Cabbage Unrolls Recipes

Steps:

• In large skillet on med-high heat, brown pan sausage, breaking apart large lumps. Drain fat.
• Add tomatoes, rice, and enchilada sauce. Stir to blend.
• Add as much chopped cabbage as you prefer (it may not be necessary to use an entire head).
• Cover and cook on medium heat, stirring occasionally and adding water if needed, until cabbage and rice are tender.
• Adjust seasoning and enjoy.

Steps:

• Preheat oven to 325 degrees.
• Steam cabbage until tender, drain well.
• While cabbage is steaming, cook meat,onion, garlic powder,onion powder and salt until browned, drain well.
• In large pan, mix eggs,6 ounces tomato paste, 1 can tomato soup,sugar,ketchup,worcestershire,and rice.
• Stir in cooked and drained meat mixture.
• Spray a 9 by 13 pan with cooking spray.
• Mix 1 can tomato sauce with 1 can tomato soup, spread 1/2 of mixture in bottom of pan. Layer 1/2 of steamed and drained cabbage,all of meat mixture, other 1/2 of cabbage and top with remaining tomato sauce and tomato soup mixture. Coiver with foil and bake 45 minutes, remove foil and continue baking for 30 minutes. Remove from oven and let sit for 15 minutes before serving.

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Steps:

• Place the oil in a 41/2 quart saucepan or Dutch oven, and heat it over medium high heat. When the oil is hot, add the onion, carrot, celery and garlic and saute them for 10 minutes.
• Add the remaining ingredients, mix well, and bring the mixture to a boil.
• Reduce the heat to medium-low and cover the pan with a lid and simmer the mixture for 30 to 35 minutes. Do not stir or lift the lid until the total cooking time has elapsed.
• Remove the saucepan from the heat and let the mixture rest, covered, for 5 minutes,.
• Stir to mix well and serve hot.

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.

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.

Steps:

• 1. In a large skillet stir and brown beef, pork, garlic, and onion until meat is crumbled and no longer pink. Drain grease. Stir in diced tomatoes and seasonings. Bring mixture to a boil. Reduce heat and simmer to blend flavors and reduce juice a bit for about 10-12 minutes. Stir in rice and bacon and heat thoroughly. Remove from heat.
• 2. Preheat oven to 375 degrees. Layer 1/3 of cole slaw mix in bottom of a 9 by 13 inch baking pan. Put 1/2 of meat mixture on top of that layer. Next add another 1/3 of cole slaw mix. Now add remaining meat mixture and then top that with remaining cole slaw mix. Pour tomato sauce over top of casserole. Cover and bake for 50 minutes.
• 3. Uncover casserole and sprinkle cheese on top. Return to oven for 10-12 minutes to melt cheese. Allow to sit for 10 minutes before serving.