Baked Stuffed Cabbage Rolls Recipe 45 Recipes

EASY BAKED STUFFED CABBAGE ROLLS

Steps:

• Peel the cabbage leaves off, but leave 1/4 of the cabbage.
• Rinse the cabbage leaves under cool water, then place them into a large pot.
• Pour the chicken broth into the pot , and boil the cabbage over high heat until tender.
• Chop the remaining cabbage and rinse it under cool water.
• Drizzle 2 tbsp of vegetable oil into a large pan, then place the pan over medium heat.
• Once the oil is hot, toss in the sweet peppers, onions, and chopped cabbage.
• Cook until translucent then add in the rice, cook for 2 more minutes, then turn off the heat, and let cool down.
• Place the ground turkey into a large mixing bowl, then add in the veggies, and rice.
• Mix until well combined.
• Remove the tender cabbage leaves from the pot, then place the meat mixture in the middle of each cabbage leaf, and roll.
• Pour some of the vegetable marinara sauce in a 9x13 bake dish, then add in the cabbage rolls.
• Pour the remaining marinara sauce over the cabbage rolls.
• Cover the bake dish with aluminum foil, then bake the rolls on 350 F for about 25-30 minutes.
• Serve and enjoy!

BAKED STUFFED CABBAGE ROLLS RECIPE - (4/5)

Steps:

• Freeze the whole head of cabbage for several hours or overnight. Let thaw for a few hours, then cut around the core and gently peel leaves off (starting at core end) under warm running water. They should be flexible enough to stuff. If not, steam gently to soften. If you are starting with a fresh unfrozen head of cabbage, peel and drop cabbage leaves into boiling salted water; cover and cook for 3 minutes or just until pliable. drain well Heat the oven to 350° F (180° C/Gas Mark 4) . For filling, combine ground beef, rice, onion, egg, paprika, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion of the ground beef mixture into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish or Dutch oven. In a bowl, combine the tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water; pour over cabbage rolls. Cover tightly with a lid or foil and bake for 1 hour to 1 hour and 15 minutes, or until cooked through and cabbage is tender. Remove the cabbage rolls to a bowl with a slotted spoon. Take out the toothpicks and discard. Place the pan with juices over medium heat or transfer the juices to a saucepan and place over the heat. Stir the cornstarch and cold water mixture into the sauce; bring the sauce to a boil and cook until thickened.

BAKED STUFFED CABBAGE

Steps:

• Preheat oven to 375 degrees, prepare a flat baking dish or casserole with nonstick pan spray.
• Blanch the cabbage leaves by immersing them in a pot of boiling water for 1 minute; drain and pat the leaves dry.
• Combine the beef, onion, parsley,salt, thyme,garlic, and pepper,Mix Well, Divide the meat into 8 equal portions on the cabbage leaves;Roll or fold the leaves around filling; Secure each cabbage roll with wooden toothpicks.
• Place the rolls seam side down in the prepares baking dish; pour tomato sauce over the rolls; bake, covered 50 to 60 minutes.