Amazing Stuffed Cabbage Rolls Food

STUFFED CABBAGE

Steps:

• For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
• Meanwhile, bring a large pot of water to a boil.
• Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
• For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
• Preheat the oven to 350 degrees F.
• To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

MOM'S CLASSIC STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more. When the leaves are cool enough, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
• In a large bowl, add in the ground beef, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and parsley. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix.
• To stuff the leaves lay down a single large leaf with the cut edge facing you (where the stem was) and place about a 1/2 cup of the meat mixture in the lower third of the leave. If the leaf is huge add more, if smaller add less meat. Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a burrito). Repeat until all of the leaves are stuffed. If you have extra meat just roll it up as meatballs and place it in the baking pan with the stuffed cabbage.
• Preheat oven to 350F, rack in the center.
• In a large deep dish (4" at least) baking pan (or two 9×13" glass pans), spread out the remaining soup from the open can on the bottom of the pan. Open up a 2nd can and pour out 1/2 of it and spread out until the bottom of the pan in covered in a light coating.
• Place a single layer of stuffed cabbages on the bottom of your pan. Add the remaining half of the 2nd can of tomato soup. If you have leaves that are too small to stuff or are badly torn, add them on top of the soup.
• Add the 2nd layer of stuffed cabbage (you must make sure you have a 1/2" gap at the top of your pan and stuffed cabbage. It cannot go over the top of the pan. Top with the remaining can of tomato soup and spread out evenly.
• Spray the underneath of a large piece of foil. Place foil side down on the pan and close tightly around the dish. Place the pan on a larger cookie sheet to catch any spillovers.
• Bake for 3 - 4 hours or until the cabbage is tender when pierced with a knife. (I start to check mine after 2 hours 45 minutes).
• Remove from the oven, uncover and allow to cool for 15 minutes before serving.

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.

OLD-FASHIONED CABBAGE ROLLS

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.

STUFFED CABBAGE ROLLS

Steps:

• For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
• Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
• Stir in the brown sugar and red wine vinegar. Bring to a simmer.
• Cook for 10-15 minutes, stirring occasionally.
• While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
• Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
• Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
• Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
• Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
• Preheat the oven to 350 degrees F.
• Coat a 9"x13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
• Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
• Sprinkle with remaining 2 tablespoons of parsley, then serve.

STUFFED CABBAGE ROLLS (GALUMPKIS)

Steps:

• To make the sauce:
• Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
• Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
• Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
• Preheat the oven to 350 degrees F.
• Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

AMAZING STUFFED CABBAGE ROLLS RECIPE

Steps:

• 1. Fill a large pot with water and bring it to a rolling boil. When the water comes to a boil, fill a large bowl with ice water. Cut out as much of the core as you can from the bottom of the cabbage, then drop the whole, cored head into the boiling water for 3 to 4 minutes. Once the leaves separate and are pliable, immediately remove and drop the blanched leaves that separated (keep the pot of water boiling) in the ice water. Once cooled down, remove and pat the leaves dry. Repeat with any leaves still attached to the head and not pliable, until you've gotten all the leaves off the head, and they are all soft and pliable.Alternatively, If you've got time on your hands, you can freeze the wrapped head of cabbage for two days then defrost. Cut out as much of the core as you can, then wrap tightly and freeze. When defrosted, the leaves will peel off easily and be soft enough to roll.Here's some other ideas from readers, although I have yet to try them so I cannot confirm that they work. 1. Place the cabbage in the microwave for 6 minutes. The core will slip right out and the leaves will be perfect for rolling. 2. Cut out the core, fill the hole with water, then tie it up tightly in a microwave safe plastic bag. Microwave it for 6 minutes, then remove it from the microwave and let it steam in the bag for about a half hour. 2. Set aside about 16 of the largest leaves (these will be your cabbage rolls. If you can only get 14 leaves, it's fine) and slice off any thick parts of the vein on each of them, or just cut out the thick vein since that part will be covered once the cabbage leaf is rolled. Chop some of the remaining cabbage leaves to make 1 cup of chopped cabbage, and reserve. 3. Make the sauce (recipe below). Set aside to let cool. IMPORTANT: Taste the sauce as you add the brown sugar, anywhere from 2 tablespoons to 3⁄4 cup as stated in the ingredient list above, starting with only 2 tablespoons so you sweeten it to YOUR preference. Some like it very sweet and sour, and some do not. 4. In a large bowl, mix the ground beef with the eggs, grated onion, chopped garlic, salt, pepper, and rice. (If you use cooked rice, you can test the seasoning of the meat mixture to your liking by frying up or microwaving a piece of it and tasting, if desired). Divide the meat mixture into sixteen equal pieces, or 14 equal pieces, about 2 to 3 oz each, depending on whether you have 16 or 14 cabbage leaves. Using slightly moistened hands (or not, since it rarely sticks to my hands), form the pieces into thick cylinders. Place a cylinder of filling near the bottom of a cabbage leaf (if the vein in the leaf is really thick, shave it down with a knife before placing the beef on it, being careful not to cut a big hole through the leaf itself OR, cut the thick vein out completely in a narrow V. When you roll the cabbage, that V will be covered sufficiently, as mentioned above). 5. Roll the meat filled cabbage leaf up, folding both sides over the filling, (like you see in the above photos) and finish rolling to enclose the filling, like a burrito. Continue, filling and rolling all the cabbage leaves. Line the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce. Place cabbage rolls, seam side down, on top of sauce. 6. Top cabbage rolls with remaining sauce then cover the whole pan with tin foil. Bake for 2 hours in a preheated 350 F oven. Sauce Directions 1. Over medium heat, melt the butter and/or oil in a heavy, non-reactive saucepan. Sauté the second onion until soft and golden. Add the garlic and saute for 2 more minutes, then add the reserved 1 cup chopped cabbage and sauté for about 30 seconds to 1 minute more. 2. Add the tomato sauce, lemon juice, brown sugar, salt and pepper to taste, and stir to combine. Increase the heat until it comes to a boil, then lower it and simmer for 5 minutes. Add raisins now, if using. Set aside to cool while making the cabbage rolls. notes: * You can cook the rice before adding it to the meat mixture, if desired (just follow the rice manufacturer's directions for cooking 1⁄2 cup of rice, which should give you about 11⁄2 cups cooked rice), but my grandmother used uncooked rice, and I've never ended up with even one uncooked grain when my cabbage rolls are done. The rice always cooks to perfection. Either way, it's up to you! ** Sauce can be made 2 days ahead; just cover and chill. Also, if you like a lot of sauce, just double or add another half of the original recipe.

AMAZING STUFFED CABBAGE

Steps:

• There are many ways that you can skin a cat, so let's tackle this cabbage.
• You can either pain stakingly score the head of cabbage around the root and try and free up some leaves (careful not to tear them), and then put them in a pot of boiling water for about 5 minutes to soften them up, carefully removing from pot and placing on a paper towel to cool --
• Or you can remove the root if any from the head, score the leaves around the root and drop the whole head into the boiling water for about 5-10 minutes and the leaves will come off more easily. If you use this method, remove the whole head of cabbage after you get your leaves off and place aside to cool, cuz you're gonna need it in a bit --
• You will need about 10 cabbage leaves to make 10 rolls --
• After the head of cabbage cools, shred it and discard any large pieces --
• In a large frying pan over med high heat, saute the onion and garlic for 5 minutes, add the tomato (with juice) the shredded cabbage, salt and pepper and the red pepper flakes. Cook and stir until the liquid almost all gone and the vegetables are soft -- about 10 minutes. Remove from heat and let it cool.
• In another large bowl, combine the ground beef, rice, cooled tomato mixture and bread crumbs. Mix well, but don't over mix the meat. The more you handle ground beef the tougher it will become -- It should be able to form into a little "meatloafs" if not, then add a little more bread crumbs.
• Preheat oven to 375. Spray a 9 x 13 pan with cooking spray. Working one at a time, take a small handful of the meat mixture and place towards the bottom (where the root is) of a cabbage leaf, now your gonna want to channel your Latino and roll those polish babies like a burrito. Tuck the bottom over a little and then bring in both sides, and then roll! Place seam side down in the baking dish. Repeat until your dish is full. They can be touching, and you're gonna want them to.
• Wisk the soup, water and honey together and pour evenly over cabbage rolls. Cover the baking dish tightly with foil and bake for 1 hour. Remove the foil and then top with a little of your mozzarella cheese and bake for another 20 minutes.
• Notes.
• Here are some tidbits and thoughts.
• 1.Some people don't like the vein of the cabbage so after you have cooked the leaves you can run your knife down the sides of the vein and discard. Or if you are like me and are an equal opportunity cabbage lover, you will keep it. It will get soft during cooking --
• 2.Some of you Polacks (and I say that lovingly, because I am part Litvak (Lithuanian)) out there are scoffing at the fact that it has cooked cabbage in the center and cheese on top -- But hey, it works. The cheese gets nice and golden brown and lovely and the cabbage in the meat mixture is just sublime.
• 3.I have made the meat mixture by making instant rice. 1 cup of uncooked instant rice is far more than 1 cup after you cook it. If you do this, it just makes more of the mixture and after 10 rolls I had enough mixture to set aside and freeze for another glorious Polish day in my household.

STUFFED CABBAGE ROLLS

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.