ROUND 2 RECIPE STUFFED CABBAGE ROLLS
Provided by Sandra Lee
Time 1h55m
Yield 8 cabbage rolls
Number Of Ingredients 28
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.
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.
STUFFED CABBAGE ROLLS RECIPE BY TASTY
These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.
Provided by Kiano Moju
Categories Dinner
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
- Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
- In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
- Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
- Preheat the oven to 350°F (180°C) for 45 minutes.
- Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
- Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
- Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
- Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
- Spoon the remaining tomato sauce over the cabbage rolls.
- Cover the dish tightly with foil and bake for 45 minutes.
- Enjoy!
Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams
STUFFED CABBAGE ROLLS
"IN OUR area of Pennsylvania, cabbage rolls are frequently served at special occasions of all kinds. These versatile roll-ups can be stuffed with pork or other kinds of fillings. Though we've tried some of the others, my family always goes back to the ground beef-it just tastes best to us."
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage. , In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat., Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender. , Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.
Nutrition Facts : Calories 254 calories, Fat 7g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 755mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 6g fiber), Protein 19g protein.
BEEF STUFFED CABBAGE ROLLS
We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.
STUFFED CABBAGE ROLLS II
Make and share this Stuffed Cabbage Rolls II recipe from Food.com.
Provided by _Pixie_
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook leaves in boiling water for 5 minutes; drain.
- Combine beef, bread crumbs, onion, eggs, and seasonings.
- Shape meat mixture into 8 rolls; wrap cabbage leaves around securely.
- Pour 1 can condensed tomato soup into skillet.
- Add cabbage rolls.
- Cover, bring to boil.
- Simmer 35 minutes, spooning sauce over rolls occasionally.
Nutrition Facts : Calories 1031.2, Fat 85.5, SaturatedFat 34.8, Cholesterol 205.4, Sodium 1539.4, Carbohydrate 45.3, Fiber 4.8, Sugar 11.7, Protein 20.2
SERBIAN STUFFED CABBAGE (SARMA)
Steps:
- Gather the ingredients.
- Steam the head of cabbage until the outer leaves are limp, then cool slightly and separate the leaves.
- With a paring knife, remove the tough ribs from the leaves without damaging them. Reserve the tougher outer leaves, but don't use for rolling.
- In a medium bowl, mix together the ground chuck, ground pork, rice, and onion soup mix.
- Adding a small amount of water will make the mixture easier to handle.
- Heap 2 tablespoons of filling onto each steamed, prepared cabbage leaf.
- Fold the bottom of the cabbage leaf up over the meat.
- Fold sides to the center and roll away from yourself to encase completely.
- Repeat until the meat filling is gone.
- Heat oven to 350 F.
- Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved.
- Spread the chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the drained sauerkraut.
- Layer on the cabbage rolls, seam-side down.
- Cut the smoked ribs into pieces. Space the ribs or other smoked meat of choice between the cabbage rolls.
- Cover rolls with reserved tough outer leaves.
- Mix tomato sauce and soup with enough water to make a liquidy consistency.
- Pour over rolls until mixture is level with rolls, but not over the top.
- Cover the casserole dish and bake 1 hour.
- Then reduce temperature to 325 F and bake for 2 more hours.
- Let sit 20 to 30 minutes before serving.
- This dish freezes well.
Nutrition Facts : Calories 731 kcal, Carbohydrate 60 g, Cholesterol 146 mg, Fiber 11 g, Protein 47 g, SaturatedFat 12 g, Sodium 1975 mg, Sugar 15 g, Fat 34 g, ServingSize 12 rolls (4 to 6 servings), UnsaturatedFat 0 g
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
CABBAGE ROLLS II
Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.
Provided by BJ
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 9h30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
- In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
- In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
- Cover, and cook on Low 8 to 9 hours.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 18.3 g, Cholesterol 83.5 mg, Fat 10.8 g, Fiber 2 g, Protein 19 g, SaturatedFat 4.2 g, Sodium 748 mg, Sugar 6.5 g
STUFFED CABBAGE ROLLS
Provided by Jacques Pepin
Categories main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Discard any damaged outer leaves of cabbage and cut away enough of the core to make the leaves easy to remove from the head. Carefully remove and reserve the 12 largest leaves and set the heart aside.
- Cut out the thick, lower part of the central rib in each of the 12 leaves without disturbing the shape of the leaves. Chop these rib sections with the cabbage heart. You should have about 5 cups. Set aside.
- Bring the water to a boil in a pot. Add the 12 cabbage leaves, and bring the water back to a boil. Place an inverted plate on top of the leaves to keep them submerged in the water, and boil them gently for 10 minutes. Drain the leaves in a colander, and immediately place them in a pot of cold water to cool them. When the leaves are cool, lift them out of the water as carefully as possible, gently shake off excess water, and spread them out on a flat work surface.
- In a skillet, heat the oil until hot but not smoking. Add the onion and saute it for 1 minute. Stir in the garlic, and cook the mixture for a few seconds; then add the reserved chopped cabbage and 1 cup of water. Bring to a boil, cover, and boil gently for 10 minutes. Most of the moisture should have evaporated; if it has not, remove the lid, and cook until the mixture is just slightly moist.
- Transfer the cooked cabbage mixture to a bowl. When it is cool enough to handle, add the sausage, salt, pepper, allspice and parsley, and mix well. Finally, add the bread crumbs and mix them in lightly.
- Divide the sausage mixture among 9 of the cabbage leaves, spooning it onto the center bottom of each leaf. (Although the outer leaves of the cabbage are large enough to contain a serving of the filling, the interior leaves are smaller, and you may need to use 1 1/2 or 2 of them together to contain a portion of the filling.) Fold in the sides of the leaves, and roll them tightly to enclose the filling. You should have 9 individual cabbage rolls, 1 1/2 per person.
- In a large skillet, arrange the cabbage rolls in one layer, with seam side down, and pour the chicken stock around them. Bring to a boil, cover, reduce the heat, and cook gently for 45 minutes. You should have about 1 cup of juice remaining around the rolls. Divide the cabbage rolls among six plates, spoon some of the juice over them, and serve immediately.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 14 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1079 milligrams, Sugar 8 grams
STUFFED CABBAGE ROLLS
If you like cabbage, you will love this recipe. It's very easy to make, and you can't wait to eat it. The aromas are wonderful while it is cooking.
Provided by Christine Bettiga
Categories One Dish Meal
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- In a large stockpot, bring 2 quarts of water to a boil.
- Removed the center core of the cabbage.
- Add cabbage to the water and cook for 3 minutes.
- Outer leaves turn bright green and are tender when ready.
- Lift the cabbage from water, and remove outer leaves.
- Place leaves on paper towel to remove water.
- Return cabbage to boiling water.
- Repeat cooking and removing leaves until all leaves are cooked.
- Reserve two cups cabbage cooking water.
- Trim center vein from bottom of each leaf.
- Save the 4 largest outer leaves to line the bottom of the dutch oven.
- In a small skillet over medium heat, melt butter.
- Add garlic and onion, cook till golden and tender.
- In a large bowl, combine onion mixture, beef, pork, rice, salt, pepper, parsley, paprika, sage, thyme, red pepper flakes, green pepper and celery.
- Line the bottom of a 5 quart dutch oven with the 4 large cabbage leaves.
- Fill 1 cabbage leaf with meat/rice mixture, approx.
- 1/3 cup.
- Fold sides of cabbage over filling and roll the leaf up.
- Repeat with remaining leaves and filling.
- Place stuffed cabbage leaves into the dutch oven.
- In a bowl, combine tomato sauce, red wine, chicken stock and tomato paste, pinch of salt and pepper.
- Pour some of the sauce mixture over the stuffed cabbage rolls to completely cover them.
- Reserve the rest of the sauce.
- Sprinkle apple over the top.
- Bring to a simmer, turn to low heat and cover.
- Check the pot often, adding additional sauce or reserve cabbage water, as needed to keep moist.
- Cook for 1 to 1 1/2 hours, or until the leaves are tender.
- Optional: Place sour cream in a small bowl.
- Add about 3/4 cup of tomato sauce from dutch oven.
- Combine mixture with a whisk.
- Stir the sour cream mixture back into the dutch oven to combine.
- You are now ready to serve.
- Garnish with more sour cream as desired.
Nutrition Facts : Calories 316.4, Fat 14.1, SaturatedFat 6, Cholesterol 48.3, Sodium 936.4, Carbohydrate 32.3, Fiber 6.5, Sugar 11.1, Protein 15.8
GREAT GRANDMA'S STUFFED CABBAGE ROLLS
This is a past down recipe from my great grandma Plazsic. My daughter requested me to put this on recipezaar so she could always look it up to make them...
Provided by CIndytc
Categories One Dish Meal
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 13
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.
BEST STUFFED CABBAGE ROLLS
This tasty cabbage roll recipe uses tomato juice instead of tomato sauce. It has a slight tang to it from lemon juice and mint leaves. I got this recipe from my mother when she was in WW years ago. It's very tasty and well worth trying.
Provided by Trisha W
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the hard core from the cabbage and wilt the leaves.
- Line a casserole dish with two cabbage leaves.
- Mix all the ingredients except the garlic, using only 1/2 cup of the tomato juice.
- Roll the mixture in leaves- using approximately 1 heaping TBLS per leaf.
- Place the rolls, seam side down, on the leaves in the dish.
- Add the clove of garlic, remaining tomato juice and 1/2 cup of water to the dish.
- Bake at 325*F, covered for 45-60 minutes.
STUFFED CABBAGE ROLLS
I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.
Provided by Allrecipes Member
Categories Cabbage Rolls
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g
More about "stuffed cabbage rolls ii recipes"
STUFFED CABBAGE ROLLS RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
STUFFED CABBAGE ROLLS RECIPE [VIDEO] - SWEET AND …
From sweetandsavorymeals.com
STUFFED CABBAGE ROLLS - THE SEASONED MOM
From theseasonedmom.com
14 BEST CABBAGE ROLL RECIPES | ALLRECIPES
From allrecipes.com
STUFFED CABBAGE ROLLS | MY JEWISH LEARNING
From myjewishlearning.com
10 BEST STUFFED CABBAGE ROLLS RECIPES | YUMMLY
From yummly.com
EASY STUFFED CABBAGE ROLLS - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE …
From delish.com
5/5 (41)Calories 413 per serving
STUFFED CABBAGE ROLLS - DINNER AT THE ZOO
From dinneratthezoo.com
CABBAGE ROLL – HOW TO MAKE THE BEST CHINESE STUFFED …
From tasteasianfood.com
STUFFED MEAT ROLL RECIPE - THERESCIPES.INFO
From therecipes.info
LOW CARB STUFFED CABBAGE II – LUCY'S KITCHEN OF RECIPES
From lucyskitchenofrecipes.com
STUFFED CABBAGE ROLLS RECIPE WITH GROUND BEEF AND RICE
From thespruceeats.com
STUFFED CABBAGE ROLLS-II - COMPLETE RECIPES
From completerecipes.com
EASY CABBAGE ROLLS - SPEND WITH PENNIES
From spendwithpennies.com
MOM’S CLASSIC STUFFED CABBAGE ROLLS - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
STUFFED CABBAGE ROLLS - PAULA DEEN
From pauladeen.com
BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE
From thepioneerwoman.com
TRADITIONAL STUFFED CABBAGE ROLLS JUST LIKE MOM USED TO MAKE
From anaffairfromtheheart.com
STUFFED CABBAGE ROLLS - IMMACULATE BITES
From africanbites.com
TRADITIONAL STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
From scrambledchefs.com
STUFFED BEEF CABBAGE ROLLS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
SARMA CROATIAN STUFFED CABBAGE ROLLS - THERESCIPES.INFO
From therecipes.info
BAKED STUFFED CABBAGE ROLLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ALTON BROWN STUFFED CABBAGE RECIPES - STEVEHACKS
From stevehacks.com
STUFFED CABBAGE ROLLS - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
STUFFED CABBAGE ROLLS - HOW TO MAKE - JETT'S KITCHEN
From jettskitchen.com
CABBAGE ROLLS II | RECIPE | RECIPES, CABBAGE ROLLS, COOKING
From pinterest.com
STUFFED CABBAGE ROLLS (VIDEO RECIPE) - NATASHASKITCHEN.COM
From natashaskitchen.com
STUFFED CABBAGE - WORLDRECIPES.ORG
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beef #dietary #meat
You'll also love
Related Search