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.
ASIAN-STYLE GROUND BEEF CABBAGE WRAPS
All the flavors you love in "crack slaw" are here in a tidy cabbage wrap! Using ground beef, some Asian flavors, and toppings, create a tasty lunch that each person can customize. Don't want any heat? Leave out the Sriracha. Want more heat? Add some crushed red pepper. Can't stand cilantro? Use fresh parsley, instead. Make these the way you like them. Serve with additional coconut aminos or soy sauce, if desired.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes.
- Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
- Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 11.1 g, Cholesterol 79 mg, Fat 15.4 g, Fiber 2.8 g, Protein 24.2 g, SaturatedFat 5.7 g, Sodium 449.6 mg, Sugar 3.8 g
CABBAGE WRAPS
This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. -Dolly Mullen of Langley, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. , Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling., In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11x7-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 281 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 897mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 4g fiber), Protein 24g protein.
MINI CABBAGE WRAPS
From Good Food Magazine, March 1986. Imaginative packaging turns a familiar favorite into more than meatloaf and mashed potatoes.
Provided by JackieOhNo
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Crumble meat into bowl. Sprinkle with onion, bread crumbs, 4 T. parsley, 2 t. salt, and 1/2 t. pepper. Beat eggs and tomato paste until blended; pour over meat and mix gently just until blended.
- Shape meat mixture into eight 3x2-inch loaves. Place loaves 3 inches apart in large baking pan; refrigerate covered with plastic wrap.
- Heat large pot of salted water to boiling. Add potatoes and boil until tender, 15-20 minutes. Remove with slotted spoon and pat dry.
- Cut off bottom of thick center rib of each cabbage leaf. Add leaves to boiling water. Stir gently to separate leaves, and blanch until bright green and softened, 2-3 minutes. Remove with slotted spoon; drain on paper towels.
- Heat oven to 350 degrees.
- Place milk, butter, remaining parsley, and nutmeg in large bowl. Mash potatoes until smooth. Add to milk mixture; stir until blended. Spread potato mixture evenly over tops and sides of loaves. Wrap each loaf in a cabbage leaf, enclosing it completely. Brush loaves lightly with oil.
- Cover baking pan with aluminum foil and bake loaves 30 minutes. Remove foil and bake, basting loaves with pan juices, until cabbage is lightly browned, about 20 minutes more.
- While loaves are baking, make sauce: heat olive or vegetable oil in heavy 2-quart saucepan over medium heat. Add celery, carrot, onion, and mushrooms; saute until softened and lightly browned, about 5 minutes. Stir in garlic and thyme. Saute 1 minute. Reduce heat to low. Stir in tomatoes with liquid. Simmer uncovered until thickened, 10-15 minutes. Puree in blender or food processor until almost smooth. Season with remaining salt and pepper. (Sauce can be store in refrigerator up to 1 week or in freezer up to 3 months. Makes 2 cups of sauce.).
- Remove baked loaves with slotted spatula to serving plates. Serve with sauce.
Nutrition Facts : Calories 773.5, Fat 49.4, SaturatedFat 17.3, Cholesterol 256.5, Sodium 1782.4, Carbohydrate 37.2, Fiber 6.3, Sugar 10.2, Protein 46.1
CRISPY CABBAGE AND CHICKEN WRAPS
Dinner ready in just 10 minutes! Treat your family with these wraps that are made using chicken, cabbage and carrots.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes or until no longer pink in center.
- Stir in coleslaw mix and caraway seed. Reduce heat to medium; cover and cook 3 minutes or just until cabbage wilts, but remains crisp. Remove from heat. Stir in mustard-mayonnaise sauce until well mixed.
- Spoon mixture evenly down center of each warm tortilla. Fold sides of each tortilla over filling; roll up. Wrap each wrap securely with foil; take with you for an on-the-go dinner.
Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 55 mg, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Wrap, Sodium 260 mg, Sugar 4 g, TransFat 0 g
MASHI CAROMBH (STUFFED MINIATURE CABBAGE ROLLS)
Provided by Craig Claiborne
Categories dinner, main course
Time 1h50m
Yield 4 - 6 servings
Number Of Ingredients 16
Steps:
- Cut away and discard the tough center core of the cabbage. Bring enough water to a boil to cover the cabbage when it is added. Add the cabbage and let it cook about five minutes, until the outer leaves are slightly tender and can easily be pulled away. Remove the outer leaves and continue to cook cabbage briefly until the second batch of outer leaves can be easily removed. Continue until you have about 25 blanched leaves to be filled. Chill the leaves in cold water and drain well.
- Heat half of the butter in a saucepan and add the onion. Cook, stirring often, until golden brown. Add half a cup of the tomato sauce and cook, stirring often, about five minutes until the sauce is thickened. Remove from the heat.
- Spoon and scrape the mixture into a mixing bowl. Add the beef, rice, parsley, mint, coriander, garlic, black pepper, salt and allspice. Blend well.
- Cut off the tops of each green pepper. Using the fingers, remove the seeds and white veins inside each pepper. Fill each pepper with about two tablespoons of the meat mixture.
- Carefully trim away and reserve the tougher center rib of each blanched cabbage leaf. Cut the largest cabbage leaves in half lengthwise. Smaller leaves may be stuffed without cutting. There should be about 30 or more large blanched cabbage leaf halves, about 10 small blanched cabbage leaves.
- Lay out one piece of cabbage leaf at a time on a flat surface. Place two teaspoons of the beef mixture in the center of each piece of cabbage. Fold the cabbage neatly over and around to enclose the filling. Squeeze gently to make the rolls more compact. If desired, cut or slice off the unfilled ends of each cabbage roll.
- Line the bottom of a deep four-quart kettle or saucepan with most or all of the leftover cabbage trimmings and leaves. Arrange the peppers, stuffed side up, in the center. Arrange the stuffed cabbage rolls around and on top of the stuffed peppers.
- Pour the chicken broth, remaining tomato sauce and the remaining butter, melted, over all. Select a round china plate that will fit compactly in the kettle or saucepan. Cover the stuffed vegetables with the plate resting directly on top.
- Bring to a boil and cover with a lid. Cook 45 minutes to one hour over moderately low heat.
- If desired, line a serving dish with a layer of romaine lettuce leaves. Drain the stuffed vegetables and pour and arrange them neatly over the lettuce. Serve. These stuffed vegetables are good cold.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 646 milligrams, Sugar 4 grams, TransFat 1 gram
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