Make Ahead Cabbage Rolls Recipes
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.
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- Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. Then boil about 2 minutes. Peel off the leaves as they soften. This goes pretty quick.
- Place remaining head back in the boiling water and repeat until you have at least 8 large cabbage leaves.
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- Preheat oven to 350°F (180ºC). Core cabbage. Blanch each cabbage in large pot of boiling salted water, 8 to 10 min. or until leaves start to soften. Remove and run under cold water until cool enough to handle.
- Working from core end, carefully pull off 6 to 8 leaves (return cabbage head to boiling water for additional 3 to 5 min. when leaves become difficult to pull off). Repeat with second cabbage to get a total of 24 blanched leaves. Trim off and discard coarse middle vein from leaves. Drain leaves on paper towel-lined tray. Set aside. Thinly slice remaining cabbage on heads. Place 1/4 of the sliced cabbage into each of 2 large greased saucepans (with ovenproof lids) or Dutch ovens.
- Mix together beef, pork rice, green onions, 1/3 cup (75 mL) parsley, dill, garlic, salt and pepper. To make each roll, place 2 tbsp (30 mL) filling on core end of each cabbage leaf. Fold in sides over filling and roll tightly to enclose filling. Make 24 rolls. Place 12 rolls, seam-side down, on top of sliced cabbage in each saucepan.
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