Cabbage Rolls With Walnuts Food

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.

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.

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.

VEGAN MUSHROOM-STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of lightly salted water to a boil. Drop cabbage into the pot and fully submerge in the water. Cook for 10 minutes. Remove from water and allow to cool enough to handle, about 10 minutes. Pull leaves off carefully.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, 1/3 of the thyme, and garlic. Cook until onions are translucent, about 5 minutes. Add mushrooms, raisins, and cinnamon and cook for about 3 minutes. Stir in walnuts and season with 1/3 of the sea salt. Transfer mixture to a large bowl and add rice; stir stuffing into a uniform mixture.
• Grease a baking dish with remaining olive oil and line the bottom with a thin layer of tomatoes. Sprinkle lightly with 1/3 of the thyme, 1/3 of the sea salt, and pepper to taste.
• Scoop about a heaping tablespoon of stuffing into a cabbage leaf and fold in the sides first, then roll and place in the prepared pan. Repeat with remaining leaves and stuffing. Use any torn leaves to close up any broken rolls. Top with remaining tomatoes and remaining thyme. Season with remaining salt and pepper.
• Cover the baking dish with aluminum foil or a cover.
• Bake in the preheated oven until tender, about 45 minutes.

VEGETARIAN STUFFED CABBAGE ROLLS

Steps:

• Remove and discard the first couple leaves of cabbage. Wash in cold water. Cut approx 1/4" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves, using a pair of tongs. Continue the same process, peeling off the blanched layers of cabbage leaves as they soften. Set aside to cool briefly.
• Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
• Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, chopped tomato, herbs, salt and pepper, spices, oil, 1/2 can of tomato sauce and 1/4 cup water. Mix together with a spoon.
• Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with the sliced onions and sliced tomatoes.
• Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf closest to you (see photo). Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.
• Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot. Top with the remaining 1/2 can of tomato sauce, and about 1 1/2 to 1 3/4 cups of water (water should barely reach the top layer of cabbage rolls). Add a pinch more ground cumin.
• Top the cabbage rolls with a small plate. Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in, and cover the pot with its own lid. Cook for 30 minutes, then remove the plate but cover with the lid only. Cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.
• If you're not in a hurry, leave the cabbage rolls undisturbed before transferring to a serving platter or individual plates. Enjoy!

EASY STUFFED CABBAGE ROLLS

Steps:

• Preheat oven to 350°F. Using a paring knife, remove core from cabbage. Carefully remove 8 large outer leaves and stack into a large microwave-safe bowl. Cover with very damp paper towels; microwave on High until softened and pliable, 7 to 8 minutes. Uncover and cool slightly.
• In a medium bowl, combine tomatoes, vinegar, ¼ tsp salt, and paprika. In a large bowl, combine ½ cup tomato mixture, rice, walnuts, currants, shallots, thyme, meatloaves, and remaining ¼ tsp salt.
• Cut out thick ribs at base of cabbage leaves. Spoon rounded ⅓ cup rice mixture in center of each leaf. Fold in opposite sides and roll up to enclose filling. Spread 1 cup tomato mixture in the bottom of an 11 x 7-inch baking dish. Top with cabbage rolls, seam side down; spoon remaining tomato mixture over rolls. Cover with foil and bake until cabbage is tender, about 45 minutes.
• Per serving (2 rolls)