Pan Fried Cabbage Rolls Recipe By Tasty

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:

• Drain tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid., Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.

Steps:

• Blanch the cabbage leaves in boiling water for 3 minutes, then transfer directly to a large bowl of ice water.
• Remove the tough stem, finely dice and set aside.
• In a medium bowl, combine the ground pork, ground beef, diced cabbage stems, onion, egg, salt, and pepper, and mix until well-combined. Divide into four equal parts.
• Fold the mozzarella slices in half and roll them up.
• Form each portion of meat into a patty. Add a roll of cheese to each patty and form the meat around the cheese so it is completely encased.
• Put a meat patty on a cabbage leaf, fold in front and right side, and roll up.
• Fold the left side inwards towards the meat filling to seal. Repeat with the remaining meat and cabbage.
• Heat a bit of oil in a medium pan over medium heat. Add thecabbage rolls and fry for 3 minutes, until browned on one side.
• Turn cabbage rolls over and add the water, bullion, and butter.
• Once the water is boiling, add the canned tomatoes. Cover and cook for 15 minutes.
• Season with salt and pepper.
• Sprinkle with Parmesan cheese and parsley, then serve.
• Enjoy!

Steps:

• In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
• Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
• In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
• Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
• Preheat the oven to 350°F (180°C) for 45 minutes.
• Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
• Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
• Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
• Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
• Spoon the remaining tomato sauce over the cabbage rolls.
• Cover the dish tightly with foil and bake for 45 minutes.
• Enjoy!

Steps:

• In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally.

Steps:

• In batches, cook cabbage leaves in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., Meanwhile, in a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in rice and eggs. , In another skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender, 6-8 minutes. Stir in water, tomato sauce, lemon juice, sugar, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes., Spoon about 1/2 cup meat mixture onto each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. Transfer to a greased 13x9-in. baking dish. Pour sauce over rolls. Refrigerate, covered, overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through, 50-60 minutes., Freeze option: Cover and freeze unbaked cabbage rolls. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 12 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. , In a large bowl, combine tomato sauce, onion, rice, chili powder, garlic powder and salt. Crumble beef over mixture; mix well. Shape into 12 balls. Place 1 meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks. , Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.

Steps:

• Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.