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.
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
BEEF AND BARLEY CABBAGE ROLLS
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings, 2 rolls per serving
Number Of Ingredients 17
Steps:
- In a medium stockpot, bring water and salt to a boil. Add barley and cook until tender, approximately 45 minutes, depending on type of barley used (refer to package). Drain and set aside. In another stockpot, blanch cabbage leaves in boiling water for 1 minute.
- In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg and seasonings. Mix thoroughly and divide into 12 even portions. Place each portion on stem end of a cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in a greased baking dish (13 by 9 by 2 inches). Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes or until cooked through, turn rolls over once to help them cook evenly.
- Heat butter and lemon juice. Pour over rolls and sprinkle with paprika then serve.
BEEF AND BARLEY CABBAGE ROLLS
This is a good recipe for those who don't want traditional tomato sauce rolls. This recipe is courtesy of Germaine Storz, taken from the Food Network. Absolutely delicious! *Lamb can be used instead of beef. If you do this-- use tarragon instead of oregano. White or brown rice may be substituted for barley.
Provided by Cynna
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a medium stockpot, bring water and salt to a boil.
- Add barley and cook until tender, approximately 45 minutes depending on type of barley used (refer to package).
- Drain and set aside.
- In another stock pot, blanch cabbage leaves in boiling water for 1 minute.
- Preheat oven to 350 degrees.
- In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg, and seasonings.
- Mix thoroughly and divide into 12 even portions.
- Place each portion on the stem end of cabbage leaf and roll up tightly.
- Fasten with a toothpick.
- Place rolls in greased baking dish (13x9x2).
- Pour remaining milk over the rolls and bake for 30 mins or until cooked through.
- Turn once halfway through to cook evenly.
- Heat butter and lemon juice.
- Pour over rolls and sprinkle them with paprika.
- Serve.
Nutrition Facts : Calories 184.9, Fat 11, SaturatedFat 5.3, Cholesterol 57.8, Sodium 301.9, Carbohydrate 11.2, Fiber 2.3, Sugar 2, Protein 10.8
BARLEY-STUFFED CABBAGE
Make and share this Barley-Stuffed Cabbage recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook barley according to package directions.
- Pull off and discard any wilted or coarse outer cabbage leaves.
- Cut out core to a depth of about 3 inches.
- Parboil cabbage in a large kettle of salted boiling water for about 15 mins, or until leaves are soft enough to be pliable.
- Carefully cut out the tough part of the rib from each leaf.
- Saute onion in shortening until soft. Add mushrooms and lemon juice; saute 3 minutes
- Season with paprika, salt and pepper. Add cooked barley and parsley and mix well.
- Spoon 1 or more large spoonfuls of stuffing onto each leaf, the exact amount depending on the leaf's size.
- Roll up and fold in edges to securely enclose stuffing. Secure with toothpicks or tie with string.
- Place in a kettle. Cover with bouillon and cook slowly, covered, about 1 1/2 hours, or until leaves are tender.
- Remove stuffed leaves and keep warm. Stir flour into drippings and cook, stirring, until smooth.
- Add sour cream and dill and heat through. Pour sauce over stuffed leaves.
Nutrition Facts : Calories 247.7, Fat 11.2, SaturatedFat 6.7, Cholesterol 24.6, Sodium 222.7, Carbohydrate 33.3, Fiber 7, Sugar 5.8, Protein 6.2
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4.7/5 (35)Total Time 1 hr 5 minsCategory EntreeCalories 282 per serving
- Remove and discard the first couple leaves of cabbage. Wash in cold water. Cut approx 1/4" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves, using a pair of tongs. Continue the same process, peeling off the blanched layers of cabbage leaves as they soften. Set aside to cool briefly.
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