CABBAGE ROLL SKILLET
Have a happy helping of this quicker take on something our grandmothers would make. We serve it over brown rice. It also freezes well. -Susan Chickness, Pictou County, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Drain tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid., Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.
Nutrition Facts : Calories 332 calories, Fat 5g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 439mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 9g fiber), Protein 22g protein. Diabetic Exchanges
VALERIE'S STUFFED CABBAGE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h5m
Yield 12 rolls
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
- Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
- Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
- Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
- Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
- Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
- Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
- Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.
CABBAGE ROLL SKILLET
Cabbage, rice, hamburger, garlic, and onions! I love cabbage rolls, but they just take too much time and most recipes make way too much for my hubby and I. So I came up with this skillet dinner one Sunday afternoon.
Provided by pukka brio
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Season beef with salt and pepper; cook and stir in the hot skillet until browned, about 5 minutes. Add onion and garlic; cook until onion is translucent, 2 to 3 minutes. Add tomato sauce, beef broth, brown sugar, lemon juice, and Worcestershire sauce. Stir until well mixed.
- Add cabbage to the skillet and bring to a simmer. Cover and let simmer until cabbage is tender, about 20 minutes. Serve over rice with a little sour cream.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 44.6 g, Cholesterol 41 mg, Fat 13 g, Fiber 6.5 g, Protein 17.8 g, SaturatedFat 5.7 g, Sodium 744.1 mg, Sugar 14.5 g
STUFFED CABBAGE ROLLS (GALUMPKIS)
For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.
Provided by Tyler Florence
Categories appetizer
Yield about 1 dozen
Number Of Ingredients 18
Steps:
- To make the sauce:
- Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
- Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
- Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
- Preheat the oven to 350 degrees F.
- Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.
STUFFED CABBAGE
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
- Meanwhile, bring a large pot of water to a boil.
- Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
- For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
- Preheat the oven to 350 degrees F.
- To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
UNSTUFFED CABBAGE ROLL
This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes.
Provided by tlc_adams
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 16.3 g, Cholesterol 92.9 mg, Fat 23.8 g, Fiber 5.2 g, Protein 28.5 g, SaturatedFat 9.3 g, Sodium 1294.3 mg, Sugar 9.7 g
STUFFED CABBAGE ROLLS
I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.
Provided by Judy
Categories World Cuisine Recipes European Eastern European Russian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
- In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
- Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
- In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g
SKILLET STUFFED CABBAGE
Many people, me included, love stuffed cabbage but don't like all that tedious rolling. Here's a recipe that gives flavor without the work.
Provided by Barefoot Beachcomber
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a 4 or 5-quart saucepot, cook ground beef and onion over medium-high heat, stirring frequently for 5 minutes or until beef is cooked through, drain any fat.
- Stir in rice mix, water and allspice.
- Bring mixture to a boil then reduce heat to low.
- Cover and simmer 10 minutes; stir.
- Top with shredded cabbage and press down gently.
- Pour spaghetti sauce over cabbage.
- Cover and cook for 15-20 minutes until cabbage is just tender.
Nutrition Facts : Calories 339.1, Fat 10.5, SaturatedFat 3.2, Cholesterol 70.3, Sodium 1036.9, Carbohydrate 31.3, Fiber 3.8, Sugar 22.6, Protein 30
STUFFED CABBAGE ROLL SKILLET
Make and share this Stuffed Cabbage Roll Skillet recipe from Food.com.
Provided by Chef shapeweaver
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix 2 tablespoons of soup with rest of ingredients.
- Divide mixture among cabbage leaves.
- Fold in sides.
- Roll up and secure with toothpicks.
- In skillet, place rolls seam side down.
- Add remaining soup.
- Cover; simmer on low 40 minutes.
- Every 10 minutes, spoon sauce over rolls.
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