Stuffed Cabbage Rolls Recipe 445 Food

STUFFED CABBAGE ROLLS (GALUMPKIS)

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

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

Steps:

• Preheat oven to 350°F.
• In large pot, steam cabbage for 10 minutes or until leaves are soft enough to peel off.
• Cool; separate leaves and set aside.
• Melt butter in a skillet and sauté onions until they are golden.
• Put half of the onions in a bowl with the ground beef.
• Mix in the rice and allspice with our hands.
• To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, ketchup, salt and seasonings.
• Simmer for 15 minutes.
• Stir in burgundy wine.
• Place a small amount of mixture (an oval about the size of two walnuts) in each cabbage leaf.
• Fold leaf over to enclose meat and roll up folding sides inches.
• Place rolls, seam side down in a baking dish.
• Cover with tomato mixture and bake, uncovered for 1 hour.
• Serve with sour cream.

STUFFED CABBAGE ROLLS

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.

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.

JOSEPHINE GRESKO'S STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil over high heat and add a cabbage. Reduce heat slightly and blanch cabbage, turning a few times, about 5 minutes, until leaves begin loosening and look translucent.
• With cabbage in water, use long-handled fork or tongs to pull off leaves as they loosen.
• Remove what's left of cabbage and repeat with other cabbage.
• Don't discard inner leaves or broken leaves. Reserve water.
• Let cabbage cool.
• In large bowl or tub, put ground beef, onion, celery, rice, eggs, parsley flakes, garlic salt, 1 teaspoon salt and 1/2 teaspoon pepper.
• Mix well with hands, adding 1/4 cup water if mixture feels "tight.".
• With paring knife, trim thick cores from outer sides of cabbage leaves. Coarsely chop smaller leaves and cabbage bits; strew half in bottom of an 18-by-10-by-3-inch heavy-duty foil roasting pan.
• Pour reserved cabbage water over sauerkraut in a colander to rinse more, if you like.
• Drain well.
• Strew half the kraut over cabbage in pan.
• Pour in half the crushed tomatoes and 1 cup tomato juice.
• Season with salt and pepper; mix well.
• For rolls, shape about 1/4 cup meat into a sausage (not too tight) for a large leaf, less for a smaller leaf.
• Put filling on the bottom of the leaf, and fold the bottom over the filling, pressing inches
• Then fold in the sides, pressing and rolling, but not too tight, not worrying if a leaf breaks.
• Filled leaves are placed seam-side down in pan, in even rows, 5 or 6 across, making 25 to 28 rolls.
• Strew remaining chopped cabbage (chop any unused leaves) and sauerkraut over the rolls.
• Top with remaining crushed tomatoes and tomato juice.
• Salt and pepper generously.
• Rinse crushed tomato can with about 1/2 can water.
• Pour water over top; don't worry about mixing it.
• Cover pan tightly with foil.
• Bake in 325-degree oven 1 hour. (Check after 30 minutes to be sure it's bubbling. If not, turn oven to 350 degrees.).
• After 1 hour, reduce temperature to 250 degrees. Bake 1 to 1 1/2 hours longer, until rolls are tender and meat and rice fully cooked (cut open a roll to check).

BEST STUFFED CABBAGE ROLLS

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.

STUFFED CABBAGE ROLLS

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.

STUFFED CABBAGE ROLLS

Steps:

• Separate the cabbage leaves once the heads are cool - remove hard spine.
• Saute garlic and onions until carmelized - set aside to cool.
• Mix ground beef, onion & garlic, egg, white rice and salt and pepper in large bowl.
• In a large casserole dish spread a thin layer of tomato sauce.
• Place about 1/4 cup of beef mixture and place in the cabbage leaf, roll up like you would an egg roll so that the mixture does not fall out.
• place each roll in pan, stacking if necessary.
• cover with remaining tomato sauce.
• Bake in 300 degree oven for 1 hour 45 minutes or until beef is done and leaves are soft.
• serve warm/hot with additional sauce over top.

STUFFED CABBAGE ROLLS

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.