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
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 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
WEIGHT WATCHERS STUFFED CABBAGE ROLLS
Weight Watchers Stuffed Cabbage Rolls Recipe with ground beef. A classic European skillet dinner. MyWW Points:7 - 7 SmartPoints.
Provided by Nesting Lane
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Add ⅔ cup water in a medium sized saucepan.
- Over medium/high heat, bring to a boil
- Stir in rice
- Reduce heat, cover saucepan, and simmer for 20 minutes.
- In a large saucepan, add water. Lightly salt, bring to a boil
- Add cabbage to boiling water, cook approx 2 - 4 minutes or until cabbage has softened. Drain off water.
- In a medium sized mixing bowl, add ground beef, egg, onion, 1 cup of cooked rice, 2 TBSP tomato soup, salt, and pepper. Mix well.
- Place equal amounts of mixture on each of 8 cabbage leaves.
- Roll cabbage around mixture, and secure with string, or toothpicks.
- Heat a large skillet over medium heat. Carefully place cabbage rolls in skillet and pour the tomato soup on top. Cover skillet, bring to a boil.
- Reduce heat and simmer for approx 40 mins. Baste and stir frequently.
Nutrition Facts : Calories 223.1 kcal, Carbohydrate 13.3 g, Protein 12.8 g, Fat 13.1 g, SaturatedFat 5 g, Cholesterol 65.8 mg, Sodium 656.9 mg, Fiber 0.9 g, Sugar 3 g, ServingSize 1 serving
EASY STUFFED CABBAGE ROLLS
As a shortcut to elaborate, from-scratch stuffed cabbage, we use already seasoned and cooked mini meatloaves as the base for the sweet and sour filling then add tomato sauce, brown rice, walnuts, and currants. Using traditional green cabbage for stuffed rolls requires boiling the whole head in a large pot first to remove the individual leaves. We use savoy cabbage instead. Its crinkly, looser leaves are easier to pry off without boiling, saving you a time-consuming step.
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Using a paring knife, remove core from cabbage. Carefully remove 8 large outer leaves and stack into a large microwave-safe bowl. Cover with very damp paper towels; microwave on High until softened and pliable, 7 to 8 minutes. Uncover and cool slightly.
- In a medium bowl, combine tomatoes, vinegar, ¼ tsp salt, and paprika. In a large bowl, combine ½ cup tomato mixture, rice, walnuts, currants, shallots, thyme, meatloaves, and remaining ¼ tsp salt.
- Cut out thick ribs at base of cabbage leaves. Spoon rounded ⅓ cup rice mixture in center of each leaf. Fold in opposite sides and roll up to enclose filling. Spread 1 cup tomato mixture in the bottom of an 11 x 7-inch baking dish. Top with cabbage rolls, seam side down; spoon remaining tomato mixture over rolls. Cover with foil and bake until cabbage is tender, about 45 minutes.
- Per serving (2 rolls)
Nutrition Facts : Calories 234 kcal
STUFFED CABBAGE ROLLS (WW CORE)
Make and share this Stuffed Cabbage Rolls (Ww Core) recipe from Food.com.
Provided by SuperSpike
Categories Brown Rice
Time 1h45m
Yield 15 serving(s)
Number Of Ingredients 24
Steps:
- Combine all ingredients for the rolls except for the beef, rice and cous cous in a food processor and process until finely chopped.
- Remove chopped veggies to a large mixing bowl and mix in the beef, rice and cous cous until well combined. I use my hands for this.
- Take a handful of the beef mixture and wad into a ball and roll up in a cabbage leaf. Arrange rolls in a large baking pan. Repeat until all rolls are made.
- Combine ingredients for the tomato sauce, except for the beef broth. Pour tomato sauce over the cabbage rolls and then pour the beef broth into the bottom of the pan around the rolls.
- Tightly seal pan with foil, and bake for 1 hour and 15 minutes at 375°F.
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.
EASY STUFFED CABBAGE ROLLS
Two shortcuts to these rolls: First, we use cooked meatloaves for the filling. Second, we use Savoy cabbage instead of green cabbage, which needs to be boiled to separate the leaves. Savoy's looser leaves means being able to skip boiling.
Categories Lunch,Dinner
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Carefully remove 8 large outer leaves from the cabbage and arrange in a stack on a large microwave-safe plate. Cover with very damp paper towels and microwave on High until the leaves are softened and pliable, 7 to 8 minutes. Uncover and let cool. (Reserve the remaining cabbage for another use.)
- In a medium bowl, combine the tomatoes, vinegar, paprika, and ¼ tsp salt. In a large bowl, combine ½ cup of the tomatoes, the rice, nuts, currants, shallot, thyme, crumbled meatloaves, and remaining ¼ tsp salt.
- Cut out the thick rib at the base of each cabbage leaf. Spoon a rounded ⅓ cup of the rice stuffing onto the center of each leaf. Fold in the sides of the leaf and roll up from the bottom to seal the stuffing inside. Spread 1 cup of the tomato sauce on the bottom of an 11-by-7-inch baking dish. Arrange the cabbage rolls, seam-side down, in the dish and spoon the remaining tomato sauce on top. Cover with foil. Bake until the cabbage is tender, about 45 minutes.
- Serving size: 2 rolls
Nutrition Facts : Calories 249 kcal
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
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.
BEST STUFFED CABBAGE ROLLS
Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g
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
STUFFED CABBAGE ROLLS
Provided by Jacques Pepin
Categories main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Discard any damaged outer leaves of cabbage and cut away enough of the core to make the leaves easy to remove from the head. Carefully remove and reserve the 12 largest leaves and set the heart aside.
- Cut out the thick, lower part of the central rib in each of the 12 leaves without disturbing the shape of the leaves. Chop these rib sections with the cabbage heart. You should have about 5 cups. Set aside.
- Bring the water to a boil in a pot. Add the 12 cabbage leaves, and bring the water back to a boil. Place an inverted plate on top of the leaves to keep them submerged in the water, and boil them gently for 10 minutes. Drain the leaves in a colander, and immediately place them in a pot of cold water to cool them. When the leaves are cool, lift them out of the water as carefully as possible, gently shake off excess water, and spread them out on a flat work surface.
- In a skillet, heat the oil until hot but not smoking. Add the onion and saute it for 1 minute. Stir in the garlic, and cook the mixture for a few seconds; then add the reserved chopped cabbage and 1 cup of water. Bring to a boil, cover, and boil gently for 10 minutes. Most of the moisture should have evaporated; if it has not, remove the lid, and cook until the mixture is just slightly moist.
- Transfer the cooked cabbage mixture to a bowl. When it is cool enough to handle, add the sausage, salt, pepper, allspice and parsley, and mix well. Finally, add the bread crumbs and mix them in lightly.
- Divide the sausage mixture among 9 of the cabbage leaves, spooning it onto the center bottom of each leaf. (Although the outer leaves of the cabbage are large enough to contain a serving of the filling, the interior leaves are smaller, and you may need to use 1 1/2 or 2 of them together to contain a portion of the filling.) Fold in the sides of the leaves, and roll them tightly to enclose the filling. You should have 9 individual cabbage rolls, 1 1/2 per person.
- In a large skillet, arrange the cabbage rolls in one layer, with seam side down, and pour the chicken stock around them. Bring to a boil, cover, reduce the heat, and cook gently for 45 minutes. You should have about 1 cup of juice remaining around the rolls. Divide the cabbage rolls among six plates, spoon some of the juice over them, and serve immediately.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 14 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1079 milligrams, Sugar 8 grams
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