BEEF & RICE STUFFED CABBAGE ROLLS
This recipe is special to me because it's an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. -Lynn Bowen, Geraldine, Alabama
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.
Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
BRAISED STUFFED CABBAGE
Slow-cooked cabbage leaves stuffed with a tasty rice mixture make a hearty veggie main, or an unusual side dish
Provided by Mary Cadogan
Categories Dinner, Vegetable
Time 1h45m
Yield Serves 3 as a main, 6 as a side dish
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.
- Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.
- Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling. Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath. Fill the remaining leaves in the same way. Mix the stock, vinegar and honey, then pour over the cabbage. Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins.
Nutrition Facts : Calories 349 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 12 grams sugar, Protein 8 grams protein, Sodium 0.19 milligram of sodium
CABBAGE AND RICE
This is a nice side dish or a vegetarian entree. Our favorite with this dish is a nice ham steak. Enjoy!
Provided by Amy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, combine the rice and water. Bring to a boil. Cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed and rice is tender.
- Meanwhile, heat the olive oil in a large pot. Add the onion and garlic; cook and stir until fragrant, about 3 minutes. Add the cabbage, and cook for about 10 minutes, stirring occasionally, until the cabbage cooks down. Mix in the tomatoes, pepper rings and cooked rice. Simmer for 10 to 15 minutes to blend the flavors together.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 30.4 g, Fat 1.6 g, Fiber 4.9 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 249.9 mg, Sugar 7 g
STUFFED CABBAGE WITH BEEF AND RICE
This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
- Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.
- To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.
Nutrition Facts : Calories 344 g, Fat 16 g, Fiber 7 g, Protein 16 g
STUFFED CABBAGE WITH LEMONY RICE AND SUMAC
With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol' green variety also works. Both will become meltingly tender.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Lunch Cabbage Rice Herb Lemon Pine Nut Vegetarian Wheat/Gluten-Free Soy Free Peanut Free Steam
Yield 4 servings
Number Of Ingredients 14
Steps:
- Line a baking sheet with a clean kitchen towel or a few layers of paper towels; set aside. Working in batches, cook cabbage leaves in a large pot of boiling generously salted water until bright green and pliable, about 2 minutes per batch. Transfer leaves to a bowl of ice water to cool; reserve pot of water for cooking rice. Transfer cabbage leaves to prepared baking sheet and let drain.
- Return water in pot to a boil and cook rice, stirring often, until grains swell and rise to the surface, 3-6 minutes (depending on quality of rice). Bite into a few grains to test; they should be al dente (rice will finish cooking when baked inside the cabbage). Drain rice and rinse under cold running water to stop it from cooking further. Drain again and transfer to a large bowl.
- Wipe out pot. Pour in ¼ cup oil and set pot over medium heat. Add onion and cook, stirring occasionally, until softened and golden, 7-9 minutes. Add pine nuts and cook, stirring often, until nuts smell toasty and have slightly darkened in color and onion is almost jammy, about 5 minutes. Mix in herbs, raisins, and 2 Tbsp. sumac and cook, still stirring, until herbs have slightly darkened in color and are very fragrant, about 2 minutes. Remove from heat and stir in lemon juice; let cool 5 minutes.
- Add onion mixture and egg to rice and mix well; season generously with salt and pepper. Wipe out pot; reserve. Working with 1 cabbage leaf at a time, cut out the thickest part of rib by making a thin V-shape; discard. Place 3 heaping Tbsp. filling in the center, running crosswise across leaf. Starting at the base where you cut the V, fold notched side of leaf up and over filling, then fold in sides and roll up leaf like a burrito.
- Arrange cabbage rolls, seam side down, in a single layer in reserved pot. Add butter and ½ cup water and bring to a simmer over medium-high heat. Reduce heat to low, cover pot, and steam rolls until filling is cooked through and leaves are tender, 18-25 minutes.
- Divide cabbage rolls among plates; drizzle with oil and sprinkle with sumac and pepper. Serve with sour cream.
GREEK MEATLESS STUFFED CABBAGE ROLLS WITH RICE
Steps:
- Combine onion, rice, tomatoes, dill, parsley, zucchini, salt, pepper, cumin, and 2/3 cup olive oil in a bowl. Mix well.
- Remove the core of the cabbage and discard. Stick a large fork into the center of the cabbage head.
- Bring a large pot of water to a boil, and immerse the cabbage, leaving the fork in.
- When the outer leaves turn bright green, remove the cabbage using the fork; detach softened leaves and set aside.
- Return cabbage head to the pot and repeat process until all cabbage leaves have been removed.
- If using other types of leaves, blanch leaves in hot water until they soften and turn a darker green. Remove thick stems if necessary. To use large chard leaves, cut in half and fill each half.
- If making large cabbage rolls, use the whole leaf (or half of the large leaves). If making small rolls, tear leaves into 4 parts (for smaller leaves, tear into fewer pieces).
- For large rolls, place a heaping tablespoon of filling 1 inch from the thick end of the cabbage leaf. Fold the bottom over the filling, fold the sides in, and roll up.
- For small rolls, place 1 teaspoon of filling on one side of the leaf part, fold the leaf up over the filling, fold in sides, and roll up. Don't roll too tightly. The rice will need some room to expand during cooking.
- Line the bottom of a large pot with any torn or unused leaves (and trimmed thick stems) and drizzle with the 2 tablespoons of olive oil.
- Place rolls closely together, seam-side down in the pot in 2 to 3 layers, as needed.
- Cover with a plate that fits over the rolls, turned upside down.
- Place the pot over medium heat and bring to a full boil (it will boil with its own liquid).
- Add 1 cup of water (or enough to cover the rolls); when it resumes a full boil, reduce heat to low, cover, and simmer for 20 minutes, long enough for the rice to cook.
- Test to make sure rice is fully cooked. Remove the plate.
- In a small bowl, stir the flour into the lemon juice until dissolved. Add several tablespoons of liquid from the pot and stir to combine.
- Pour lemon juice mixture into the pot and shake the pot gently to distribute. Let sit 10 to 20 minutes before serving.
- Serve warm or at room temperature.
Nutrition Facts : Calories 316 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 10 g, Protein 7 g, SaturatedFat 2 g, Sodium 1311 mg, Sugar 15 g, Fat 18 g, ServingSize 8 to 10 rolls (10 servings), UnsaturatedFat 0 g
BEST STUFFED CABBAGE ROLLS
Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
- Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
- Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
- Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
- Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
- Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g
RICE-STUFFED CABBAGE
The filling for this stuffed cabbage is surprisingly light, making it perfect for serving at a buffet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 16
Steps:
- Make the cabbage: Bring a large pot of water to a boil. Remove 4 or 5 unblemished outer leaves from cabbage, and reserve. Add cabbage head and 2 tablespoons salt to pot. Cover and simmer, flipping once, until tender, about 45 minutes. Transfer cabbage to work surface, then add reserved leaves to pot, and cook until bright green and tender but not mushy, about 3 minutes. Spread in a single layer on paper towels to drain.
- Make the filling: Bring a medium pot of water to a boil. Add rice and 1/4 teaspoon salt, and simmer until tender, about 15 minutes. Drain, rinse rice with cold water, and drain again. Toss with 2 tablespoons oil in a large bowl.
- Place currants in a small bowl, and add enough warm water to cover. Let stand until plump, about 15 minutes.
- Heat 2 tablespoons oil in a medium saucepan over medium heat. Add chard stems and 1/2 teaspoon salt, and cook, stirring occasionally, for 3 minutes. Add water, and simmer until tender, about 12 minutes. Add onion, and cook, stirring occasionally, for 5 minutes. Remove from heat.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add chard leaves, and cook until barely wilted and bright green, about 2 minutes. Add spinach, and cook until wilted and bright green, about 2 minutes more. Remove from heat. Let cool for 10 minutes.
- To assemble: Preheat oven to 350 degrees. Cut out stem from cooked cabbage, and discard. Using a spoon, scoop out inside of cabbage, leaving a 1/2-inch-thick shell. Squeeze out excess liquid from scooped cabbage, and coarsely chop insides, then stir into rice. Dry cabbage shell.
- Stir together the spinach mixture, chard stems, currants, apricots, pine nuts, parsley, eggs, vinegar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper into rice mixture.
- Lightly oil a rimmed baking sheet. Fill cabbage shell with rice mixture. Place on a clean kitchen towel, and gather ends of towel around cabbage, squeezing gently to form a round shape and remove excess liquid. Remove towel, and flip stuffed cabbage, open side down, onto baking sheet. Rub butter over entire surface of cabbage, and bake until heated through, about 30 minutes.
- Drape reserved cabbage leaves over stuffed head, overlapping, to cover. Smooth leaves down and tuck underneath cabbage. Cut into wedges, and serve immediately.
WILD RICE STUFFED CABBAGE
Provided by Food Network
Number Of Ingredients 10
Steps:
- 2 tablespoons butter
- 1. Preheat oven to 350degreesF. In a medium saucepan, melt butter over medium-high heat. Add 1/2 cup of the onions, the celery, and apple; saute for 5 minutes. Stir in rice, seasoning packet from rice mix, 3/4 cup of the broth, and garlic. Bring to a boil. Cover and simmer for 10 minutes or until liquid is absorbed. Rice should be al dente. Transfer to a medium bowl; stir in pecans. Set aside.
- 2. Place 12 to 15 large cabbage leaves in a large bowl. Cover with boiling water; let stand for 2 to 3 minutes or until wilted. Cut off thickest part of each cabbage leaf. Place 2 tablespoons of the rice mixture near the stem end of a leaf. Fold over sides and roll up. Do not roll too tightly as the rice will expand as it cooks. Repeat with remaining leaves and rice mixture.
- 3. Place cabbage rolls, seam sides down, in a shallow baking dish. Pour marinara sauce over the top and sprinkle with remaining onions. Cover pan tightly with aluminum foil. Bake in preheated oven for 1 hour. Serve hot with sauce.
OLD-FASHIONED STUFFED CABBAGE
If you're looking to spend a cozy night indoors with a meal that'll fill your belly with old world comfort, then you'll love our Old-Fashioned Stuffed Cabbage. This stuffed cabbage recipe features hearty ground beef, tomato sauce, and rice to make this a dinner recipe you'll love coming to the table for. We've carefully crafted this recipe so that it produces rolls just like Grandma used to make, so they're sure to be a hit at the dinner table tonight. This is the best stuffed cabbage roll recipe we've ever had, and we know you'll love it! As a bonus, this is also a super easy recipe. All you have to do is combine your favorite ingredients, make your cabbage rolls, and then let the whole thing cook in the oven until bubbly and delicious. We even have a great tip below for preparing your cabbage leaves without steaming them. It will save you time, and it couldn't be simpler. Be sure to check it out!
Provided by Ginsburg Enterprises
Categories Beef
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.
- In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well.
- Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.
- Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.
GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI)
Golumpki or Gołąbki are Polish cabbage rolls that are stuffed with a mixture of beef, pork, rice, and seasoning. This recipe serves 12 and costs just $11.32 to make or $0.95 per serving!
Provided by Jillian
Categories Main Course
Time 2h
Number Of Ingredients 16
Steps:
- Remove the stalk from the bottom of the cabbage head.
- Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat.
- Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes. The leaves should not be limp, they should hold their shape.
- Remove cabbage from water and place on a cutting board until it's cool enough to handle.
- In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use.
- In a medium pot over medium heat add oil. Once simmering, stir in grated onion and cook, stirring frequently, for 2 minutes. Then, add garlic and cook until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes.
- Once the cabbage has cooled, remove the leaves from the cabbage head.
- Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.
- Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F.
- You will need a 9x13-inch baking dish and a smaller, 2-quart baking dish for this recipe. Spread ¾ cup of sauce in the bottom of a 9x13-inch dish and ½ cup sauce in the bottom of the 2-quart baking dish.
- Place 2 tablespoons of filling on the bottom half of a cabbage leaf.
- Fold up the bottom part of the cabbage leaf.
- Then, fold in the sides.
- Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.
- Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.
- Bake for 50-60 minutes, rotating pans halfway through baking.
- Place pans on a wire rack and cool for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve.
Nutrition Facts : Calories 205 kcal, Carbohydrate 20 g, Protein 15 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 343 mg, Fiber 4 g, Sugar 7 g, ServingSize 2 cabbage rolls
STUFFED CABBAGE ROLLS
Stuffed Cabbage Rolls are filled with ground beef, rice and herbs and smothered in a flavorful sauce. Perfect comfort food or freezer meal.
Provided by Kristin Maxwell
Categories Dinner
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees and prepare a 9x13 baking pan with cooking spray. Set aside.
- In a large pot filled with water, boil the head of cabbage for 5 minutes. Pull 12 leaves off of the head, set aside to cool.
- To prepare the sauce: Heat oil over medium high heat and cook onion until tender. Add garlic and cook for one additional minute. Add the crushed tomatoes, tomato sauce and seasonings and simmer for 10 minutes. Remove from heat and set aside.
- To prepare the stuffing: In a large bowl, combine the beef, rice, egg and seasonings. Mix until fully incorporated. Add 1 cup prepared sauce into the mixture.
- Fill each prepared leaf with about ¼ cup of the mixture and carefully fold the cabbage around, wrapping tightly.
- Place the stuffed cabbage rolls into the pan, seam sides down and top with the additional sauce.
- Bake for 60 minutes or until the internal temperature reaches 160 degrees. Check halfway and spoon extra sauce over rolls if needed.
Nutrition Facts : ServingSize 2 rolls, Calories 349 kcal, Carbohydrate 31 g, Protein 21 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 79 mg, Sodium 1392 mg, Fiber 7 g, Sugar 13 g, UnsaturatedFat 10 g
BEEF AND RICE STUFFED CABBAGE ROLLS
Beef and Rice Stuffed Cabbage Rolls are comfort food with hearty beef, onion, and rice rolled in cabbage leaves and topped with tomato sauce.
Provided by Sabrina Snyder
Categories Dinner
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Add the head of cabbage to a large dutch oven submerged underwater.
- Bring to a boil on high heat and cook for 5-7 minutes or until cabbage leaves start pulling away from the head of cabbage easily.
- Remove the largest 12 leaves, cut out the thick core of each leaf, and set leaves aside.
- Cut the remaining cabbage into thick slices and place it in the bottom of the dutch oven. In a large bowl mix the beef, onion, rice, parsley, salt, pepper, and 1/2 cup crushed tomatoes and mix.
- Add 1/4 cup of beef mixture to each cabbage leaf and roll like a burrito.
- Fold the sides in and roll. Place cabbage rolls seam side down back into the dutch oven over the cut cabbage.
- Mix remaining crushed tomatoes, canned diced tomatoes (with liquid), and sugar and pour over the cabbage rolls.
- Cover the dutch oven and bake for 90 minutes.
Nutrition Facts : Calories 150 kcal, Carbohydrate 16 g, Protein 10 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 26 mg, Sodium 232 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
STUFFED CABBAGE
This simple dinner is classic comfort food: boiled cabbage leaves stuffed with a hearty meat and rice filling.
Categories feed a crowd winter comfort food dinner main dish meat
Time 2h
Yield 6-8 servings
Number Of Ingredients 19
Steps:
- For the sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. With a microplane, grate the clove of garlic into the sauce and stir well to combine. (Alternatively, you can very finely chop the garlic.)
- For the filling: Bring a large pot of salted water to a boil. Cut out the core from the base of the cabbage and remove the 1-2 outer leaves. Place the cabbage cut side down into the pot of boiling water. As you see leaves naturally start to separate from the head of cabbage, gently coax the leaf off with a pair of tongs and transfer it to a colander set over a bowl. You will need about 14 cabbage leaves. This process takes about 6-8 minutes. Rinse the leaves with cold water until cool enough to handle. Drain well and pat dry with a clean kitchen towel.
- Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib.
- In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine.
- Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long. (For some of the larger leaves, use up to ½ cup of filling.) Place the oval in the center a cabbage leaf, just above where the rib was cut. Fold the sides of the cabbage leaf over the filling and roll up into a little bundle (start rolling at the cut side, over into the uncut side). Place seam side down over top of the sauce in the baking dish. Repeat until each cabbage leaf is used. Drizzle the remainder of the sauce all over.
- Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is cooked through. Serve with a side of mashed potatoes, if you like.
More about "rice stuffed cabbage food"
STUFFED CABBAGE ROLLS RECIPE WITH GROUND BEEF AND RICE
From thespruceeats.com
Author Dorothy HarrisCalories 362 per servingCategory Entree, Dinner
10 BEST STUFFED CABBAGE ROLLS WITHOUT RICE RECIPES | YUMMLY
From yummly.com
HEARTY STUFFED CABBAGE RECIPE - DIANA STURGIS | FOOD & WINE
From foodandwine.com
Servings 8
- In a small bowl, cover the mushrooms with 1 cup of hot water and let soak for 30 minutes. Drain the mushrooms, reserving the liquid. Rinse the mushrooms to remove any grit, then chop them. Strain the soaking liquid through a sieve lined with a moistened paper towel and reserve.
- Meanwhile, bring a large saucepan of water to a boil. Remove any damaged outer leaves from the cabbage. With a sharp knife, core the cabbage, cutting a hole at least one inch wide and deep. Place the cabbage in the saucepan, cored end down, and boil for 12 minutes. With 2 large spoons, transfer the cabbage to a large bowl of ice water and let cool slightly. Carefully peel off as many softened leaves as you can without tearing them. Return the cabbage to the saucepan and repeat the process, if necessary, until you have 16 whole leaves.
- Quarter the remaining cabbage and transfer to a food processor; chop fine. Measure out 2 packed cups and place in a large, heavy enameled casserole; reserve the rest for another use.
- Add the kielbasa to the food processor and grind fine. In a large nonstick skillet, cook the kielbasa over moderately high heat until lightly browned; transfer to a large bowl. Add the onion to the skillet and cook over moderate heat until softened. Spoon half of the onion into the bowl with the kielbasa and the other half into the casserole.
STUFFED CABBAGE ROLLS WITH WHITE RICE | MINUTE® RICE
From minuterice.com
2.6/5 (37)Estimated Reading Time 3 minsServings 4
- Don’t stress over what to make for dinner tonight. Try these simple and delicious Stuffed Cabbage Rolls and make something that the whole family will love! Step 1
- Place cabbage leaves in a large microwavable bowl. Add water and cover loosely with plastic wrap. Microwave on HIGH for 4 to 5 minutes, or until leaves are softened but not fully cooked. Set aside. Step 3
VEGETARIAN CABBAGE ROLLS WITH WILD RICE & MUSHROOM ...
From darngoodveggies.com
5/5 (2)Total Time 2 hrsCategory EntreeCalories 216 per serving
- While the rice cooks, heat the oil in a large skillet over medium. Add in the onion and sauté, stirring often, until golden, about 10-12 minutes. Add in the garlic, mushrooms, red pepper flakes, thyme, basil, pepper, and salt. Cook until the mushrooms are tender, about 7-10 minutes. Once cooked, stir in the rice.
- In a small saucepan add in all of the sauce ingredients. Over medium heat, bring the sauce to a simmer. Cover and simmer for 5 minutes. Mix 1/2 cup of the sauce into the filling. Coat the bottom of a 9×13 inch baking dish with a thin layer of sauce.
RICE-AND-CREMINI-STUFFED CABBAGE ROLLS RECIPE - FOOD & …
From foodandwine.com
Servings 4
- Bring a medium saucepan of water to a boil. Stir in the brown and wild rices, cover and cook over low heat, stirring occasionally, until tender, about 45 minutes. Drain and transfer to a large bowl.
- Meanwhile, bring a large saucepan of water to a boil, add the cabbage, cored side down, and cook over moderately high heat until the outer leaves begin to loosen, about 10 minutes. Using tongs, carefully peel 8 outer leaves from the head of cabbage as they become loose. Reserve the remaining cabbage for another use. Cut each of the 8 leaves in half and discard the thick center rib.
- Melt the butter in a large skillet. Add the mushrooms and lemon juice; season with salt. Cook over moderate heat until the mushrooms are tender and their liquid has evaporated, about 6 minutes. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the mushrooms to the rice. Stir in 1 tablespoon of the dill and 1/2 cup of the yogurt sauce; season with salt and pepper.
VEGETARIAN STUFFED CABBAGE RECIPE | EATINGWELL
From eatingwell.com
Ratings 4Calories 544 per servingCategory Healthy Cabbage Recipes
- To prepare cabbage & filling: Combine water, rice and 1 teaspoon oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40 to 50 minutes. Transfer to a large bowl and set aside.
- Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove.
- Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside.
- Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)
BASMATI RICE-STUFFED CABBAGE RECIPE - FOOD.COM
From food.com
- Heat oil in saucepan over medium-low heat. Sauct onion, celery, and bell pepper. Season with salt. Cover and cook for 5 minutes. Add mushrooms and garlic. Cover and cook 5 more minutes.
- Stir in stock and rice. Season to taste with pepper. Increase heat and bring to boil. Cover, reduce heat, and cook for 15 minutes or until rice is tender. Remove from heat, fluff rice. sir in parsley and set aside.
- Bring 1 inch of water to boil in a large pot. Place cabbage in water, cored side down. Cover and cook for 5 minutes. Remove cabbage and immediately peel off first 4 leaves. Return cabbage to pot and repeat. Cover the leaves with plastic wrap. When the leaves are cool enough to handle, carve off touch ridge from center of leaves.
- Preheat oven to 375. Drain sauerkraut in a colander. Rinse and squeeze out liquid. Place sauerkraut in even layers in a 13x9 inch casserole pan. Top with 2 cups of tomato sauce.
STUFFED CABBAGE ROLLS {SARMAS} - THE DARLING APRON
From thedarlingapron.com
Cuisine CroatianCategory Main CourseServings 6Total Time 1 hr 45 mins
STUFFED CABBAGE ROLLS | RECIPE | RECIPES, FOOD, YUMMY FOOD
From pinterest.com
4.4/5 (1.4K)Estimated Reading Time 5 minsServings 8Total Time 1 hr
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From hispanicfoodnetwork.com
Cuisine CubanTotal Time 1 hr 35 minsCategory Main DishCalories 117 per serving
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From tatyanaseverydayfood.com
Ratings 1Calories 475 per servingCategory Dinner, Lunch
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From en.wikipedia.org
Estimated Reading Time 8 mins
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From alphafoodie.com
5/5 (5)Total Time 1 hr 20 minsCategory Appetizer, Main, SideCalories 589 per serving
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