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.
CLASSIC CABBAGE ROLLS
I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. -Beverly Zehner, McMinnville, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.
Nutrition Facts : Fat 21 g fat (8 g saturated fat), Cholesterol 85 mg cholesterol, Sodium 1,845 mg sodium, Carbohydrate 49 g carbohydrate, Fiber 8 g fiber, Protein 32 g protein.
TRULY THE BEST CABBAGE ROLLS
Once you eat these you will agree - they are the best ever cabbage rolls. Everyone I make these for go crazy for them and they are my most requested dish. Double the recipe as they will disapear very quickly.
Provided by love-to-cook
Categories One Dish Meal
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- -In a large bowl, combine the ground beef with all of the ingredients, except for the cabbage, tomato soup and reserved diced tomato juice.
- Set aside.
- -Remove the core from the cabbage.
- Steam the cabbage over high heat in a large pot to accomodate your cabbage with a about an inch of lightly salted water.
- I like to rotate my cabbage head so it is steamed evenly.
- -Gently peel off the leaves and cut out the thick white"veins" to aid in rolling.
- -Place approx.
- 1 tablespoon of the filling onto each cabbage leaf and carefully roll them up.
- Place seam side down in your baking dish.
- -Cover the cabbage rolls with the tomato soup and tomato juice.
- -Cover and cook in a 350 degree oven for approx.
- 1 hour, then remove cover and continue to cook for 30 minutes.
- -Serve with sour cream and enjoy.
BEST EVER CABBAGE ROLLS
Make and share this Best Ever Cabbage Rolls recipe from Food.com.
Provided by Noshing With The No
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 14
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.
THE BEST GOLABKI
I double the chicken broth/sour cream sauce. These really are fantastic. You can thank my Aunt Carol for these!
Provided by Diana Adcock
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Separate leaves of your steamed or frozen/thawed cabbage and slice off the tough rib on the back of each leaf.
- Mix pork, onion, roll, rice, garlic, eggs, salt, marjoram and the 1 t.
- paprika in a large bowl until well blended-but dont turn the rice into mush.
- Place about 1/3 cup of meat mixture on each leaf and roll, tuck, roll into desired size/shape.
- Set aside and repeat.
- Shred remaining cabbage.
- Fry bacon until crisp and add half the shredded cabbage.
- Pour this into a deep casserole dish, place cabbage rolls on top and then remaining shredded cabbage.
- Pour chicken broth over top, cover and bake in a 375-degree oven for 1 hour.
- Drain off juice into a sauce pan and add the sour cream, flour and paprika.
- Whisk as you're heating to thicken, pour over the cabbage rolls and serve.
- Dust with cayenne if using.
Nutrition Facts : Calories 646.3, Fat 38.6, SaturatedFat 15.6, Cholesterol 170, Sodium 1091.3, Carbohydrate 45.5, Fiber 10.7, Sugar 15.1, Protein 31.8
LAZY MAN'S CABBAGE ROLL
We LOVE cabbage rolls, sadly, I don't always have the time to make them the way Grandma always made them. This is the next best thing to them without all the work of making individual cabbage rolls.
Provided by Elcowgirl
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Chop cabbage into large pieces.
- Put one layer into greased baking dish.
- You can use just hamburger if you prefer. Brown meat and onion.
- Add salt and pepper if desired.
- Mix rice into meat.
- Put meat mixture on top of cabbage layer.
- Mix the soup and water together and then pour on the top.
- Bake at 350F for at least 1 hour.
Nutrition Facts : Calories 329.4, Fat 12.4, SaturatedFat 4.6, Cholesterol 86.8, Sodium 463.5, Carbohydrate 22.4, Fiber 1.1, Sugar 5.8, Protein 30.5
BEST STUFFED CABBAGE ROLLS
Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g
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