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.
BACON AND RICE CABBAGE ROLLS RECIPE - (4.2/5)
Provided by Rhea
Number Of Ingredients 8
Steps:
- 1. In a large bowl, combine the rice, salt and pepper. 2. In a small frying pan on medium-low heat, melt the 2 tablespoons of margarine. Add the onion and fry until the onion is soft and translucent. Add the onion mixture to the bowl of rice. 3. In a small saucepan over medium heat, add the tin of tomato soup, the 1/2 cup of margarine, and the water. Cook until the margarine is completely melted and the mixture is smooth. This tomato sauce will be used to spread over each layer of cabbage rolls. 4. Line bottom of roaster with leaves. Place the cabbage rolls in the roaster so that they're quite snug, and after you complete a layer of cabbage rolls, ladle on some of the tomato soup mixture. Top with all of the remaining tomato soup mixture. 5.Preheat oven to 350 F. Cover the roaster with a lid or with tin foil and bake for about 2 hours, or until the cabbage leaves are tender when they're pricked with a fork. Variations: -Tomato rice filling: Make these cabbage rolls even more tomato-y by cooking the rice in equal parts water and tomato juice. -Mushroom rice filling: Simply add 1 to 2 cups of chopped and cooked mushrooms to the rice. -Bacon rice filling: Add 1 cup of crispy cooked bacon to the rice.
CRUNCHY CABBAGE-RICE ROLLS
Make and share this Crunchy Cabbage-Rice Rolls recipe from Food.com.
Provided by ratherbeswimmin
Categories Brown Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place cabbage leaves in a small amount of boiling water and cook for 8 minutes or until just tender; drain and set aside.
- In a mixing bowl, combine the next 4 ingredients.
- Spoon 1/2 cup rice mixture onto each cabbage leaf.
- Roll up and place roll seam side down in a 12x8 baking dish.
- Pour the broth on and around cabbage rolls.
- Brush the rolls with the remaining melted butter.
- Cover and bake at 350° for 1 hour.
CRUNCHY CABBAGE SALAD
This salad hits the spot on warm days. It's always popular at potluck dinners.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 169 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
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