CABBAGE ROLLS IN MUSHROOM SAUCE (DELICIOUS)
This is an old fashioned recipe that is my 'Great Grandmothers'.. We have kept it and vary it as the mood or holiday demands. You can add white raisins or some chopped dried apricots to the meat mixture to make it a bit more exotic Hungarians love to change things and make it their own so I encourage you to do the same. I chose...
Provided by Anna and Timothy (Tibor) Bosnyak
Categories Other Main Dishes
Time 3h20m
Number Of Ingredients 19
Steps:
- 1. Add first all 13 of the ingredients and mix them together with your hands. cover and set aside, ( use small amounts of the water to make the mixture a little moist as you like it)
- 2. Steam Savoy cabbage and cut out stems. place the cabbage leaf on a dinner plate and role about a 2 by 2 inch plump little log shape of the filling in leaf by folding both sides of cabbage over the sides. then slowly roll and tuck cabbage roll up, and place seam side down the repeat till all meat is rolled.
- 3. chop up remaining cabbage and place in a large rectangular glass baking pan, and then fill this pan with the finished rolls of cabbage and add some water to the pan. place in a 350 degree oven and bake for 45 mins.
- 4. in a 4 quart pot add mushrooms and bring to a a medium heat add cream and milk then bring to a boil.and lower a bit as this mixture can reduce till it becomes a sauce. Set on low and add 2 bouillon cubs one beef and one chicken let cook till rolls are baking then, pour over rolls and raise this sauce till pan is 3/4 full around cabbage rolls. and return to hot oven for 15 to twenty minutes more. Remove and spread the rest of the mushrooms on top.
CLASSIC CABBAGE ROLLS
I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. -Beverly Zehner, McMinnville, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.
Nutrition Facts : Fat 21 g fat (8 g saturated fat), Cholesterol 85 mg cholesterol, Sodium 1,845 mg sodium, Carbohydrate 49 g carbohydrate, Fiber 8 g fiber, Protein 32 g protein.
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.
SPICY STUFFED CABBAGE ROLLS IN MUSHROOM GRAVY SAUCE
I was wanting something different than normal stuffed cabbage rolls with tomato sauce so I came up with my own idea. My husband and I really enjoyed this and I was very satisfied. I wanted to share my idea with you and I hope you and your family enjoy it as much as we do.
Provided by Marsha D.
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut cabbage head in half.
- In a glass bowl add 1/3c water and cabbage halfs.
- Cover with paper towel and heat in microwave oven for 3-5 minutes. Til tender.
- Remove cabbage and drain water. Let cool.
- In a medium saucepan add 2 1/2c. water and oil and bring to a boil. Reduce heat.
- Add Zatarain's New Orleans Style Dirty Rice Mix and simmer 25 minutes.
- While rice is cooking, brown Italian sausage in a frying pan and drain grease.
- When rice is fully cooked (no existing water).
- add cooked sausage and mix together.
- Stuff meat mixture in cool cabbage leaves.
- Place in a lightly greased 13x9 baking dish.
- Set aside.
- Preheat oven to 350'.
- In a medium saucepan add margarine, melt and add chopped onion and saute 2 minutes.
- Add chopped mushrooms and saute another 2 minutes.
- Add flour and stir well.
- Add chicken broth,salt and black pepper and whipping cream and stir until thicken on medium heat. Remove from heat.
- Pour over stuffed cabbage rolls and place in oven for 10 minutes.
Nutrition Facts : Calories 486.2, Fat 37.4, SaturatedFat 13.4, Cholesterol 71.7, Sodium 1385.6, Carbohydrate 19.4, Fiber 4.1, Sugar 6.9, Protein 19.9
ANNE FAMIE'S CABBAGE ROLLS
Steps:
- Preheat oven to 375 degrees F.
- For the sauce, in a small mixing bowl, combine the tomato soup and diced tomatoes. Set the bowl aside until needed.
- In a large mixing bowl, with a large spoon, combine the mushroom soup, tomato soup, pork, beef, onions, and seasonings. Once the mixture is thoroughly combined, prepare the baking dish. In a glass, 9 by 13-inch pan, pour about 2/3 of the reserved tomato sauce in the bottom the pan. Set the remaining 1/3 aside.
- To stuff the cabbage leaves, place about 3 ounces of the meat mixture on each leaf. Then tightly roll the mixture into the leaf. Place each roll, as they are finished, into the prepared baking dish. When all of the cabbage rolls are in the pan, spread the remaining third of the tomato sauce on top of them. Cover the dish with aluminum foil and bake in the oven for 60 to 75 minutes, until the cabbage rolls are cooked through. Serve.
CABBAGE ROLLS II
Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.
Provided by BJ
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 9h30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
- In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
- In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
- Cover, and cook on Low 8 to 9 hours.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 18.3 g, Cholesterol 83.5 mg, Fat 10.8 g, Fiber 2 g, Protein 19 g, SaturatedFat 4.2 g, Sodium 748 mg, Sugar 6.5 g
CABBAGE ROLLS WITH TOMATO SAUCE
This delicious recipe was given to me by a special friend-she included it in a collection of her family's favorites that she gave us as a unique wedding present.-Mary Lea Schmidt, Anahim Lake, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; after about 3 minutes, outer leaves should be tender enough to remove. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Remove the tough center stalk from each leaf; reserve extra leaves and line a large baking dish with them. (If leaves for rolling are too brittle, return to boiling water for 1-2 minutes.) , Combine meat, rice, onion, egg and seasonings. Place about 2 tablespoons of meat mixture on each cabbage leaf. Roll toward the stalk, tucking in sides. Place rolls, seam side down, in a baking dish. , Combine sauce ingredients; pour over rolls. Cover and bake at 350° for 1-1/2 to 1-3/4 hours.
Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 685mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.
CABBAGE ROLLS
This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.
Provided by William Anatooskin
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
- In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
- Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
- Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
- Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
- In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 59.5 g, Cholesterol 43.4 mg, Fat 16 g, Fiber 8 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 800.7 mg, Sugar 11.4 g
UKRAINIAN CABBAGE ROLLS WITH MUSHROOMS AND MUSHROOM SAUCE
Shchedryi Vechir or Generous Eve is the spirited Ukrainian celebration of New Year's Eve. In some regions of Ukraine, the celebration is held on the eve of the Feast of St. Basil on January 14th. It other areas, the New Year's Eve celebration doesn't occur until the eve of the Feast of Jordan on January 19th. No matter when it arrives, it's a feast of fun, and hearty fare is in demand. This recipe is served on many a Ukrainian holiday table. Why not try it with your celebrations this holiday season?
Provided by Olha7397
Categories European
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the rice according to the directions on the package.
- Remove the core from the cabbage and place the full head in a large pot of boiling water.
- Cover and cook for about 3 minutes.
- Remove the cabbage from the water and let cool until it's easy to handle.
- Then remove the softened whole leaves from the head and stack them on a platter for filling.
- Thin out the tough vein near the stem portion of the leaf to make easier rolling.
- Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan.
- Cover with water and bring the mushrooms to a boil over medium-high heat.
- Reduce the heat to simmer and continue to cook the mushrooms for about 1 hour.
- Strain off the liquid and grind the mushrooms in a food processor or blender.
- Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and sauté the two medium chopped onions until transparent, about 5 minutes.
- Mix the two medium sautéed onions with the mushrooms and a dash of salt and pepper to taste.
- Sauté the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent.
- Add the mushroom filling and cooked rice to the large fried onion.
- Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing.
- Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture.
- Place the stuffed leaves seam-side down in the casserole dish.
- PREPARE THE MUSHROOM SAUCE by melting two tablespoons of butter in a large skillet over medium heat.
- Sauté the 1/4 cup chopped onions until tender.
- Add the one cup of freshly chopped mushrooms and cook for about 10 minutes.
- Sprinkle the flour over the mixture and blend well.
- Slowly pour in the broth and stir constantly until the mixture thickens.
- Remove from the heat source and stir in the parsley, then season with salt and pepper to taste.
- Let the sauce cool a bit, then add the sour cream and blend well.
- Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hours.
- Serve warm.
- Makes a great companion for plain roast beef.
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