GOLABKI (STUFFED CABBAGE)
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 12 to 14 cabbage rolls
Number Of Ingredients 16
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.
VEGETARIAN CABBAGE ROLLS
This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini is a fun change of pace stuffed inside these vegetarian cabbage rolls. -Michelle Dougherty, Lewiston, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 cabbage rolls.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes., Meanwhile, 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 each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture., Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling., Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 675mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
VEGETARIAN CABBAGE ROLLS
Looking for a vegetarian dinner? Then check out these flavorful cabbage rolls packed with zucchini and rice - a delicious meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Remove 8 leaves of cabbage while holding head under running water. Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; drain.
- Heat oil in 3-quart saucepan over medium heat. Cook onion and zucchini in oil about 3 minutes, stirring occasionally, until crisp-tender. Stir in rice, salt, pepper, basil, caraway seed, half of the chili sauce and 2/3 cup of the cheese.
- Place about 1/4 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place seam side down in dish. Sprinkle wine over cabbage rolls.
- Cover and bake 30 minutes. Spoon remaining chili sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 30 mg, Fat 2, Fiber 9 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1540 mg
MOM'S CABBAGE ROLLS A DIFFERENT WAY
This cabbage roll is made differently & contains no tomatoes. My Mom had a few specialty dishes and this was one of them. She learned how to make cabbage rolls with a sweet & sour sauce from her Hungarian sister-in-law. My Pop didn't like that sauce or tomato sauce on them. She created her own recipe to please him and it was...
Provided by Dee Stillwell
Categories Other Main Dishes
Time 1h55m
Number Of Ingredients 20
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!!
MOM'S VEGETARIAN CABBAGE ROLLS
Mom makes GREAT cabbage rolls! So, when I went vegetarian 23 years ago, all was not lost, as Mom started making her cabbage rolls for me without meat. Essentially, they are just that - cabbage rolls without the meat, and I just love them. A couple of years ago, she added veggie grounds (soy ground "beef") to them, and I guess I just love them the regular way, because I didn't like that addition - but, I'll leave that up to you, since you've not spent 23 years enjoying them the regular way. The other fantastic benefit of having Mom make vegetarian cabbage rolls just for me, is that while the rest of the family argues over who gets the leftovers, I get the whole pot of vegetarian ones just for me! :o)
Provided by Katzen
Categories One Dish Meal
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- If you are using the raw cabbage, turn core side down in dutch oven or soup pot with about 2 inches of water. Cover, and steam on stove until cabbage is pliable. Cool cabbage enough to handle. Cook rice in 2 cups of water only until al dente.
- Cut each leaf from stem. Remove thick stem part of leaf. At this point decide whether you would like small cabbage rolls or larger ones. Cut each leaf accordingly. Set aside.
- Chop onion, celery, tomato and mix with rice and vegetarian ground beef, if using, and salt and pepper to taste.
- Pour a small portion of the tomato liquid from the can in to the bottom of the roasting pan. Place one layer of the cabbage leaves over the liquid to prevent any burning or browning of the cabbage rolls.
- Place about two tablespoons depending on the size of the leaf in to the middle of one of the cooked leaves. Fold one side over, then the ends. Roll up tightly over the fourth side. Place each cabbage roll tightly beside each other in to the pan.
- When one layer is complete, pour enough tomato mixture over to cover. Repeat if necessary.
- Cook at 325 degrees F. for about 2 hours depending on how many layers you have, and how deep your dish is.
MOM'S CABBAGE ROLLS
My mom made the best Ukrainian cabbage rolls, simply filled with rice and bacon and cooked in a tomato sauce. This recipe is the closest I could find to hers.
Provided by Irmgard
Categories Long Grain Rice
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 440.4, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 750.6, Carbohydrate 41.1, Fiber 5.2, Sugar 9.7, Protein 11.8
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- Remove and discard the first couple leaves of cabbage. Wash in cold water. Cut approx 1/4" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves, using a pair of tongs. Continue the same process, peeling off the blanched layers of cabbage leaves as they soften. Set aside to cool briefly.
- Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, chopped tomato, herbs, salt and pepper, spices, oil, 1/2 can of tomato sauce and 1/4 cup water. Mix together with a spoon.
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- Bring a large stock pot, large enough to hold a head of cabbage, of water to a boil. Add the whole head of cabbage and simmer for 9 minutes turning it over once 1/2 way through cooking since it will float. Remove the cabbage and set in a colander to cool. When cool enough to handle, gently remove the leaves attempting to keep them in tact as much as possible. To do this, use a pairing knife to cut around the base of the stem, releasing the cabbage leaves so you can gently pull them away from the head. You'll want to try and obtain at least 10, large in tact leaves for rolling. Set aside the torn leaves and/or other leaves which can be used to line the baking dish and/or eat for lunch the next day.The leaves closest to the core won't fully soften, so if more leaves are needed, you can place these individually in the pot of hot water to soften or store the remaining head in the fridge to be later used in a another recipe.
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- To the same pan you sautéed the mushrooms in, pour in the reserved mushroom broth. Simmer on medium for about 2 minutes. The broth will begin to cook down a bit. Stir in the remaining tomato paste until dissolved. Add 1/4 tsp of salt and a few grinds of black pepper. Stir in the diced tomatoes and cook on low for about 2-3 minutes. Set aside.
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- Fill a large stock pot half way with water. Set to boil. When boiling add cabbage. After it’s been boiling for 3 minutes or so start pulling off leaves with tongs, 2 at a time. Once leaves are removed let boil for a couple of minutes then remove to a plate. Repeat process until you have 16-18 leaves.
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