Baked Stuffed Cabbage Rolls Recipe 45 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.

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.

STUFFED CABBAGE ROLLS

Steps:

• Cover cabbage leaves with boiling water.
• Let stand until leaves are limp.
• Drain.
• Mix beef, rice, 1/2 CUP tomato sauce, garlic salt, pepper, onions and green pepper.
• Put 1/3 cup in each leaf; roll, tucking in the sides.
• Place, seam side down in baking dish.
• Mix remaining tomato sauce with the sugar, pour over rolls.
• Cover and bake at 350* for 45 minutes.
• Remove from pan, pour juice in saucepan.
• Mix cornstarch and water; stir into saucepan.
• Cook and stir until mixture boils; cook 1 minute.
• Serve with cabbage rolls.

UNSTUFFED CABBAGE ROLLS

Steps:

• Chop cabbage into pieces, par-boil until almost tender.
• Remove, rinse with cold water.
• Drain well.
• Mix all of ingredients EXCEPT tomato sauce.
• Grease casserole dish.
• Place 1/2 can of tomato sauce on bottom of dish.
• Spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage.
• Bake 325°F in covered dish for 1 hour 15 minutes.
• Let stand for 15 minutes before serving.
• This is the basic recipe--you can add more of whatever you like.
• My mother says she used ground turkey instead of hamburger and she liked it just fine.
• Try this old fashioned dish and feel the love.

POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)

Steps:

• Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
• Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
• Preheat oven to 350°F.
• Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls).
• Place, seam side down in baking dish.
• Mix tomato sauce with the sugar; pour over rolls.
• Cover and bake for 45-60 minutes.

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.

STUFFED CABBAGE ROLLS

Steps:

• In mixing bowl combine egg,milk,onion, worcestershire sauce, salt and pepper; mix well.
• Add ground meat and cooked rice; mix well.
• Remove center vein of cabbage leaves, keeping each leaf in one piece.
• Immerse leaves in boiling water till limp, about 3 minutes; drain.
• Place 1/2 cup meat mixture on each large leaf or 1/4 cup on each medium leaf; fold in sides.
• Starting at unolded edge, roll up each leaf making sure folded sides are included in roll.
• Arrange in a 9 x 13 pan.
• Stir together soup, brown sugar, and lemon juice; pour sauce mixture over cabbage rolls.
• Bake uncovered at 350 for 1 1/4 hours, basting once or twice with sauce.

STUFFED CABBAGE ROLLS

Steps:

• Cook the cabbage head in a large pot of boiling water for 10 minutes or outer leaves are tender. Rinse immediately in cold water and drain. Remove about 10 of the largest leaves and refrigerate the rest for another use. If the cabbage vein is very thick, cut a v shape slit to remove the bottom of it.
• In a bowl combine the meat, rice, ketchup, worcestershire, and seasonings.
• Place about 1/2 cup of meat mixture on each leaf and roll up tightly.
• Place seam side down in a dutch oven. Top with the pasta sauce and cook over low heat one hour. Add the tomato juice as desired and cook 20 minutes longer.

BAKED STUFFED CABBAGE

Steps:

• Preheat oven to 375 degrees, prepare a flat baking dish or casserole with nonstick pan spray.
• Blanch the cabbage leaves by immersing them in a pot of boiling water for 1 minute; drain and pat the leaves dry.
• Combine the beef, onion, parsley,salt, thyme,garlic, and pepper,Mix Well, Divide the meat into 8 equal portions on the cabbage leaves;Roll or fold the leaves around filling; Secure each cabbage roll with wooden toothpicks.
• Place the rolls seam side down in the prepares baking dish; pour tomato sauce over the rolls; bake, covered 50 to 60 minutes.