STUFFED CABBAGE
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
- Meanwhile, bring a large pot of water to a boil.
- Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
- For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
- Preheat the oven to 350 degrees F.
- To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
AUNT PEGGY AND UNCLE BILL'S STUFFED CABBAGE
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.
- Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.
- Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.
- Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.
- In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.
- Serve hot with sauce.
STUFFED CABBAGE ROLLS A LA AUNT ANGELA
Steps:
- In a medium mixing bowl add the pound of ground turkey, rice, egg, parsley, garlic, salt, pepper, spices, butter, and Worcestershire sauce, then stir until thoroughly mixed. Cover with plastic wrap, press down evenly then place in fridge. Cut the core of the cabbage out and place into a half-filled pot of simmering water. Individually remove the leaves about every 45-60 seconds. Using a spatula, cut the meat evenly into the number of leaves you have. Put one portion of meat per leaf and loosely wrap in the leaf allowing room for the rice to expand. Layer bottom of baking dish with remaining cabbage pieces, onion, salt, pepper, and chopped tomatoes. Lay cabbage rolls on top, then add the vegetable stock and water. Cover and bake for 1 hour at 350 degrees F., then check after an hour and add more water if they seem too dry.
BEST STUFFED CABBAGE ROLLS
Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
- Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
- Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
- Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
- Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
- Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g
LESLIE'S AUNT GLADDY'S STUFFED CABBAGE ROLLS
This is my Aunt Gladdy's recipe. When I make them I think of her. As a child I would eat the inside and not the cabbage. Now I love it all. My husband now eats the inside only! These are the best I have ever tasted and taste better the next day. I love them served with mashed potatoes with the sauce over them.
Provided by Lesl1e
Categories Meat
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Parboil cabbage for 10 minutes; drain and let cool enough to handle. Gently peel cabbage leaves from the cabbage (around 12-16 depending on how big you make the meat rolls) and if needed cut hard core out of center of leaves.
- Mix hamburger, eggs, onion and rice together. Set aside. Rinse sauerkraut and chop up leftover cabbage. Add chopped up cabbage to sauerkraut. Add caraway seed, to taste. Stir in 1/2 can of the puree and brown sugar to taste. Put in bottom of greased roaster pan. Set aside.
- Put hamburger mixture in leaves, roll up (all sides), and stick a toothpick in the cabbage to hold together. Keep layering the cabbage rolls until all are in the pan. Add oregano and a little garlic powder to taste with butter to rest of tomato puree (also a little sugar if desired *I use brown sugar splenda). I put spices in a little at a time in the tomato puree and taste to get it just right) and pour over cabbage rolls. You may need a little water to make sure the tomato sauce doesn't cook down too much (rinse out tomato puree can to get all of it). Bake covered at 350° in bottom rack of oven for 1 to 1/12 hours, till all cabbage is tender.
Nutrition Facts : Calories 550, Fat 16.2, SaturatedFat 5.9, Cholesterol 170.5, Sodium 772.3, Carbohydrate 64, Fiber 11.3, Sugar 20.8, Protein 40.9
AUNT PEARL'S STUFFED PEPPERS/ CABBAGE ROLLS
I make these in the Summer and it is one of my *FAVORITE* of my Aunt's recipes. They always seem to taste better the next day, and freeze VERY well. I make them and share them and they are always a hit. THANKS AUNT PEARL!!!
Provided by 148045
Categories < 4 Hours
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut green peppers in half from stem to bottom, and clean out insides, set aside.
- Mix beef, cooked rice, onion, egg, 1 can of tomato soup, 1/2 can stewed tomatoes, garlic salt, dill and pepper. Stuff mixture into pepper halves and place in baking dish; with leftover mixture, form into meatballs and place around stuffed peppers.
- Pour remaining soup and stewed tomatoes over the top of the meatballs and stuffed peppers, and add 1 cup of water. Cover and bake in the oven 350 degrees for 1 1/2- 2 hours, testing to see if green peppers are soft.
- When making stuffed cabbage, place beef mixture at core side of cabbage leaf and roll like a burrito.
Nutrition Facts : Calories 561.6, Fat 12.9, SaturatedFat 4.8, Cholesterol 126.6, Sodium 1528.3, Carbohydrate 82.1, Fiber 11.5, Sugar 33.8, Protein 34.5
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