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.
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.
STUFFED CABBAGE
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
- Meanwhile, bring a large pot of water to a boil.
- Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
- For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
- Preheat the oven to 350 degrees F.
- To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
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
COUNTRY CABBAGE ROLLS
These cabbage rolls are a great deal of work to put together. Having said that, once or twice a year, especially for Xmas, I invest the time to make these. Once they're cooked, I've got at least 3 meals worth and they are even tastier the next day. DH's family seem to pride themselves on their cabbage rolls however my cabbage rolls get requested more often. I got this recipe from Canadian Living's Best One-Dish Meals.
Provided by Cher Jewhurst
Categories One Dish Meal
Time 4h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In large pot of boiling salted water, blanch cabbage, one at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill in cold water. Remove a few outer leaves and set aside.
- Working from the core end, carefully remove 12 leaves from each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain on towels. Pare off course veins; set leaves aside.
- Meanwhile, in saucepan, bring stock to boil; stir in rice. Cover and cook over low heat for 15 to 20 minutes or until tender and stock is absorbed. Transfer to large bowl.
- Meanwhile, in large skillet, cook bacon over medium heat for about 5 minutes or until crisp; drain off fat. Add butter to skillet, cook onions, garlic, red pepper, marjoram and thyme, stirring occasionally, for 5 minutes or until onions are softened. Add to rice along with beef, parsley, salt, pepper and egg; mix well.
- Spoon about 1/4 cup (50mL) rice mixture onto each leaf just above stem. Fold end and sides over filling; roll up.
- Line 24-cup (6L) roasting pan or Dutch oven with one-third of the sauerkraut; sprinkle with one-third of the sugar. Top with half of the rolls, seam side down. Cover with another third of the sauerkraut and another third of the sugar. Repeat with remaining rolls, sauerkraut and sugar.
- Pour tomato juice over top. Arrange a few reserved leaves over top to prevent scorching. Cover and bake in 350 oven (180C)for 1 1/2 hours. Uncover and bake for 30 minutes longer or until rolls are tender. Discard top leaves.
- Serve with a dollop of sour cream.
More about "country cabbage rolls recipes"
COUNTRY CABBAGE ROLLS - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
4.3/5 (14)Total Time 2 hrs 25 minsCuisine AmericainCalories 467 per serving
- Place the cabbage in a pot of boiling water on the stovetop, turning it often with tongs, or a knife stuck into the core.
- Heat the olive oil in a skillet over medium heat and cook the onions until they begin to become tender.
- Add the ground beef, cooked rice, onions, eggs, garlic powder and salt and pepper to taste to a mixing bowl, and use your hands to combine it well.
CLASSIC CABBAGE ROLLS WITH HOMEMADE SAUCE | SMALL …
From smalltownwoman.com
5/5 (104)Total Time 2 hrs 5 minsCategory Main MealCalories 309 per serving
- Bring a large stock pot of water to boil. Add the whole head of cabbage and boil for 5 minutes. Remove to colander to drain and cool. Once cooled cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.
- In a large skillet heat olive oil over medium heat. Add the onion and cook for 2-3 minutes; stirring several times. Reduce heat to low and add garlic. Cook for 1 minute stirring constantly. Add the tomato sauce, diced tomatoes, cider vinegar and brown sugar. Simmer for 10 minutes.
- Spoon a thin layer of the tomato sauce in a 9 x 13 inch casserole dish. In a large bowl mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley and paprika. Place about 1/3 cup of the meat mixture in the center of the cabbage roll. Bring in the sides and roll tight. Place on tomato sauce in casserole dish. Repeat until all the cabbage rolls are made and in the casserole dish. Top with remaining tomato sauce.
OLD-FASHIONED CABBAGE ROLLS RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 5Total Time 2 hrs 25 mins
CABBAGE ROLLS RECIPE - SAVORING THE GOOD®
From savoringthegood.com
THE SECRET TO DELICIOUS ROMANIAN STUFFED-CABBAGE …
From delishably.com
14 BEST CABBAGE ROLL RECIPES
From allrecipes.com
BEST EVER CABBAGE ROLLS - MRS HAPPY HOMEMAKER
From mrshappyhomemaker.com
ROMANIAN CABBAGE ROLLS (SARMALE) - JO COOKS
From jocooks.com
COUNTRY CABBAGE ROLLS STRAIGHT FROM A …
From cookitonce.com
PIONEER WOMAN CABBAGE ROLLS - TABLE FOR SEVEN
From ourtableforseven.com
CROCK POT UNSTUFFED CABBAGE ROLLS (+VIDEO) - THE …
From thecountrycook.net
STUFFED CABBAGE ROLLS - THE SEASONED MOM
From theseasonedmom.com
COUNTRY CABBAGE ROLLS RECIPE - RECIPES ON A BUDGET
From hannase.com
POLISH CABBAGE ROLLS - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
EASY CABBAGE ROLLS - SPEND WITH PENNIES
From spendwithpennies.com
CLASSIC CABBAGE ROLLS RECIPE (TASTY FAMILY FAVORITE DINNER!)
From bakeitwithlove.com
SAVOY CABBAGE ROLLS, THE CLASSIC AND LIGHT RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
STUFFED CABBAGE ROLLS | COOK'S COUNTRY RECIPE
From americastestkitchen.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #vegetables #canadian #potluck #dietary #one-dish-meal #inexpensive #ground-beef #meat #to-go #4-hours-or-less
You'll also love