Stuffed Cabbage With Cranberry Sauce Recipes

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FLOOSH'S STUFFED CABBAGE



Floosh's Stuffed Cabbage image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 7 servings

Number Of Ingredients 12

1 extra-large head green cabbage (large enough to yield 14 large leaves), core carefully removed with a sharp knife
3/4 cup finely chopped onion
1/2 tablespoon chopped garlic
1 1/4 pounds raw lean ground turkey
1/3 cup ketchup
1 1/2 tablespoons tomato paste
1 tablespoon granulated sugar
3/4 cup jellied cranberry sauce
1/3 cup low-sugar grape jam or preserves
2 cups low-fat plain marinara sauce
1/3 teaspoon salt
Chopped scallions, for optional garnish

Steps:

  • Place cored cabbage head in an extra-large pot and cover with water. Bring the water to a boil on the stove. Once boiling, cover and cook for 5 to 7 minutes, rotating the cabbage occasionally with tongs or a large heat-resistant spoon, until the leaves soften, loosen, and begin to fall off the head. Remove the pot from heat. Carefully remove the cabbage head and leaves from the pot, drain it, and let it cool. Meanwhile, prepare the sauce and filling.
  • To make the filling: Combine onion, garlic, turkey, ketchup, tomato paste, and sugar in a large bowl. Knead with your hands until the mixture is evenly combined. Set aside.
  • To make the sauce: Combine cranberry sauce, jam or preserves, marinara sauce, and salt in a large glass measuring cup, and stir with a whisk or fork until smooth. Set aside.
  • Once the cabbage is cool enough to handle, gently remove 14 large leaves. (Refrigerate the rest for another use.)
  • Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface and spoon 2 heaping tablespoons of filling into the center of it. Spread filling out slightly and roll the cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom.
  • Place it seam-side down in the pot. Repeat with remaining 13 leaves and remaining filling, gently stacking the rolls in the pot, if needed. Pour the sauce over the cabbage rolls, covering as much of the exposed cabbage as possible.
  • Cover the pot and set the stove temperature to low heat. Cook for about 1 hour, until the filling is cooked through.
  • Gently remove the cabbage rolls and serve topped with the sauce. Garnish with scallions, if you like!

STUFFED CABBAGE WITH TOMATO SAUCE



Stuffed Cabbage with Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield about 4 to 6 main course servings

Number Of Ingredients 17

8 large Savoy cabbage leaves
Kosher salt, as needed
1 3/4 pounds ground beef
1 cup cooked converted rice
1/4 cup sour cream
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon sweet paprika
1/4 teaspoon ground allspice
Freshly ground black pepper
2 cups whole, peeled canned tomatoes (with puree) roughly chopped
1 cup chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt
1 bay leaf
Freshly ground black pepper

Steps:

  • Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
  • In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
  • Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
  • Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
  • Preheat the oven to 375 degrees F.
  • Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
  • Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.

SWEET & SOUR STUFFED CABBAGE



Sweet & Sour Stuffed Cabbage image

Everyone loves the taste of these cabbage rolls, and when I make them, I make a lot of extra meatballs. I adapted this recipe from one I found for sweet and sour stuffed green peppers.

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup raisins
1 cup boiling water
1 medium head cabbage
3 medium onions
1 egg
1 cup cooked instant rice
1 cup shredded carrots
1 teaspoon salt
1 teaspoon pepper
1-1/4 pounds lean ground beef
1 can (15 ounces) tomato sauce
1/2 cup packed brown sugar
1/2 cup lemon juice

Steps:

  • Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., Fill a Dutch oven three-quarters full of water; bring to a boil. Add cabbage; cook for 2-3 minutes or just until leaves fall off head. Set aside 12 large leaves for rolls; chop remaining cabbage and set aside. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut., Slice two onions and set aside; chop the remaining onion. In a large bowl, combine the chopped onion, egg, rice, carrots, salt, pepper and reserved raisins. Crumble beef over mixture and mix well. , Place 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up completely to enclose filling., Place sliced onions and reserved chopped cabbage in a 13x9-in. baking dish. Arrange cabbage rolls, seam side down, on top. Combine the tomato sauce, brown sugar and lemon juice; pour over rolls. , Cover and bake at 350° for 1 hour or until cabbage is tender and a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until sauce reaches desired consistency.

Nutrition Facts : Calories 392 calories, Fat 9g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 824mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 7g fiber), Protein 24g protein.

STUFFED CABBAGE



Stuffed Cabbage image

This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.

Provided by Barb

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 13h10m

Yield 8

Number Of Ingredients 7

1 large head cabbage
1 pound lean ground beef
1 egg, beaten
1 onion, finely diced
¾ cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup

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.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g

STUFFED CABBAGE WITH CRANBERRY SAUCE



Stuffed Cabbage with Cranberry Sauce image

This is from one of my favorite cookbook authors, Joan Nathan. It's a great combination of Jewish and American cuising, perfect for Thanksgiving or Sukkot

Provided by Mirj2338

Categories     Vegetable

Time P1DT8h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 (16 ounce) can jellied cranberry sauce
1 (16 ounce) can tomato sauce
1 1/2 cups water
lemon, juice of
1/4 cup brown sugar
1/2 cup raisins
1/2 cup fresh cranberries
1 apple
1 medium head of cabbage
2 lbs ground beef
1/2 cup uncooked rice
salt
fresh ground pepper
1 large egg
1 medium onion, grated
4 tablespoons ketchup

Steps:

  • Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan.
  • Bring to a boil; then add the raisins and the fresh cranberries.
  • Peel, core, and dice the apple and add.
  • Simmer for another 5 minutes.
  • Core the cabbage and place in a large pot with water to cover.
  • Bring to a boil and then simmer, covered, about 10 minutes or until wilted.
  • Cover with cold water and drain.
  • (Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally.) In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed.
  • Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them.
  • Pull off the inside leaves and place them one by one on a board, outside down.
  • Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf.
  • Fold up like an envelope, top first, then bottom and then the 2 sides.
  • Place seam side down in the lined casserole.
  • Repeat with the rest of the cabbage and the filling.
  • Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours.
  • Then place the stuffed cabbage in a preheated 300 degree Fahrenheit oven and bake, uncovered, for one half hour more.
  • Tip: Another American way to make this dish is to make a sauce of 3/4 cup ketchup, 1- 1/2-2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste.
  • Make this dish ahead.
  • It tastes much better the next day.
  • Also, this is a good recipe to double.
  • Freeze one portion for unexpected guests.

MRS. HOGGLE'S STUFFED CRANBERRY SAUCE



Mrs. Hoggle's Stuffed Cranberry Sauce image

Make and share this Mrs. Hoggle's Stuffed Cranberry Sauce recipe from Food.com.

Provided by Marie Nixon

Categories     Low Protein

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1/4-1/2 cup chopped pecans
1 (16 ounce) can jellied cranberry sauce, chilled

Steps:

  • Leave cream cheese out a room temperature for about an hour to soften it.
  • Mix cream cheese and mayonnaise until creamy and spreadable.
  • Add pecans and mix well.
  • Slice cranberry sauce into an even number of 1/4-inch rounds.
  • You should be able to get about 10 rounds.
  • Spread cream cheese mixture on 1 round and place another round on top, sandwich style.
  • Cut each round in half like a sandwich and place in shallow container, covered.
  • Store in refrigerator until time to serve.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE



Deconstructed Stuffed Cabbage Casserole image

Just like stuffed cabbage but without the hassle! Goes very well with mashed potatoes!

Provided by roxychic3253

Time 1h5m

Yield 5

Number Of Ingredients 7

2 ½ pounds cabbage, cut into strips
1 pound ground beef
1 medium onion, chopped
4 ½ cups cooked white rice
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
  • Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 62.6 g, Cholesterol 55.7 mg, Fat 14.9 g, Fiber 8.5 g, Protein 23.8 g, SaturatedFat 5.8 g, Sodium 669.5 mg, Sugar 13.7 g

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Top Asked Questions

How to make cabbage rolls with cranberry sauce?
Pour 2 cans tomato sauce, 2 cans jellied cranberry sauce and 2 cans water over the cabbage rolls. Squeeze juice of 1 lemon and sprinkle 1 tbsp. salt over the pot. Cook on a low flame for 2–3 hours. Serve immediately, or cool, refrigerate and reheat later.
How do you cook stuffed cabbage?
Arrange cabbage rolls, seam-side down, on top of the chopped cabbage leaves in as many layers as necessary. Pour remaining sauce over stuffed cabbage. Bring to a boil on the stovetop, reduce heat to low, cover and cook 1 1/2 to 2 hours or until filling is cooked and cabbage is tender.
How to cook cabbage rolls on the stove?
Place 2 tbsp. of meat at the base, and roll up according to the collage above. Wedge all cabbage rolls tightly into a pot. Pour 2 cans tomato sauce, 2 cans jellied cranberry sauce and 2 cans water over the cabbage rolls. Squeeze juice of 1 lemon and sprinkle 1 tbsp. salt over the pot. Cook on a low flame for 2–3 hours.
What is Jewish stuffed cabbage?
This Ashkenazi (Eastern European) Jewish stuffed cabbage recipe, or holishkes, is a traditional dish for Sukkot, the harvest festival in autumn, because when two holishkes are put together side by side, they form the shape of the Torah (two scrolls). And, since Sukkot is followed a week later by Simchas Torah, holishkes are often served then, also.

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