UNSTUFFED CABBAGE ROLLS
Steps:
- Warm the oil in a large deep sided skillet or Dutch oven over medium-high heat. Add the beef, chili powder, garlic, salt, and pepper. Crumble the meat as it cooks. When the meat has browned, about 8 minutes, add the crushed tomatoes, tomato sauce, vinegar, brown sugar. Stir to combine and bring to a boil.
- Stir in the cabbage, reduce to simmer, and cover with lid. Cook until the cabbage is bright green, tender, and still slightly crisp, about 4-5 minutes. Add in the cooked rice and simmer just until heated through about 2 minutes. Enjoy!
Nutrition Facts : Calories 438 kcal, Carbohydrate 30 g, Protein 23 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 776 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
CABBAGE ROLLS
Steps:
- Preheat the oven to 350 degrees F.
- Steam the rice and cabbage head separately. Set the steamed rice aside. Peel off the cabbage leaves to have individual leaves.
- Add chopped onion, oil, bouillon, and the steamed rice to the ground pork meat. Mix together. Season with salt and pepper. Roll the ground pork mixture into golf ball-sized balls. Wrap each pork ball in a cabbage leaf.
- Add carrots and celery into the baking pan (vegetables prevent the cabbage from burning onto the bottom of the pan, and also adds an aroma to the rolls) and arrange the cabbage rolls on top.
- Place the pan into the oven and cook for about 1 1/2 hours. Check if it is thoroughly cooked before removing from the oven.
DELICIOUS CABBAGE ROLLS
So good and easy to do. I could eat 4 rolls at a time. Very popular with kids. I got this recipe from one of the cooking blog but I can't remember which. Wish I could so I can give them the credit to this wonderful dish.
Provided by YungB
Categories < 4 Hours
Time 2h30m
Yield 16 rolls, 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350º F.
- Take a knife and cut a square around the core of the cabbage. If it is too difficult, you don't have to take the core out. You are just making deep slices on each side of the core so you can peel off the leaves. Boil head of cabbage in large pot until it's soft and pliable - about 10-15 minutes. Lift the cabbage out of the hot water, allow it to drain a bit. Start peeling off the tender leaves. If there are leaves that aren't as tender, place the head of cabbage back in the boiling water to cook a little longer. You want your leaves to be tender enough to roll but not too soft and mushy that they will be broken when you fill them with the filling.
- Cut up the onion in large chunks and peel the garlic. Place the garlic and onion in a blender with a small amount of water and puree them. Transfer pureed onion and garlic to a large saucepan and add the tomato puree, water, basil, parsley, oregano, salt and pepper. Mix well and set aside.
- In another bowl, combine the beef, eggs, rice, paprika, chopped onion, garlic powder and salt & pepper well with your hands.
- Place a golf ball size of the meat mixture almost in the middle of a cabbage leaf. Roll until filling is just covered, then fold left end over towards middle, roll once more and then tuck the right side into the middle, inserting the leave into the meat mixture with your finger. Secure with a toothpick, if needed.
- Cover the bottom of a large roasting pan with a thick layer of the sauce, place rolls on top and then more sauce over the rolls.
- Bake at 350 for 2 hours. Baste the sauce over the cabbe rolls during the baking time every 30 minutes to avoid dried out rolls.
- Serve with sour cream.
Nutrition Facts : Calories 441.8, Fat 16.3, SaturatedFat 5.9, Cholesterol 163.4, Sodium 1655.5, Carbohydrate 35.1, Fiber 6.2, Sugar 10.8, Protein 39.6
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
LAZY CABBAGE ROLLS
Make and share this Lazy Cabbage Rolls recipe from Food.com.
Provided by Kareybear
Categories Pork
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Turn oven on to 375°F to preheat.
- Cook rice according to package directions.
- When cooked place in very large bowl; set aside.
- Chop bacon and fry in pan until crispy.
- Add bacon and its fat to the large bowl of rice.
- Cook chopped onion, in same pan bacon was fried in, until translucent.
- Add to large bowl of rice.
- Fry ground beef in same pan.
- Add to large bowl of rice and other ingredients.
- Add as much salt and pepper to liking. **I like lots of pepper.
- I usually shake enough pepper on top of the mixture until it's well covered.
- Stir until well mixed.
- In a 9x13 pan baking or roasting pan place the rice mixture.
- Pack down, not to tightly.
- Next, place chopped or shredded cabbage on to mixture.
- In the large bowl used for the rice mixture pour the tomato soup and its equivalent of water.
- Now add the brown sugar.
- Stir until blended.
- Pour soup over rice mixture and cabbage.
- Cover pan with tin foil.
- Place in oven until cabbage is tender.
- Approximately 45 minutes (depends on heat strength of oven).
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
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