Cabbage Rolls Food

BEST EVER CABBAGE ROLLS

Steps:

• Core cabbage and place in a large pot. Fill hole with vinegar and salt. Fill pot with water to top of cabbage but not flowing into the core. Bring to a boil, turn stove off and leave overnight. The next morning your cabbage is cooled and ready to work with, perfect!
• Combine ground beef, pork, cooked rice, 2 tablespoons sugar, 4 tablespoons onion, 1 tablespoon lemon juice, salt, pepper and 1/2 teaspoon paprika.
• Grab an appropriate sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll, tucking sides of the leaf inches.
• Place on a platter seam side down.
• Continue with remaining leaves.
• Saute diced onion in the canola oil with salt, pepper and 1/2 teaspoon paprika, until translucent.
• Place in the bottom of a large roasting pan.
• Add hot water and stir to combine.
• Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer.
• Mix tomato sauce with the brown sugar and lemon juice; pour over the cabbage rolls.
• Cover and bake at 325 degrees Fahrenheit for 1-1/2 to 2 hours.

CABBAGE ROLLS

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.

CABBAGE ROLLS

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.

CABBAGE ROLLS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a gallon of salted water to a rapid boil in a stockpot. Remove the core of the cabbage head by cutting about a 3-inch deep cone only around the thick stem, keeping most of the head solidly intact. Place the cabbage de-cored-side down into the boiling water. Place a plate or a smaller pot on top of the cabbage head to keep it from floating. Boil until tender, soft to the touch and bright green, 15 to 20 minutes. Place in an ice water bath to stop the cooking process. Remove the damaged first couple of outside leaves and save for the bottom the pan. Then carefully remove the rest of the cabbage leaves until the head is smaller than a baseball.
• Cook the bacon, saving the drippings. Place the cooked bacon into a food processor and puree. Then place into a large mixing bowl. Puree the onion and green pepper and place into the mixing bowl. Then do the same with the Parmesan. Then add the ground meats, rice, ketchup, garlic, 1 tablespoon salt, pepper, seasoning sauce and egg to the mixing bowl. Mix well. Scoop or ball into 4-ounce portions. Place the damaged outside leaves and the too-small center leaves on the bottom of a baking pan. Place a blanched cabbage leaf into one hand like a cup. Then place the ball of meat mixture in the center, pull the hard spine over the top and almost tuck into the meat, then fold the rest of the leaf around the ball.
• Place in the baking pan with the folded sides down. Repeat. Place them nice and tight next to one another. Add about 1/2 cup water to the pan to help steam the cabbage rolls. Cover tightly with foil. Cook for 1 hour and 15 minutes. Drizzle with clarified parsley butter and serve.

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 (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.

CLASSIC CABBAGE ROLLS

Steps:

• In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.

GOLABKI - POLISH CABBAGE ROLLS

Steps:

• Chop onion.
• Mince garlic.
• Saute garlic and onion in 2 T butter over medium heat until onions are caramelized. Remove from heat and let cool to near room temperature.
• Beat 2 eggs thoroughly with 2 T marjoram, 1 T thyme/sage, salt, and pepper.
• In bowl, add ground beef, pork (or veal), rice, onion, garlic, and eggs.
• Mix thoroughly with your hands.
• Cover and let rest in the fridge. (You can let it sit overnight, it will just let the flavors permeate more.).
• Core cabbage.
• Blanche cabbage leaves in boiling water, peeling them off as they become limp. (Alternatively, after coring the cabbage, you can put it in the freezer and after it's frozen, let it thaw and the leaves will be limp--you can just pull them off. **If you choose to freeze, freeze the cabbage the night before and keep in mind it will take a few hours for it to thaw**).
• Once you've separated all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending/rolling.
• Put about 2 T of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a little package. Put each golabki seam-down into a casserole dish. (At this point, if you like, you can freeze them and thaw them later. Once thawed, continue with the recipe steps below.).
• Once you've used up all the cabbage leaves or meat filling, take your cans of tomatoes and pour them over the golabki.
• Sprinkle the remaining teaspoons of marjoram into the tomato sauce before pouring it over the golabki and tomatoes.
• Bake covered at 350 for 2 hours.

STUFFED CABBAGE ROLLS RECIPE BY TASTY

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!

DELICIOUS CABBAGE ROLLS

Steps:

• Preheat oven to 350º F.
• Take a knife and cut a square around the core of the cabbage. If it is too difficult, you don't have to take the core out. You are just making deep slices on each side of the core so you can peel off the leaves. Boil head of cabbage in large pot until it's soft and pliable - about 10-15 minutes. Lift the cabbage out of the hot water, allow it to drain a bit. Start peeling off the tender leaves. If there are leaves that aren't as tender, place the head of cabbage back in the boiling water to cook a little longer. You want your leaves to be tender enough to roll but not too soft and mushy that they will be broken when you fill them with the filling.
• Cut up the onion in large chunks and peel the garlic. Place the garlic and onion in a blender with a small amount of water and puree them. Transfer pureed onion and garlic to a large saucepan and add the tomato puree, water, basil, parsley, oregano, salt and pepper. Mix well and set aside.
• In another bowl, combine the beef, eggs, rice, paprika, chopped onion, garlic powder and salt & pepper well with your hands.
• Place a golf ball size of the meat mixture almost in the middle of a cabbage leaf. Roll until filling is just covered, then fold left end over towards middle, roll once more and then tuck the right side into the middle, inserting the leave into the meat mixture with your finger. Secure with a toothpick, if needed.
• Cover the bottom of a large roasting pan with a thick layer of the sauce, place rolls on top and then more sauce over the rolls.
• Bake at 350 for 2 hours. Baste the sauce over the cabbe rolls during the baking time every 30 minutes to avoid dried out rolls.
• Serve with sour cream.

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.

EASY CABBAGE ROLLS

Steps:

• Prepare the cabbage according to the recipe description.
• Combine ingredients for filling.
• Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold "envelope" fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine.
• You may find it easier to roll the cabbage around the filling and just "tuck" the ends into the roll with your fingers - whatever works best for you!
• Lay flap side down in a heavy Dutch oven.
• Combine sauce ingredients - use tomato juice if you don't like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls.
• Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.