The Ospidillo Cafe Cabbage Roll Sauce Recipes

CABBAGE ROLLS

Steps:

• Preheat the oven to 350.
• Spray a lasagna dish with non-stick spray.
• Steam your cabbage head so that you can easily peel the leaves off. I do this with a microwave steamer in 5 minute increments (steam for 5 mins, peel a couple of leaves, repeat).
• Cook your rice according to package instructions.
• In a separate large saucepan, add olive oil and saute onions and garlic.
• Add the ground pork or beef to onions and garlic pot, cook thoroughly.
• Add the italian seasoning, salt and pepper.
• Drain the diced tomatoes (saving the juice in a bowl) and add the tomatoes to the meat mixture.
• Mix the rice into the pot with the meat and tomatoes.
• Add 1/3 of the can of tomato sauce to the pot, mix well.
• Place 1/2 - 2/3 cup of meat/rice mixture to each cabbage leaf. Wrap the leaf around the mixture and place in the lasagna dish. Repeat for 6-8 leaves.
• Pour 1/3 can of tomato sauce over the cabbage rolls.
• Sprinkle the grated cheese on top.
• Cover the dish and bake for 45 minutes.
• Chop up 1/2 - 3/4 of the head of cabbage and put in a large ziploc bag.
• Add the remaining meat/rice mixture to the ziploc bag.
• Add the last of the tomato sauce and the juice from the diced tomatoes to the ziploc bag.
• Place the freezer bag in the freezer to be cooked in a slow cooker at a later date.

CABBAGE ROLLS

Steps:

• Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
• In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
• Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
• Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
• Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
• In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

GOLABKI (STUFFED CABBAGE ROLLS)

Steps:

• Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
• Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
• Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
• Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
• Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
• Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.

BEST EVER CABBAGE ROLLS

Steps:

• Core cabbage and place in a large pot. Fill hole with vinegar and salt. Fill pot with water to top of cabbage but not flowing into the core. Bring to a boil, turn stove off and leave overnight. The next morning your cabbage is cooled and ready to work with, perfect!
• Combine ground beef, pork, cooked rice, 2 tablespoons sugar, 4 tablespoons onion, 1 tablespoon lemon juice, salt, pepper and 1/2 teaspoon paprika.
• Grab an appropriate sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll, tucking sides of the leaf inches.
• Place on a platter seam side down.
• Continue with remaining leaves.
• Saute diced onion in the canola oil with salt, pepper and 1/2 teaspoon paprika, until translucent.
• Place in the bottom of a large roasting pan.
• Add hot water and stir to combine.
• Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer.
• Mix tomato sauce with the brown sugar and lemon juice; pour over the cabbage rolls.
• Cover and bake at 325 degrees Fahrenheit for 1-1/2 to 2 hours.

POLISH STUFFED CABBAGE ROLLS (GOLABKI) IN TOMATO SAUCE

Steps:

• Prepare the cabbage by cutting out the tough middle bit (see photo above). Place the cabbage in a large pot filled with about 5-6 cm of water (cut end down), cover and bring to boil. Lower the heat and simmer gently for about 10 minutes, covered, until the outer leaves start separating. Remove the cabbage from the pot (use 2 forks and a knife to help the leaves separate) and carefully place the loose leaves on a plate one by one. Put the cabbage back in the pot, continue simmering, then remove a few more leaves. Repeat this process until you've got about 20 leaves.
• Whilst the cabbage is simmering rinse the rice thoroughly, combine with 1 and ¼ cup of lightly salted water, cover and bring to the boil. Lower the heat and simmer for about 10 minutes, covered, until all the water has been absorbed. Place in a large bowl and set aside to cool completely.
• In a frying pan heat up the oil, add the onion and cook over a low heat for about 5-6 minutes until softened and golden. Combine with the rice and set aside.
• Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large casserole dish with cabbage leaves (the small ones or ones that have torn) and set aside.
• Using a sharp knife slice off the thick bit running along the length of the cabbage leaf on the outside (see photo). Be careful not to split the leaf. Do this for each leaf.
• Combine the rice and onion mixture (once cooled) with the meat, about 1 teaspoon of fine sea salt, add plenty of pepper and stir thoroughly.
• Make a good size oval shaped meatball and place in the leaf. To make a cabbage roll fold in the longer sides, then wrap the filling starting with the thick end of the leaf. Press the mixture in with your fingers as you are rolling and roll as tightly as possible. Place the cabbage rolls one by one in the casserole dish so they are nice and snug, very close together.
• Make the sauce by combining the hot stock with the passata and tomato paste and stirring thoroughly. Pour this mixture over the cabbage rolls. Cover with a sheet of non-stick paper cut to fit the shape of your dish (or small leaves if there are any left), then cover with a lid or tin foil and bake in the centre of the oven for 1.5 hours. Remove from the oven and enjoy!

POLISH STUFFED CABBAGE ROLLS WITH TOMATO SAUCE (GOłąBKI)

Steps:

• In a large saucepan, bring buckwheat groats and 2 cups water to a boil. Reduce heat, cover and simmer 10 minutes. Groats should be al dente . Drain if necessary.​
• Place whole cored cabbage head in a large pot filled with boiling salted water . Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need 18 leaves. Drain in a colander and cool. Cut out the thick part of the main vein of the 18 leaves. Coarsely chop any remaining cabbage.
• In a skillet, sauté large chopped onion in oil until golden. Transfer to a bowl and add pork, cooked and cooled buckwheat groats, salt, and pepper.
• Center a portion of meat mixture on each cabbage leave. Fold the bottom edge of the cabbage up and away from you. Fold in the sides and roll as for an eggroll.
• Place some of the coarsely chopped cabbage in the bottom of a large casserole or Dutch oven and add the gołąbki , in layers, if necessary. Top with remaining coarsely chopped cabbage.
• Add 1 cup boiling salted water and cook on the stovetop for 45 minutes or in a 350 F oven for 45 minutes.
• Sauté small chopped onion in butter until translucent.
• Stir in flour thoroughly and whisk in cold broth.
• Add tomato paste and cook on a low flame until thickened. Season to taste with salt, pepper, and sugar. Serve over cabbage rolls.

SPICY CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Meanwhile, in a large bowl, combine the barley, garlic, onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper. Crumble pork over mixture and mix well. , Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/2 cup pork mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place rolls, seam side down in a greased 13-in. x 9-in. baking dish. , In a small saucepan over medium heat, combine the sauce ingredients; cook and stir until smooth. Pour over rolls. Cover and bake at 350° for 80-90 minutes or a thermometer reads 160°.

CABBAGE ROLLS WITH TOMATO SAUCE

Steps:

• Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; after about 3 minutes, outer leaves should be tender enough to remove. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Remove the tough center stalk from each leaf; reserve extra leaves and line a large baking dish with them. (If leaves for rolling are too brittle, return to boiling water for 1-2 minutes.) , Combine meat, rice, onion, egg and seasonings. Place about 2 tablespoons of meat mixture on each cabbage leaf. Roll toward the stalk, tucking in sides. Place rolls, seam side down, in a baking dish. , Combine sauce ingredients; pour over rolls. Cover and bake at 350° for 1-1/2 to 1-3/4 hours.

CABBAGE ROLLS

Steps:

• Type: Casseroles Recipe: Cabbage Rolls Ingredients: Amount Type Ingredient 1 large head of cabbage 1 lb hamburger meat 1 large onion 2 cups bread crumbs 2 cans tomato sauce 3 Tbsps. wostishire sauce 1 tbsps minced garlic 1 dash celery salt 2 tbsps butter 3 large eggs 1 box uncooked rice Directions: Boil cabbage leaves, set aside Mix hamburger meat, garlic, eggs, wostishire sauce, bread crumbs - set aside Sauté onions, butter and celery salt then mix in with hamburger meat mixture Add rice Put 1/4 can of tomato sauce into the bottom of a casserole dish Begin rolling mixture into cabbage leaves and place into casserole dish Pour all tomato sauce on top of cabbage leaves and bake 90 minutes on 375 Cooking Information: Oven Temperature: 375° Cooking Time: 90 minutes Serving Information: Yields: 6 servings

THE OSPIDILLO CAFE CABBAGE ROLL SAUCE

Steps:

• Sautee the onion in the olive oil in a thick-bottomed pot until tender. Do not drain.
• Add all other ingredients, cover the pot, and simmer for an hour or so, stirring frequently.
• NOTE: Sometimes, I use 2 large chopped onions instead of just one.