SWEDISH CABBAGE ROLLS - DIANA RATTRAY RECIPE - (4.5/5)
Provided by AzGrannie3
Number Of Ingredients 13
Steps:
- SLOW COOKER: Remove the leaves from the thawed head of cabbage. Alternatively, if you did not freeze the cabbage, bring a large pot of water to a boil. Carefully remove about 12 to 14 large leaves from a head of cabbage. Place the leaves in the water and boil for 2 to 4 minutes. Drain thoroughly. In a large bowl combine the beaten egg, milk, finely chopped onion, salt, pepper, ground beef, and cooked rice. Place about 1/4 to 1/3 cup of the beef and rice mixture in center of each cabbage leaf and form it into a cylinder shape. Fold in sides and roll ends over meat until completely rolled up. Secure with toothpicks, if desired. Place the stuffed cabbage rolls in the slow cooker. In another bowl combine the tomato sauce with the tomatoes, brown sugar, lemon juice or vinegar, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on LOW for 7 to 9 hours. STOVETOP: Prepare the cabbage rolls following the directions above. Place the cabbage rolls in a large, heavy Dutch oven or stockpot. Prepare the sauce and pour over the cabbage rolls. Bring to a boil over medium heat. Cover the pan, reduce the heat to low, and simmer for about 2 to 3 hours.
CROCK POT STUFFED CABBAGE ROLLS
Steps:
- Place the head of cabbage in a microwave-safe dish. Microwave the cabbage on high for about 14 minutes. When the cabbage is cool enough to handle, peel off the leaves.
- Fry the salt pork or bacon pieces and set aside.
- Combine beef, pork, egg, milk, onion, rice , salt, and pepper; mix well. Place 1/4 cup meat mixture onto a cabbage leaf. Roll it up burrito-style and put it into the crock pot (fasten with toothpicks if desired). Repeat with the remaining leaves and meat mixture.
- In a small bowl, combine tomato sauce, lemon juice, brown sugar , and Worcestershire sauce; pour over leaves. Add salt pork or bacon and drippings. Cook on low 7 to 9 hours, or on high for 4 to 5 hours.
Nutrition Facts : Calories 554 kcal, Carbohydrate 29 g, Cholesterol 174 mg, Fiber 5 g, Protein 48 g, SaturatedFat 10 g, Sodium 951 mg, Sugar 13 g, Fat 28 g, ServingSize 6 servings, UnsaturatedFat 0 g
BAKED STUFFED CABBAGE ROLLS
Steps:
- Gather ingredients.
- Core and peel the leaves from the cabbage.
- Preheat the oven to 350 F. Drop the cabbage leaves into boiling salted water . Cover and cook for 3 minutes or just until pliable. Drain well. Reserve.
- Combine the ground beef with the cooked rice, onions, egg, sweet paprika, pepper, salt, and milk. Mix well and divide into 12 portions.
- Place a portion of the ground beef mixture into the center of a cabbage leaf.
- Tightly roll the leaf around the filling, fastening it with a toothpick.
- Place the formed rolls in a baking dish or Dutch oven . Repeat the process with the remaining filling and cabbage leaves.
- In a medium bowl, combine the tomato sauce, diced tomatoes, sugar, apple cider vinegar, and water.
- Pour the sauce over cabbage rolls.
- Cover tightly with a lid or foil and bake for 1 hour to 1 hour and 15 minutes, or until cooked through and cabbage is tender.
- Remove the cabbage rolls to a bowl with a slotted spoon. Remove the toothpicks and discard.
- Place the pan juices in a pan over medium heat. Combine the cornstarch with 3 tablespoons of cold water and mix until smooth. Stir the cornstarch slurry into the sauce. Bring the sauce to a boil and cook until thickened.
- Pour the sauce over the rolls. Serve hot and enjoy!
Nutrition Facts : Calories 364 kcal, Carbohydrate 41 g, Cholesterol 99 mg, Fiber 9 g, Protein 29 g, SaturatedFat 4 g, Sodium 914 mg, Sugar 21 g, Fat 11 g, ServingSize 6 servings, UnsaturatedFat 0 g
CROCK POT SWEDISH CABBAGE ROLLS (THE BEST!!!!!!)
My husband has tried many different recipes for cabbage rolls and swears these are the best he has ever had.
Provided by soulmatesforever
Categories One Dish Meal
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
- Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
- Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
- Place in slow-cooking pot.
- Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
- Pour over cabbage rolls.
- Cover and cook on low 7-9 hours.
SWEDISH CABBAGE ROLLS
I found this recipe in one of my Grandma Busch's cookbooks that I inherited. I started making cabbage rolls the first year I was married. When my husband's sister got married, I catered her wedding and she asked me to make them for the reception. I made about 600 of these and there were no leftovers. I guess that tells you...
Provided by Marsha Gardner
Categories Beef
Number Of Ingredients 12
Steps:
- 1. In bowl combine egg, salt, pepper, Worcestershire sauce, onion and milk; mix well.
- 2. Add ground beef, ground pork and cooked rice; beat together with a fork.
- 3. Immerse cabbage leaves in boiling water for 3 minutes or just until limp; drain. The heavy center vein of leaf may be slit about 2 1/2 inches.
- 4. Place 1/2 cup meat mixture on each leaf, fold in sides and roll ends over meat. Place rolls in 12 x 7 1/2 x 2 inch baking dish.
- 5. Blend together soup, brown sugar and lemon juice; pour over cabbage rolls. Bake in moderate oven 350-degrees for 1 1/4 hours. Baste once or twice with sauce.
- 6. I always serve this dish with mashed potatoes. We then drizzle the tomato soup over the potatoes.
SWEDISH CABBAGE ROLLS (KALDOLMAR)
A classic Swedish dish. This is the recipe from the late Tore Wretman (1918-2003), the actual inventer of Swedish gastronomy. According to him, it's his grandma's recipe, and the source is his memoires "Mat och Minnen", Bra Bockers Forlag, 1987. Since Tore always was asked, at every occasion, what his favorite dish was, he decided to always answer "kaldolmar", which - with his own words - was as close to the truth as one could get!
Provided by Andreacute Grisell
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Remove the stem from the cabbage and poach the head in boiling salted water for a few minutes.
- Separate the outer leaves and remove any coarse stalks.
- Let cool.
- Rinse the rice and boil soft in the milk for about 20 minutes.
- Let cool.
- Finely chop the onion and sautée in the butter until transparent.
- Let cool.
- Mix meat, eggs, onion, milk, spices and rice.
- Put about two ounces of the mixture on each cabbage leaf and roll to small dolmas (rolls).
- Place them on a greased tray.
- Put the sugar or syrup on top together with a little melted butter.
- Bake in the oven at 175 degrees C/ 350 F for about 30 minutes; add the gravy or sauce, raise the heat a little and bake for another 20-30 minutes.
- Serve the rolls with boiled or mashed potatoes (maybe enriched with cream and butter) and Farmors Gurka ("Grandma'sCucumber"): Thinly sliced cucumber marinated in strong vinegar, sugar, salt and parsley.
- (Personally, I'm not very fond of the sugar/syrup in the recipe, so I use to exclude it, but that's only because I'm against sweet ingredients in main courses in general).
SWEDISH CABBAGE
I have fond memories of Sweden and it was there that I learned to love fresh dill. They seemed to find a way to put in just about every dish!!! This one sounds delish. From cooks.com and posted for ZWT.
Provided by januarybride
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Core cabbage, then shred cabbage. Place in large pot and cook (on medium-high) in a small amount of water until tender (essentially steaming it). Will probably take about 10 minutes.
- Drain cabbage.
- Add remaining ingredients to cabbage, and stir.
- Serve.
SWEDISH CABBAGE ROLLS-KALDOLMAR
Make and share this Swedish Cabbage Rolls-Kaldolmar recipe from Food.com.
Provided by VickyJ
Categories Pork
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Wash cabbage and remove any damaged outer leaves, cut out core.
- Bring a large pot of water to boiling.
- Add cabbage to wilt leaves while preparing stuffing.
- Turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg.
- Separate leaves from cabbage as they wilt and drain:.
- Return cabbage to water to wilt inner leaves.
- Shape stuffing into oblong patties and place on core end of cabbage leaf.
- Fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible.
- It may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish.
- Mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet.
- Remove cabbage rolls as they are browned and place in a large, flat, greased baking dish.
- Cover dish with aluminum foil.
- Heat over to 300 degrees.
- Bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter.
- Remove baking dish from oven and place cabbage rolls on a warm platter.
- Mix the 1 tablespoon flour and cream in a small pan.
- Add the liquid from baking dish: Cook and stir over moderately low heat until thickened.
- Season to taste.
- Pour gravy over cabbage rolls before serving.
CROCK POT SWEDISH CABBAGE ROLLS
This is an easy to prepare slow-cooker meal. Delicious and filling it is meaty and with sufficient vegetables to give one that really satisfied feeling. Prepare it the evening before and refrigerate, then slip it into the Crock pot when leaving for work the next morning. Yum it's soooooo good!
Provided by George Clement
Categories Meat
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Immerse cabbage leaves in a kettle of boiling water for about 3 minutes or until limp, drain.
- Combine egg, milk, onion, salt, pepper beef and cooked rice.
- Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over meat.
- Place in crock pot.
- Combine tomatoes sauce with brown sugar, lemon juice and Worcestershire sauce.
- Pour over cabbage rolls.
- Cover and cook on low 6 to 7 hours.
MOM'S SWEDISH CABBAGE ROLLS
Another great recipe I received from my mom. Not hard to make and so yummy (even though I'm not crazy about cabbage normally, I love these).
Provided by AndreaVT96
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl combine egg, salt, pepper, Worc. sauce, onion, and milk; mix well.
- Add meat and cooked rice; beat together with fork.
- Immerse cabbage leaves in boiling water for 3 mins or just till limp; drain. (Heavy center vein of leaf may be slit about 2-1/2 inches if necessary.)
- Place l/2 cup meat mixture on each leaf; fold in sides and roll ends over meat. Place rolls in a baking dish.
- Blend together soup, brown sugar, lemon juice, and allspice and pour over cabbage
- rolls. (Reserve a little for basting.).
- Bake at 350 degrees for 1 hour 15 minute Baste once or twice w/ sauce during cooking time.
Nutrition Facts : Calories 273.6, Fat 13.5, SaturatedFat 5.4, Cholesterol 86.2, Sodium 675.3, Carbohydrate 20, Fiber 1.6, Sugar 7.9, Protein 17.9
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