BEEF & RICE STUFFED CABBAGE ROLLS
This recipe is special to me because it's an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. -Lynn Bowen, Geraldine, Alabama
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.
Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
STUFFED CABBAGE WITH BEEF AND RICE
This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
- Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.
- To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.
Nutrition Facts : Calories 344 g, Fat 16 g, Fiber 7 g, Protein 16 g
STUFFED CABBAGE ROLLS (GALUMPKIS)
For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.
Provided by Tyler Florence
Categories appetizer
Yield about 1 dozen
Number Of Ingredients 18
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.
BEEF AND RICE STUFFED CABBAGE ROLLS
Beef and Rice Stuffed Cabbage Rolls are comfort food with hearty beef, onion, and rice rolled in cabbage leaves and topped with tomato sauce.
Provided by Sabrina Snyder
Categories Dinner
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Add the head of cabbage to a large dutch oven submerged underwater.
- Bring to a boil on high heat and cook for 5-7 minutes or until cabbage leaves start pulling away from the head of cabbage easily.
- Remove the largest 12 leaves, cut out the thick core of each leaf, and set leaves aside.
- Cut the remaining cabbage into thick slices and place it in the bottom of the dutch oven. In a large bowl mix the beef, onion, rice, parsley, salt, pepper, and 1/2 cup crushed tomatoes and mix.
- Add 1/4 cup of beef mixture to each cabbage leaf and roll like a burrito.
- Fold the sides in and roll. Place cabbage rolls seam side down back into the dutch oven over the cut cabbage.
- Mix remaining crushed tomatoes, canned diced tomatoes (with liquid), and sugar and pour over the cabbage rolls.
- Cover the dutch oven and bake for 90 minutes.
Nutrition Facts : Calories 150 kcal, Carbohydrate 16 g, Protein 10 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 26 mg, Sodium 232 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CABBAGE ROLLS
Steps:
- Preheat the oven to 350 degrees F.
- Steam the rice and cabbage head separately. Set the steamed rice aside. Peel off the cabbage leaves to have individual leaves.
- Add chopped onion, oil, bouillon, and the steamed rice to the ground pork meat. Mix together. Season with salt and pepper. Roll the ground pork mixture into golf ball-sized balls. Wrap each pork ball in a cabbage leaf.
- Add carrots and celery into the baking pan (vegetables prevent the cabbage from burning onto the bottom of the pan, and also adds an aroma to the rolls) and arrange the cabbage rolls on top.
- Place the pan into the oven and cook for about 1 1/2 hours. Check if it is thoroughly cooked before removing from the oven.
STUFFED CABBAGE ROLLS RECIPE BY TASTY
These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.
Provided by Kiano Moju
Categories Dinner
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
- Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
- In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
- Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
- Preheat the oven to 350°F (180°C) for 45 minutes.
- Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
- Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
- Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
- Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
- Spoon the remaining tomato sauce over the cabbage rolls.
- Cover the dish tightly with foil and bake for 45 minutes.
- Enjoy!
Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams
MY FAMILY'S STUFFED CABBAGE ROLLS
This is called Galomki. The "L" is like "W". We make these mostly in the winter months. They are great right out of the oven but even better the longer you keep them...days later. They freeze extremely well. The number of servings is a total guess. It all depends on the size of the leaves and how much you put in each roll. I have used this recipe and made 40 rolls.
Provided by Nana Lee
Categories White Rice
Time 2h40m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Oven at 350ºF.
- I use a large 8 qt covered enameled cast iron pot for the cabbage rolls.
- Number of rolls depends on size of your cabbage leaves.
- Core cabbage and submerge in boiling water.
- Partially cover pot and boil until leaves start to separate.
- Put rice on to cook, using whatever method you use.
- Meanwhile, brown beef in butter 'til pink is gone.
- Put meat and juices into large bowl.
- When rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef.
- If you want to add some garlic and/or onion powder, or more rice, do so at this point. Salt and pepper to taste.
- Remove cabbage from water and drain.
- Peel of outer, large leaves and lay on paper towels to drain.
- When cool enough to handle, trim outside of any thick ribs.
- Lay a cabbage leaf so the outer part of the leaf is down. Leaf should look almost like a shallow bowl.
- Put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style.
- Layer pan with pieces of cabbage cabbage not being used for rolls.
- Spread some of tomato sauce mix and top with cabbage rolls.
- Tightly pack the rolls together.
- Add a bit more sauce and continue layering in this manner until pot is filled.
- Top all with more cabbage leaves, remaining sauce and strips of bacon, in that order.
- Cover pot and bake for at least 2 hours.
- To check for doneness, carefully lift lid and poke a roll with fork.
- If tender, they are done.
- NOTES:.
- If all are not eaten, cool completely and freeze in packages.
- You can vary this by using pizza and/or pasta sauce, preferably without cheese.
- You can also drain and rinse a large can of sauerkraut and layer between layers of rolls.
Nutrition Facts : Calories 259.2, Fat 13, SaturatedFat 5.3, Cholesterol 37, Sodium 563.9, Carbohydrate 25.9, Fiber 3.5, Sugar 8.8, Protein 10.8
BEEF STUFFED CABBAGE ROLLS
We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.
BEEF AND BARLEY CABBAGE ROLLS
This is a good recipe for those who don't want traditional tomato sauce rolls. This recipe is courtesy of Germaine Storz, taken from the Food Network. Absolutely delicious! *Lamb can be used instead of beef. If you do this-- use tarragon instead of oregano. White or brown rice may be substituted for barley.
Provided by Cynna
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a medium stockpot, bring water and salt to a boil.
- Add barley and cook until tender, approximately 45 minutes depending on type of barley used (refer to package).
- Drain and set aside.
- In another stock pot, blanch cabbage leaves in boiling water for 1 minute.
- Preheat oven to 350 degrees.
- In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg, and seasonings.
- Mix thoroughly and divide into 12 even portions.
- Place each portion on the stem end of cabbage leaf and roll up tightly.
- Fasten with a toothpick.
- Place rolls in greased baking dish (13x9x2).
- Pour remaining milk over the rolls and bake for 30 mins or until cooked through.
- Turn once halfway through to cook evenly.
- Heat butter and lemon juice.
- Pour over rolls and sprinkle them with paprika.
- Serve.
Nutrition Facts : Calories 184.9, Fat 11, SaturatedFat 5.3, Cholesterol 57.8, Sodium 301.9, Carbohydrate 11.2, Fiber 2.3, Sugar 2, Protein 10.8
STUFFED RED CABBAGE ROLLS
One of the many variations of stuffed cabbage, this is my own take on a "gourmet-style" red cabbage roll. Al dente rice adds texture to the overall meal, and cream of mushroom soup prevents the rice from drying out during the cooking process. Top with lemon sauce.
Provided by tinkerman75
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h20m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 493.5 calories, Carbohydrate 61.1 g, Cholesterol 46.4 mg, Fat 17.8 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 5.8 g, Sodium 1023.2 mg, Sugar 5.6 g
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