Sweet N Tender Cabbage Rolls Recipes

SWEET 'N' TENDER CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling. , Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a thermometer reads 160°.

SWEET 'N SOUR STUFFED CABBAGE ROLLS ("GOLUMBKE")

Steps:

• Core cabbage and separate leaves (about 18 leaves).
• Blanch cabbage leaves in boiling water to which 2 Tablespoons of vinegar has been added.
• Gently pour into colander to drain and rinse under cold water.
• Place beef in a large bowl.
• Add cooked rice, salt, pepper, 1 teaspoon of the white sugar, 1/2 teaspoon brown sugar, beaten eggs, 1/2 cup chopped onion and ketchup.
• Mix to combine.
• Place approximately 1/3 cup mixture on each cabbage leaf and roll up,tucking in sides and secure with toothpicks.
• Sprinkle diced carrots,remaining onions and celery on bottom of large casserole dish or baking pan.
• Place rolls on top of vegetables in pan.
• Coarsley chop tomatoes and pour in saucepan.
• Add rest of sugar, brown sugar, gingersnaps and lemon juice.
• Heat at slow simmer until sauce is heated through.
• Sauce should have a sweet and sour taste.
• Add more salt and pepper if you wish at this point.
• Pour sauce over cabbage rolls and cover baking pan.
• Bake at 350 degrees Fahrenheit for 2 hours.
• Notes:.
• This dish can be frozen before baking, then thawed and baked when needed.
• You could also divide this recipe and freeze half the rolls and sauce for another meal.

CABBAGE ROLLS

Steps:

• Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
• In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
• Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
• Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
• Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
• In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

SWEET & SOUR CABBAGE ROLLS

Steps:

• Core the cabbages and place into large pot; pour boiling water over the cabbage and let stand until the leaves start to get soft enough to bend and can be easily pulled from th heads (5 minutes or so); you may need to pull off some of the outer leaves, then return the cabbage head to the pot to soften the middle ones; drain leaves well in a colander.
• This leaf peeling process takes some time, but you want to get enough intact leaves to make 28 cabbage rolls.
• Preheat oven to 350°F.
• Combine meat with seasonings, ketchup, eggs, and crushed crackers, mixing by hand just until combined- don't overwork.
• Using a 1/4 cup measure, scoop up a scant 1/4 cupful of the meat mixture, then use hands to form the meat into an oblong shape- about 3" long; make 28 oblong meat shapes.
• Place a meat shape onto one of the cabbage leaves, folding the top of the leaf over the meat snugly, then folding in one side, then rolling forward a bit, then the other side, and rolling all the way up.
• Repeat until you have 28 filled cabbage leaves.
• Place chopped onion into the bottom of a very large roasting pan (12"x11" size).
• Place cabbage rolls neatly on top of the onions in rows.
• Combine chili sauce and jelly with 1/4 cup water in a small pan over medium heat, stirring until jelly melts.
• Pour over cabbage rolls.
• Cover pan tightly with foil and bake for 2 hours.
• Remove foil, baste rolls with sauce, and then return to the oven uncovered for 40 minutes more- or until sauce has thickened and rolls are glazed.
• Ladle sauce over rolls to serve.

SWEET & TENDER CABBAGE ROLLS

Steps:

• 1. Cook Cabbage in Boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
• 2. In a large bowl, combine the eggs, milk, rice, onion, and seasoning(s). Crumble beef over mixture and mix well.
• 3. Place about 1/2 Cup meat mixture on each cabbage leaf; overlap cut ends and fold in sides, beginning from cut end. Roll up completely to enclose filling.
• 4. Slow Cooker Instructions: Place 7 rolls seam side down in 5 qt slow cooker. Combine sauce ingredients(tomato sauce, brown sugar, lemon juice, and worchester sauce). Pour half of the sauce over the 7 cabbage roll. add another later of 7 cabbage rolls and cover with remaining sausce. cover and cook on low 7-8 hrs
• 5. Dutch oven instructions: Combine sauce ingredients (tomato sauce, brown sugar, lemon juice, and worchester sauce), pour over cabbage rolls. Bring to a boil. Reduce heat; cover and simmer for 60 - 70 minutes, spooning sauce over rolls occasionally during cooking.