Cabbage Rolls I Food

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.

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.

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.

CABBAGE ROLL SKILLET

Steps:

• Drain tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid., Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.

CABBAGE ROLLS

Steps:

• Heat oven to 350°F.
• Place cabbage in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or just until cabbage leaves are softened.
• Mix meat, rice, onions, garlic and egg just until blended; spoon onto centers of cabbage leaves, adding about 1/2 cup meat mixture to each leaf. Fold over both sides then both ends of each leaf to completely enclose filling; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Top with pasta sauce; cover.
• Bake 1 hour or until meat mixture is done and cabbage leaves are tender.

TRULY THE BEST CABBAGE ROLLS

Steps:

• -In a large bowl, combine the ground beef with all of the ingredients, except for the cabbage, tomato soup and reserved diced tomato juice.
• Set aside.
• -Remove the core from the cabbage.
• Steam the cabbage over high heat in a large pot to accomodate your cabbage with a about an inch of lightly salted water.
• I like to rotate my cabbage head so it is steamed evenly.
• -Gently peel off the leaves and cut out the thick white"veins" to aid in rolling.
• -Place approx.
• 1 tablespoon of the filling onto each cabbage leaf and carefully roll them up.
• Place seam side down in your baking dish.
• -Cover the cabbage rolls with the tomato soup and tomato juice.
• -Cover and cook in a 350 degree oven for approx.
• 1 hour, then remove cover and continue to cook for 30 minutes.
• -Serve with sour cream and enjoy.

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.