUFFED CABBAGE ROLLS

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.

STUFFED CABBAGE ROLLS (GALUMPKIS)

Steps:

• To make the sauce:
• Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
• Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
• Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
• Preheat the oven to 350 degrees F.
• Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

STUFFED CABBAGE ROLLS

Steps:

• 1. Place cabbage leaves in bowl and cover with boiling water let stand 5 minutes while preparing other ingredients.
• 2. Combine the next 7 ingredients. Place equal portions in the center of each leaf. Fold sides of leaf roll up and fasten with toothpick or string.
• 3. Brown Cabbage rolls in hot, very large skillet. Pour in tomato sauce, combine sugar, vinegar,and water. Pour half of the sauce on the bottom and place cabbage rolls in sauce, then pour the rest on top. Cover and Simmer 1 hour basting occasionally. Serve Hot.....

GREAT GRANDMA'S STUFFED CABBAGE ROLLS

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

Steps:

• For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
• Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
• Stir in the brown sugar and red wine vinegar. Bring to a simmer.
• Cook for 10-15 minutes, stirring occasionally.
• While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
• Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
• Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
• Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
• Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
• Preheat the oven to 350 degrees F.
• Coat a 9"x13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
• Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
• Sprinkle with remaining 2 tablespoons of parsley, then serve.

ROUND 2 RECIPE STUFFED CABBAGE ROLLS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Cut the core out of the cabbage and insert a long fork into the hole. Lower the cabbage into the boiling water. Remove 8 of the outer leaves as they fall off. Return the 8 leaves to the pot and cook for an additional 2 minutes to make them tender. Place them onto a sheet pan lined with a towel to cool and dry.
• In a bowl, mix together the Asian Sloppy Joes filling, Hearty Skillet Rice and scallions. Cut the tough bottom portion of the center rib out of each cabbage leaf. Place the leaf onto your work surface and put 2 tablespoons of the rice mixture into the center of the leaf. Roll up the bottom to cover the filling, then fold over the sides and continue rolling. When you have 8 rolls made, spread a thin layer of the Tomato Sauce onto the bottom of a shallow baking dish large enough to hold the rolls in a single layer. Place the rolls, seam-side down, in the dish and cover with the remaining Tomato Sauce. Cover the dish with foil and cook to heat the rolls through, 15 to 20 minutes.
• For the sauce: In a bowl, whisk together the tomato sauce, soy sauce, brown sugar, tomato paste, vinegar, garlic, ginger and hot sauce until blended. Reserve 1/2 cup for another use. Set the rest of the sauce aside.
• For the sloppy joes: In a large skillet over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they are soft, about 5 minutes. Push the vegetables to one side of the pan and add the ground pork. Break up any lumps and sprinkle with salt and pepper. Cook until the pork is lightly browned, about 5 minutes. If there is a lot of fat in the pan, spoon some of it out and discard.
• Add the sauce to the pan, bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes. Reserve 1 cup of the mixture for another use.
• To serve, remove 2 leaves from the cabbage, roll them up like a cigar and slice into very thin strips. Reserve the remaining cabbage for another use. Divide the sloppy joe mixture onto the hamburger buns. Garnish with the sliced cabbage. Top with the bun tops and serve immediately.
• Cook the rice according to package instructions.
• In a large skillet over medium heat, add the oil. Add the onions, zucchini and red pepper flakes. Cook until the vegetables just begin to soften, 3 to 4 minutes. Add the ham and let cook another 3 to 4 minutes. Season with salt and pepper.
• Crack the eggs into a bowl and beat them, adding a pinch of salt and pepper. Push the vegetables to the side of the skillet, add the eggs and cook until just set. Mix the eggs and vegetables together.
• Add the rice to the skillet with the vegetables and egg and cook, stirring frequently, until the rice is hot. Reserve 1 cup of the cooked rice for another use. Transfer to a serving dish and serve immediately.

CABBAGE ROLLS FOR 2

Steps:

• In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside.
• Meanwhile, in a skillet, cook the beef, sausage and onion over medium heat until the meat is no longer pink.
• Stir in the rice, Worcestershire sauce, mustard and egg. Mix well.
• Cut out the thick vein from the bottom of each reserved leaf, makeing a v-shaped cut.
• Place 1/3 cup beef mixture onto each cabbage leaf; overlap cut ends of each leaf and then fold in the sides.
• Beginning from the cut end, roll up to completely enclose the filling.
• Place seam side down in a greased baking dish.
• Pour the tomato juice over the rolls and sprinkle with brown sugar, if desired.
• Cover and bake at 350 degrees for 50 minutes. Uncover and bake for 10 minutes longer.