MOM'S SWEDISH CABBAGE ROLLS
Another great recipe I received from my mom. Not hard to make and so yummy (even though I'm not crazy about cabbage normally, I love these).
Provided by AndreaVT96
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl combine egg, salt, pepper, Worc. sauce, onion, and milk; mix well.
- Add meat and cooked rice; beat together with fork.
- Immerse cabbage leaves in boiling water for 3 mins or just till limp; drain. (Heavy center vein of leaf may be slit about 2-1/2 inches if necessary.)
- Place l/2 cup meat mixture on each leaf; fold in sides and roll ends over meat. Place rolls in a baking dish.
- Blend together soup, brown sugar, lemon juice, and allspice and pour over cabbage
- rolls. (Reserve a little for basting.).
- Bake at 350 degrees for 1 hour 15 minute Baste once or twice w/ sauce during cooking time.
Nutrition Facts : Calories 273.6, Fat 13.5, SaturatedFat 5.4, Cholesterol 86.2, Sodium 675.3, Carbohydrate 20, Fiber 1.6, Sugar 7.9, Protein 17.9
MOM'S CABBAGE ROLLS
My mom made the best Ukrainian cabbage rolls, simply filled with rice and bacon and cooked in a tomato sauce. This recipe is the closest I could find to hers.
Provided by Irmgard
Categories Long Grain Rice
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- With a large, sharp knife, cut out the core from the cabbage.
- Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
- Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
- Continue with the remainder of the cabbage.
- In a saucepan, bring 2 cups of water to a boil; add the rice.
- Reduce the heat to low and cook, covered, for 15 minutes; drain.
- Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
- Add the onions; cook until lightly browned.
- Add to the cooked rice; season with salt to taste.
- Line a roasting pan with the outer cabbage leaves.
- Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
- If necessary, trim out the centre rib of the leaf to make rolling easier.
- Pour tomato juice over the cabbage rolls.
- Cover with more cabbage leaves.
- Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.
Nutrition Facts : Calories 440.4, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 750.6, Carbohydrate 41.1, Fiber 5.2, Sugar 9.7, Protein 11.8
MOM'S VEGETARIAN CABBAGE ROLLS
Mom makes GREAT cabbage rolls! So, when I went vegetarian 23 years ago, all was not lost, as Mom started making her cabbage rolls for me without meat. Essentially, they are just that - cabbage rolls without the meat, and I just love them. A couple of years ago, she added veggie grounds (soy ground "beef") to them, and I guess I just love them the regular way, because I didn't like that addition - but, I'll leave that up to you, since you've not spent 23 years enjoying them the regular way. The other fantastic benefit of having Mom make vegetarian cabbage rolls just for me, is that while the rest of the family argues over who gets the leftovers, I get the whole pot of vegetarian ones just for me! :o)
Provided by Katzen
Categories One Dish Meal
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- If you are using the raw cabbage, turn core side down in dutch oven or soup pot with about 2 inches of water. Cover, and steam on stove until cabbage is pliable. Cool cabbage enough to handle. Cook rice in 2 cups of water only until al dente.
- Cut each leaf from stem. Remove thick stem part of leaf. At this point decide whether you would like small cabbage rolls or larger ones. Cut each leaf accordingly. Set aside.
- Chop onion, celery, tomato and mix with rice and vegetarian ground beef, if using, and salt and pepper to taste.
- Pour a small portion of the tomato liquid from the can in to the bottom of the roasting pan. Place one layer of the cabbage leaves over the liquid to prevent any burning or browning of the cabbage rolls.
- Place about two tablespoons depending on the size of the leaf in to the middle of one of the cooked leaves. Fold one side over, then the ends. Roll up tightly over the fourth side. Place each cabbage roll tightly beside each other in to the pan.
- When one layer is complete, pour enough tomato mixture over to cover. Repeat if necessary.
- Cook at 325 degrees F. for about 2 hours depending on how many layers you have, and how deep your dish is.
SWEDISH CABBAGE ROLLS (KALDOLMAR)
A classic Swedish dish. This is the recipe from the late Tore Wretman (1918-2003), the actual inventer of Swedish gastronomy. According to him, it's his grandma's recipe, and the source is his memoires "Mat och Minnen", Bra Bockers Forlag, 1987. Since Tore always was asked, at every occasion, what his favorite dish was, he decided to always answer "kaldolmar", which - with his own words - was as close to the truth as one could get!
Provided by Andreacute Grisell
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Remove the stem from the cabbage and poach the head in boiling salted water for a few minutes.
- Separate the outer leaves and remove any coarse stalks.
- Let cool.
- Rinse the rice and boil soft in the milk for about 20 minutes.
- Let cool.
- Finely chop the onion and sautée in the butter until transparent.
- Let cool.
- Mix meat, eggs, onion, milk, spices and rice.
- Put about two ounces of the mixture on each cabbage leaf and roll to small dolmas (rolls).
- Place them on a greased tray.
- Put the sugar or syrup on top together with a little melted butter.
- Bake in the oven at 175 degrees C/ 350 F for about 30 minutes; add the gravy or sauce, raise the heat a little and bake for another 20-30 minutes.
- Serve the rolls with boiled or mashed potatoes (maybe enriched with cream and butter) and Farmors Gurka ("Grandma'sCucumber"): Thinly sliced cucumber marinated in strong vinegar, sugar, salt and parsley.
- (Personally, I'm not very fond of the sugar/syrup in the recipe, so I use to exclude it, but that's only because I'm against sweet ingredients in main courses in general).
SWEDISH CABBAGE ROLLS-KALDOLMAR
Make and share this Swedish Cabbage Rolls-Kaldolmar recipe from Food.com.
Provided by VickyJ
Categories Pork
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Wash cabbage and remove any damaged outer leaves, cut out core.
- Bring a large pot of water to boiling.
- Add cabbage to wilt leaves while preparing stuffing.
- Turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg.
- Separate leaves from cabbage as they wilt and drain:.
- Return cabbage to water to wilt inner leaves.
- Shape stuffing into oblong patties and place on core end of cabbage leaf.
- Fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible.
- It may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish.
- Mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet.
- Remove cabbage rolls as they are browned and place in a large, flat, greased baking dish.
- Cover dish with aluminum foil.
- Heat over to 300 degrees.
- Bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter.
- Remove baking dish from oven and place cabbage rolls on a warm platter.
- Mix the 1 tablespoon flour and cream in a small pan.
- Add the liquid from baking dish: Cook and stir over moderately low heat until thickened.
- Season to taste.
- Pour gravy over cabbage rolls before serving.
SWEDISH CABBAGE ROLLS
I found this recipe in one of my Grandma Busch's cookbooks that I inherited. I started making cabbage rolls the first year I was married. When my husband's sister got married, I catered her wedding and she asked me to make them for the reception. I made about 600 of these and there were no leftovers. I guess that tells you...
Provided by Marsha Gardner
Categories Beef
Number Of Ingredients 12
Steps:
- 1. In bowl combine egg, salt, pepper, Worcestershire sauce, onion and milk; mix well.
- 2. Add ground beef, ground pork and cooked rice; beat together with a fork.
- 3. Immerse cabbage leaves in boiling water for 3 minutes or just until limp; drain. The heavy center vein of leaf may be slit about 2 1/2 inches.
- 4. Place 1/2 cup meat mixture on each leaf, fold in sides and roll ends over meat. Place rolls in 12 x 7 1/2 x 2 inch baking dish.
- 5. Blend together soup, brown sugar and lemon juice; pour over cabbage rolls. Bake in moderate oven 350-degrees for 1 1/4 hours. Baste once or twice with sauce.
- 6. I always serve this dish with mashed potatoes. We then drizzle the tomato soup over the potatoes.
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.
CROCK POT SWEDISH CABBAGE ROLLS (THE BEST!!!!!!)
My husband has tried many different recipes for cabbage rolls and swears these are the best he has ever had.
Provided by soulmatesforever
Categories One Dish Meal
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
- Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
- Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
- Place in slow-cooking pot.
- Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
- Pour over cabbage rolls.
- Cover and cook on low 7-9 hours.
CROCK POT SWEDISH CABBAGE ROLLS
This is an easy to prepare slow-cooker meal. Delicious and filling it is meaty and with sufficient vegetables to give one that really satisfied feeling. Prepare it the evening before and refrigerate, then slip it into the Crock pot when leaving for work the next morning. Yum it's soooooo good!
Provided by George Clement
Categories Meat
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Immerse cabbage leaves in a kettle of boiling water for about 3 minutes or until limp, drain.
- Combine egg, milk, onion, salt, pepper beef and cooked rice.
- Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over meat.
- Place in crock pot.
- Combine tomatoes sauce with brown sugar, lemon juice and Worcestershire sauce.
- Pour over cabbage rolls.
- Cover and cook on low 6 to 7 hours.
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