EASY CABBAGE ROLLS
I'm revising the introduction to this recipe based on a discussion with 8 Polish "senior" ladies at the General Sikorski Hall in Oshawa, Ontario who were making cabbage rolls for a weekend banquet. Their advice: Use small, new cabbages as they will be more tender, easier to roll & cook better. Purchase your cabbage in advance, boil it for about 5 minutes, put into the freezer, core and boil again just before you follow this recipe. I use any leftover cabbage in my recipe #50951 for "Polish Cabbage Casserole"!
Provided by CountryLady
Categories One Dish Meal
Time 1h30m
Yield 12 cabbage rolls (approx)
Number Of Ingredients 10
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.
MAKE-AHEAD CABBAGE ROLLS
I've relied on this recipe for years, and my cabbage rolls never fail to impress. As the host of a number of holiday parties, my guests have come to expect this main entree. -Nancy Foust, Stoneboro, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 rolls.
Number Of Ingredients 17
Steps:
- In batches, cook cabbage leaves in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., Meanwhile, in a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in rice and eggs. , In another skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender, 6-8 minutes. Stir in water, tomato sauce, lemon juice, sugar, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes., Spoon about 1/2 cup meat mixture onto each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. Transfer to a greased 13x9-in. baking dish. Pour sauce over rolls. Refrigerate, covered, overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through, 50-60 minutes., Freeze option: Cover and freeze unbaked cabbage rolls. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 492 calories, Fat 28g fat (12g saturated fat), Cholesterol 176mg cholesterol, Sodium 1376mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.
HUNGARIAN CABBAGE ROLLS
This is a labor intensive recipe, gather some friends/family to help. Have the butcher grind the pork for you. See note in recipe. Ground Pork, a ton of garlic, smokey ham hocks, what's not to love. This recipe makes a lot of cabbage rolls, but not to worry. They freeze extremely well, and after you taste these, you will want a freezer full. To Freeze, place 3 cooked cabbage rolls and some of the cooked saurkraut/cabbage mixture in a freezer bag and freeze. Reheat in microwave and add some fresh sour cream, better than the first time.
Provided by personalchef
Categories Hungarian
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Get out your big turkey roasting pan or other large roasting pan with lid.
- Cook both cabbages in boiling water, gently peeling off large outer leaves as they become pliable. Continue peeling off leaves until you have at least 25. Remove cabbage from pots and cool. Core when cool, and save the rest.
- In a large mixing bowl, combine ground pork (NOTE: the reason for using a ground shoulder roast is because you want more fat than in normally found in ground pork, but if already ground pork is your only option, go ahead and use it, but mix in about 1/2 cup Crisco or other solid shortening with pork).
- So, combine pork, garlic, uncooked rice, and paprika. Add enough hot water to make mixture workable, but not mushy.
- Now for your cabbage leaves, lay spine side up on cutting board, and with very sharp knife, trim the spine to make it thinner. Start at the top, in the leaf, and trim very gently until you get to the bottom where you can trim more deeply, to get a uniform thickness. Be careful not to puncture leaf or trim too deeply. This step makes the leaves so much easier to roll. Flip leaves over so that the "cup" side is up.
- Once your leaves are ready to roll, place a good 1/2 cup of pork mixture in your hand and shape into an oblong roll, about 1-1/2 inch thick and 3-4 inches long. Place this in center of cabbage leaf and make the roll, folding bottom up, then sides in, then roll to top. (kinda like a burrito) Continue till all filling and leaves are used.
- Coarsely chop your remaining cabbage.
- Preheat oven to 350.
- In bottom of roasting pan, place chopped cabbage and sauerkraut and mix together well. Lay your ham hocks all around, evenly distributed, and kinda poke them down into kraut and cabbage mixture.
- Now you place your cabbage rolls on top of all. Stagger placement so that the rolls aren't directly on top of one another.
- Pour hot water over the whole thing, just to barely cover.
- Put cover on roaster and bake at 350 for 2-1/2 to 3 hours until your rolls are quite firm.
- To Serve, place some kraut cabbage mixture on plate, top with cabbage rolls, usually about 3 per serving, and top with sour cream to taste.
- NOTE: You may want to have a 3rd head of cabbage on hand, just in case you can't get enough leaves off of two to use all your filling.
Nutrition Facts : Calories 957.7, Fat 59.4, SaturatedFat 23.9, Cholesterol 187.5, Sodium 1019.4, Carbohydrate 59.3, Fiber 9.5, Sugar 10.6, Protein 47.9
FREEZER CABBAGE ROLLS
This recipe comes from my best friends family, passed down. We set aside a day or two each year to make these meals for our freezer. They are a delicious easy meal. Just put them in your crockpot on low and they will be ready when you are for dinner!
Provided by Michelle Antonacci
Categories Beef
Number Of Ingredients 7
Steps:
- 1. Core and blanch your cabbage leaves and set aside to cool. Also carmalize your onions and let cool.
- 2. Mix together beef, pork, onions, seasonings and rice. combine ingredients until well mixed. In regards to the paprika, her advise is to add enough until you can smell it in the raw meat.
- 3. Make the cabbage rolls and section them off into meals and put into freezer bags. When ready to cook, place frozen rolls in crockpot cover rolls with tomato sauce. cook on low.
- 4. Another variation to this meal is. Instead of the tomato sauce, She uses ginger ale, she said it has to be Vernor's, and 1 small ketchup, and she also adds small can of diced tomatos also.
CABBAGE ROLLS
Hearty and filling, cabbage rolls are classic comfort food. Made with ground beef, rice, cabbage, and tomatoes, this cozy dinner will soon be a family favorite.
Provided by Shauna
Time 2h
Number Of Ingredients 17
Steps:
- Prepare the cabbage leaves by cutting off ¼ inch from the bottom of the cabbage head. Place the whole cabbage head into a big pot of boiling water and boil for two minutes. Using long tongs gently peel off the outer cabbage leaves from the cabbage head inside the pot. Using the tongs you can roll the cabbage head around in the hot water and gently lift the leaves. After several layers have been removed you may have to use a knife to disconnect the leaf next to the core. Set aside the removed leaves to cool while you prepare the sauce and filling.
- Preheat oven to 350 degrees.
- In a medium bowl mix all of the sauce ingredients together.
- Spread a thin layer of the sauce in the bottom of a 9x13 baking dish.
- Remove ¼ cup of sauce to be added to the meat filling.
- In a skillet brown the ground beef cooking along with the onions, parsley, oregano, salt, pepper, and dill over medium heat until no pink remains and onions are tender.
- Stir in the garlic and cook another minute.
- Remove from heat and add the cooked rice, ¼ cup mixed tomato sauce, and egg. Mix well. Set aside.
- Remove the thick stem of the cabbage leaves (cutting a V at the bottom of each leaf to notch out the thick part and this also helps it lay flatter).
- Lay the leaf flat and place 1/3 cup of filling toward the middle bottom of the leaf. Fold burrito style by folding in the sides onto the filling and rolling the leaf up. If your leaves have torn that's okay, just fold the torn side in first and cover it up with the other side before rolling.
- Place the roll seam side down in the prepared baking dish. Repeat the process until all the leaves are filled and the dish is filled.
- Pour the remaining sauce over the rolls and cover tightly with foil. Bake for 1 hour and 30 minutes.
- Let cabbage rolls sit for 10-15 minutes before serving
Nutrition Facts : Calories 338 kcal, Carbohydrate 31 g, Protein 19 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1172 mg, Fiber 7 g, Sugar 16 g, UnsaturatedFat 8 g, ServingSize 1 serving
STUFFED CABBAGE ROLLS
Stuffed Cabbage Rolls are filled with ground beef, rice and herbs and smothered in a flavorful sauce. Perfect comfort food or freezer meal.
Provided by Kristin Maxwell
Categories Dinner
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees and prepare a 9x13 baking pan with cooking spray. Set aside.
- In a large pot filled with water, boil the head of cabbage for 5 minutes. Pull 12 leaves off of the head, set aside to cool.
- To prepare the sauce: Heat oil over medium high heat and cook onion until tender. Add garlic and cook for one additional minute. Add the crushed tomatoes, tomato sauce and seasonings and simmer for 10 minutes. Remove from heat and set aside.
- To prepare the stuffing: In a large bowl, combine the beef, rice, egg and seasonings. Mix until fully incorporated. Add 1 cup prepared sauce into the mixture.
- Fill each prepared leaf with about ¼ cup of the mixture and carefully fold the cabbage around, wrapping tightly.
- Place the stuffed cabbage rolls into the pan, seam sides down and top with the additional sauce.
- Bake for 60 minutes or until the internal temperature reaches 160 degrees. Check halfway and spoon extra sauce over rolls if needed.
Nutrition Facts : ServingSize 2 rolls, Calories 349 kcal, Carbohydrate 31 g, Protein 21 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 79 mg, Sodium 1392 mg, Fiber 7 g, Sugar 13 g, UnsaturatedFat 10 g
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- (Skip this step if you intend on cooking the cabbage rolls in a crock-pot.)Preheat the oven to 350 degrees F. Grease a 9 x 13-inch pan with cooking spray or butter.
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- In a large mixing bowl, combine the ground beef, cooled onion, rice, and season with salt, to taste. Tip: Use clean wet hands to mix the stuffing mixture like you would a meatloaf, being sure not to overwork the meat.
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