STUFFED CABBAGE ROLLS
"IN OUR area of Pennsylvania, cabbage rolls are frequently served at special occasions of all kinds. These versatile roll-ups can be stuffed with pork or other kinds of fillings. Though we've tried some of the others, my family always goes back to the ground beef-it just tastes best to us."
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage. , In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat., Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender. , Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.
Nutrition Facts : Calories 254 calories, Fat 7g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 755mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 6g fiber), Protein 19g protein.
STUFFED CABBAGE SOUP
I love this soup because it tastes just like stuffed cabbages without all the hard work of stuffing the cabbages. So simple and all in 1 large pot!
Provided by Bethany92
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
- Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 35 g, Cholesterol 39.4 mg, Fat 10.4 g, Fiber 3 g, Protein 13.7 g, SaturatedFat 3.3 g, Sodium 793.6 mg, Sugar 14.2 g
MY FAMILY'S STUFFED CABBAGE ROLLS
This is called Galomki. The "L" is like "W". We make these mostly in the winter months. They are great right out of the oven but even better the longer you keep them...days later. They freeze extremely well. The number of servings is a total guess. It all depends on the size of the leaves and how much you put in each roll. I have used this recipe and made 40 rolls.
Provided by Nana Lee
Categories White Rice
Time 2h40m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Oven at 350ºF.
- I use a large 8 qt covered enameled cast iron pot for the cabbage rolls.
- Number of rolls depends on size of your cabbage leaves.
- Core cabbage and submerge in boiling water.
- Partially cover pot and boil until leaves start to separate.
- Put rice on to cook, using whatever method you use.
- Meanwhile, brown beef in butter 'til pink is gone.
- Put meat and juices into large bowl.
- When rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef.
- If you want to add some garlic and/or onion powder, or more rice, do so at this point. Salt and pepper to taste.
- Remove cabbage from water and drain.
- Peel of outer, large leaves and lay on paper towels to drain.
- When cool enough to handle, trim outside of any thick ribs.
- Lay a cabbage leaf so the outer part of the leaf is down. Leaf should look almost like a shallow bowl.
- Put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style.
- Layer pan with pieces of cabbage cabbage not being used for rolls.
- Spread some of tomato sauce mix and top with cabbage rolls.
- Tightly pack the rolls together.
- Add a bit more sauce and continue layering in this manner until pot is filled.
- Top all with more cabbage leaves, remaining sauce and strips of bacon, in that order.
- Cover pot and bake for at least 2 hours.
- To check for doneness, carefully lift lid and poke a roll with fork.
- If tender, they are done.
- NOTES:.
- If all are not eaten, cool completely and freeze in packages.
- You can vary this by using pizza and/or pasta sauce, preferably without cheese.
- You can also drain and rinse a large can of sauerkraut and layer between layers of rolls.
Nutrition Facts : Calories 259.2, Fat 13, SaturatedFat 5.3, Cholesterol 37, Sodium 563.9, Carbohydrate 25.9, Fiber 3.5, Sugar 8.8, Protein 10.8
CABBAGE ROLLS
Discover our simple Cabbage Rolls recipe for a dinnertime dish! Stuff cabbage leaves with ground beef, rice and more for these tender Cabbage Rolls.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Place cabbage in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or just until cabbage leaves are softened.
- Mix meat, rice, onions, garlic and egg just until blended; spoon onto centers of cabbage leaves, adding about 1/2 cup meat mixture to each leaf. Fold over both sides then both ends of each leaf to completely enclose filling; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Top with pasta sauce; cover.
- Bake 1 hour or until meat mixture is done and cabbage leaves are tender.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 28 g
BEEF & QUINOA-STUFFED CABBAGE ROLLS RECIPE
Spend only 15 minutes preparing these cabbage rolls. Our Beef & Quinoa-Stuffed Cabbage Rolls are hearty and flavored with onion, parsley & paprika.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place cabbage in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until cabbage is softened, but not fully cooked.
- Meanwhile, brown meat with onions in large skillet; drain. Transfer to medium bowl. Add egg, quinoa, half the parsley and paprika; mix lightly.
- Spoon 1/3 cup meat mixture down center of each cabbage leaf; fold sides and ends of leaf over filling to completely enclose filling. Place, seam sides down, in skillet. Add broth; bring to boil. Cover; simmer on medium-low heat 30 min. or until liquid is reduced to about 1/2 cup.
- Transfer cabbage rolls to platter, reserving liquid in skillet. Cover cabbage rolls to keep warm. Whisk tomato paste into reserved liquid; bring to boil. Simmer 1 min. or until slightly thickened, stirring frequently.
- Drizzle cabbage rolls with sauce; sprinkle with remaining parsley. Serve topped with sour cream.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
STUFFED CABBAGE ROLLS
Steps:
- Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain.
- Mix hamburger, rice, onion, salt, pepper, garlic salt and 1/2 cup of tomato sauce.
- Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides.
- Place cabbage rolls side down in ungreased square back dish, 8x8x2 inches. Mix remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls. Cover and cook in 350 oven until hamburger is done, about 45 minutes.
- Mix cornstarch and 1 Tbsp. water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STUFFED CABBAGE ROLLS-OLD POLISH RECIPE
Steps:
- Bring a large pot of water to a boil over high heat and add a cabbage. Reduce heat slightly and blanch cabbage, turning a few times, about 5 minutes, until leaves begin loosening and look translucent. With cabbage in water, use long-handled fork or tongs to pull off leaves as they loosen. Remove what's left of cabbage and repeat with other cabbage. Don't discard inner leaves or broken leaves. Reserve water. Let cabbage cool.
- In large bowl or tub, put ground beef, onion, celery, rice, eggs, parsley flakes, garlic salt, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well with hands, adding 1/4 cup water if mixture feels "tight".
- With paring knife, trim thick cores from outer sides of cabbage leaves. Coarsely chop smaller leaves and cabbage; strew half in bottom of an 18x10x3 inch heavy-duty foil roasting pan. Pour reserved cabbage water over sauerkraut in a colander to rinse more, if you like. Drain well. Strew half the kraut over cabbage in pan. Pour in half the crushed tomatoes and 1 cup tomato juice. Season with salt & pepper, mix well.
- For rolls, shape about 1/4 cup meat into a sausage (not too tight) for a large leaf; less for a smaller leaf. Use your hand as a cup to shape rolls, with curved side of leaf facing your palm and core end towards your wrist. Put filling on the bottom of the leaf, and fold the bottom over the filling, pressing in. Fold in the sides, pressing and rolling, but not too tight, not worrying if leaf breaks. Filled leaves are placed seam-side down in pan, in even rows, 5 or 6 across, making 25 to 28 rolls. Strew remaining chopped cabbage (chop any unused leaves) and sauerkraut over the rolls. Top with remaining crushed tomatoes and tomato juice. Salt & pepper generously. Rinse crushed tomato can with about 1/2 can water. Pour water over top; don't worry about mixing it. Cover pan tightly with foil.
- Bake in 325-degrees F oven for 1 hour, check after 30 minutes to be sure it is bubbling. If not, turn oven to 350-degrees F. After 1 hour, reduce temperature to 250 degrees F. Bake 1 to 1 1/2 hours longer, until rolls are tender & meat & rice fully cooked-cut one open to check. You can add small amounts of water periodically if needed.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
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