Moms Cabbage Rolls Recipes

Steps:

• For the sauce: Heat up tomatoes in a saucepan over medium-low heat until they begin to boil, then remove them from the heat. With an immersion blender, blend in cubed butter one piece at a time until the sauce is smooth and emulsified. Season with salt and a dash of cayenne if you like it a little spicy, but not enough to scare your Mom-Mom.
• For the cabbage: Bring a large pot of salted water to a boil. Slice off the bottom of the cabbage head and insert the knife around the core to make a square of insertions into the core of the cabbage. (Do not completely core the cabbage.)
• When the pot is boiling gently, drop the cabbage head in and boil it until outer leaves are softened, 4 to 5 minutes. Remove the cabbage head and wait a minute for it to cool, then begin to gently peel the outer leaves away. When the leaves are no longer soft and they become hard to peel, place the cabbage head back into the boiling water for another 4 to 5 minutes. Repeat removing the leaves and then boiling the cabbage until you get down to the core or the leaves become too small. (It's a good idea to boil extra cabbage leaves so you have the extras just in case the leaves rip.)
• Saute onions with a dash of canola oil in a saute pan over medium-low heat until onions are translucent. Combine sauteed onions with cooked white rice and allow to cool.
• Combine ground beef, pork, veal, eggs, onion and rice mixture and salt and pepper in a large stainless steel bowl. Mix until well combined, then set aside. (We'll call this the filling from here out.)
• Preheat the oven to 425 degrees F.
• Place 1/4 cup filling into the bottom of a cabbage leaf. Tuck the sides of the leaf in and roll the leaf up and over and make a small package. Place the finished roll seam-side down in a 12-by-10-inch baking pan that's at least 2 1/2 inches deep. Continue with the remaining leaves and filling and tuck them tightly into the baking pan. Pour 1 inch vegetable stock into the bottom of the baking pan. Cover the cabbage rolls with a sheet of parchment paper, then cover in foil. Bake for 25 minutes.
• Remove cabbage rolls from the oven and turn it down to 325 degrees F. Take off (but reserve) foil and parchment paper. Pour off the vegetable stock (no need to save it; it'll taste like cabbage water...yum). Top the drained cabbage leaves with just enough tomato sauce to coat the top of the cabbage and make a small pool under the rolls. Replace the parchment paper and foil and bake the cabbage rolls 45 minutes more.
• Serve the finished golabki by topping them with a ladle of the reserved sauce, a little fresh dill, and a dollop of sour cream.

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

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°.

Steps:

• With a large, sharp knife, cut out the core from the cabbage.
• Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
• Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
• Continue with the remainder of the cabbage.
• In a saucepan, bring 2 cups of water to a boil; add the rice.
• Reduce the heat to low and cook, covered, for 15 minutes; drain.
• Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
• Add the onions; cook until lightly browned.
• Add to the cooked rice; season with salt to taste.
• Line a roasting pan with the outer cabbage leaves.
• Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
• If necessary, trim out the centre rib of the leaf to make rolling easier.
• Pour tomato juice over the cabbage rolls.
• Cover with more cabbage leaves.
• Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.

Steps:

• 1. Core and remove outside leaves of cabbage. Place core side down in 1 1/2 inches of water in a Pyrex bowl covered with plastic wrap. Steam in the microwave until outer leaves are semi-soft and peel them off a few at a time until all are done. (about 10 minutes)
• 2. Heat 4qt saucepan (with tight fitting lid) over med heat. Add butter and rice. Stir and cook until rice starts getting white specks on it. Add salt & water, bring to a boil, reduce heat, cover and simmer for 20 minutes (35 min for brown rice). Fluff with a fork and set aside. Remove 2 cups and set aside to cool while making filling. Serve the cabbage rolls over the remaining rice.
• 3. Heat oven to 375 degrees. In a large bowl, mix ground beef, onions, garlic and seasonings. Stir in milk and add 2 cups of the cooled cooked rice last. Mix well and stuff cabbage leaves. Trim off hard core parts and starting at the widest end place a few tablespoons of filling. Roll up but don't fold ends in. Push the ends of the cabbage into the ends of the roll o make a belly button. This works great to hold them together when browning. It eliminates the need for toothpicks. Mom always used them and I almost swallowed one several times. I learned the belly button trick from my Hungarian aunt. : )
• 4. When all done making rolls, heat butter & oil in large heavy skillet over med/high heat. Dredge each roll in flour and pan fry until browned on all sides. Remove to large lasagna baking pan or 2 smaller pans. When rolls are all browned, heat a little more oil or butter in the same skillet if necessary to make a roux. Scrape up browned bits. Add abt 2 tablespoons of leftover dredging flour and cook & stir for 1 minute. Whisk in beef broth until it becomes a thin/med gravy. Add white pepper and nutmeg. I usually almost double this gravy recipe. You seem to need more when you use 2 pans, but this recipe makes alot of rolls, plus I make a sm pan of them with no cabbage for my son who is anti cabbage. Next, pour gravy over cabbage rolls and sprinkle brown sugar over top. Cover with heavy duty foil and bake for 1 1/4 hours. Serve over remaining cooked rice. Enjoy!!

Steps:

• Submerge cabbage into boiling water and cook for about 10 mins (or until soft).
• Remove and set into cold water.
• Rinse kraut, drain and spread into skillet.
• Mix chopped onion, beef, sausage, salt, rice, sage and tomato sauce well with hands in a large bowl.
• Roll meat mixture into small, fist-sized balls, lay inside cabbage leaves, roll them up and fasten them with toothpicks.
• Set cabbage rolls on top of the kraut.
• Pour V8 all over.
• Cover and cook for an hour at 250 degrees.

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.