Much Easier Cabbage Rolls With Flavor Food

OLD-FASHIONED CABBAGE ROLLS

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.

MUCH EASIER CABBAGE ROLLS WITH FLAVOR

Steps:

• 1. Preheat oven to 350 degrees. Wash cabbage and pat dry. With a paring knife, loosen outermost leaf at bottom of head and remove. Remove tough center rib. Place on a piece of toweling on a microwavable plate. Continue doing this until you have 10-12 leaves placed one inside the other. Cover loosely with saran wrap and microwave for 4-4 1/2 minutes. Remove from microwave and tent loosely with more saran wrap. Allow to steam while you prepare the filling and sauce. *** When the head gets small and removing leaves becomes more difficult, simply microwave the whole remaining head for 4 minutes.
• 2. MEAT MIXTURE: Place all filling ingredients in a large ziplock bag. Mix gently yet thoroughly. Set aside.
• 3. SAUCE MIXTURE: Combine all ingredients in a medium-sized bowl. Set aside.
• 4. TO ASSEMBLE: Place small amount of sauce in bottom of baking dish (or crock pot). Using a 1/4 cup measuring cup, scoop out meat and place in cabbage leaf and roll. Secure with toothpick and place, toothpick side down, in prepared 9x13 pan. (If you prefer, you can place in an oiled crock pot, cooking on low for around 7 hours, removing lid last 30 minutes.) When done rolling, cover with sauce. Tent loosely with foil and bake at 350 degrees for 50-60 minutes. Don't forget to remove toothpicks!
• 5. ***Recipe is my own. ***Photo By: teachersblock.com

BEST STUFFED CABBAGE ROLLS

Steps:

• Remove the hard core from the cabbage and wilt the leaves.
• Line a casserole dish with two cabbage leaves.
• Mix all the ingredients except the garlic, using only 1/2 cup of the tomato juice.
• Roll the mixture in leaves- using approximately 1 heaping TBLS per leaf.
• Place the rolls, seam side down, on the leaves in the dish.
• Add the clove of garlic, remaining tomato juice and 1/2 cup of water to the dish.
• Bake at 325*F, covered for 45-60 minutes.

BEST EVER CABBAGE ROLLS

Steps:

• Core cabbage and place in a large pot. Fill hole with vinegar and salt. Fill pot with water to top of cabbage but not flowing into the core. Bring to a boil, turn stove off and leave overnight. The next morning your cabbage is cooled and ready to work with, perfect!
• Combine ground beef, pork, cooked rice, 2 tablespoons sugar, 4 tablespoons onion, 1 tablespoon lemon juice, salt, pepper and 1/2 teaspoon paprika.
• Grab an appropriate sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll, tucking sides of the leaf inches.
• Place on a platter seam side down.
• Continue with remaining leaves.
• Saute diced onion in the canola oil with salt, pepper and 1/2 teaspoon paprika, until translucent.
• Place in the bottom of a large roasting pan.
• Add hot water and stir to combine.
• Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer.
• Mix tomato sauce with the brown sugar and lemon juice; pour over the cabbage rolls.
• Cover and bake at 325 degrees Fahrenheit for 1-1/2 to 2 hours.