Stuffed Cabbage Rolls Recipes

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SERBIAN STUFFED CABBAGE (SARMA)



Serbian Stuffed Cabbage (Sarma) image

This recipe for Serbian stuffed cabbage is known as sarma and is made with a filling of ground beef, pork, and rice and baked on a bed of sauerkraut.

Provided by Barbara Rolek

Categories     Dinner     Entree

Time 3h40m

Number Of Ingredients 9

1 (3 -to 4-pound) large head cabbage
1 pound ground chuck
1/2 pound ground pork
1 cup raw rice, rinsed
1 (1.4-ounce) package dehydrated onion soup mix
1 (32-ounce) jar sauerkraut , rinsed and drained
6 smoked ribs or ham hock or other smoked meat
1 (8-ounce) can tomato sauce
1 (10 3/4-ounce) can tomato soup

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

STUFFED CABBAGE ROLLS (GALUMPKIS)



Stuffed Cabbage Rolls (Galumpkis) image

For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.

Provided by Tyler Florence

Categories     appetizer

Yield about 1 dozen

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

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.

BEEF STUFFED CABBAGE ROLLS



Beef Stuffed Cabbage Rolls image

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

1 medium head cabbage
1 to 1-1/4 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 large egg, lightly beaten
2 teaspoons salt-free seasoning
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 can (16 ounces) tomato sauce
4 teaspoons brown sugar
1/4 cup water
1 tablespoon lemon juice or vinegar

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 RECIPE BY TASTY



Stuffed Cabbage Rolls Recipe by Tasty image

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

2 tablespoons olive oil
2 cloves garlic, minced
28 oz crushed tomato, 1 can
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground cumin
salt, to taste
black pepper, to taste
1 lb ground beef
salt, to taste
black pepper, to taste
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
½ cup white rice, uncooked medium grain
1 green cabbage, core removed
sour cream, for serving
fresh cilantro, for garnish

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



Stuffed Cabbage image

Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 15

2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic clove, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish

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 ROLLS



Stuffed Cabbage Rolls image

"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

1 large head cabbage
1 cup quick-cooking rice, cooked and cooled
1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided
1/2 cup water

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.

BEST STUFFED CABBAGE ROLLS



Best Stuffed Cabbage Rolls image

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

6 teaspoons kosher salt, divided
1 large head cabbage
2 teaspoons oil
½ cup minced onion
1 (14 ounce) can tomato sauce
1 (14 ounce) can petite diced tomatoes, undrained
¾ cup water
1 tablespoon red wine vinegar
1 teaspoon ground black pepper, divided
1 pound ground sirloin
1 cup uncooked white rice
2 cloves garlic, minced
½ teaspoon ground allspice
1 medium lemon, cut into 6 wedges
2 teaspoons chopped fresh parsley, or to taste

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

VALERIE'S STUFFED CABBAGE



Valerie's Stuffed Cabbage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h5m

Yield 12 rolls

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 cups cauliflower rice
1 large head green cabbage
1 pound ground turkey, preferably dark meat
One 14.5-ounce can diced tomatoes, drained
2 tablespoons chopped fresh basil
1 teaspoon Italian seasoning
1 large egg
1 yellow onion, diced
3 tablespoons chopped fresh parsley
4 cloves garlic
One 28-ounce can tomato purée
1/2 teaspoon onion powder

Steps:

  • Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
  • Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
  • Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
  • Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
  • Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
  • Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
  • Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
  • Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

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 Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

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

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

Provided by Jacques Pepin

Categories     main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

1 head Savoy cabbage (about 1 1/2 pounds)
8 cups water
2 tablespoons corn or peanut oil
1 cup chopped onion
6 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)
1 pound sweet Italian sausage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon powdered allspice
1/3 cup chopped parsley
2 cups fresh bread crumbs, made from processing 4 to 5 slices of bread (preferably rye) in a food processor
2 1/2 cups no-salt-added chicken stock (preferably homemade)

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

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From dinneratthezoo.com


VENISON-STUFFED CABBAGE ROLLS | MEATEATER COOK
2021-12-27 Add the butter, olive oil, onion, and garlic in a medium-sized pot. Cook over medium-high heat until the onion begins to brown on the edges. Add the spices, sugar, and tomato paste and cook for one minute then deglaze with the vinegar. Add the stock and bring it to a boil. Add the crushed tomato and return to a boil.
From themeateater.com


CLASSIC STUFFED CABBAGE ROLLS RECIPE - EVOLVING TABLE
2021-12-15 Instructions. Preheat oven to 350°F. Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the head of cabbage. Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.
From evolvingtable.com


STUFFED KETO CABBAGE ROLLS RECIPE - LOW CARB YUM
2021-01-20 Instructions. Preheat the oven to 350 degrees. Boil the cabbage whole in a large pot on the stove with the lid on until the cabbage begins to become tender, but still has a bit of strength to its leaves. Place the cabbage into cold water and let sit while you prepare the filling.
From lowcarbyum.com


HOW TO MAKE THE BEST STUFFED CABBAGE ROLLS // VIDEO
2022-05-13 Make the filling by sautéing onions in a pan with a bit of oil. Add tomatoes, garlic, vinegar, apples, salt and pepper to the onions. Combine the ground beef with the remaining onion, bread crumbs, eggs, salt and pepper. Add 1/2 cup sauce to the meat mixture. Using a paring knife, remove the tough triangular rib from the cabbage leaf.
From thesuburbansoapbox.com


STUFFED CABBAGE ROLLS RECIPE STORY - EASY PEASY CREATIVE IDEAS
Stuffed cabbage rolls made with a mix of ground beef and pork make a hearty, delicious dish. Learn more Consisting of tender leaves of pickled cabbage, stuffed and then rolled with meat, garlic, onion & rice, this cabbage rolls recipe makes the perfect savory dinner.
From theseamanmom.com


JAPANESE STUFFED CABBAGE ROLLS ロールキャベツ • JUST ONE …
2021-09-05 Stuffed Cabbage Rolls are a dish consisting of blanched cabbage leaves wrapped around a variety of fillings. They are common in cuisines of the Balkans and Central/Northern/Eastern Europe. This dish was first introduced to Japan in the women magazine Jokan ( 女鑑) in 1895. It was soon becoming a beloved home cooking dish.
From justonecookbook.com


ITALIAN STUFFED CABBAGE ROLLS RECIPE- RECIPES FROM ITALY
2021-11-30 Directions. Step 1) – First of all, boil the potatoes in plenty of water. When the potatoes are cooked – it will take about 30/40 minutes depending on the size – mash them in a bowl with a potato masher. Step 2) – Meanwhile prepare the cabbage. Discard the outermost leaves, the largest and dark green ones.
From recipesfromitaly.com


STUFFED CABBAGE ROLLS - PAULA DEEN
Place cabbage in a stock pot with enough water to cover. Salt the water (1 teaspoon). Bring to a boil. Turn cored cabbage & remove the cooked leaves to a strainer to cool—cool until all leaves are tender. Trim thick veins off of each leaf. Sauté onions and bacon. In a bowl, mix ground beef, ground pork, rice, onion & bacon mixture, eggs ...
From pauladeen.com


SARMA CROATIAN STUFFED CABBAGE ROLLS - THERESCIPES.INFO
2021-12-13 Sarma (Croatian Cabbage Rolls) new nomenu.com. Instructions Bring a large pot of water to a boil. While waiting for that to happen, remove the outer, imperfect leaves of the cabbage.Then cut out the core of the cabbage, leaving a cone-shaped hole about two inches in diameter.Boil the cabbage for about five minutes. Remove from the heat, but keep the …
From therecipes.info


STUFFED CABBAGE ROLLS - FORECIPES
Try to heat the oven to 350°F. Prepare the filling:In a medium bowl, combine ground beef, 1 cup of the sauce, rice, breadcrumbs,chopped onion, and parsley. And season it with salt and pepper. Make the rolls: remove the hard part of the whitevein in the middle of the leaves and then add ½ cup of the filling on one end.
From forecipes.com


HUNGARIAN STUFFED CABBAGE ROLLS RECIPE - MYGOURMETCONNECTION
2022-01-05 Bake the cabbage rolls: Preheat the oven to 350°F. Coat a large pot or Dutch oven (7 to 8 quart – see notes) with nonstick spray. Place a 3/4-inch thick layer of the chopped cabbage-sauerkraut-tomato mixture in the bottom. Layer some cabbage rolls on top, keeping them 1/2-inch or so from the sides of the pot.
From mygourmetconnection.com


MOM’S CLASSIC STUFFED CABBAGE ROLLS - THE KITCHEN WHISPERER
2017-07-06 Remove the foil and the plastic wrap. Transfer the stuffed cabbages to a lightly sprayed baking dish. Add in some tomato soup on the bottom, place in the cabbage rolls, top with a little more tomato soup. Preheat the oven to 350F, rack in …
From thekitchenwhisperer.net


STUFFED CABBAGE ROLLS | BETTER HOMES & GARDENS
Simmer, covered, for 20 minutes or until the rice is tender. Advertisement. Step 2. Meanwhile, trim veins from the back side of the cabbage leaves. Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or until just limp. Step 3. Stir the 1/4 cup cheese into the meat mixture.
From bhg.com


STUFFED CABBAGE ROLLS | RACHAEL RAY RECIPE | RACHAEL RAY
Friends & Family Event - 20% Off Your Order *Some exclusions apply. Offer valid on online purchases made by 11:59pm (PT) on July 4, 2022. Offer end date is subject to change.
From rachaelray.com


TRADITIONAL STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
2022-01-19 Watch the video for a visual tutorial. In a medium bowl, whisk together the tomato paste, tomato sauce, and broth. Add any additional herbs if desired. Spread a small amount of the sauce mixture into the bottom of a 9"x13" casserole dish. Lay the cabbage rolls in an even layer on the bottom of the pan then cover with remaining sauce. Cover the ...
From scrambledchefs.com


BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE
2021-12-15 Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long.
From thepioneerwoman.com


STUFFED CABBAGE ROLLS - IMMACULATE BITES
2021-05-12 Place about ¼ -⅓ cup of meat mixture in center of each cabbage leaf, and tightly roll up, tucking in ends. Secure with toothpicks .Repeat process until all the meat mixture is used up. Set aside. In a large saucepan, add about 1/4 cup oil, bring to medium heat.
From africanbites.com


EASY STUFFED CABBAGE ROLLS WITH GROUND BEEF AND RICE - COPYKAT …
2009-02-03 Blanch cabbage leaves in a large pot of boiling salted water. Combine tomato sauce with water in a small bowl. Combine ground beef, onion, green pepper, rice, crackers, salt, pepper, egg, and fourth of the tomato sauce. Spoon the filling on blanched cabbage leaves. Roll the leaves up, and place them in a baking dish.
From copykat.com


CABBAGE ROLL – HOW TO MAKE THE BEST CHINESE STUFFED CABBAGE
2020-03-15 Prepare the gravy. Pour the liquid release from the stuffed cabbage rolls during steaming into a pan. Add the water for soaking the mushrooms. Season the liquid with a tablespoon of soy sauce and a teaspoon of sesame oil. Bring the liquid to a boil and reduce the quantity to about half of the original volume. Combine two teaspoons of cornflour ...
From tasteasianfood.com


EASY CABBAGE ROLLS - SPEND WITH PENNIES
2022-03-05 Stir in egg. Mix remaining tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan. Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ¼ to ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up.
From spendwithpennies.com


STUFFED BEEF CABBAGE ROLLS RECIPE | THE RECIPE CRITIC
2021-12-11 Use hands or a fork to mix the ingredients just until combined. Spoon half of the sauce in the bottom of a 9×12 baking dish. Use the paring knife to cut the hard vein out of the cabbage. Spoon about ½ cup of the filling in the middle of each cabbage leave. Tuck the edges in and roll up jelly-roll style.
From therecipecritic.com


STUFFED CABBAGE ROLLS - THE COUNTRY COOK
2022-03-14 Spray a 9x13-inch baking pan. Preheat the oven to 350F degrees. Use a long, thin knife to remove the core from the head of the cabbage. Place the cabbage in a covered microwave-safe dish with ½ cup of water. Cook on high power for 5 minutes. Turn the cabbage over and cook for another 10 minutes.
From thecountrycook.net


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