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.
STUFFED CABBAGE ROLLS RECIPE BY TASTY
These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.
Provided by Kiano Moju
Categories Dinner
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
- Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
- In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
- Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
- Preheat the oven to 350°F (180°C) for 45 minutes.
- Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
- Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
- Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
- Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
- Spoon the remaining tomato sauce over the cabbage rolls.
- Cover the dish tightly with foil and bake for 45 minutes.
- Enjoy!
Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams
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.
CABBAGE ROLLS I
Cabbage leaves stuffed with hamburger, rice, tomatoes, and cinnamon.
Provided by LADYFALCON
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain. Combine the rice and water is a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.
- In a large bowl, combine beef, bread crumbs, cinnamon, drained and chopped tomatoes, onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking in edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow baking dish.
- Bake 40 minutes, or until beef is cooked through. Serve warm.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 57.1 g, Cholesterol 53.1 mg, Fat 14.2 g, Fiber 4.6 g, Protein 24.1 g, SaturatedFat 5.3 g, Sodium 892.9 mg, Sugar 7.8 g
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
CABBAGE ROLLS
This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.
Provided by William Anatooskin
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 59.5 g, Cholesterol 43.4 mg, Fat 16 g, Fiber 8 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 800.7 mg, Sugar 11.4 g
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MAKE-AHEAD CABBAGE ROLLS - SOBEYS INC.
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2.6/5 (48)Total Time 3 hrs 40 minsEstimated Reading Time 2 minsCalories 250 per serving
- Preheat oven to 350°F (180ºC). Core cabbage. Blanch each cabbage in large pot of boiling salted water, 8 to 10 min. or until leaves start to soften. Remove and run under cold water until cool enough to handle.
- Working from core end, carefully pull off 6 to 8 leaves (return cabbage head to boiling water for additional 3 to 5 min. when leaves become difficult to pull off). Repeat with second cabbage to get a total of 24 blanched leaves. Trim off and discard coarse middle vein from leaves. Drain leaves on paper towel-lined tray. Set aside. Thinly slice remaining cabbage on heads. Place 1/4 of the sliced cabbage into each of 2 large greased saucepans (with ovenproof lids) or Dutch ovens.
- Mix together beef, pork rice, green onions, 1/3 cup (75 mL) parsley, dill, garlic, salt and pepper. To make each roll, place 2 tbsp (30 mL) filling on core end of each cabbage leaf. Fold in sides over filling and roll tightly to enclose filling. Make 24 rolls. Place 12 rolls, seam-side down, on top of sliced cabbage in each saucepan.
- In another large saucepan, mix together tomatoes, 4 cups (1 L) water and tomato paste; bring to a boil. Pour half into each saucepan of cabbage rolls to cover. (If cabbage rolls are not covered with tomato mixture, add more water.) Place remaining sliced cabbage over top of rolls. Cover and bake 2 to 2 1/2 hrs. until rice is tender, meat is cooked through and cabbage is softened. Sprinkle with remaining parsley before serving. To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days. Alternatively, freeze in airtight container for up to 1 month. Reheat from frozen.
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MAKE-AHEAD CABBAGE ROLLS | FOODLAND
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2.6/5 (48)Calories 250 per servingTotal Time 3 hrs 40 mins
- Preheat oven to 350°F (180ºC). Core cabbage. Blanch each cabbage in large pot of boiling salted water, 8 to 10 min. or until leaves start to soften. Remove and run under cold water until cool enough to handle.
- Working from core end, carefully pull off 6 to 8 leaves (return cabbage head to boiling water for additional 3 to 5 min. when leaves become difficult to pull off). Repeat with second cabbage to get a total of 24 blanched leaves. Trim off and discard coarse middle vein from leaves. Drain leaves on paper towel-lined tray. Set aside. Thinly slice remaining cabbage on heads. Place 1/4 of the sliced cabbage into each of 2 large greased saucepans (with ovenproof lids) or Dutch ovens.
- Mix together beef, pork rice, green onions, 1/3 cup (75 mL) parsley, dill, garlic, salt and pepper. To make each roll, place 2 tbsp (30 mL) filling on core end of each cabbage leaf. Fold in sides over filling and roll tightly to enclose filling. Make 24 rolls. Place 12 rolls, seam-side down, on top of sliced cabbage in each saucepan.
- In another large saucepan, mix together tomatoes, 4 cups (1 L) water and tomato paste; bring to a boil. Pour half into each saucepan of cabbage rolls to cover. (If cabbage rolls are not covered with tomato mixture, add more water.) Place remaining sliced cabbage over top of rolls. Cover and bake 2 to 2 1/2 hrs. until rice is tender, meat is cooked through and cabbage is softened. Sprinkle with remaining parsley before serving. To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days. Alternatively, freeze in airtight container for up to 1 month. Reheat from frozen.
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