Guluptsie Cabbage Rolls Food

CABBAGE ROLLS "GOLUBTSI"

Steps:

• Freeze the cabbages 3 days before you need it. The night before defrost cabbage and keep them in the fridge until you are ready.
• Cook rice in plenty water the same way you would pasta until al dente for approximately 5 minutes after the water boils. It shouldn't be too soft. Drain and set aside.
• In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender.
• Grate carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper.
• In a medium bowl whisk together stock, crushed tomatoes and creme fraiche, salt and pepper. Set aside.
• Place your head of cabbage on a cutting board, cut off the bottom and pull the leaves away from the stalk. Repeat with the second head of cabbage.
• Preheat your oven to 350F/180C.
• Clear your work space, so all ingredients are within reach. Take a cabbage leaf and cut the rib down, so it's not too thick. Put 2 tbsp of filling at the bottom of the wide part of a leaf (see picture above) and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. You will have approximately 30-32 cabbage rolls.
• Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and 1/3 of the sauce and continue stacking until all cabbage rolls are gone.
• Pour the remaining sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or creme fraiche and fresh herbs like dill and parsley.

STUFFED CABBAGE ROLLS (GALUMPKIS)

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.

GALUSKIES

Steps:

• Place cabbages in a large stockpot filled halfway with water; add vinegar. Cover and steam over low heat until leaves are tender, 1 to 1 1/2 hours. Remove cabbages, reserving vinegar cooking water. Rinse with cold water to chill the cabbage, then separate the leaves.
• Meanwhile, bring 3 cups water and rice to a boil in a saucepan over high heat, then reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes. Remove from heat and fluff with a fork; set aside to cool.
• Heat a large skillet over medium heat. Brown the ground beef and sausage with the onion, salt, garlic salt, and pepper, 7 to 10 minutes. Drain and set aside to cool.
• Preheat oven to 325 degrees F (165 degrees C). Cover the bottom of a large roasting pan with a single layer of cabbage leaves.
• Prepare the filling by stirring together the rice, cooked meat, and sauerkraut until well blended. Place 1/3 cup of filling into each leaf and roll into a cylinder, tucking in the ends as you roll it up. Place the rolls into the roasting pan. Pour in enough of the cooking liquid from the cabbage to come halfway up the sides of the rolls. Cover pan with a tight fitting lid or aluminum foil.
• Bake in preheated oven for 1 1/2 hours. Serve warm or at room temperature.

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.

GULUPTSIE (CABBAGE ROLLS)

Steps:

• Bring a large amount of water to a boil in a large stockpot over high heat.
• Remove cores from the cabbages with the tip of a paring knife, leaving the heads intact. Place the cabbages into the boiling water, and set aside to soften.
• In a large skillet, brown the beef, sausage, and venison in batches over medium-high heat. Drain the meat in a colander. Using a little of the grease from the meat, stir in the onions and garlic; cook until softened and translucent. Stir in the rice, and cook until the rice has begun to brown.
• When the rice has browned, mix it together with the browned meat, red pepper flakes, and dill in a large bowl; season to taste with salt and pepper.
• Remove the heads of cabbage from the hot water. Remove the softened outer leaves, and rinse with cool water. Set the firm, small, inner leaves aside.
• Preheat oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
• Lay a cabbage leaf flat on a work surface with the inside of the leaf facing up, and the core-side facing you. Place 1 to 2 tablespoons of the meat mixture on the bottom part of the leaf. Roll the leaf about halfway, then fold in the sides, and finish rolling all of the way. Place into the prepared dish, seam-side down. Repeat with remaining ingredients.
• Roughly chop the remaining inner leaves, and sprinkle over the cabbage rolls. Pour the canned tomatoes (with juice) into a bowl and crush by hand into 1/2-inch pieces. Stir in the tomato sauce and chicken broth. Pour this evenly over the rolls, and cover them with aluminum foil.
• Bake in preheated oven until the rice has softened, and the juices are bubbling, about 2 hours.

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.

REAL UKRAINIAN CABBAGE ROLLS

Steps:

• Take core out of center of cabbage.
• Place head of cabbage in a large pot of Boiling water, cored side down. Cover and simmer as the leaves become pliable remove with tongs and place in a colander that has been placed on a cookie sheet to catch excess water.
• When done removing all the leaves that can be used, (there will be the center of the cabbage that is too small for use, but do save it!).
• Place leaves on a cutting board and shave down the "vein" or if the leaf is large enough cut in half on either side of it.
• Dice bacon and onion and place in a frying pan cook until tender but bacon is not crisp.( DO NOT DRAIN OFF FAT!)Cook rice as pkg. directs BUT remove from heat while rice still has a hard kernel in the center.
• Add rice and bacon mixture together along with the garlic, dill and the veg oil.
• Place a spoonful (tbsp) in center of leaf tuck in the sides and roll.
• Place in a foil pan or roaster until all leaves etc. are done.
• To bake either use enough water to just cover the rolls or for a different taste, mix one can tomato soup (AYLMERS is best) with i/4 can water and pour over top. Use the leftover cabbage leaves from the core to put over top to prevent scorching; cover with foil.
• Bake at 325°F for 1.5 to 2 hours.

LAZY CABBAGE ROLLS

Steps:

• Turn oven on to 375°F to preheat.
• Cook rice according to package directions.
• When cooked place in very large bowl; set aside.
• Chop bacon and fry in pan until crispy.
• Add bacon and its fat to the large bowl of rice.
• Cook chopped onion, in same pan bacon was fried in, until translucent.
• Add to large bowl of rice.
• Fry ground beef in same pan.
• Add to large bowl of rice and other ingredients.
• Add as much salt and pepper to liking. **I like lots of pepper.
• I usually shake enough pepper on top of the mixture until it's well covered.
• Stir until well mixed.
• In a 9x13 pan baking or roasting pan place the rice mixture.
• Pack down, not to tightly.
• Next, place chopped or shredded cabbage on to mixture.
• In the large bowl used for the rice mixture pour the tomato soup and its equivalent of water.
• Now add the brown sugar.
• Stir until blended.
• Pour soup over rice mixture and cabbage.
• Cover pan with tin foil.
• Place in oven until cabbage is tender.
• Approximately 45 minutes (depends on heat strength of oven).

CABBAGE ROLLS

Steps:

• Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and 1/2 teaspoon of cinnamon together.
• Form a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven. Place cabbage rolls in the Dutch oven. Sprinkle with about 1/2 teaspoon of cinnamon. Cover and simmer for 1 1/2 to 2 hours.

VENISON CABBAGE ROLLS

Steps:

• In a large pot of boiling water, cook cabbage leaves for 3 minutes; drain and set aside. In a skillet over medium heat, cook venison, onion, salt and nutmeg until meat is no longer pink; drain. Stir in 1 cup tomato sauce. Place 1/3 cup meat mixture on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll up completely to enclose filling., Cook rice according to package directions; stir in remaining tomato sauce. Transfer to a large skillet; add cabbage rolls. Cover and simmer for 20 minutes. Sprinkle with cheese; heat until cheese begins to melt.

UKRAINIAN HOLUBTSI OR STUFFED CABBAGE ROLLS RECIPE BY TASTY

Steps:

• Cook rice according to package directions and set aside to cool completely once done.
• Adjust oven rack to lower half of oven to allow for height of roasting pan. Preheat the oven to 350°F.
• Boil water in a large pot. While water is heating, remove tough outer leaves of the cabbage and reserve. Core around the stem of the cabbage at enough of an angle to remove. Gently place cabbage into boiling water core side down. Add additional water to ensure cabbage is not touching the bottom of pot.
• Reduce heat just a little and boil cabbage for about 5 minutes or until outer leaves become soft. Using kitchen tongs, remove the outer 2 or 3 leaves intact to a colander placed over a bowl to catch the water. Continue with remaining cabbage leaves one by one, allowing a minute or two between leaves for underlying leaves to soften. You want them to peel apart in one in-tact piece.
• In a large bowl, combine the ground beef, cooked rice, chopped onion, eggs, and salt. Using your hands, work the mixture until combined.
• Position your cooked cabbage leaves alongside your bowl with the mixture in preparation for rolling/stuffing the dumplings. Before stuffing, prepare a large roasting pan by emptying one can of condensed tomato soup or a bit of the canned tomatoes in the bottom and spreading to coat. You do not need much.
• Begin rolling/stuffing the cabbage leaves one at a time. Repeat until all of the meat mixture has been used.
• Once all of the cabbage rolls are tucked tightly in the roasting pan, scatter the pepper strips and the cherry tomatoes on top. If there are remaining unstuffed cabbage leaves left, chop them finely and scatter atop as well. Pour the canned tomatoes, the remaining can of tomato soup, and the Heinz Chili Sauce atop the dumplings. Sprinkle with dried basil and add bay leaves. Dunk the reserved outer leaves detached from the cabbage at the beginning of the recipe into the still hot water used to soften the cabbage. This is simply to remove any grit from the surface of the leaves. Use the outer leaves as a 'blanket' and cover the dumplings completely.
• Place the lid on the roasting pan and bake at 350°F for 2 hours. When 2 hours is up, turn off the oven heat, crack the oven door, and leave the roasting pan in the oven, undisturbed, for an additional hour.
• Let rest until rolls are set. Then, spoon sauce over the cabbage rolls and serve alongside fresh bread of choice.

PERSIAN CABBAGE ROLLS

Steps:

• Cook the peas in boiling water 30 minutes or until tender.
• Drain.
• Wash the cabbage and take out the core, cover with water, bring to a boil, and cook over low heat 15 minutes.
• Drain, cool slightly, and carefully remove 24 leaves.
• Reserve the balance of the cabbage.
• Mix together the peas, beef, onions, parsley, cinnamon, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper.
• Put a heaping tablespoon of the mixture on each cabbage leaf.
• Fold in the opposite ends, then roll up into sausage shapes.
• If there is any filling left, use a few more cabbage leaves.
• Line the bottom of a deep skillet with additional cabbage leaves and arrange the rolls in it in layers, placing more leaves between the layers.
• Add the broth and the remaining salt and pepper, then cover with cabbage leaves.
• Cover the skillet and cook over low heat 30 minutes.
• Mix in the lemon juice and sugar.
• Cook 30 minutes longer; taste for seasoning.
• Serves 6-8.