Stuffed Red Cabbage Rolls Recipes

STUFFED CABBAGE ROLLS (GALUMPKIS)

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.

STUFFED CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
• Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

STUFFED RED CABBAGE ROLLS

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground beef, 1/2 of the garlic, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to rest.
• At the same time, combine water and remaining minced garlic in a large pot; bring to a boil. Add rice and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While rice is cooking, bring a separate pot of water to a boil. Blanch cabbage leaves in the boiling water until tender and pliable, 1 to 2 minutes. Shock leaves in cold water to prevent further cooking, and set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Add condensed soup to cooked rice. Mix in hamburger mixture.
• Fill cabbage leaves with rice and hamburger mixture, wrapping around the filling to secure. Place each cabbage roll seam-side down on the prepared baking sheet and top with sauerkraut.
• Bake in the preheated oven until cabbage leaves are slightly wilted, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.

STUFFED CABBAGE ROLLS

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.

OLD-FASHIONED CABBAGE ROLLS

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.

STUFFED CABBAGE ROLLS

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.

UNSTUFFED CABBAGE ROLL

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

BEST STUFFED CABBAGE ROLLS

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.

"PURPLE STUFF" RED CABBAGE ROLLS

Steps:

• 1. Prep day before you plan to cook these: Leave your red cabbage in the plastic bag and place in the freezer. Leave in for 12 hours or overnight. Remove and leave to thaw at room temperature. The leaves will be soft and easy to use without having to boil them.
• 2. Cook the rice and set aside to cool.
• 3. In light olive oil, saute onions, mushrooms, and peppers until the onions are golden brown and set aside to cool.
• 4. In a large bowl, add the ground beef, add the salt, garlic pepper, Stove Top stuffing, Worcestershire sauce, sauteed onions and the rice. Mix together until combined.
• 5. Remove the leaves from the cabbage, cutting away the tough part closest to the core in the shape of a V. Spray your large casserole or two small casserole dishes with cooking spray.
• 6. Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf, tuck in your corners at the "V" and roll up tightly. The meat amount will vary depending on the size of the leaf. Repeat until all the meat is used up or all leaves are gone. If you have any meat mixture leftover, freeze it for later.
• 7. In a large mixing bowl combine the tomato soup, juice, and broth. Pour evenly over the cabbage rolls. Cover with foil.
• 8. Bake the cabbage rolls at 325 for two hours.

STUFFED RED CABBAGE LEAVES (ROTKOHLROULADEN)

Steps:

• Clean cabbage, removing the main stem; Plunge cabbage in a large saucepan of boiling salted water.
• After 4 or 5 minutes, carefully remove outer leaves; Repeat 2 or 3 times or until all leaves have been removed.
• Melt margarine in a small skillet; add half the onion; saute until transparent.
• In a medium bowl, combine breadcrumbs, ground meats, sauteed onion, egg, salt and pepper.
• Divide stuffing into 8 portions.
• Taking 2 cabbage leaves at a time, roll or pound gently to soften ribs; Place leaves one inside the other.
• Spread one portion of stuffing over surface, stopping well short of edges.
• Roll leaves up neatly into a little package; Repeat with remaining leaves and stuffing.
• Heat fat or shortening in a large skillet; Add cabbage rolls; saute gently.
• Add remaining onion and mushrooms, if desired.
• Dissolve flour in stock; add to skillet.
• Cover and cook gently over low heat 40 minutes, stirring occasionally; Season with salt and pepper; Add half and half; stir to blend.
• Place on a warm serving dish; spoon sauce over cabbage rolls.
• Serve with creamed potatoes and a salad.