Cabbage Sausage Rolls Food

ITALIAN SAUSAGE-STUFFED CABBAGE ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Put olive oil on the bottom of a medium-sized baking dish. Remove casings from sausage.
• Bring a large pot of water to a boil. Cook cabbage leaves until tender, about 12 minutes. Drain.
• While the cabbage is cooking, remove casings from sausage. Cook and stir sausage in a skillet over medium-high heat, breaking it into pieces as it cooks, until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• At the same time, combine marinara sauce and tomato sauce in a saucepan over medium-low heat. Cook until warm, about 3 minutes; set aside.
• Mix cooked rice, sausage, and 1/2 cup sauce with basil and oregano. Spread filling onto cabbage leaves and roll up like small burritos. The amount of filling in each will vary depending on how big your cabbage leaves are. Place cabbage rolls close together in the prepared dish and spoon remaining sauce over top.
• Bake in the preheated oven until cooked through, about 30 minutes. Garnish with more basil and oregano.

CABBAGE & SAUSAGE ROLLS

Steps:

• Preheat oven to 350 degrees.
• Cook cabbage, celery and onion in oil over med-high heat until cabbage softens.
• Cut Kielbasa (cut long strips first then slice) and add to cabbage mixture and continue to cook.
• Add pepper and garlic salt.
• Take cabbage mixture off of heat and allow to cool down.
• Unroll dough and divide up into rectangles (two triangles still connected) and pinch up seams. You should have 4 rectangles from each package making a total of 8 rectangles.
• Spoon 1/8th of cabbage and sausage mixture (try not to spoon excess liquid from the pan) onto each rectangle of dough.
• Pull corners up and pinch seams.
• Bake 15-18 minutes until brown (use a 375 degree oven if not using dark or non-stick cooking sheets).

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.

CREOLE RICE AND SAUSAGE STUFFED CABBAGE ROLLS

Steps:

• Preheat oven to 350.
• Mix together rice mixture and cheese, set aside.
• Spray an 11 x 9 inch baking dish with cooking spray.
• Divide rice/cheese mixture evenly between cooked cabbage leaves, roll cabbage leaves tight so mixture doesn't come out.
• Place each roll seam side down in prepared dish, and pour sauce evenly over rolls.
• Bake for 25 minutes or until heated through.
• Carefully remove rolls to serving plate, and pour remaining sauce over rolls.

EASY CABBAGE ROLLS WITH SAUERKRAUT

Steps:

• Combine pork, rice, onions, pepper, garlic powder, salt and paprika in large bowl.
• Steam heads of cabbage until leaves remove easily (about 5 minutes each in microwave along with 1/2 cup water, covered with plastic wrap works well) Take handfuls of meat mixture and roll up in cabbage leaves.
• Place rolls in roasting pan.
• After covering the bottom of the pan, top with half of the sauerkraut and half of the tomatoes.
• Repeat with second layer.
• Pour tomato juice over top.
• Cover and bake 2 1/2 hours at 350 degrees.

SAUSAGE AND CORNBREAD CABBAGE ROLLS

Steps:

• Remove center vein of cabbage leaves, keeping each leaf in one piece.
• Place leaves in a shallow baking dish.
• Cover with vented clear plastic wrap.
• Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp.
• Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider.
• Add sausage; mix well.
• Divide meat mixture into two equal protions.
• Place one portion of meat mixture on each cabbage leaf.
• Fold in sides.
• Starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll.
• Arrange rolls in a shallow baking dish.
• Pour water over rolls.
• Cover with vented clear plastic wrap.
• Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes.
• Transfer rolls to a plate.
• Cover and keep warm.
• For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules.
• Stir in the remaining chopped apple.
• Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds.
• Spoon sauce atop cabbage rolls and serve.