STUFFED CABBAGE WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
- In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
- Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
- Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
- Preheat the oven to 375 degrees F.
- Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
- Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.
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
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.
STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Make the cabbage rolls: Combine the bread and milk in a small bowl and soak 5 minutes. Squeeze the excess milk from the bread and transfer to a large bowl. Add the pork, beef, parmesan, eggs, parsley, cognac, oregano, garlic, nutmeg, 1 1/4 teaspoons salt and 1/4 teaspoon pepper; mix with your hands until combined. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 day.
- Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Carefully separate the cabbage leaves (you will need 12 large leaves, or you can use 2 small leaves to make a large one). Working in batches, blanch the leaves until pliable, about 45 seconds, then remove with tongs and transfer to the ice water. Remove from the ice water, shake dry, then layer between paper towels to soak up the excess moisture. Trim the tough center stem from the bottom of each leaf.
- Shape the meat mixture into twelve 4-inch-long sausages. Lay out a cabbage leaf, then put a sausage on top lengthwise. Fold in the short ends of the leaf, then tightly roll up the leaf like a burrito. Repeat with the remaining cabbage leaves and sausages. Transfer the rolls to a plate and refrigerate until ready to cook.
- Fit a large, wide pot with a steamer insert and fill with 2 inches of water; bring the water to a boil. Arrange the cabbage rolls in the steamer insert, cover and reduce the heat to medium low; steam until the filling is cooked through, about 45 minutes.
- Meanwhile, make the sauce: Heat the butter in a saucepan over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the cognac and simmer until almost evaporated, about 2 minutes. Add the tomatoes, 1 1/2 cups water, the oregano and 3/4 teaspoon salt; bring to a simmer and cook until slightly thickened, about 30 minutes. Transfer to a blender and puree until mostly smooth, then return to the pot; thin with up to 1/2 cup hot water, if desired. Season with salt. Bring just to a simmer and stir in a splash of cognac.
- Serve the cabbage rolls topped with the sauce, parmesan and parsley.
STUFFED CABBAGE ROLLS W/ CREAMY TOMATO SAUCE
The sauce is so silky smooth and slightly sweet, it pairs perfectly with savory spicy flavor of the meat. Heaven on a plate smothered with joy! AKA creamy tomato sauce!
Provided by Lauren Perkins-Boyd
Categories Other Sauces
Time 2h15m
Number Of Ingredients 24
Steps:
- 1. Preheat oven to 375.
- 2. For cabbage rolls: Bring a large pot of salted water to a boil, add cabbage leaves, cook until tender about 4 minutes. Drain and rinse with cold water, set aside.
- 3. In a large bowl combine beef, pork, sour cream, rice and 2 tspn. salt.
- 4. Heat 2 tbsp. butter in a medium size skillet over medium heat. Add onion, garlic, paprika and allspice. Cook until onions are soft about 7 minutes. Let cool.
- 5. Add cooled onion mixture to beef mixture and combine well. Season with pepper to taste.
- 6. Lay cabbage leaves on a work surface and blot dry with a paper towel. Slice off the ridged part of the thick rib at the bottom of each cabbage leaf. Place about 1/2 cup of the mixture in the bottom center of each leaf. Roll the bottom of the leaf over the mixture, fold in the sides, and continue rolling forward until completely closed (like your rolling up a burrito). Repeat with the remaining leaves. Arrange rolls seam side down in a 9-x 13-x 2-inch baking dish.
- 7. For tomato sauce: Heat 1 tbsp butter in a medium skillet over medium heat. Add onions and garlic, cook until soft about 7 minutes. Add tomato sauce, chicken broth, tomato soup, bay leaf, brown sugar, salt and pepper. Bring to a boil and reduce to a simmer. Add the cream. Pour sauce over the cabbage rolls and cover tightly with foil. Bake for 1 hour.
- 8. Remove the foil and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more.
STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
Cabbage leaves stuffed with a mixture of ground beef, pork, and veal and baked in a savory tomato sauce.
Provided by Bren
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Place cabbage, core-side down, in an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
- While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
- Remove 12 outer leaves from the cooled cabbage and trim the thick stems to make them easier to roll.
- Divide meat mixture into 12 equal portions. Place 1 portion on the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place rolls, seam-sides down, in a single layer in a casserole dish.
- Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
- Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.
Nutrition Facts : Calories 419.1 calories, Carbohydrate 28.4 g, Cholesterol 128.6 mg, Fat 20.7 g, Fiber 7.1 g, Protein 31.8 g, SaturatedFat 7.8 g, Sodium 686.2 mg, Sugar 5.5 g
CABBAGE ROLLS WITH TOMATO SAUCE
This delicious recipe was given to me by a special friend-she included it in a collection of her family's favorites that she gave us as a unique wedding present.-Mary Lea Schmidt, Anahim Lake, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; after about 3 minutes, outer leaves should be tender enough to remove. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Remove the tough center stalk from each leaf; reserve extra leaves and line a large baking dish with them. (If leaves for rolling are too brittle, return to boiling water for 1-2 minutes.) , Combine meat, rice, onion, egg and seasonings. Place about 2 tablespoons of meat mixture on each cabbage leaf. Roll toward the stalk, tucking in sides. Place rolls, seam side down, in a baking dish. , Combine sauce ingredients; pour over rolls. Cover and bake at 350° for 1-1/2 to 1-3/4 hours.
Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 685mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.
TRADITIONAL CABBAGE ROLLS IN TOMATO CREAM SAUCE
This recipe was passed down from my Mother and it is very good. It was given to her by a first generation Polish friend back in the 60's. Whenever she feels the mood strike her, she sill makes them by the boatload and freezes them separate from the sauce. I've spied this recipe in locations where I had not posted it- some claiming it for their own. I just figure that it shows this recipe really is THAT dang good!
Provided by Brandess
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Make the filling for the Stuffed Cabbage Leaves: Place the bread cubes in a small mixing bowl, add the milk and leave the bread to soak until it is completely saturated, approximate 5 minutes. Squeeze out the excess milk with your hands; discard the milk and add the soaked bread to a large mixing bowl with the meat, rice, parsley, sage, garlic, sugar, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate while you prepare the cabbage.
- Steam the cabbage for 5-10 minutes, until the outermost leaves are pliable. After removing several softened leaves, you will likely need to continue steaming the inner leaves. Peel off at least 12 leaves total. Holding each leaf rib-side up, pare the thick part of the rib to flatten it.
- Place a small amount of filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling, overlapping them slightly. Starting at the stem end, roll up the leaf into a compact bundle. Continue process until all leaves and meat mixture have been used.
- Preheat the oven to 400°F.
- Make the sauce: Heat a large Dutch Oven over medium-high heat. Add olive oil, onion, and garlic; saute until the vegetables are translucent. Add tomato paste and paprika; saute for 3 minutes. Stir in chicken stock, tomatoes, balsamic vinegar, sugar, and sage. Season to taste with salt and pepper. Simmer for 5 minutes.
- Remove 1 cup of the sauce to a measuring cup. Arrange the stuffed cabbage leaves neatly in a single layer over the remaining sauce in the Dutch Oven. If you had more filling than cabbage leaves to fill, use the rest to make meatballs, and tuck them in around the rolls. Pour the 1 cup of reserved sauce over the rolls. Transfer the Dutch Oven to the preheated oven and bake until the bundles are cooked through and firm to the touch, 25 to 30 minutes.
- Use a large spoon to transfer the rolls to a platter or storage container. With an immersion blender, puree the sauce together with the sour cream. Serve the cabbage rolls with mashed potatoes or rice to absorb the luscious sauce.
Nutrition Facts : Calories 636, Fat 28.3, SaturatedFat 8.6, Cholesterol 86, Sodium 2469.7, Carbohydrate 62.6, Fiber 8.4, Sugar 20.8, Protein 35
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STUFFED CABBAGE ROLLS WITH CREAMY TOMATO SAUCE
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4.5/5 (26)Calories 589 per servingCategory International Cuisines
- Add water to a boil in a large pot and season with salt. Blanch cabbage leaves in batches for approx. 3 – 4 min. or until they are soft. Remove from water and let them cool.
- Add rice and one-third of the water to a small pot and bring to a boil. Reduce heat and let simmer with the lid on for approx. 5 – 6 min. until the rice is half cooked. Cut a cross into the bottoms of tomatoes. Bring water to a boil in a small pot and blanch tomatoes until you see that the cut splits open, then remove the tomatoes with a slotted spoon and transfer them into a bowl of ice water. Afterwards gently pull the skin off the tomatoes and purée them. Peel and chop the onions and garlic. Peel and dice carrot. Chop parsley. Heat vegetable oil in a frying pan over medium heat and fry onions, garlic, and carrot for approx. 3 min. or until browned. Remove from heat.
- Add ground beef, ground pork, fried vegetables, parsley, half-cooked rice, and pureed tomatoes to a large bowl. Season with salt and pepper and stir to combine.
- Cut out stems of blanched white cabbage leaves. Place approx. 2 – 3 tablespoons of the meat filling into the center of each cabbage leaf, roll it tight, and set aside. Repeat process with remaining cabbage leaves and filling.
TRADITIONAL STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
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- In a large skillet, heat oil over medium heat. Add in onions, carrots, and half of the salt and pepper, then cook for 3-4 minutes until softened.
- In a large bowl, combine the chicken with cooked rice and vegetables then stir to combine and set aside.
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