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
STUFFED CABBAGE ROLLS II
Make and share this Stuffed Cabbage Rolls II recipe from Food.com.
Provided by _Pixie_
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook leaves in boiling water for 5 minutes; drain.
- Combine beef, bread crumbs, onion, eggs, and seasonings.
- Shape meat mixture into 8 rolls; wrap cabbage leaves around securely.
- Pour 1 can condensed tomato soup into skillet.
- Add cabbage rolls.
- Cover, bring to boil.
- Simmer 35 minutes, spooning sauce over rolls occasionally.
Nutrition Facts : Calories 1031.2, Fat 85.5, SaturatedFat 34.8, Cholesterol 205.4, Sodium 1539.4, Carbohydrate 45.3, Fiber 4.8, Sugar 11.7, Protein 20.2
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 ROLLS
Make and share this Stuffed Cabbage Rolls recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover cabbage leaves with boiling water.
- Let stand until leaves are limp.
- Drain.
- Mix beef, rice, 1/2 CUP tomato sauce, garlic salt, pepper, onions and green pepper.
- Put 1/3 cup in each leaf; roll, tucking in the sides.
- Place, seam side down in baking dish.
- Mix remaining tomato sauce with the sugar, pour over rolls.
- Cover and bake at 350* for 45 minutes.
- Remove from pan, pour juice in saucepan.
- Mix cornstarch and water; stir into saucepan.
- Cook and stir until mixture boils; cook 1 minute.
- Serve with cabbage rolls.
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.
STUFFED CABBAGE ROLLS
A mixture of several recipes that I found to my taste. I hope you like it too. It may be made ahead and frozen or eat some and freeze some for later.
Provided by Nancy Sneed
Categories Meat
Time 1h25m
Yield 12 rolls
Number Of Ingredients 11
Steps:
- Grease 9X13 dish.
- Preheat oven to 350.
- Bring lg.
- pot salted water to boil.
- Core cabbage and put it in the pot, cover and boil gently for 4 or 5 minutes.
- Drain well and set aside.
- Saute' onion and garlic in butter til soft.
- Add tomato sauce, water, allspice, salt and pepper.
- Simmer 15 minutes remove about 15 outer leaves of cabbage and set aside for wrapping rolls.
- Chop remaining cabbage coarsely and spread over the bottom of the dish.
- Sprinkle the brown sugar over cabbage and lightly salt and pepper it.
- Put 3/4 sauce into a mixing bowl with the rice and beef and mix well.
- Divide filling into approximately 12 parts and roll each in a leaf.
- Place them seam side down on the chopped cabbage.
- Spoon a little of remaining sauce on each roll.
- Cover top with remaining leaves and bake for 1 hour.
Nutrition Facts : Calories 190.5, Fat 8.8, SaturatedFat 4.1, Cholesterol 33.3, Sodium 275.4, Carbohydrate 19.6, Fiber 2.6, Sugar 9.2, Protein 9.4
BEST STUFFED CABBAGE ROLLS
This tasty cabbage roll recipe uses tomato juice instead of tomato sauce. It has a slight tang to it from lemon juice and mint leaves. I got this recipe from my mother when she was in WW years ago. It's very tasty and well worth trying.
Provided by Trisha W
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
STUFFED CABBAGE ROLLS
These came from The Comprehensive Diabetic Cookbook. They are very tasty cabbage rolls. I think you'll like them.
Provided by gwynn
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cover head of cabbage with boiling water and let stand 5 minutes.
- Peel off 12 nice leaves.
- Combine beef, salt, pepper, rice, onion, egg and poultry seasoning.
- Place equal portions in center of each loaf; fold sides of leaf over meat and roll up.
- Place in small casserole.
- Combine water, lemon juice and tomato sauce and pour over rolls.
- Cover.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 703.5, Fat 20.3, SaturatedFat 6.6, Cholesterol 99.5, Sodium 1870, Carbohydrate 94.7, Fiber 4.7, Sugar 6.5, Protein 33.3
STUFFED CABBAGE ROLLS
If you like cabbage, you will love this recipe. It's very easy to make, and you can't wait to eat it. The aromas are wonderful while it is cooking.
Provided by Christine Bettiga
Categories One Dish Meal
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- In a large stockpot, bring 2 quarts of water to a boil.
- Removed the center core of the cabbage.
- Add cabbage to the water and cook for 3 minutes.
- Outer leaves turn bright green and are tender when ready.
- Lift the cabbage from water, and remove outer leaves.
- Place leaves on paper towel to remove water.
- Return cabbage to boiling water.
- Repeat cooking and removing leaves until all leaves are cooked.
- Reserve two cups cabbage cooking water.
- Trim center vein from bottom of each leaf.
- Save the 4 largest outer leaves to line the bottom of the dutch oven.
- In a small skillet over medium heat, melt butter.
- Add garlic and onion, cook till golden and tender.
- In a large bowl, combine onion mixture, beef, pork, rice, salt, pepper, parsley, paprika, sage, thyme, red pepper flakes, green pepper and celery.
- Line the bottom of a 5 quart dutch oven with the 4 large cabbage leaves.
- Fill 1 cabbage leaf with meat/rice mixture, approx.
- 1/3 cup.
- Fold sides of cabbage over filling and roll the leaf up.
- Repeat with remaining leaves and filling.
- Place stuffed cabbage leaves into the dutch oven.
- In a bowl, combine tomato sauce, red wine, chicken stock and tomato paste, pinch of salt and pepper.
- Pour some of the sauce mixture over the stuffed cabbage rolls to completely cover them.
- Reserve the rest of the sauce.
- Sprinkle apple over the top.
- Bring to a simmer, turn to low heat and cover.
- Check the pot often, adding additional sauce or reserve cabbage water, as needed to keep moist.
- Cook for 1 to 1 1/2 hours, or until the leaves are tender.
- Optional: Place sour cream in a small bowl.
- Add about 3/4 cup of tomato sauce from dutch oven.
- Combine mixture with a whisk.
- Stir the sour cream mixture back into the dutch oven to combine.
- You are now ready to serve.
- Garnish with more sour cream as desired.
Nutrition Facts : Calories 316.4, Fat 14.1, SaturatedFat 6, Cholesterol 48.3, Sodium 936.4, Carbohydrate 32.3, Fiber 6.5, Sugar 11.1, Protein 15.8
STUFFED CABBAGE ROLLS
Delicious one dish meal. Easy with a can of prego sauce. I have made this in the crock pot too; left out the tomato juice and cooked it on low all day.
Provided by Kaarin
Categories < 4 Hours
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook the cabbage head in a large pot of boiling water for 10 minutes or outer leaves are tender. Rinse immediately in cold water and drain. Remove about 10 of the largest leaves and refrigerate the rest for another use. If the cabbage vein is very thick, cut a v shape slit to remove the bottom of it.
- In a bowl combine the meat, rice, ketchup, worcestershire, and seasonings.
- Place about 1/2 cup of meat mixture on each leaf and roll up tightly.
- Place seam side down in a dutch oven. Top with the pasta sauce and cook over low heat one hour. Add the tomato juice as desired and cook 20 minutes longer.
Nutrition Facts : Calories 331.5, Fat 9.6, SaturatedFat 3.1, Cholesterol 40.1, Sodium 999.4, Carbohydrate 43.9, Fiber 3.1, Sugar 15.6, Protein 17.7
STUFFED CABBAGE ROLLS RECIPE BY TASTY
These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.
Provided by Kiano Moju
Categories Dinner
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
- Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
- In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
- Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
- Preheat the oven to 350°F (180°C) for 45 minutes.
- Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
- Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
- Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
- Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
- Spoon the remaining tomato sauce over the cabbage rolls.
- Cover the dish tightly with foil and bake for 45 minutes.
- Enjoy!
Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
CABBAGE ROLLS II
Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.
Provided by BJ
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 9h30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
- In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
- In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
- Cover, and cook on Low 8 to 9 hours.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 18.3 g, Cholesterol 83.5 mg, Fat 10.8 g, Fiber 2 g, Protein 19 g, SaturatedFat 4.2 g, Sodium 748 mg, Sugar 6.5 g
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