Cabbage Roll In A Bowl Recipes

CABBAGE ROLL IN A BOWL

Steps:

• Mince 6 cloves of garlic and 1 large onion.
• Remove and discard the out leaves from 1 head of cabbage. Shred the cabbage with a knife, removing the core (yields about 8 cups of cabbage).
• Heat a large skillet or Dutch oven to medium and add 1 Tbsp. of olive oil. Add the garlic and onions to the skillet and saute for 2-3 minutes, stirring often.
• Add 1 lb. of ground beef (can use ground turkey, chicken, lamb, or venison as well) along with 1/2 tsp. kosher salt and pepper to the garlic and onions. Saute the hamburger for 5-6 minutes, breaking it up with a spatula. Continue until meat is fully cooked through. Add 2 tsp. smoked paprika and 2 tsp. Italian seasoning to the beef. Stir until incorporated.
• Heat a separate skillet to medium and add 1 Tbsp. of olive oil. Add 1 1/2 cups of long-grain white rice. Saute the rice for 1-2 minutes, stirring often.
• Add 2 cups of low-sodium chicken broth (can use vegetable or beef broth) to the rice along with 1 15 oz. can and 1 8 oz. can of tomato sauce. Stir to incorporate. Bring the rice to a light boil and then reduce heat to medium-low. Cover and cook for 20-25 minutes or until the rice has softened and all of the liquid has absorbed. Stir every 5 minutes or so to prevent sticking. Remove from heat when finished.*If rice appears to dry out simply add more chicken stock and cook until it reaches desired consistency.
• While the rice is cooking add 6-8 cups of chopped cabbage to the cooked hamburger along with 1/2 tsp. kosher salt and pepper. Saute the cabbage for 6-8 minutes, stirring often. The cabbage should cook down quite a bit during this process.
• Add 2 Tbsp. Worcestershire sauce and 2 Tbsp. of apple cider vinegar to the skillet. Stir until combined.
• Add the cooked rice to the cabbage and hamburger mixture. Stir all of the ingredients together until combined. Adjust salt and pepper to taste.Alternately, you can serve the cabbage/beef mixture on top of the rice.

SOUP-BOWL CABBAGE ROLLS

Steps:

• In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 25-30 minutes. Stir in tomatoes and salt; heat through. If desired, sprinkle with cheese.

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.

CABBAGE ROLL IN A BOWL

Steps:

• Preheat oven to 375.
• Put olive oil, finely diced or chopped onion, minced garlic, and ground beef in a pan; brown, stirring.
• Drain the meat and vegetable mixture and set aside.
• In the pan mix the tomato sauce and the rice.
• In one 9x13 baking pan or 2 8" pans, layer 1/3 the cabbage, 1/3 of the beef mix and 1/3 of the sauce mix.
• Repeat the layers until you are either out of ingredients or out of room.
• Sprinkle with black pepper if using.
• Pour 3 cups beef broth over the 9x13 pan or 1 1/2 cups beef broth over each 8x8 pan.
• If you will use mozzarella, bake at 375 one hour and then add the mozzarella on top. If not using mozzarella bake one hour and 15 minutes. Remove if done a slight bit earlier.
• Let sit 5-10 minutes to set up a tiny bit.