MOM'S CABBAGE ROLLS
My mom made the best Ukrainian cabbage rolls, simply filled with rice and bacon and cooked in a tomato sauce. This recipe is the closest I could find to hers.
Provided by Irmgard
Categories Long Grain Rice
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- With a large, sharp knife, cut out the core from the cabbage.
- Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
- Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
- Continue with the remainder of the cabbage.
- In a saucepan, bring 2 cups of water to a boil; add the rice.
- Reduce the heat to low and cook, covered, for 15 minutes; drain.
- Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
- Add the onions; cook until lightly browned.
- Add to the cooked rice; season with salt to taste.
- Line a roasting pan with the outer cabbage leaves.
- Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
- If necessary, trim out the centre rib of the leaf to make rolling easier.
- Pour tomato juice over the cabbage rolls.
- Cover with more cabbage leaves.
- Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.
Nutrition Facts : Calories 440.4, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 750.6, Carbohydrate 41.1, Fiber 5.2, Sugar 9.7, Protein 11.8
MOM'S SWEDISH CABBAGE ROLLS
Another great recipe I received from my mom. Not hard to make and so yummy (even though I'm not crazy about cabbage normally, I love these).
Provided by AndreaVT96
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl combine egg, salt, pepper, Worc. sauce, onion, and milk; mix well.
- Add meat and cooked rice; beat together with fork.
- Immerse cabbage leaves in boiling water for 3 mins or just till limp; drain. (Heavy center vein of leaf may be slit about 2-1/2 inches if necessary.)
- Place l/2 cup meat mixture on each leaf; fold in sides and roll ends over meat. Place rolls in a baking dish.
- Blend together soup, brown sugar, lemon juice, and allspice and pour over cabbage
- rolls. (Reserve a little for basting.).
- Bake at 350 degrees for 1 hour 15 minute Baste once or twice w/ sauce during cooking time.
Nutrition Facts : Calories 273.6, Fat 13.5, SaturatedFat 5.4, Cholesterol 86.2, Sodium 675.3, Carbohydrate 20, Fiber 1.6, Sugar 7.9, Protein 17.9
MOM'S CABBAGE ROLLS
I grew up on these and absolutely love them. When I visit my mother and she asks what I want for dinner, this is it. Specifically, I use Jimmy Dean sausage with sage already in it, Basmati rice, cook them in an old electric skillet and baste them with the juice a couple of times while they're cooking.
Provided by Adams Momma
Categories White Rice
Time 1h20m
Yield 8 cabbage rolls, 8 serving(s)
Number Of Ingredients 10
Steps:
- Submerge cabbage into boiling water and cook for about 10 mins (or until soft).
- Remove and set into cold water.
- Rinse kraut, drain and spread into skillet.
- Mix chopped onion, beef, sausage, salt, rice, sage and tomato sauce well with hands in a large bowl.
- Roll meat mixture into small, fist-sized balls, lay inside cabbage leaves, roll them up and fasten them with toothpicks.
- Set cabbage rolls on top of the kraut.
- Pour V8 all over.
- Cover and cook for an hour at 250 degrees.
Nutrition Facts : Calories 482.3, Fat 28.4, SaturatedFat 10.1, Cholesterol 98.8, Sodium 2953.6, Carbohydrate 28.9, Fiber 7.3, Sugar 11.4, Protein 29
SAUCY VEGETARIAN CABBAGE ROLLS
Filling, economical, and delicious! You won't even miss the meat. Enjoyed and entered in Dining on a Dollar contest.
Provided by Sharon123
Categories Hungarian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In a large saucepan, combine the first 11 ingredients(mushrooms through black pepper). Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for about 5 minutes.
- Meanwhile, cut 10 large whole leaves off cabbage head and cook leaves in boiling water just until softened and pliable(about 5 minutes). Set aside eight large leaves for rolls (the two extra are just in case a leaf tears). Cut out the thick vein from each leaf, making a V-shape cut. Overlap the cut ends before filling.
- Stir 4 tablespoons Muenster cheese and lemon juice into the vegetable mixture. Add salt and pepper to taste.
- Now place 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose the filling.
- Combine tomato sauce, ketchup, lemon juice, maple syrup and hot pepper sauce(and Worchestershire sauce if using); pour 1/3 cup into a 2 quart baking dish. Place cabbage rolls, seam side down, in the baking dish; spoon remaining sauce over the top.
- Cover and bake at 400° for 15 minutes or until heated through.
- Sprinkle with the remaining Muenster cheese.
- Enjoy!
- Note: (Honey or brown sugar are options for the maple syrup after the contest.).
Nutrition Facts : Calories 240, Fat 4.2, SaturatedFat 2.2, Cholesterol 10, Sodium 557, Carbohydrate 45.7, Fiber 13.9, Sugar 20.6, Protein 11.4
EASY UKRANIAN CABBAGE ROLLS (VEGETARIAN)
My husband's family is Ukrainian/Polish and every Christmas we had the pleasure of eating cabbage rolls which I love. I created this simple recipe which mimics the original pretty good. It's simple, has few ingredients and tastes great. I actually like these better than the complicated recipes with lots of ingredients.
Provided by Converting to vegan
Categories Long Grain Rice
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Remove outer wilted cabbage leafs.
- Place cabbage in a microwaveable bowl with a tiny amount of water and cover with plastic wrap. Make a small hole to let steam out.
- Place in microwave and cook on high for 5 minutes.
- Take the cabbage out and turn it over in the bowl, re-cover and cook on high for another 5 minutes.
- Remove and let cool.
- Use 2 tablespoons of margarine to "grease" a casserole dish (a lasagna pan is about the right size). Place aside.
- Once the cabbage has cooled carefully remove each leaf one by one and lay aside ready to be stuffed.
- Rinse the rice under cold water and boil it until tender (hint: for some reason I can never make perfect rice so I boil it in more water than necessary, then drain and rinse it once it's cooked. This way I get rid of all the extra starch and the rice texture is great, not gluey which I hate).
- Once the rice is prepared set it aside also.
- In a separate skillet add half the the margarine and melt at low heat.
- Add all the chopped onions and sautée at low heat until they turn very light brown.
- In a bowl, mix the rice, the onion mix, salt and pepper.
- Now, one at a time, place a small amount of rice mixture into each cabbage leaf (Note: the volume of mixture will change depending on the size of the cabbage leaf). Starting at the bottom of the cabbage leaf, start rolling it by completing one full roll, fold the sides in, then complete rolling.
- Place each cabbage roll in the greased dish and cover with tin foil.
- Cook at 375° for at least 50 minutes or until the cabbage rolls start lightly browning.
- Serve with a veggie burger, or veggie meatloaf and some veggie gravy. Yum!
VEGETARIAN CABBAGE ROLLS
Make and share this Vegetarian Cabbage Rolls recipe from Food.com.
Provided by LindaMarie40
Categories Brown Rice
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Boil cabbage in deep pot, removing tender leaves and cool in cold water, and drain.
- Bring water, margarine and soup mix to a boil.
- add rice, lentils, carrot, onion and herbs.
- stir and cover, turning down heat to low until liquid is absorbed (approx. 30 minutes).
- Blanch (using hot cabbage water)and peel tomatoes.
- Blend tomatos with sugar, salt and pepper.
- Cover bottom of baking dish with 1/4 of tomato mixture.
- Wrap rice mixture in cabbage leaves, place rolls in a row in baking dish and cover with the rest of the tomato mixture.
- Cover with leftover cabbage leaves and bake in a pre-heated 350 degrees oven for 1 hour or until bubbly and top cabbage leaves are charred.
- Let rest for 20 minutes and removed top leaves before serving.
Nutrition Facts : Calories 449.9, Fat 4.3, SaturatedFat 0.8, Sodium 685.5, Carbohydrate 88.3, Fiber 20.8, Sugar 18.2, Protein 18.4
VEGETARIAN POLISH CABBAGE ROLLS
Easy and delicious recipe for cabbage roll. A variation of a recipe found in my grandmother's recipe box.
Provided by Member 610488
Categories Brown Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.
- Meanwhile, in a large pot, saute onions and garlic in the olive oil until transparent. Add crumbles, rice, spices, egg, and vegetable broth. Mix well.
- When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
- Preheat oven to 375°F.
- Divide filling mixture into six equal parts.
- Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
- Combine soup and tomatoes along with tomato juice from can in separate bowl. Add half of soup can worth of water to sauce. Mix well.
- Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.
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