UNSTUFFED CABBAGE ROLLS
We loved this casserole recipe. It is just like a deconstructed cabbage roll. All the great flavor without the work. Fresh onion and garlic add a lot of flavor to this dish but is not overpowering. It's made with very simple ingredients and will appeal to a variety of tastebuds. When testing, we went with the Crock Pot to finish...
Provided by Deb Wilson
Categories Casseroles
Time 3h20m
Number Of Ingredients 10
Steps:
- 1. In a large skillet, heat oil over medium heat. Add the ground meat and onion and cook, stirring, until ground beef is no longer pink and onion is tender. I don't use oil if I'm using beef because even the lean beef is usually fat enough without.
- 2. Add rice and garlic to meat and continue cooking for 1 minute.
- 3. Add tomatoes, tomato sauce, pepper, and salt.
- 4. Add the chopped cabbage.
- 5. Add water and bring to a boil.
- 6. Cover and place in a slow (300 degree) oven for 2 to 3 hours. You can also pour into a slow cooker, cover and cook on low for 6-7 hours.
- 7. Good with crusty rolls. Serves 8.
STUFFED CABBAGE ROLLS (GALUMPKIS)
For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.
Provided by Tyler Florence
Categories appetizer
Yield about 1 dozen
Number Of Ingredients 18
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.
DEB'S CABBAGE ROLLS
Make and share this Deb's Cabbage Rolls recipe from Food.com.
Provided by newfie wanna be
Categories Pork
Time 4h
Yield 25-30 rolls, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F.
- Line medium roasting pan with heavy foil.
- Cut core out of cabbage heads.
- Put cabbage core side down in microwavable bowl with 1 inch water and microwave for 10 minutes.
- Remove the leaves from the cabbage (Be careful the heads will be very hot, you can do the cabbage prep ahead of time).
- If leaves are not quite cooked, put in covered pot with 1 inch water and boil till done.
- FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
- FOR SAUCE; in another bowl combine all sauce ingredients together until blended.
- Line the bottom of the pan with cabbage leaves. Sprinkle sauerkraut onto leaves.
- Stuff the cabbage leaves tightly but carefully with 2 teaspoons of the meat mixture.
- Roll up tightly and place the rolls in a layer on top of the cabbage leaves in the baking dish.
- If you have left over meat mixture, you can put it around the rolls and cover with sauce, and small cabbage leaves.
- Drizzle half of the sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
- Sprinkle about more sauerkraut over the sauce.
- Start second layer and repeat as above.
- Cover tightly with foil.
- If the roaster looks full, place a cooking sheet under roaster in oven to catch overflow.
- Cook at 350 degrees F (oven rack set to second-lowest position) for about 3 to 3 1/2 hours or until the cabbage is very tender. Check after about 2 hours).
Nutrition Facts : Calories 777.4, Fat 25.4, SaturatedFat 9.4, Cholesterol 103.6, Sodium 1828.7, Carbohydrate 101.8, Fiber 17.4, Sugar 39.9, Protein 42
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.
MIDDLE EASTERN-STYLE CABBAGE ROLLS
Add this vegan dish to your repertoire. We've filled cabbage leaves with satisfying brown rice and lentils along with mint, lemon, tahini and pine nuts
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h20m
Number Of Ingredients 18
Steps:
- Bring a large pan of water to the boil, add the cabbage leaves and put a heavy ladle on top to keep them submerged. Boil for 4 mins, then drain, reserving the water.
- Meanwhile, heat the oil in a non-stick pan. Reserve 2 tbsp of the onion, then fry the rest for 10 mins until just golden. Stir in the pine nuts and cook until starting to colour. Add the spices and rice, then pour in 450ml of the reserved water. Stir in the bouillon powder, cover and cook for 15 mins until the rice is almost tender and the liquid is absorbed. Stir in the lentils, zest and mint.
- Heat the oven to 180C/160C fan/gas 4. Put a spoonful of the rice into the centre of a cabbage leaf, roll up and put in a shallow casserole dish. Repeat with the remaining rice and leaves. Cover and bake for 30 mins until the rice is fully tender.
- Meanwhile, combine the tahini, lemon juice, garlic and 3 tbsp water, and mix the salad ingredients with the reserved onion. If you're following our Healthy Diet Plan, serve half the rolls with half of the sauce and half of the salad. Cover and chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in the microwave until hot.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
BEST EVER CABBAGE ROLLS
Make and share this Best Ever Cabbage Rolls recipe from Food.com.
Provided by Noshing With The No
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Core cabbage and place in a large pot. Fill hole with vinegar and salt. Fill pot with water to top of cabbage but not flowing into the core. Bring to a boil, turn stove off and leave overnight. The next morning your cabbage is cooled and ready to work with, perfect!
- Combine ground beef, pork, cooked rice, 2 tablespoons sugar, 4 tablespoons onion, 1 tablespoon lemon juice, salt, pepper and 1/2 teaspoon paprika.
- Grab an appropriate sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll, tucking sides of the leaf inches.
- Place on a platter seam side down.
- Continue with remaining leaves.
- Saute diced onion in the canola oil with salt, pepper and 1/2 teaspoon paprika, until translucent.
- Place in the bottom of a large roasting pan.
- Add hot water and stir to combine.
- Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer.
- Mix tomato sauce with the brown sugar and lemon juice; pour over the cabbage rolls.
- Cover and bake at 325 degrees Fahrenheit for 1-1/2 to 2 hours.
More about "debs cabbage rolls food"
OLD-FASHIONED CABBAGE ROLLS (INSPIRED BY NAN) - GIRL …
From girlheartfood.com
Ratings 25Estimated Reading Time 7 minsCategory Main DishTotal Time 3 hrs 15 mins
- Cook rice per package instructions and set aside. Preheat oven to 350 degrees Fahrenheit at this point too.
- In a large bowl, combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, black pepper, dill, onion powder, red chili flakes (if using) and 1/2 cup of tomato sauce. Mix until well combined.
- To a large pot of boiling water, add head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through). Carefully remove. Don't discard water because you will need to re-boil the cabbage as you start to peel off the leaves and you will need some of the water for your sauce.Note: Don't fill the pot all the way up because the cabbage will displace some of the water. Before boiling water, test how much the water will displace by placing the head of cabbage in the pot.
- Once cabbage is cool enough to handle, carefully remove leaves and cut out core from each leaf. Once you start taking leaves off, you'll likely need to add the cabbage back to the boiling water (to soften more leaves). Just boil for another bit, let cool enough to handle and continue removing leaves.
14 BEST CABBAGE ROLL RECIPES
From allrecipes.com
DEB'S LAZY HOLOBCHI ( CABBAGE ROLLS ) RECIPE - FOOD.COM
From food.com
Servings 8Total Time 2 hrs 45 minsCategory One Dish MealCalories 408 per serving
THE TIME OMA’S STUFFED CABBAGE ROLLS WENT "VIRAL" - SALON
From salon.com
DEB'S DELECTABLES - GOOGLE SITES
From sites.google.com
CABBAGE ROLLS - DINNER WITH JULIE
From dinnerwithjulie.com
JAMS | DEB'S DELIGHTS | UNITED STATES
From debs-delights.net
MENUS | DEBBS
From debbs.ca
CABBAGE ROLLS | BBC GOOD FOOD
From bbcgoodfood.com
MENUS | DEBBS
From debbs.ca
DEB'S CABBAGE ROLLS - PLAIN.RECIPES
From plain.recipes
DEB'S LAZY HOLOBCHI ( CABBAGE ROLLS ) | NATURALLY SAVVY
From naturallysavvy.com
DEB'S UNSTUFFED CABBAGE ROLLS (NO RICE) - MYFITNESSPAL.COM
From myfitnesspal.com
DEB'S CABBAGE ROLLS CALORIES, CARBS & NUTRITION FACTS | MYFITNESSPAL ...
From myfitnesspal.com
THE DEBS - DEFINITION OF THE DEBS BY THE FREE DICTIONARY
From thefreedictionary.com
CABBAGE ROLLS | M&M FOOD MARKET
From mmfoodmarket.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love