Stuffed Bread Cabbage Rolls Recipes

CABBAGE ROLLS FILLED WITH BREAD STUFFING

Steps:

• I am using leftover Stove Top Pork flavored stuffing (cheating) for this meal. If you aren't using leftover stuffing, then you will first want to prepare the stuffing.
• For the Stuffing: Dice the Celery, Onion and Apple and toss into a skillet lightly coated with olive oil (or butter). Add the crushed Walnuts to the mixture and saute for about 5-7 minutes or until the celery and onion are soft. From here, follow the directions on the box (in the same skillet) to complete the stuffing. Allow to cool.
• Bring a large, wide saucepan of lightly salted water to a boil.
• Slice the bottom of cabbage core and gently separate the leaves. Use only the larger leaves, the smaller leaves are too difficult to roll. Rinse leaves then place in the boiling water. Cook for 2 to 4 minutes or until softened; drain. Allow to cool enough you can handle the leaves comfortably.
• Making a small cut at the base of a leaf (approx 2 inches) may help make rolling a little easier for you. Place an egg-sized dollop of the stuffing in the center of the leaf. (If you are doing this with leftover turkey dressing, consider adding a thin slice of cranberry.) Roll and secure with toothpick (if necessary). Place leaf-tip side down in a large skillet.
• You need to add 3/4 cup of liquid to the skillet, which will be brought to a boil, then heat reduced to allow the rolls to simmer for about 40 minutes or until cabbage is completely limp. Show some creativity with your choice of liquid. You can use water if you do not wish to introduce other flavors. But, if you would like to add a punch to the flavor, use beef or chicken broth -- maybe even a portion of a sausage gravy packet with the water to add a peppery-sausage flavor. Its up to you! Your choice should be based on the type of stuffing you have made as well as what type of meat you will be serving.
• For this meal, I will be serving the cabbage rolls on a bed of garlic mashed potatoes along side slices of ham, so I am using lightly salted water with a couple tablespoons of apricot jam and same amount of cream of mushroom soup. This flavor will pair quite nicely with the ham (for which I am also using apricot jam with the natural juices for basting) and produce that lovely savory/sweet combination I so love.
• You may consider serving these covered with gravy. For this meal, I poured off a little more than half of the remaining liquid and added more of the cream of mushroom soup for a smooth gravy that will pair well with both the cabbage rolls and the mashed potatoes.

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

STUFFED BREAD CABBAGE ROLLS

Steps:

• Brown ground beef, add salt, pepper, cabbage and onions, cook until cabbage has softened.
• Grade cheddar cheese and put in bowl.
• Cool beef mixture before using.
• Roll dough out in small circles about 8 inches.
• Fill dough with meat mixture and cheese.
• Fold dough over like a pocket and seal with beaten egg or water.
• Bake in oven at 350* for 30 minutes.
• When done baking butter the tops of rolls.

STUFFED RED CABBAGE ROLLS

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground beef, 1/2 of the garlic, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to rest.
• At the same time, combine water and remaining minced garlic in a large pot; bring to a boil. Add rice and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While rice is cooking, bring a separate pot of water to a boil. Blanch cabbage leaves in the boiling water until tender and pliable, 1 to 2 minutes. Shock leaves in cold water to prevent further cooking, and set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Add condensed soup to cooked rice. Mix in hamburger mixture.
• Fill cabbage leaves with rice and hamburger mixture, wrapping around the filling to secure. Place each cabbage roll seam-side down on the prepared baking sheet and top with sauerkraut.
• Bake in the preheated oven until cabbage leaves are slightly wilted, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.

CABBAGE-BEEF STUFFED BREAD BUNS (RUNZA)

Steps:

• Divide each loaf of the frozen bread dough into 6 even pieces (you will have 18 pieces).
• Roll each piece into balls; cover with a clean tea towel and set aside.
• Crumble the ground beef in a large pot over medium heat; cook stirring until no longer pink; drain all fat.
• Add in water or beef broth, cabbage, onion and garlic.
• Reduce the heat to medium-low and cook stirring occasionally until the cabbage is soft.
• Drain all liquid very well (important the you must drain very well!).
• Mix in the 1/2 cup Parmesan cheese (add 1/2 cup to start, adding in more later to taste if needed) seasoned salt, startind with 1 teaspoon seasoned salt and add in more to taste and lots black pepper; stir to combine well; set aside.
• On a lightly-floured board roll each piece of dough into 5-inch squares (does not have to measure exactly).
• Place about 3/4 cup of the cabbage mixture into the center of each square.
• Fold the dough over and pinch to seal.
• Place onto a greased baking sheet seam-side down.
• Bake at 375 degrees F for 15-18 minutes or until golden brown.
• Remove and brush each with melted butter.
• Serve hot or warm.

BEST STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
• Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
• Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
• Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
• Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
• Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

STUFFED CABBAGE ROLLS II

Steps:

• Cook leaves in boiling water for 5 minutes; drain.
• Combine beef, bread crumbs, onion, eggs, and seasonings.
• Shape meat mixture into 8 rolls; wrap cabbage leaves around securely.
• Pour 1 can condensed tomato soup into skillet.
• Add cabbage rolls.
• Cover, bring to boil.
• Simmer 35 minutes, spooning sauce over rolls occasionally.

STUFFED CABBAGE ROLLS

Steps:

• Discard any damaged outer leaves of cabbage and cut away enough of the core to make the leaves easy to remove from the head. Carefully remove and reserve the 12 largest leaves and set the heart aside.
• Cut out the thick, lower part of the central rib in each of the 12 leaves without disturbing the shape of the leaves. Chop these rib sections with the cabbage heart. You should have about 5 cups. Set aside.
• Bring the water to a boil in a pot. Add the 12 cabbage leaves, and bring the water back to a boil. Place an inverted plate on top of the leaves to keep them submerged in the water, and boil them gently for 10 minutes. Drain the leaves in a colander, and immediately place them in a pot of cold water to cool them. When the leaves are cool, lift them out of the water as carefully as possible, gently shake off excess water, and spread them out on a flat work surface.
• In a skillet, heat the oil until hot but not smoking. Add the onion and saute it for 1 minute. Stir in the garlic, and cook the mixture for a few seconds; then add the reserved chopped cabbage and 1 cup of water. Bring to a boil, cover, and boil gently for 10 minutes. Most of the moisture should have evaporated; if it has not, remove the lid, and cook until the mixture is just slightly moist.
• Transfer the cooked cabbage mixture to a bowl. When it is cool enough to handle, add the sausage, salt, pepper, allspice and parsley, and mix well. Finally, add the bread crumbs and mix them in lightly.
• Divide the sausage mixture among 9 of the cabbage leaves, spooning it onto the center bottom of each leaf. (Although the outer leaves of the cabbage are large enough to contain a serving of the filling, the interior leaves are smaller, and you may need to use 1 1/2 or 2 of them together to contain a portion of the filling.) Fold in the sides of the leaves, and roll them tightly to enclose the filling. You should have 9 individual cabbage rolls, 1 1/2 per person.
• In a large skillet, arrange the cabbage rolls in one layer, with seam side down, and pour the chicken stock around them. Bring to a boil, cover, reduce the heat, and cook gently for 45 minutes. You should have about 1 cup of juice remaining around the rolls. Divide the cabbage rolls among six plates, spoon some of the juice over them, and serve immediately.

STUFFED CABBAGE ROLLS

Steps:

• Separate the cabbage leaves once the heads are cool - remove hard spine.
• Saute garlic and onions until carmelized - set aside to cool.
• Mix ground beef, onion & garlic, egg, white rice and salt and pepper in large bowl.
• In a large casserole dish spread a thin layer of tomato sauce.
• Place about 1/4 cup of beef mixture and place in the cabbage leaf, roll up like you would an egg roll so that the mixture does not fall out.
• place each roll in pan, stacking if necessary.
• cover with remaining tomato sauce.
• Bake in 300 degree oven for 1 hour 45 minutes or until beef is done and leaves are soft.
• serve warm/hot with additional sauce over top.