Healthy Stuffed Cabbage Rolls Food

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.

HEALTHY STUFFED CABBAGE ROLLS RECIPE

Steps:

• Place the rice in a bowl and add water to soak overnight. If you don't have time, just rinse it several times until the water is clear and let it soak for at least an hour until you gather and prepare the rest of the ingredients.
• Slice out the core by cutting a deep cone-shaped incision so that the leaves could be easily detached. Submerge the entire cabbage head into a large pot with boiling water (for about 3-4 minutes). See video below for visual help.
• Then, peel the leaves off, one at a time, while the cabbage is still submerged. Use tongs for convenience.Since I don't have pickled cabbage (that's what is preferred) I'm adding some vinegar to the boiling water to give it a little kick.
• Prepare the bell peppers if you're using any: cut the core from the inside and strip away the seeds. Set aside.
• In a skillet over medium heat, sauté onions, garlic, carrots until lightly soft, add the spices and herbs, the beef. Add the soaked rice at the end and cook for 1-2 minutes. Leave the meat slightly uncooked.
• Now you can add half of the crushed tomatoes to the mixture at this moment or add it later on top, after rolling the cabbage. Set aside to cool.
• To stuff the cabbage leaves, lay down a single large leaf and place about a 1/3 to 1/2 cup of the filling in the lower third of the leave, fold the sides and roll (this way you'll get huge rolls).
• If you prefer smaller rolls then cut the leaf in smaller parts, and use less filing (see video).In a large deep dish (I'm using a 3-quart round glass dish) place the stuffed cabbage rolls on the bottom, and continue by adding layers.
• Pour the remaining half of the jar of crushed tomatoes on top. Alternatively use water and lemon juice or vegetable broth. Some try to add a lot of liquid so they are covered, but I found that this is not necessary as the steam fill circulate inside. Just add enough liquid to help the rice puff.
• Cover with the remaining cabbage leaves to seal moisture and cover with a lid.
• Bake for 2 hours at 370F or 190C. Or until the wild rice has puffed and is cracked open. (It has a longer cooking time than the regular rice).
• Remove from the oven and allow to sit covered for 30 minutes before serving. It will continue to cook and build some flavor for the next day.

HEALTHY STUFFED CROCK POT CABBAGE

Steps:

• Place the first 7 ingredients in a pot to cook on the stove and cook at medium heat while you prepare the filling and the rolls.
• take the next 7 ingredients and mix together in a bowl.
• take out the core of the cabbage and the leaves will simply peel off.
• place a large spoonful of stuffing in the cabbage leaf and roll each one up whilc tucking in the side. This is easy and very fun!
• when all your meat is used up take the left over cabbage, chop up and add to the sauce.
• spray your crockpot with Pam.
• layer in sauce, cabbage rolls, sauce cabbage rolls etc. until you pour all the sauce on top. Cover and cook for 8 hours on low! This freezes well and is even better on the second day. You can also make it in a dutch over onthe stove on, or in a pan in the oven.

STUFFED CABBAGE

Steps:

• Soak rice while preparing the cabbage and the rest of the filling.
• Using a paring knife, cut out the center core of cabbage.
• Bring water to a boil in a pot large enough to easily hold cabbage head.
• Add cabbage, and cook for 2-3 minutes or until outer leaves are tender but still bright green.
• Lift cabbage from water, and remove outer leaves.
• Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all large outer leaves are removed and nothing but the core remains.
• Reserve 1 cup cabbage cooking water.
• Trim thick center vein from bottom of each leaf until thin enough to roll.
• Finely chop about 1 cup of cabbage core for the filling, and coarsely chop and reserve the remainder of the cabbage core.
• In a medium skillet, melt butter or olive oil over medium heat.
• Crumble ground beef and pork into skillet, and cook until beginning to brown.
• Add onion and garlic, and cook until golden and tender, about 5 more minutes.
• Transfer to a large bowl, and add drained rice, finely chopped cabbage, parsley, green pepper, and celery, and stir to combine.
• Season generously to taste with salt and pepper.
• Add about 1/3 cup of filling to a cabbage leaf.
• Fold base, then sides of cabbage over filling, and roll up leaf, starting with the stem end.
• Repeat with remaining leaves and filling.
• Line the bottom of a 5-6 quart Dutch oven or large casserole with coarsely chopped cabbage core, and place cabbage rolls on top, packing tightly.
• If any large gaps remain between rolls, fill with remaining chopped cabbage.
• In a small saucepan, combine tomato sauce and the reserved 1 cup of cooking water from cabbage, brown sugar, and lemon juice.
• Bring to a simmer, and season to taste with salt and pepper.
• Pour some of the tomato sauce over stuffed cabbage to just cover them.
• Bring to a gentle simmer, adding additional tomato sauce as needed, cover, and simmer for 1 hour or until cabbage rolls are very tender.
• If desired, place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls.
• Whisk to combine, return sour cream mixture to Dutch oven, and stir to combine.
• Serve with additional sour cream if desired.

LOW CARB STUFFED CABBAGE ROLLS

Steps:

• Prepare the sauce.
• Sauté onions and garlic in olive oil over medium heat until soft and lightly browned.
• Break up the tomatoes with your hands and add to pan with the juice, canned tomato sauce, and Sugar Twin. Season with salt and pepper. Reduce the heat to low, cover the pot,and simmer gently for about 45 minutes.
• Preheat oven to 400°F.
• Prepare the cabbage:
• Bring a large pot of salted water to a boil.
• Cut core from cabbage and place into water.
• As leaves become softened, remove and place in colander.
• Prepare the filling:.
• Place all filling ingredients into a large bowl and mix well with your hands.
• Assemble the cabbage rolls:.
• Take a large cabbage leaf and carefully cut out the large stiff vein at the base.
• Place about 1/3 cup of filling near stem end of leaf.
• Mold the filling to a log shape with your hands.
• Fold sides of leaf over filling, then roll up and set aside seam side down.
• Repeat until all filling is used up.
• Tear up some of the remaining leaves to line a baking pan.
• Place rolls seam side down in pan.
• Pour sauce over all. Cover with more torn leaves.
• Cover tightly with foil. Bake about 45 minutes or until meat thermometer inserted in roll reaches 180°F.

HEALTHY STUFFED CABBAGE

Steps:

• Bring large pot of water to a boil. Cut the stem from the head of the cabbage deep enough to start a separation of the very outer leaves from the core. Using tongs dip the head in boiling water. This will loosen three or four loosened leaves. Dip again and continue to remove the leaves. You will need to cut the stem as you go, until you have 18 leaves.
• Boil the leave about 2 minutes until softened. Place on clean towel.
• Put olive oil, onions and mushrooms in large saute pan. Saute until most of the liquid is gone about 10 minute add the garlic and ground turkey cook until turkey is brown and no longer pink.
• Remove from heat and add breadcrumbs, salt pepper and parsley mix well.
• Spray 9x13 inch casserole with Pam. Put 1/4 cup meat mixture in each cabbage leaf and roll. To roll put the meat mixture at the steam end of the leaf, fold the stem up a little then each side and roll. place in casserole dish seam side down.
• mix the remainder of ingredients in bowl and pour over cabbage rolls. Cover with foil.
• Bake at 375°F about 50 minutes.
• Serve with mashed potatoes.