Rice And Cremini Stuffed Cabbage Rolls Recipes

RICE AND CREMINI STUFFED CABBAGE ROLLS

Steps:

• Bring a medium saucepan of water to a boil.
• Stir in the brown and wild rices, cover and cook over low heat, stirring occasionally, until tender, about 45 minutes. Drain and transfer to a large bowl.
• Meanwhile, bring a large saucepan of water to a boil, add the cabbage, cored side down, and cook over moderately high heat until the outer leaves begin to loosen, about 10 minutes.
• Using tongs, carefully peel 8 outer leaves from the head of cabbage as they become loose. Reserve the remaining cabbage for another use.
• Cut each of the 8 leaves in half and discard the thick center rib.
• In a medium bowl, blend the yogurt and garlic; season with salt and pepper.
• Melt the butter in a large skillet. Add the mushrooms and lemon juice; season with salt. Cook over moderate heat until the mushrooms are tender and their liquid has evaporated, about 6 minutes.
• Add the shallots and cook, stirring, until softened, about 4 minutes.
• Add the mushrooms to the rice. Stir in 1 tablespoon of the dill and 1/2 cup of the yogurt sauce; season with salt and pepper.
• Add the tomatoes to the skillet and cook over moderately high heat until their liquid has evaporated, about 5 minutes.
• Stir in the tomato paste and season with salt and pepper.
• Preheat the oven to 375°. Spread a cabbage leaf on a work surface with the cut side facing you.
• Place 1/4 cup of the rice filling within 1/2 inch of the edge. Roll the leaf over the filling, tucking in the sides as you roll, to form a neat package.
• Repeat with the remaining leaves and filling.
• Spoon half of the tomato sauce into a shallow 10-by-14-inch glass baking dish.
• Add 1/4 cup of water, arrange the rolls in the baking dish, seam side down.
• Spoon the remaining tomato sauce over the rolls and cover with foil.
• Bake the cabbage rolls for 45 minutes, or until the sauce is bubbling and the rolls are hot throughout. Transfer the cabbage rolls to plates.
• Spoon the remaining 1 1/2 cups of yogurt sauce over the rolls. Sprinkle with the walnuts and the remaining 1 tablespoon of dill and serve.

BACON AND RICE CABBAGE ROLLS RECIPE - (4.2/5)

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.

CREOLE RICE AND SAUSAGE STUFFED CABBAGE ROLLS

Steps:

• Preheat oven to 350.
• Mix together rice mixture and cheese, set aside.
• Spray an 11 x 9 inch baking dish with cooking spray.
• Divide rice/cheese mixture evenly between cooked cabbage leaves, roll cabbage leaves tight so mixture doesn't come out.
• Place each roll seam side down in prepared dish, and pour sauce evenly over rolls.
• Bake for 25 minutes or until heated through.
• Carefully remove rolls to serving plate, and pour remaining sauce over rolls.

RICE AND RAISIN-STUFFED CABBAGE ROLLS

Steps:

• Steam the cabbage in a large pot with a steamer rack until the first few layers of leaves are softened, about 10 minutes. Remove from the pot and allow to cool.
• Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the raisins, parsley, sugar, allspice, and cinnamon, season with cayenne, salt, and black pepper, and mix well. Remove from the heat, stir in the rice and lemon juice, and mix well.
• Remove as many of th cabbage leaves that are soft and lay them out on a flat surface, rib side down. Place about 1/3 cup of the stuffing mixture on each leaf. Roll up each leaf around the stuffing, tucking in the sides as you roll. Repeat the process until the mixture is used up, steaming more cabbage leave to soften as necessary.
• Place the filled cabbage rolls in a 5.5 to 6 quart slow cooker, seam side down. Drizzle with the remaining 1 tablespoon olive oil, the water, and apple juice. Cover and cook on Low for 6 to 8 hours, until the cabbage is tender. Serve hot.

BEEF & RICE STUFFED CABBAGE ROLLS

Steps:

• In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.