CHICKEN 'N' RICE FILLED CABBAGE ROLLS
Make and share this Chicken 'n' Rice Filled Cabbage Rolls recipe from Food.com.
Provided by carolinafan
Categories Healthy
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring 6 cups water to a boil in Dutch oven over high heat.
- Add cabbage leaves and reduce heat to low. Simmer, covered, 10 to 12 minutes or until cabbage leaves are tender. Drain, rinse under cold running water.
- Cook and stir onion and garlic in oil in large skillet over medium heat 6 to 8 minutes or until tender.
- Remove 1/2 cup onion mixture. Add tomato sauce, water, brown sugar, lemon juice and allspice to onion mixture in skillet.
- Cook, uncovered 10 minutes, stirring occasionally.
- Preheat oven to 350. Spread 1/3 cup tomato sauce over bottom of 13x9-inch baking dish.
- Combine reserved onion mixture, chicken, rice, egg, salt and black pepper; mix well.
- Place about 1/3 cup mixture in center of each cabbage leaf. Fold sides over filling; roll up.
- Arrange cabbage rolls, seam side down, on sauce in pan. Spoon remaining sauce evenly over cabbage rolls.
- Cover dish with foil. Bake 1 hour 15 minutes or until very tender.
Nutrition Facts : Calories 388.5, Fat 12.1, SaturatedFat 2.8, Cholesterol 131.6, Sodium 826, Carbohydrate 38.9, Fiber 4.2, Sugar 18.7, Protein 31.9
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
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.
CHICKEN, RICE & CABBAGE FOR THE FRUGAL AND TIME CRUNCHED FOL
I feed a family of 5, and often have the company of two more...it is important we eat well on a budget, and in some sort of realistic schedule so the kids can do their homework. My recipes for the weeknights tend to take less than an hour from start to finish...my preference is about 40 minutes. This recipe easily comes within that time. I have made these so many times, I don't need a recipe and you can tailor it to your tastes. Exact measurements suck if you don't bake. I cook so I do with what I have. (LOL) If I talk about stock, I am using (Tone's) chicken or beef base mixed with water. It is inexpensive, lasts in the fridge and makes meals really taste homemade. Far less expensive than stock or bullion...and easy to mix with water for what you need. This recipe, I made a lot when I was really broke. I was pregnant and needed to eat plenty of veggies. I never thought to make it, but my family loves it! Don't stress about the recipe. If you don't like carrots, or want less cabbage, fine. The bigger deal is to put in the veggies you like with the rice and proper liquid. It is comforting, 1 dish, fairly quick for a very homemade type meal...and inexpensive!
Provided by Tinks599
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place a little oil in a fryer pan or something similar. Season and fry your chicken. Once you flip it to the other side, place 1 cup of water or broth in pan, steam/poach the chicken with the lid on. It will come out tender and juicy.
- While the chicken is cooking, dice your onions.
- Slice the cabbage in half, then cut each half into thin strips.
- Remove the chicken from the pan when done, cut. I used kitchen shears and tongs. Then I can effectively cut a plate of chicken while it is hot and save my fingers. Reserve the liquid from the chicken a measuring cup.
- Add a small bit more oil to the pan, enough to get the onions sizzling. Saute until translucent. They will get a lot of flavor from the chicken renderings!
- Add the cabbage. Mix in well, and let the cabbage cook down a bit. Adding a touch of salt will help the cabbage wilt.
- Add back in, the chicken.
- Add the julienne carrots and dry rice.
- Add the full 4 1/2 cups of water or chicken broth. Mix well and tap or pat everything down flat with your spoon.
- Season appropriately with salt and pepper (if needed). You'll need more if you don't use chicken stock -- less if you do.
- Place the lid on top and cook until the rice is done. Usually about 16-20 minutes on medium or medium low heat.
Nutrition Facts : Calories 430.8, Fat 12.1, SaturatedFat 1.9, Cholesterol 30.9, Sodium 75.6, Carbohydrate 63.7, Fiber 5.2, Sugar 7.1, Protein 16.9
ASIAN CHICKEN CABBAGE ROLLS
Found this in a flyer for Canadian Chicken farmers, tried it last week and they are good! Packed with flavour, nutrition and value for your money, 1 lb minced chicken feeds 6!
Provided by Derf2440
Categories One Dish Meal
Time 1h33m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Using sharp knife, remove core from cabbage.
- In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
- With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
- Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
- Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
- Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
- Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
- Remove from heat; stir in rice.
- Let cool slightly.
- Stir in egg.
- Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
- Spoon about 1/3 cup filling onto each leaf.
- Fold end and sides over filling; roll up.
- Place rolls in single layer in large casserole dish.
- Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
- Pour over cabbage rolls.
- Cover and bake in 350°F oven for 40 minutes.
- Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.
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
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