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.
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
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