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.
MY GRANDMOTHER'S CABBAGE AND NOODLES
I don't like cabbage, really. But my grandmother passed this recipe down. If you like bacon and noodles, then you'll love this. You can't even taste the cabbage.
Provided by brycensmommy
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place water and butter in a large, deep skillet and bring to a boil; stir in bacon and return to a boil.
- Stir cabbage into the bacon mixture; simmer until the thickest pieces of cabbage are fork-tender and the liquid has almost evaporated, about 20 minutes. Drain.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
- Lightly toss egg noodles with bacon and cabbage; season to taste with salt and black pepper.
Nutrition Facts : Calories 491.2 calories, Carbohydrate 57.4 g, Cholesterol 93.1 mg, Fat 20.2 g, Fiber 9.2 g, Protein 22.1 g, SaturatedFat 8.3 g, Sodium 757.9 mg, Sugar 10.5 g
GREAT GRANDMA'S STUFFED CABBAGE ROLLS
This is a past down recipe from my great grandma Plazsic. My daughter requested me to put this on recipezaar so she could always look it up to make them...
Provided by CIndytc
Categories One Dish Meal
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like.
- In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --.
- Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls.
- Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --.
- Freezes well.
GRANDMA'S CABBAGE ROLLS
Hearty and heartwarming, these traditional cabbage rolls are nothing short of delicious. Toasted rye bread and polenta make lovely accompaniments.
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut., In a large bowl, combine the egg, onion, rice, dill, paprika, savory, salt and pepper. Crumble beef over mixture and mix well. Place 1/3 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat with remaining cabbage leaves and filling., Combine the sauerkraut, tomatoes and bacon. Spoon half into a 6-qt. slow cooker. Arrange six cabbage rolls, seam side down, over sauerkraut mixture. Top with remaining sauerkraut mixture and rolls. Add broth to slow cooker. Cover and cook on low for 6-8 hours or until a thermometer inserted in rolls reads 160°.
Nutrition Facts : Calories 227 calories, Fat 10g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 620mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
GRANDMA'S GERMAN CABBAGE ROLLS
These are the cabbage rolls I grew up eating, very unlike the Ukrainian version and with a short ingredient list. Can be made the day before and reheated or frozen.
Provided by Cookin-jo
Categories Meat
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Core the cabbage and put in a large microwave-proof bowl. Add 1/3 cup water and cover with plastic wrap. Microwave on high for 20 minutes, remove soft leaves and continue microwaving until all the usable leaves are soft. Stack the leaves as you remove them and cover.
- Mix the filling ingredients in a separate bowl and get your large casserole dish out. (You may need another small casserole dish).
- Place filling near the base of each cabbage leaf and roll up, placing seam side down in the casserole. Crowd the rolls as much as possible. Continue until you are out of filling.
- Spoon the tomato soup over the rolls evenly.
- Bake at 300-325 degrees for at least 2 hours, covering when they start to brown.
- I've guessed at the serving sizes since Grandma didn't tell me! And cabbage rolls do take a long time but are worth it all.
Nutrition Facts : Calories 281.2, Fat 13.8, SaturatedFat 5.4, Cholesterol 84.3, Sodium 457.5, Carbohydrate 19.9, Fiber 1.4, Sugar 6.2, Protein 18.6
GRANDMA'S CABBAGE ROLLS
My grandma made these every year for New Year's. It is thought to be good luck to eat cabbage on New Years Day. (of course she could have just been saying that to get all of us kids to believe that. smile)
Provided by Mayniac May Family
Categories One Dish Meal
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Steam cabbage - this will allow it to roll up easier.
- Mix cooked rice, hamburger, egg, Worcestershire sauce and chopped onion with hands and roll into 2 inch balls. (Grandma was very specific that you must use your hands- after washing them of course).
- Place balls in pot.
- Add ketchup and fill with water until it is just over the balls in the pot.
- Cook on med/high for about 2 hours.
Nutrition Facts : Calories 471, Fat 14.9, SaturatedFat 5.4, Cholesterol 129, Sodium 1763.9, Carbohydrate 59.2, Fiber 6, Sugar 35.4, Protein 30.9
GRANDMA MILKAS SODOMA, CROATIAN [CABBAGE ROLLS]
This is a recipe that brings back alot of good memories. I like to boil potatoes with this, makes a great meal. This is a northern Minnesota recipe and for some reason polka music sounds pretty good while your making this.
Provided by msilovich
Categories Pork
Time 4h
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Place cabbage in a large pot, If you take the time to core the cabbage it will be easier to remove the leaves.
- Fill pot with water until the cabbage is floating. Set temperature to low boil.
- Finely dice the onion and the garlic.
- In a large bowl, combine rice,onion, garlic, hamburger, pork sausage,salt, pepper.
- Mix thoroughly, and form into two inch balls.
- Carefully remove cabbage leaves,.
- With the bottom of the leaf towards you, place a ball on the leaf and roll leaf one comlpete roll, then tuck the sides of the leaf in and continue rolling.
- Place all of the balls on a cookie sheet.
- When all of the balls are rolled, remove cabbage from water, Save the water.
- Chop up the remaining cabbage.
- You can either use the largest pot you have or a roaster oven, which is what I prefer.
- Place bag of sauerkraut on the bottom, add all of the balls, place remaining bag of sauerkraut on top, add the cabbage you chopped up.
- Pour in the water you saved from boiling the cabbage.
- Set Temp to low boil.
- Cook for three hours, the longer it cooks the better it tastes.
Nutrition Facts : Calories 584, Fat 29.4, SaturatedFat 10.1, Cholesterol 105.2, Sodium 1960.4, Carbohydrate 47.2, Fiber 9.9, Sugar 11.2, Protein 34
GRANDMA'S HOLOPCHI (CABBAGE ROLLS)
This recipe is a family favorite - but definitely not for anyone worried about calories. We have these at every family gathering.
Provided by SonjaBlue
Categories White Rice
Time 2h
Yield 2 small casserole dishes
Number Of Ingredients 6
Steps:
- Boil cabbage head and peel leaves off as they soften. (To make this easier you may want to freeze the heads first).
- Rinse rice and cook as directed.
- Add cooked ground beef and chopped cooked bacon to rice.
- Add salt and pepper to taste.
- Using a sharp knife, slice the top of the spines off the cabbage leaves to make the leaves flat.
- Roll a teaspoon or two of the rice filling into the leaves like a log, making sure to tuck the sides of the leaves inches.
- Line each cabbage roll in a casserole dish.
- Once full, pour whipping cream over the top and cover with extra cabbage leaves to prevent top layer from burning.
- Cover and bake at 350°F or until cream has evaporated and tops of cabbage leaves are browning.
- Remove from oven, remove top cabbage leaves and enjoy!
Nutrition Facts : Calories 2191.1, Fat 129, SaturatedFat 71.6, Cholesterol 499.4, Sodium 370.7, Carbohydrate 193, Fiber 19.5, Sugar 22.6, Protein 68.9
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