Cabbage Rolls Without Tomato Food

MOM'S CABBAGE ROLLS A DIFFERENT WAY

Steps:

• 1. Core and remove outside leaves of cabbage. Place core side down in 1 1/2 inches of water in a Pyrex bowl covered with plastic wrap. Steam in the microwave until outer leaves are semi-soft and peel them off a few at a time until all are done. (about 10 minutes)
• 2. Heat 4qt saucepan (with tight fitting lid) over med heat. Add butter and rice. Stir and cook until rice starts getting white specks on it. Add salt & water, bring to a boil, reduce heat, cover and simmer for 20 minutes (35 min for brown rice). Fluff with a fork and set aside. Remove 2 cups and set aside to cool while making filling. Serve the cabbage rolls over the remaining rice.
• 3. Heat oven to 375 degrees. In a large bowl, mix ground beef, onions, garlic and seasonings. Stir in milk and add 2 cups of the cooled cooked rice last. Mix well and stuff cabbage leaves. Trim off hard core parts and starting at the widest end place a few tablespoons of filling. Roll up but don't fold ends in. Push the ends of the cabbage into the ends of the roll o make a belly button. This works great to hold them together when browning. It eliminates the need for toothpicks. Mom always used them and I almost swallowed one several times. I learned the belly button trick from my Hungarian aunt. : )
• 4. When all done making rolls, heat butter & oil in large heavy skillet over med/high heat. Dredge each roll in flour and pan fry until browned on all sides. Remove to large lasagna baking pan or 2 smaller pans. When rolls are all browned, heat a little more oil or butter in the same skillet if necessary to make a roux. Scrape up browned bits. Add abt 2 tablespoons of leftover dredging flour and cook & stir for 1 minute. Whisk in beef broth until it becomes a thin/med gravy. Add white pepper and nutmeg. I usually almost double this gravy recipe. You seem to need more when you use 2 pans, but this recipe makes alot of rolls, plus I make a sm pan of them with no cabbage for my son who is anti cabbage. Next, pour gravy over cabbage rolls and sprinkle brown sugar over top. Cover with heavy duty foil and bake for 1 1/4 hours. Serve over remaining cooked rice. Enjoy!!

UNSTUFFED CABBAGE ROLLS

Steps:

• Warm the oil in a large deep sided skillet or Dutch oven over medium-high heat. Add the beef, chili powder, garlic, salt, and pepper. Crumble the meat as it cooks. When the meat has browned, about 8 minutes, add the crushed tomatoes, tomato sauce, vinegar, brown sugar. Stir to combine and bring to a boil.
• Stir in the cabbage, reduce to simmer, and cover with lid. Cook until the cabbage is bright green, tender, and still slightly crisp, about 4-5 minutes. Add in the cooked rice and simmer just until heated through about 2 minutes. Enjoy!

UNSTUFFED CABBAGE ROLL

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.

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.