Grandmas Cabbage Rolls Recipes

Steps:

• 1. Steam or microwave the cabbage leaves until tender. Let cool. Cut out a 2- to 3-inch wedge of the tough stalk from the bottom of the leaves, taking care to leave the rest intact. Set aside.
• 2. Coat the bottom of a large Dutch oven with vegetable (I use olive) oil and place over medium heat. Add onions and toss to coat. Cover and cook the onions, stirring occasionally, until onions are soft and translucent. Add tomatoes, garlic cloves, and water. Simmer about 15 minutes, stirring occasionally.
• 3. Meanwhile, stir together the ground beef, sausage, diced onions, salt, pepper, garlic, egg, tomato paste, and rice. Divide meat mixture into 8 portions. Place each meat portion at the curled tip of a cabbage leaf. Fold the top of the leaf down over the stuffing, fold the sides of the cabbage leaves in toward the center, and roll up to enclose the filling.
• 4. Place cabbage rolls seam-side down in a deep, heavy pan, skillet, or Dutch oven. Top with the tomato sauce. Cover and simmer over medium-low heat about 1 ½ hour. Depending on how close together the rolls are and how big your pan is these may take up to 2 ½ hours. If you double the recipe it is better to cook them in two batches. It is very important to be sure the meat is thoroughly cooked.

Steps:

• Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
• Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
• Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
• Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
• Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
• Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

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:

• 1. Place the cabbage leaves in a large bowl. Add enough boiling water to cover the cabbage. Let stand for 10 minutes. Preheat oven to 375^. Spray a 3 or 4 cup casserole baking dish with no-stick spray,set aside.
• 2. In a large non-stick skillet brown and scramble meat and onions. Add parsnips, carrots and celery; cook 4 minutes , stirring every once in awhile. Remove from heat and stir in the tomato paste, rice, dressing, 3 cups of the tomato sauce and 3/4 cup of the cheese.
• 3. Drain and pat dry the cabbage leaves and cut out the hard vein from each leaf. Pour 1/2 cup of the remaining tomato sauce into the casserole dish. Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf,remaining sauce and cheese; Cover with foil. Bake 1 hour covered, uncover and bake 10 minutes more. Let stand at least 5 minutes before serving with sour cream on the side.
• 4. Note: if you don't want to use the cabbage leaves you can use the shredded in a bag and just layer it instead of the leaves...I like using this often..

Steps:

• Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like.
• In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --.
• Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls.
• Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --.
• Freezes well.

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut., In a large bowl, combine the egg, onion, rice, dill, paprika, savory, salt and pepper. Crumble beef over mixture and mix well. Place 1/3 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat with remaining cabbage leaves and filling., Combine the sauerkraut, tomatoes and bacon. Spoon half into a 6-qt. slow cooker. Arrange six cabbage rolls, seam side down, over sauerkraut mixture. Top with remaining sauerkraut mixture and rolls. Add broth to slow cooker. Cover and cook on low for 6-8 hours or until a thermometer inserted in rolls reads 160°.

Steps:

• Boil cabbage head and peel leaves off as they soften. (To make this easier you may want to freeze the heads first).
• Rinse rice and cook as directed.
• Add cooked ground beef and chopped cooked bacon to rice.
• Add salt and pepper to taste.
• Using a sharp knife, slice the top of the spines off the cabbage leaves to make the leaves flat.
• Roll a teaspoon or two of the rice filling into the leaves like a log, making sure to tuck the sides of the leaves inches.
• Line each cabbage roll in a casserole dish.
• Once full, pour whipping cream over the top and cover with extra cabbage leaves to prevent top layer from burning.
• Cover and bake at 350°F or until cream has evaporated and tops of cabbage leaves are browning.
• Remove from oven, remove top cabbage leaves and enjoy!

Steps:

• Core the cabbage and put in a large microwave-proof bowl. Add 1/3 cup water and cover with plastic wrap. Microwave on high for 20 minutes, remove soft leaves and continue microwaving until all the usable leaves are soft. Stack the leaves as you remove them and cover.
• Mix the filling ingredients in a separate bowl and get your large casserole dish out. (You may need another small casserole dish).
• Place filling near the base of each cabbage leaf and roll up, placing seam side down in the casserole. Crowd the rolls as much as possible. Continue until you are out of filling.
• Spoon the tomato soup over the rolls evenly.
• Bake at 300-325 degrees for at least 2 hours, covering when they start to brown.
• I've guessed at the serving sizes since Grandma didn't tell me! And cabbage rolls do take a long time but are worth it all.