GRANDMA'S CABBAGE ROLLS MY WAY
Grandma's recipe made quick and easy- just a little different than others similar to this .. all those posted sound delicious- so I added a little from each one and this is what I got.. Give it a try- great for these winter days and nights...
Provided by Pat Duran
Categories Casseroles
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Place the cabbage leaves in a large bowl. Add enough boiling water to cover the cabbage. Let stand for 10 minutes. Preheat oven to 375^. Spray a 3 or 4 cup casserole baking dish with no-stick spray,set aside.
- 2. In a large non-stick skillet brown and scramble meat and onions. Add parsnips, carrots and celery; cook 4 minutes , stirring every once in awhile. Remove from heat and stir in the tomato paste, rice, dressing, 3 cups of the tomato sauce and 3/4 cup of the cheese.
- 3. Drain and pat dry the cabbage leaves and cut out the hard vein from each leaf. Pour 1/2 cup of the remaining tomato sauce into the casserole dish. Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf,remaining sauce and cheese; Cover with foil. Bake 1 hour covered, uncover and bake 10 minutes more. Let stand at least 5 minutes before serving with sour cream on the side.
- 4. Note: if you don't want to use the cabbage leaves you can use the shredded in a bag and just layer it instead of the leaves...I like using this often..
CABBAGE ROLLS, GRANDMA'S RECIPE
Grandma didn't make these often but when she did we all loved them. Old fashioned cabbage rolls take a lot of time and have to cook for 1 1/2 to 2 1/2 hours (depending on how many you cook and how closely they are packed into the pan), so don't plan on making them if you are in a hurry. This is a dish best made by a group or...
Provided by Kathie Carr
Categories Beef
Time 2h
Number Of Ingredients 15
Steps:
- 1. Steam or microwave the cabbage leaves until tender. Let cool. Cut out a 2- to 3-inch wedge of the tough stalk from the bottom of the leaves, taking care to leave the rest intact. Set aside.
- 2. Coat the bottom of a large Dutch oven with vegetable (I use olive) oil and place over medium heat. Add onions and toss to coat. Cover and cook the onions, stirring occasionally, until onions are soft and translucent. Add tomatoes, garlic cloves, and water. Simmer about 15 minutes, stirring occasionally.
- 3. Meanwhile, stir together the ground beef, sausage, diced onions, salt, pepper, garlic, egg, tomato paste, and rice. Divide meat mixture into 8 portions. Place each meat portion at the curled tip of a cabbage leaf. Fold the top of the leaf down over the stuffing, fold the sides of the cabbage leaves in toward the center, and roll up to enclose the filling.
- 4. Place cabbage rolls seam-side down in a deep, heavy pan, skillet, or Dutch oven. Top with the tomato sauce. Cover and simmer over medium-low heat about 1 ½ hour. Depending on how close together the rolls are and how big your pan is these may take up to 2 ½ hours. If you double the recipe it is better to cook them in two batches. It is very important to be sure the meat is thoroughly cooked.
GRANDMA'S CABBAGE ROLLS
Hearty and heartwarming, these traditional cabbage rolls are nothing short of delicious. Toasted rye bread and polenta make lovely accompaniments.
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut., In a large bowl, combine the egg, onion, rice, dill, paprika, savory, salt and pepper. Crumble beef over mixture and mix well. Place 1/3 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat with remaining cabbage leaves and filling., Combine the sauerkraut, tomatoes and bacon. Spoon half into a 6-qt. slow cooker. Arrange six cabbage rolls, seam side down, over sauerkraut mixture. Top with remaining sauerkraut mixture and rolls. Add broth to slow cooker. Cover and cook on low for 6-8 hours or until a thermometer inserted in rolls reads 160°.
Nutrition Facts : Calories 227 calories, Fat 10g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 620mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
GREAT GRANDMA'S STUFFED CABBAGE ROLLS
This is a past down recipe from my great grandma Plazsic. My daughter requested me to put this on recipezaar so she could always look it up to make them...
Provided by CIndytc
Categories One Dish Meal
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like.
- In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --.
- Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls.
- Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --.
- Freezes well.
GRANDMA'S CABBAGE ROLLS
My grandma made these every year for New Year's. It is thought to be good luck to eat cabbage on New Years Day. (of course she could have just been saying that to get all of us kids to believe that. smile)
Provided by Mayniac May Family
Categories One Dish Meal
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Steam cabbage - this will allow it to roll up easier.
- Mix cooked rice, hamburger, egg, Worcestershire sauce and chopped onion with hands and roll into 2 inch balls. (Grandma was very specific that you must use your hands- after washing them of course).
- Place balls in pot.
- Add ketchup and fill with water until it is just over the balls in the pot.
- Cook on med/high for about 2 hours.
Nutrition Facts : Calories 471, Fat 14.9, SaturatedFat 5.4, Cholesterol 129, Sodium 1763.9, Carbohydrate 59.2, Fiber 6, Sugar 35.4, Protein 30.9
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.
GRANDMA'S GERMAN CABBAGE ROLLS
These are the cabbage rolls I grew up eating, very unlike the Ukrainian version and with a short ingredient list. Can be made the day before and reheated or frozen.
Provided by Cookin-jo
Categories Meat
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Core the cabbage and put in a large microwave-proof bowl. Add 1/3 cup water and cover with plastic wrap. Microwave on high for 20 minutes, remove soft leaves and continue microwaving until all the usable leaves are soft. Stack the leaves as you remove them and cover.
- Mix the filling ingredients in a separate bowl and get your large casserole dish out. (You may need another small casserole dish).
- Place filling near the base of each cabbage leaf and roll up, placing seam side down in the casserole. Crowd the rolls as much as possible. Continue until you are out of filling.
- Spoon the tomato soup over the rolls evenly.
- Bake at 300-325 degrees for at least 2 hours, covering when they start to brown.
- I've guessed at the serving sizes since Grandma didn't tell me! And cabbage rolls do take a long time but are worth it all.
Nutrition Facts : Calories 281.2, Fat 13.8, SaturatedFat 5.4, Cholesterol 84.3, Sodium 457.5, Carbohydrate 19.9, Fiber 1.4, Sugar 6.2, Protein 18.6
GRANDMA'S HOLOPCHI (CABBAGE ROLLS)
This recipe is a family favorite - but definitely not for anyone worried about calories. We have these at every family gathering.
Provided by SonjaBlue
Categories White Rice
Time 2h
Yield 2 small casserole dishes
Number Of Ingredients 6
Steps:
- Boil cabbage head and peel leaves off as they soften. (To make this easier you may want to freeze the heads first).
- Rinse rice and cook as directed.
- Add cooked ground beef and chopped cooked bacon to rice.
- Add salt and pepper to taste.
- Using a sharp knife, slice the top of the spines off the cabbage leaves to make the leaves flat.
- Roll a teaspoon or two of the rice filling into the leaves like a log, making sure to tuck the sides of the leaves inches.
- Line each cabbage roll in a casserole dish.
- Once full, pour whipping cream over the top and cover with extra cabbage leaves to prevent top layer from burning.
- Cover and bake at 350°F or until cream has evaporated and tops of cabbage leaves are browning.
- Remove from oven, remove top cabbage leaves and enjoy!
Nutrition Facts : Calories 2191.1, Fat 129, SaturatedFat 71.6, Cholesterol 499.4, Sodium 370.7, Carbohydrate 193, Fiber 19.5, Sugar 22.6, Protein 68.9
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