CZECH CABBAGE ROLLS
Got this recipe from my cousin's wife. She made them for a family get together and they were amazing.
Provided by Belinda Loucks
Categories Other Main Dishes
Time 3h30m
Number Of Ingredients 10
Steps:
- 1. Core head of cabbage and put in a stock pot with water (core side down) and steam. While steaming prepare meat mixture. Watch and once it is steamed removed and drain water off and let sit with lid on to keep moist.
- 2. This can be made ahead of time so the flavors will do their thing. I made it the day before and let it set all night in the refrigerator. Combine both meats, onion, rice, garlic & salt and pepper and mix well. Spape your meat mixture into rolls about as long as your index finger and 3/4" in diameter. Wrap your rolled meat mixture in one leaf of your steamed cabbage.
- 3. Start by putting down a layer of saurkraut on the bottom of your stew kettle/dutch oven, then place a layer of cabbage rolls and continue to do this (2-3 layers is what I had) and you should end up at the top with a layer for saurkraut.
- 4. Pour your broth (or water) over the top and season more if desired with salt & pepper. Once you are done place on your back burner, cover with lid, and bring to a boil. Once it's boiling lower to simmer, continue with lid still on, and continue for 2-1/2 hours.
- 5. It is okay to let it sit in the juice as it just give it more flavor. I have thought about adding a can of diced tomatoes but that is not part of this recipe. But it sounds like a great addition to me!
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.
CZECH CABBAGE DISH
I can only attempt to spell the real name of this dish; Cabushka or something like that! My mother's father was from Czechoslovakia, and he has three sisters who are excellent cooks. I have learned to cook this dish quite happily. At our last reunion, there were three separate bowls with different versions of this same dish; they were all scraped clean!
Provided by dlynn11
Categories World Cuisine Recipes European Eastern European Czech
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
- In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
- Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
- In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 7.3 g, Cholesterol 7.7 mg, Fat 6.6 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 231.8 mg, Sugar 3.7 g
HOLUBKY (SLOVAK STUFFED CABBAGE ROLLS)
Make and share this Holubky (Slovak Stuffed Cabbage Rolls) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Cover cabbage leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain.
- Fry onions in butter until translucent, then mix with garlic, rice, meat, egg, milk, and seasonings; mix well.
- In a large dutch oven, prepare zapraška (similar to roux) by melting shortening over medium heat.
- Add flour and cook, stirring constantly, until it reaches desired brownness (usually light brown or beige).
- Add a tablespoon of water and stir until smooth.
- Be very careful when making zapraška as it is very hot and can cause severe burns if it comes in contact with the skin, also avoid the steam that rises when you add the water.
- Add the tomato sauce, water, and sugar.
- Mix well and bring to a boil; allow to boil for several minutes.
- Place 2-3 tablespoons (depending on size of leaf) of meat mixture in center of each cabbage leaf; tuck in sides and roll to cover meat.
- Place, seam side down in pot with sauce.
- Cook, covered, over low heat for 2-3 hours.
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
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