My Cabbage Rolls 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.

CABBAGE ROLLS

Steps:

• Mix together meat, rice, egg, onion, carrot, salt, pepper and bacon.
• Spoon mixture into the center of each of the 12 cabbage leaves.
• Roll up, tucking in sides to completely enfold meat.
• Place folded side down in a greased baking dish.
• Mix together brown sugar, lemon juice and tomato sauce.
• Pour over rolls, cover tightly and bake at 375°F for 1 hour.
• Uncover and bake 20 minutes longer.

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.

CABBAGE ROLLS

Steps:

• Heat oven to 350°F.
• Place cabbage in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or just until cabbage leaves are softened.
• Mix meat, rice, onions, garlic and egg just until blended; spoon onto centers of cabbage leaves, adding about 1/2 cup meat mixture to each leaf. Fold over both sides then both ends of each leaf to completely enclose filling; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Top with pasta sauce; cover.
• Bake 1 hour or until meat mixture is done and cabbage leaves are tender.

MY CABBAGE ROLLS

Steps:

• Take the cabbage head and core. Use one big head or two medium sized heads. Carefully peel 25 outer leaves, preferring the green ones.
• Using a pot of hot water, or a bamboo steamer, steam them for 3 - 5 minutes, until pliable. Set aside.
• Make the filling.
• Take one wilted leaf, and put a lime sized ball of filling inside. Tuck the top end, and sides and turn upside down into the pan. Continue until all lettuce leaves have been used.
• Mix the sauce and pour over the cabbage rolls.
• Cover each pan tightly with aluminum foil. Bake in preheated 475F oven for 1 hour. Uncover, and bake for another 15 minutes.
• Serve with a dollop of sour cream.

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.

TRULY THE BEST CABBAGE ROLLS

Steps:

• -In a large bowl, combine the ground beef with all of the ingredients, except for the cabbage, tomato soup and reserved diced tomato juice.
• Set aside.
• -Remove the core from the cabbage.
• Steam the cabbage over high heat in a large pot to accomodate your cabbage with a about an inch of lightly salted water.
• I like to rotate my cabbage head so it is steamed evenly.
• -Gently peel off the leaves and cut out the thick white"veins" to aid in rolling.
• -Place approx.
• 1 tablespoon of the filling onto each cabbage leaf and carefully roll them up.
• Place seam side down in your baking dish.
• -Cover the cabbage rolls with the tomato soup and tomato juice.
• -Cover and cook in a 350 degree oven for approx.
• 1 hour, then remove cover and continue to cook for 30 minutes.
• -Serve with sour cream and enjoy.

UNSTUFFED CABBAGE ROLLS

Steps:

• Heat 2 Tbsp. dressing in large skillet on medium heat. Add sausage; cook 5 min. or until evenly browned, stirring frequently.
• Add vegetables; cook 10 min. or until crisp-tender, stirring frequently.
• Stir in remaining dressing. Serve over rice.

MY FAMILY'S STUFFED CABBAGE ROLLS

Steps:

• Oven at 350ºF.
• I use a large 8 qt covered enameled cast iron pot for the cabbage rolls.
• Number of rolls depends on size of your cabbage leaves.
• Core cabbage and submerge in boiling water.
• Partially cover pot and boil until leaves start to separate.
• Put rice on to cook, using whatever method you use.
• Meanwhile, brown beef in butter 'til pink is gone.
• Put meat and juices into large bowl.
• When rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef.
• If you want to add some garlic and/or onion powder, or more rice, do so at this point. Salt and pepper to taste.
• Remove cabbage from water and drain.
• Peel of outer, large leaves and lay on paper towels to drain.
• When cool enough to handle, trim outside of any thick ribs.
• Lay a cabbage leaf so the outer part of the leaf is down. Leaf should look almost like a shallow bowl.
• Put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style.
• Layer pan with pieces of cabbage cabbage not being used for rolls.
• Spread some of tomato sauce mix and top with cabbage rolls.
• Tightly pack the rolls together.
• Add a bit more sauce and continue layering in this manner until pot is filled.
• Top all with more cabbage leaves, remaining sauce and strips of bacon, in that order.
• Cover pot and bake for at least 2 hours.
• To check for doneness, carefully lift lid and poke a roll with fork.
• If tender, they are done.
• NOTES:.
• If all are not eaten, cool completely and freeze in packages.
• You can vary this by using pizza and/or pasta sauce, preferably without cheese.
• You can also drain and rinse a large can of sauerkraut and layer between layers of rolls.