VENISON CABBAGE ROLLS
"For a good-looking hearty venison entree without a strong game flavor, I recommend these cabbage rolls," says field editor Marcy Cella of L'Anse, Michigan. "They have a moist meaty filling and wonderful old-world flavor."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large pot of boiling water, cook cabbage leaves for 3 minutes; drain and set aside. In a skillet over medium heat, cook venison, onion, salt and nutmeg until meat is no longer pink; drain. Stir in 1 cup tomato sauce. Place 1/3 cup meat mixture on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll up completely to enclose filling., Cook rice according to package directions; stir in remaining tomato sauce. Transfer to a large skillet; add cabbage rolls. Cover and simmer for 20 minutes. Sprinkle with cheese; heat until cheese begins to melt.
Nutrition Facts : Calories 459 calories, Fat 12g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 1325mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 5g fiber), Protein 39g protein.
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.
CABBAGE ROLLS
This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.
Provided by William Anatooskin
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 59.5 g, Cholesterol 43.4 mg, Fat 16 g, Fiber 8 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 800.7 mg, Sugar 11.4 g
UNSTUFFED CABBAGE ROLL
This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes.
Provided by tlc_adams
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 55m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 16.3 g, Cholesterol 92.9 mg, Fat 23.8 g, Fiber 5.2 g, Protein 28.5 g, SaturatedFat 9.3 g, Sodium 1294.3 mg, Sugar 9.7 g
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
RUSSIAN CABBAGE ROLLS WITH GRAVY
Stuffed cabbage rolls are very popular in Russia and are a staple in people's diet, especially during the winter months. This version is stuffed with rice and mixed ground meat. You can substitute ground turkey for a lighter version.
Provided by Olechka_Kavalenko
Categories World Cuisine Recipes European Eastern European Russian
Time 1h58m
Yield 8
Number Of Ingredients 12
Steps:
- Make slits at the base of the cabbage or cut out the entire core. Fill a large saucepan about 1/3 full of water. Bring to a boil and add the whole cabbage. Cook for 15 to 20 minutes, turning occasionally, until cabbage has softened. Drain and cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Cut out the tough, thick center ribs of the large leaves with a sharp knife.
- Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat 2 tablespoons oil in a skillet and cook 1/2 the chopped onions until soft and translucent, about 5 minutes. Combine cooked rice, cooked onions, ground beef, ground pork, salt, and pepper in a large bowl and mix with your hands until filling is well combined.
- Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
- Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls until browned, 2 to 3 minutes on each side. Transfer to a large pot and sprinkle with remaining chopped onion and carrots.
- Stir together sour cream and tomato paste in a bowl until well combined. Whisk in 1 cup water and season sauce with salt and herbs. Pour sauce over the cabbage rolls.
- Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 26.6 g, Cholesterol 63.9 mg, Fat 21.1 g, Fiber 4.5 g, Protein 20.5 g, SaturatedFat 7.1 g, Sodium 164 mg, Sugar 6.7 g
VENISON/BEEF CABBAGE ROLLS
I came up with these one day, before I found Recipe*zaar, looking through 5 different cookbooks to get an idea as to how to make them and gave up when none seemed to be "THE ONE". Turned out great if I do say so myself and has left my entire family (extended family included) begging me for more! Tip: Blanch whole cabbage for 3 minutes days ahead of time wrap and freeze. When ready to assemble rolls plunge whole frozen cabbage into hot water and leaves will fall off nicely and be much more manageable!
Provided by LuckyMomof3
Categories One Dish Meal
Time 1h35m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Strain tomatoes to make 1/2 - 3/4 of a cup of tomato chunks.
- Add chunks to raw meat reserving rest of tomato and juice.
- Add cooked rice,diced onion and egg to raw meat and mix all well.
- In a blender puree spices, reserved tomatoes with juice and Worcestershire sauce until well blended.
- Assemble rolls by placing 1/4 - 1/2 cup of meat mixture in center of leaves.
- Roll leaf around mixture tucking ends in as you roll.
- Lay seam side down in 9x13-inch pan.
- Pour tomato puree over rolls Bake at 350°F for 1 hour.
- Sprinkle with shredded cheese and bake an extra 15 minutes.
- *If you use smaller leaves you can make nice small appetizer rolls*.
- **These can be made in the crock pot as well I'm just not sure of cooking time**.
Nutrition Facts : Calories 297.9, Fat 11.2, SaturatedFat 5.8, Cholesterol 107.8, Sodium 593.7, Carbohydrate 26, Fiber 3.8, Sugar 8.6, Protein 24.3
IRISH CABBAGE ROLLS
Stuffed with corned beef, cooked in beer and served with a mustard sauce made fron the pan juices. You can also use leftover corned beef.
Provided by Lorac
Categories Brown Rice
Time 1h50m
Yield 10 rolls
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Place corned beef in a food processor and chop finely, remove.
- Add onion and celery and finely chop.
- In a bowl, combine egg, rice and mustard.
- Mix in corned beef, onion, and celery.
- Place 1/2 cup on each cabbage leaf and roll up tucking in ends and place seam seam side down in a 13x9 inch baking pan.
- Dissolve bouillon in boiling water, add beer and pour over cabbage rolls.
- Cover tightly and bake 1 1/2 hours.
- Remove from oven and pour out 1 cup of liquid.
- Melt butter in a saucepan, add flour, stir and cook over low heat 1 minute.
- Add liquid, increase heat to medium high, bring to a boil, reduce heat and simmer until thickened.
- Pour over cabbage rolls and serve with additional mustard.
Nutrition Facts : Calories 183.7, Fat 10.5, SaturatedFat 3.8, Cholesterol 68.7, Sodium 611.8, Carbohydrate 9.4, Fiber 1.1, Sugar 1.5, Protein 10.1
HESTER STREET BEEF & RICE CABBAGE ROLLS
Make and share this Hester Street Beef & Rice Cabbage Rolls recipe from Food.com.
Provided by CJAY8248
Categories Meat
Time 7h30m
Yield 10 cabbage rolls, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the cabbage and cook, covered, until the outer layers of leaves peel off easily. Peel off the tender outer leaves and choose the 10 largest ones. (Save the remaining cabbage for another use, such as stir-frying.) Trim out the thick rib in the center of each leaf. In a medium saucepan of lightly salted boiling water, cook the rice for 5 minutes. Drain, rinse under cold, running water, and drain again. In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer to a medium bowl, and mix in the parcooked rice, the ground beef, egg, savory, salt and pepper. Place about 1/3 cup of the filling in the center of a cabbage leaf, fold over the sides, and roll up into a cylinder. Place the roll on a plate, seam side down, and repeat with remaining leaves and filling. In a blender, process the tomatoes with their juice, the brown sugar, and lemon juice to a puree. Pour the sauce into a 3 1/2 quart slow cooker, and layer the cabbage rolls in the sauce. Cover and cook until the cabbage rolls are tender, 6-7 hours on low. Using a slotted spoon, transfer the rolls to a serving platter. Pour the sauce into a sauceboat and serve with the cabbage rolls.
Nutrition Facts : Calories 490.6, Fat 21.9, SaturatedFat 9, Cholesterol 137.6, Sodium 579.5, Carbohydrate 46.5, Fiber 7.6, Sugar 19.1, Protein 29.1
DANISH CABBAGE ROLLS
It is better to use the beef/pork combination. You can use all beef if preferred. This recipe came from my husbands Mor & Far and is served frequently in their home. It is especially good at Christmas time for a Christmas Eve Folkost.
Provided by Gilligan
Categories Meat
Time 45m
Yield 16-20 cabbage rolls, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine meats, egg, salt& pepper in a large bowl.
- Add milk and flour to make a stiff consistency.
- It should all come together in a ball.
- Cut around core of cabbage and soak in boiling water to loosen leaves.
- Remove leaves and fill each one with a spoonfull of meat mixture toward the core end.
- Fold this end over the meat and then fold in the sides and fasten with toothpicks.
- Place the cabbage rolls in a large pot, fold side down.
- Cover with water and boil on med.
- heat for 20 to 25 minutes.
- When cooked, drain liquid from the cabbage rolls into a large measuring cup and keep.
- SAUCE FOR CABBAGE ROLLS Melt 1/4 lb.
- margarine in a large pot.
- Add enough flour to the margarine, a little at a time, to make a crumbly texture.
- Add the cabbage water slowly, in small amounts, stirring constantly, the sauce will thicken and you continue adding cabbage water and stirring until you get a nice creamy sauce.
- Add salt& pepper to taste.
- Serve the warm cabbage rolls with a tureen of sauce to be ladled over them.
Nutrition Facts : Calories 469, Fat 32.2, SaturatedFat 10.4, Cholesterol 112.7, Sodium 262.3, Carbohydrate 18.3, Fiber 2.9, Sugar 4.1, Protein 26.7
BIERROCKS OR MEAT AND CABBAGE ROLLS
These are tasty rolls/turnovers filled with browned beef, cabbage, and onion. They were a big hit growing up. Kids love to dip them in ketchup.
Provided by amy.gaetano
Categories Vegetable
Time 20m
Yield 10 rolls, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bierrocks.
- Serves 10.
- Bake 350/20-30 minute.
- Dough:.
- 2 cp warm water.
- 2 pkg dry yeast.
- 1/4 cp sugar.
- 1 1/2 tsp salt.
- 1 egg.
- 1/4 cp margarine.
- 6-6 1/2 cp flour.
- Chill dough several hours.
- Meat mixture:.
- Brown in skillet:.
- 1 1/2 lb. beef.
- 1/2 cp onion.
- Add:.
- 3 cp cabbage, finely cut.
- 1 1/2 tsp salt.
- 1/2 tsp pepper.
- dash Tabasco sauce.
- Cover skillet and continue cooking over low heat stirring occasionally, until cabbage is tender. Do not add liquid.
- Cool slightly.
- Roll out dough into thin sheets. Cut in 5" squares. Place 2 tablespoons meat mixture on each square, pinch edges together and place pinched side down on greased cookie sheet. Let rise 15 minutes. Bake at 350 for 20-30 minutes.
CABBAGE ROLLS I
Cabbage leaves stuffed with hamburger, rice, tomatoes, and cinnamon.
Provided by LADYFALCON
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain. Combine the rice and water is a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.
- In a large bowl, combine beef, bread crumbs, cinnamon, drained and chopped tomatoes, onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking in edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow baking dish.
- Bake 40 minutes, or until beef is cooked through. Serve warm.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 57.1 g, Cholesterol 53.1 mg, Fat 14.2 g, Fiber 4.6 g, Protein 24.1 g, SaturatedFat 5.3 g, Sodium 892.9 mg, Sugar 7.8 g
BEEF CABBAGE ROLLS
Cinnamon adds a unique, slightly sweet taste to these stuffed cabbage rolls. Serve with a side of broccoli for a delectable meal. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook rice according to package directions., Meanwhile, cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 8 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a small nonstick skillet coated with cooking spray, saute onion until tender. In a large bowl, combine the rice, onion, egg whites, currants, pine nuts, lemon juice, oregano, pepper, salt and cinnamon. Crumble beef over mixture and mix well. , Place about 1/3 cup beef mixture on each cabbage leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Combine the tomato sauce, brown sugar and thyme; 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 335 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 198mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
GRANDMA'S CABBAGE ROLLS
Hearty and heartwarming, these traditional cabbage rolls are nothing short of delicious. Toasted rye bread and polenta make lovely accompaniments.
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut., In a large bowl, combine the egg, onion, rice, dill, paprika, savory, salt and pepper. Crumble beef over mixture and mix well. Place 1/3 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat with remaining cabbage leaves and filling., Combine the sauerkraut, tomatoes and bacon. Spoon half into a 6-qt. slow cooker. Arrange six cabbage rolls, seam side down, over sauerkraut mixture. Top with remaining sauerkraut mixture and rolls. Add broth to slow cooker. Cover and cook on low for 6-8 hours or until a thermometer inserted in rolls reads 160°.
Nutrition Facts : Calories 227 calories, Fat 10g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 620mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
BEEF CABBAGE ROLL-UPS
Cooking up original recipes is a hobby of mine. My version of classic cabbage rolls is delicious served over rice or noodles. -Irma Finely, Lockwood, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook cabbage in boiling water just until the leaves fall off head. Cut out the thick vein from the bottom of 12 large leaves, making a V-shaped cut; set aside. (Refrigerate remaining cabbage for another use.), In a large bowl, combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix lightly but thoroughly. , Shape into 12 logs. Place 1 log on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with a toothpick., Place in a greased 13x9-in. baking dish. Pour tomato sauce over roll-ups. Sprinkle with basil and parsley. Cover and bake at 350° until a thermometer reads 160° and cabbage is tender, 30-35 minutes.
Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 584mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges
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