CABBAGE ROLL MEATLOAF RECIPE - (4.3/5)
Provided by aerin8
Number Of Ingredients 17
Steps:
- Mince and steam cauliflower. In a large bowl, combine ground beef and cauliflower with egg. Add chia seeds, tomatoes. Parsley flakes, lemon pepper, garlic powder, salt, cinnamon, allspice and onion powder. Use your hands to mix the ingredients together well. Place a sheet of foil on a baking sheet. Press the beef mixture over the foil into a rectangle. The meat should be about ¾ inch thick. Sprinkle the cole slaw mix over the meat, leaving a 2 inch border around the edges. Press the cabbage into the meat gently. Using the edge of the foil, roll the meat mixture up jelly roll style. Seal the ends and the edge and move the foil to place the roll in the center of the sheet. To prepare the sauce, add the vinegar and sweetener to the tomato sauce. Spoon half of the sauce over the meatloaf. Bake in a preheated 400 degree oven for 40 minutes. At that time, spoon the remaining sauce over the meatloaf and cook an additional 15 minutes or until a meat thermometer registers 160. Remove the loaf from the oven and let cool five minutes before cutting. 8 servings 351 calories 6 g net carbs 22 g protein 27 g fat
UNSTUFFED CABBAGE ROLL
This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes.
Provided by tlc_adams
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 16.3 g, Cholesterol 92.9 mg, Fat 23.8 g, Fiber 5.2 g, Protein 28.5 g, SaturatedFat 9.3 g, Sodium 1294.3 mg, Sugar 9.7 g
ITALIAN MEATLOAF ROLL-UP
Adapted from a recipe from Rachael Ray's 30 Minute Meals. Original recipe calls for raisins and pine nuts - not my thing. I have prepared it with ground beef and pork only, no veal. Easy to prepare on a weeknight!!
Provided by KJK 5
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- Mix meat and remaining meatloaf ingredients.
- Flatten meat mixture out on a wax paper lined cookie sheet in a thin layer 1/2" thick x 12" long x 6 to 8" wide.
- Cover meat with a layer each of arugula (or spinach), prosciutto and cheese.
- Use the wax paper to help roll up the meat into a large log working across the 6 or 8" side, resulting in a 12" log.
- Seal ends, place seam side down on a cookie sheet (I line with foil). Drizzle lightly with extra virgin olive oil.
- Roast meat roll for approximately 40 minutes.
Nutrition Facts : Calories 228.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 82, Sodium 651.9, Carbohydrate 12.3, Fiber 0.9, Sugar 1.5, Protein 14.7
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
CABBAGE ROLLS
This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.
Provided by William Anatooskin
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 59.5 g, Cholesterol 43.4 mg, Fat 16 g, Fiber 8 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 800.7 mg, Sugar 11.4 g
GRANDMA'S CABBAGE LAYERED MEATLOAF
Steps:
- Sauce:
- Saute onion and celery in butter in 1-quart heavy saucepan until tender, about 5 minutes. Remove from heat and stir in remaining ingredients. Bring to a boil, stirring frequently. Simmer, uncovered, 15 minutes.
- Meatloaf:
- Preheat oven to 325°F. Chop cabbage coarsely. Cook in salted boiling water, uncovered, 5 minutes; drain. Combine bread crumbs, dry milk, water, salt, and pepper in a large mixing bowl. Mix in meat.
- Pat half of the meat mixture into bottom of an 8 in. square baking pan. Combine cabbage and half of the cheese. Spread over meat. Top with remaining meat mixture. Spoon sauce over all.
- Bake 55-60 minutes. Remove from oven and sprinkle the rest of the cheese. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CABBAGE ROLLS
This is our favorite cabbage roll recipe. I often double or triple it to take it to pot lucks. They always go down a treat. People love them.
Provided by MarieRynr
Categories Oven
Time 1h20m
Yield 12 cabbage rolls
Number Of Ingredients 12
Steps:
- Mix together meat, rice, egg, onion, carrot, salt, pepper and bacon.
- Spoon mixture into the center of each of the 12 cabbage leaves.
- Roll up, tucking in sides to completely enfold meat.
- Place folded side down in a greased baking dish.
- Mix together brown sugar, lemon juice and tomato sauce.
- Pour over rolls, cover tightly and bake at 375°F for 1 hour.
- Uncover and bake 20 minutes longer.
KALPUDDING (MEATLOAF WITH CARAMELIZED CABBAGE)
This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel's version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you'd use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. "Cabbage smells in a very special way when it almost burns," he said. "It gets savory, almost like a beef stock. It tastes almost brown and umami yummy." You'll want to eat it right away, but the leftovers make for a fine sandwich in coming days.
Provided by Sam Sifton
Categories roasts, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirringoften, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
- While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
- When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
- While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.
Nutrition Facts : @context http, Calories 947, UnsaturatedFat 28 grams, Carbohydrate 53 grams, Fat 67 grams, Fiber 7 grams, Protein 35 grams, SaturatedFat 33 grams, Sodium 1331 milligrams, Sugar 35 grams, TransFat 1 gram
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