GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION
This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.
Provided by Locally Grown
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 7h44m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
- Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
- Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
- Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
- Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
- Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.
Nutrition Facts : Calories 403 calories, Carbohydrate 30.6 g, Cholesterol 91.2 mg, Fat 21.7 g, Fiber 4.9 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 884 mg, Sugar 10.1 g
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.
MY FAMILY'S STUFFED CABBAGE ROLLS
This is called Galomki. The "L" is like "W". We make these mostly in the winter months. They are great right out of the oven but even better the longer you keep them...days later. They freeze extremely well. The number of servings is a total guess. It all depends on the size of the leaves and how much you put in each roll. I have used this recipe and made 40 rolls.
Provided by Nana Lee
Categories White Rice
Time 2h40m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Oven at 350ºF.
- I use a large 8 qt covered enameled cast iron pot for the cabbage rolls.
- Number of rolls depends on size of your cabbage leaves.
- Core cabbage and submerge in boiling water.
- Partially cover pot and boil until leaves start to separate.
- Put rice on to cook, using whatever method you use.
- Meanwhile, brown beef in butter 'til pink is gone.
- Put meat and juices into large bowl.
- When rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef.
- If you want to add some garlic and/or onion powder, or more rice, do so at this point. Salt and pepper to taste.
- Remove cabbage from water and drain.
- Peel of outer, large leaves and lay on paper towels to drain.
- When cool enough to handle, trim outside of any thick ribs.
- Lay a cabbage leaf so the outer part of the leaf is down. Leaf should look almost like a shallow bowl.
- Put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style.
- Layer pan with pieces of cabbage cabbage not being used for rolls.
- Spread some of tomato sauce mix and top with cabbage rolls.
- Tightly pack the rolls together.
- Add a bit more sauce and continue layering in this manner until pot is filled.
- Top all with more cabbage leaves, remaining sauce and strips of bacon, in that order.
- Cover pot and bake for at least 2 hours.
- To check for doneness, carefully lift lid and poke a roll with fork.
- If tender, they are done.
- NOTES:.
- If all are not eaten, cool completely and freeze in packages.
- You can vary this by using pizza and/or pasta sauce, preferably without cheese.
- You can also drain and rinse a large can of sauerkraut and layer between layers of rolls.
Nutrition Facts : Calories 259.2, Fat 13, SaturatedFat 5.3, Cholesterol 37, Sodium 563.9, Carbohydrate 25.9, Fiber 3.5, Sugar 8.8, Protein 10.8
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 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.
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