Stuffed Cabbage Rolls Recipe 445 Food

STUFFED CABBAGE ROLLS RECIPE BY TASTY

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!

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.

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:

• 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 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.

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:

• 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.

STUFFED CABBAGE ROLLS

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.

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:

• In mixing bowl combine egg,milk,onion, worcestershire sauce, salt and pepper; mix well.
• Add ground meat and cooked rice; mix well.
• Remove center vein of cabbage leaves, keeping each leaf in one piece.
• Immerse leaves in boiling water till limp, about 3 minutes; drain.
• Place 1/2 cup meat mixture on each large leaf or 1/4 cup on each medium leaf; fold in sides.
• Starting at unolded edge, roll up each leaf making sure folded sides are included in roll.
• Arrange in a 9 x 13 pan.
• Stir together soup, brown sugar, and lemon juice; pour sauce mixture over cabbage rolls.
• Bake uncovered at 350 for 1 1/4 hours, basting once or twice with sauce.

UNSTUFFED CABBAGE ROLLS

Steps:

• Chop cabbage into pieces, par-boil until almost tender.
• Remove, rinse with cold water.
• Drain well.
• Mix all of ingredients EXCEPT tomato sauce.
• Grease casserole dish.
• Place 1/2 can of tomato sauce on bottom of dish.
• Spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage.
• Bake 325°F in covered dish for 1 hour 15 minutes.
• Let stand for 15 minutes before serving.
• This is the basic recipe--you can add more of whatever you like.
• My mother says she used ground turkey instead of hamburger and she liked it just fine.
• Try this old fashioned dish and feel the love.