AUTHENTIC ROMANIAN SAUERKRAUT STUFFED CABBAGE ROLLS
Authentic Romanian Sauerkraut Stuffed Cabbage Rolls- a great recipe for feeding a crowd, take it to potlucks and family reunions. The recipe explains the traditional way of making the cabbage rolls and also the crockpot and the Instant Pot versions.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 3h45m
Number Of Ingredients 11
Steps:
- Make the filling:
- In a large bowl place together ground meat, diced onions, rice, thyme, ground pepper and marjoram. Mix everything really well.
- Set aside.
- Make the cabbage rolls:
- Prepare the cabbage leaves by removing the core and the thickest part of each leaf. If the leaves are too big cut them in half.
- Grab a cabbage leaf and place 1 tablespoon of meat on it. Wrap the meat inside the cabbage leaf to obtain a neat roll.
- Place shredded cabbage on the bottom of the pot, then start adding the rolls.
- Optional, you can add a layer of bacon over each layer of rolls.
- Fill up the pot with cabbage rolls, then mix together the tomato juice and the paste and pour it over the rolls.
- Add water to cover the rolls.
- The final layer should be shredded cabbage.(use left over cabbage)
- Sprinkle more bacon, thyme and bay leaves and cover with a lid.
- Bake in the oven at 350F for about 2 hours.
- Remove the lid and allow the cabbage rolls to bake for another 30-45 minutes. You might notice the water evaporated, so you can add a little bit more, but do not fill up the pot again.
- Serve them warm with a dollop of sour cream on top, fresh bread or polenta and hot peppers.
- Crockpot: Follow the same method of making the rolls, but cook them in the crockpot on "Low" from 6-8 hours, or 4-5 hours on "high".
- Instant Pot: Follow the recipe as I describe it. Close the pot and press the "Pressure Cook"manual button setting the time for about 18-20 minutes. Do a natural pressure release.
Nutrition Facts : Calories 290 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 539 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
HUNGARIAN STYLE STUFFED CABBAGE
Provided by Geoffrey Zakarian
Time 2h20m
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
- Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
- Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
- Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
- Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
- Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
- Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
- Meanwhile, whisk together the sour cream, milk, Dijon and dill.
- Drizzle the sour cream sauce over the cabbage. Serve.
RIBS 'N' STUFFED CABBAGE
This recipe is one that I remember my Grandma Olah making often. She usually served it with sour cream on the side and fresh seeded rye bread.-Paul Joseph Yuhas, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place ribs in two 13-in. x 9-in. in baking pans. Cover and bake at 325° for 30 minutes. Meanwhile, remove core from cabbage. In a large kettle, cook cabbage in boiling water for 2-3 minutes. Remove outer leaves when softened. Return cabbage to boiling water until 12 leaves are softened and removed. Save remaining cabbage for another use., Remove thick center veins from the leaves. In a bowl, combine the beef, pork, onions, rice, garlic, salt and pepper. Place about 1/2 cup on each cabbage leaf. Fold in sides; roll up, starting at an unfolded edge., Drain ribs. Spread 1/4 cup tomato puree and 1 cup sauerkraut in Dutch oven. Layer with ribs, 1 cup sauerkraut, cabbage rolls, remaining sauerkraut and remaining puree. Bring to a boil. Reduce heat; cover and cook over medium-low heat for 45-55 minutes or until ribs are tender and a thermometer inserted into cabbage rolls read 160°. Serve with a slotted spoon or thicken juices if desired.
Nutrition Facts : Calories 458 calories, Fat 26g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 836mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 35g protein.
SLOVAK STUFFED CABBAGE
I received this recipe from my grandmother. It was passed down to her from her grandmother. This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!
Provided by Kelly Berenger
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
- Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
- Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
- Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.
Nutrition Facts : Calories 556 calories, Carbohydrate 31.6 g, Cholesterol 101 mg, Fat 36.5 g, Fiber 6.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 2095.7 mg, Sugar 16.7 g
HUNGARIAN STUFFED CABBAGE
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. This Hungarian cabbage rolls recipe is one of my favorites.-Katherine Stefanovich, Desert Hot Springs, California
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; set remaining leaves aside., Spoon half of the sauerkraut into a Dutch oven; set aside. In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, saute onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well. , Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls. To remaining onion mixture, add paprika, cayenne, tomatoes, caraway seeds, water and remaining sauerkraut. Cook until heated through. Pour over rolls. , Cover and bake for 1 hour 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 tablespoons hot cooking liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, until sauce is thickened, 15-20 minutes.
Nutrition Facts : Calories 622 calories, Fat 35g fat (15g saturated fat), Cholesterol 143mg cholesterol, Sodium 2273mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 11g fiber), Protein 32g protein.
POLISH STUFFED CABBAGE
Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.
Provided by Christa
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
- In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
- Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)
Nutrition Facts : Calories 331.2 calories, Carbohydrate 19.6 g, Cholesterol 95.3 mg, Fat 21.2 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 8.5 g, Sodium 253.2 mg, Sugar 9.1 g
STUFFED CABBAGE ON SAUERKRAUT
Make and share this Stuffed Cabbage on Sauerkraut recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Simmer the cabbage in boiling water (just enough to cover) in a large pot for 20 minutes; remove cabbage and drain, cool.
- Separate all the large leaves, trying not to tear; pat leaves dry; cut out the thick spines; snip huge leaves in half to make 2 smaller ones.
- Meanwhile, while cabbage is cooking, cook the bacon in a skillet about 4 minutes, then add the onions and garlic, cooking until the onions are tender, about 3 minutes more.
- Cook the rice in the boiling water in a small pan until almost tender, then drain.
- Add the rice to the onions in the skillet, along with the beef, paprika, salt, pepper, and thyme.
- Simmer the beef, stirring occasionally, about 3 minutes, then cool slightly before stirring in the egg.
- Preheat oven to 350 degrees F.
- Spread the cabbage leaves flat; spoon a heaping tablespoonful of the meat/rice mixture onto each leaf.
- Tuck in the sides, and roll up, envelope style, making sure the meat is entirely enclosed (wrap another leaf around if you need to).
- Line the bottom of a 13 x 9 x 2 inch baking pan with the sauerkraut, and place the cabbage rolls seam side down in the dish, on top of the kraut.
- Blend the beef broth with the tomato paste in a saucepan until it reaches a boil, then pour evenly over the cabbage rolls.
- Bake in a preheated oven for 1 hour.
- Meanwhile, prepare sauce: melt the margarine in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute.
- Slowly stir in the light cream until smooth, then add the lemon juice.
- Cook, stirring constantly, until sauce thickens, and is bubbly.
- When rolls are done, place a bed of the kraut on a serving platter and pile rolls on top; pour lemon cream sauce over rolls and serve.
Nutrition Facts : Calories 384.4, Fat 22.9, SaturatedFat 11.2, Cholesterol 126.1, Sodium 1039.5, Carbohydrate 25.7, Fiber 7.3, Sugar 8.9, Protein 22.1
SAUERKRAUT-CABBAGE CASSEROLE
Here's a fast way to create European stuffed cabbage flavor and texture without stuffing each leaf. I use my own flavored-up cooked rice recipe; you can use any rice flavor, even Rice-a-Roni.
Provided by Kathy228
Categories One Dish Meal
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook cabbage (whole or sliced) 'til tender, paring off the thick "spine" portion on each leaf.
- Combine ingredients from cooked rice to pepper; set aside.
- Combine the tomato soup, tomatoes, water; set aside.
- Spray a casserole pan.
- Put 1/2 of the sauerkraut in bottom of pan.
- Then 1/3 of the tomato mixture.
- Then 1/2 of the cabbage.
- Then all of the meat mixture, spreading it evenly; sprinkle onions on top of that.
- Then another 1/3 tomato mixture.
- Then the remaining cabbage.
- Then the remaining sauerkraut and then the remaining tomato sauce; if desired, drizzle ketchup on top.
- Bake covered at 350 for one hour; remove lid and bake for additional 35 minutes; if you use a large shallow pan, reduce baking time accordingly.
- Let set for a least 1/2 hour before serving; provide sour cream for individual serving garnish.
BRAISED CABBAGE AND SAUERKRAUT
Provided by Florence Fabricant
Categories weekday, main course
Time 2h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees
- Melt butter in a heavy casserole. Add mushrooms and saute over high heat until mushrooms begin to brown.
- Lower heat to medium, stir in onion and garlic and saute until they are tender. Add cabbage, sauerkraut, chicken broth and wine. Mix to distribute the ingredients. Season with salt and pepper.
- Add bay leaf, cover and place in preheated oven for 2 1/2 hours until virtually all liquid in pan has been absorbed. Remove bay leaf. Check seasonings.
- Serve directly from the casserole or transfer to a serving dish. Sour cream sprinkled with poppy seeds should be served alongside.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 951 milligrams, Sugar 9 grams, TransFat 0 grams
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