Stuffed Cabbage Like My Mother Made Recipes

STUFFED CABBAGE

Steps:

• Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
• In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
• Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
• Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
• In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
• Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

STUFFED CABBAGE

Steps:

• Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
• Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
• Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

STUFFED CABBAGE LIKE MY MOTHER MADE

Steps:

• Boil about 2 c.
• water in a lg.
• pot.
• Wash your cabbage.
• Then place the full head into the boiling water for a few min.
• (Pour water into a measuring cup and save.) You will see the outer leaves softening.
• Remove.
• Turn upside down on a cutting board and remove a good portion of the stem.
• Gentley and carefully peel off full leaves until you no longer can pull any off.
• Wrap each ball separately with a leaf.
• Shred the remaining cabbage and put it back into the lg.
• pot.
• To make the rolls to meats add egg, rice, garlic, salt, paprika,(1/2 tsp.chili powder opt.) and pepper. Make rolls and roll a leaf around each. Lay your cabbage rolls on top of the shredded cabbage.
• Pour the canned puree over the the top and add the spices( bay leaves, peppercorn, and basil.
• Pour as much water in as needed to produce enough liquid to cook on stove with.
• Bring to a boil, then simmer for about 1 1/2 to 2 hrs.
• Meat should be soft.
• If you have too much liquid.
• Remove the rolls.
• In a small saucepan melt 2 tblsp margarine and 2 tblsp.
• flour and make a roux.
• When a golden yellow, shut off your heat and add 1 tsp.
• hungarian sweet paprika.
• This gives the sauce a nice flavor and thickens the sauce as well.

SARMA (STUFFED CABBAGE)

Steps:

• Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
• In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
• Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.

MOTHER'S BEST STUFFED CABBAGE

Steps:

• In a large pot (or two separate pots if cabbage won't fit in one), add enough water to come halfway up cabbage heads and bring to a boil. Reduce heat to a simmer and cook until a knife can be inserted about 1/4 inch into each cabbage head. Remove the cabbage heads from the water one at a time and remove outer leaves to a platter covered with paper towels to drain and cool. Only the outer leaves will be cooked - when you reach the point where the leaves are still raw, return cabbage heads to the boiling water to cook thoroughly until a knife can be inserted all the way to the middle of the head. Remove remaining cabbage heads from water and carefully peel away remaining leaves, adding them to the first batch. Stop peeling leaves when you reach the small ones as they will not be big enough to make rolls. Also, set aside any damaged or overcooked leaves. Save the remaining cabbage heads, save the water in which the heads were boiled, and set the leaves aside.
• Heat oil in a separate skillet. Add onion and cook until tender.
• Add paprika to onion (onion should be heavily coated with paprika - add more paprika than called for if needed).
• In large bowl, combine ground beef, rice, onion mixture, salt & pepper. Mix well.
• One at a time, place about 2-3 tablespoons of the meat mixture in the center of a leaf (adjust the amount of meat by the size of the leaf). Starting at the outer part of the leaf, roll the leaf down around the meat, folding in the sides of the leaf as you go. Continue making rolls until you either run out of meat or leaves. (Note: Any remaining meat mixture may be frozen for next time.) Place rolls on a platter and set aside.
• Chop up any damaged leaves and the leftover cabbage heads.
• Place half of the chopped cabbage in the bottom of a large pot (not to exceed about 2 inches in depth).
• Add 1 can of tomato sauce.
• Add 1 can of sauerkraut (including juices).
• Layer cabbage rolls on top of mixture.
• Add 1 can of tomato sauce.
• Add 1 can of sauerkraut.
• Add enough of the cabbage water to cover.
• Cover pot and bring to a boil. Reduce heat and cook 5-6 hours at a simmer. Make sure you cook at a simmer as a hard boil will damage the rolls.