Stuffed Red Cabbage Rolls Food

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 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 RED CABBAGE ROLLS

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground beef, 1/2 of the garlic, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to rest.
• At the same time, combine water and remaining minced garlic in a large pot; bring to a boil. Add rice and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While rice is cooking, bring a separate pot of water to a boil. Blanch cabbage leaves in the boiling water until tender and pliable, 1 to 2 minutes. Shock leaves in cold water to prevent further cooking, and set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Add condensed soup to cooked rice. Mix in hamburger mixture.
• Fill cabbage leaves with rice and hamburger mixture, wrapping around the filling to secure. Place each cabbage roll seam-side down on the prepared baking sheet and top with sauerkraut.
• Bake in the preheated oven until cabbage leaves are slightly wilted, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.

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 RED CABBAGE LEAVES (ROTKOHLROULADEN)

Steps:

• Clean cabbage, removing the main stem; Plunge cabbage in a large saucepan of boiling salted water.
• After 4 or 5 minutes, carefully remove outer leaves; Repeat 2 or 3 times or until all leaves have been removed.
• Melt margarine in a small skillet; add half the onion; saute until transparent.
• In a medium bowl, combine breadcrumbs, ground meats, sauteed onion, egg, salt and pepper.
• Divide stuffing into 8 portions.
• Taking 2 cabbage leaves at a time, roll or pound gently to soften ribs; Place leaves one inside the other.
• Spread one portion of stuffing over surface, stopping well short of edges.
• Roll leaves up neatly into a little package; Repeat with remaining leaves and stuffing.
• Heat fat or shortening in a large skillet; Add cabbage rolls; saute gently.
• Add remaining onion and mushrooms, if desired.
• Dissolve flour in stock; add to skillet.
• Cover and cook gently over low heat 40 minutes, stirring occasionally; Season with salt and pepper; Add half and half; stir to blend.
• Place on a warm serving dish; spoon sauce over cabbage rolls.
• Serve with creamed potatoes and a salad.

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.