AUTHENTIC ROMANIAN SAUERKRAUT STUFFED CABBAGE ROLLS
Authentic Romanian Sauerkraut Stuffed Cabbage Rolls- a great recipe for feeding a crowd, take it to potlucks and family reunions. The recipe explains the traditional way of making the cabbage rolls and also the crockpot and the Instant Pot versions.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 3h45m
Number Of Ingredients 11
Steps:
- Make the filling:
- In a large bowl place together ground meat, diced onions, rice, thyme, ground pepper and marjoram. Mix everything really well.
- Set aside.
- Make the cabbage rolls:
- Prepare the cabbage leaves by removing the core and the thickest part of each leaf. If the leaves are too big cut them in half.
- Grab a cabbage leaf and place 1 tablespoon of meat on it. Wrap the meat inside the cabbage leaf to obtain a neat roll.
- Place shredded cabbage on the bottom of the pot, then start adding the rolls.
- Optional, you can add a layer of bacon over each layer of rolls.
- Fill up the pot with cabbage rolls, then mix together the tomato juice and the paste and pour it over the rolls.
- Add water to cover the rolls.
- The final layer should be shredded cabbage.(use left over cabbage)
- Sprinkle more bacon, thyme and bay leaves and cover with a lid.
- Bake in the oven at 350F for about 2 hours.
- Remove the lid and allow the cabbage rolls to bake for another 30-45 minutes. You might notice the water evaporated, so you can add a little bit more, but do not fill up the pot again.
- Serve them warm with a dollop of sour cream on top, fresh bread or polenta and hot peppers.
- Crockpot: Follow the same method of making the rolls, but cook them in the crockpot on "Low" from 6-8 hours, or 4-5 hours on "high".
- Instant Pot: Follow the recipe as I describe it. Close the pot and press the "Pressure Cook"manual button setting the time for about 18-20 minutes. Do a natural pressure release.
Nutrition Facts : Calories 290 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 539 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
STUFFED CABBAGE WITH SAUERKRAUT
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Make the filling: Put 1 pound each of beef and pork together through the fine blade of a food chopper twice. In a bowl, combine the meat with 1 cup cooked rice, 1 egg lightly beaten, 1 onion and 2 garlic cloves, both minced, and salt and pepper to taste. Remove 12 large outer leaves from a head of cabbage, reserving the remaining cabbage for another use. Dip the leaves briefly in boiling water to soften and spread them out flat on a work surface. Top each leaf with some of the filling and fold the leaves over the filling, tucking in the ends to make neat rolls. Put 2 pounds sauerkraut in a large kettle with light beer or white wine to cover and heat it gently. In a sauce pan melt 3 tablespoons lard, bacon fat or ham fat, blend in 3 tablespoons flour and cook the roux for 1 to 2 minutes. Blend it into the sauerkraut and bring the liquid to a boil, stirring constantly. Arrange the cabbage rolls on top of the sauerkraut and cook them, covered, in a moderate oven (350?F.) for 2 to 3 hours or until the filling is done. Serve the stuffed cabbage and sauerkraut topped with sour cream.;
ROMANIAN SARMALE (CABBAGE ROLLS)
This is a recipe that my grandmother made and was made and served at church dinners as I was growing up. It is very similar to Hungarian Cabbage Rolls and very different from the Polish style. No holiday would be complete without these along with Fresh & Smoked Sausage, Mamaliga with Cheese (Polenta) and Cozanac (rich egg bread with nuts or cheese).
Provided by dollygallu
Categories Pork
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage. Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling water. Cover and cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat like rest of cabbage leaf.
- In a large frying pan over medium heat, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves and saute until light golden brown. Remove from heat and let cool for 1/2 hour.
- Add ground pork, rice and sauteed onions together along with 1/2 cup water, and mix well. This is the meat filling.
- Place 1 to 2 tablespoons of the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut. Place pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat layers. Place them loosely touching each other and layer on top of one another. Sprinkle with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread tomato sauce and tomato juice over kraut and place 1 bay leaf (and optional dill sprig) on top. Cover rolls with water just enough to cover rolls. Place heavy dish on top making sure there is a couple inches between plate on top of pot. Cover pot and bring to boiling and reduce heat to simmer and cook for about 2 hours.
- Serve with sour cream and mamaliga for a real romanian dish.
Nutrition Facts : Calories 1256.7, Fat 75.9, SaturatedFat 23.7, Cholesterol 198.6, Sodium 3861.2, Carbohydrate 84.6, Fiber 16, Sugar 25, Protein 62.5
SLOVAK STUFFED CABBAGE
I received this recipe from my grandmother. It was passed down to her from her grandmother. This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!
Provided by Kelly Berenger
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
- Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
- Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
- Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.
Nutrition Facts : Calories 556 calories, Carbohydrate 31.6 g, Cholesterol 101 mg, Fat 36.5 g, Fiber 6.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 2095.7 mg, Sugar 16.7 g
ROMANIAN SARMALE, STUFFED CABBAGE ROLLS
Make and share this Romanian Sarmale, Stuffed Cabbage Rolls recipe from Food.com.
Provided by CookWithAnna
Categories Meat
Time 1h30m
Yield 30 rolls
Number Of Ingredients 12
Steps:
- Peel the cabbage leaves one by one, cut them in half if they are too big and remove the stork.
- Chop the onion and carrot and fry them in a bit of oil with the rice.
- Mix the mince meat with the egg, fried onion, the slice of bread and a pinch of salt(be careful not to put a lot of salt because the sour cabbage is already salted).
- Place a tbsp of meat on the cabbage leaf and roll it tight then push the ends in with your finger.
- Chop the rest of the cabbage you didn't use sprinkling half of it on the bottom of the pan then add the tomato paste and sliced bacon.
- Put the cabbage rolls in the pan.
- Cover the cabbage rolls with water then sprinkle the bael leaves, peppercorns and the rest of the chopped cabbage.
- Cover the pan with a lid and let it simmer for 1 hour or until the cabbage it's softened.
- Serve with mamaliga and a chilly.
- ENJOY!
Nutrition Facts : Calories 67.1, Fat 3.9, SaturatedFat 1.5, Cholesterol 18.9, Sodium 72, Carbohydrate 4.1, Fiber 1.1, Sugar 1.7, Protein 4.1
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- Heat the oil in a skillet, add the onions and cook until softened and translucent. Add the rice and cook for another minute.
- In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture. Be careful with the salt, not too much is needed because the sour cabbage is already salty. Mix well using your clean hands.
- Remove all the cabbage leaves and cut each leaf in half. Romanian cabbage rolls are traditionally smaller than the Polish cabbage rolls, so that's why I recommend cutting each leaf in half, otherwise you can use the entire leaf for one roll.
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