Russian Cabbage Rolls With Gravy Recipes

Steps:

• Make slits at the base of the cabbage or cut out the entire core. Fill a large saucepan about 1/3 full of water. Bring to a boil and add the whole cabbage. Cook for 15 to 20 minutes, turning occasionally, until cabbage has softened. Drain and cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Cut out the tough, thick center ribs of the large leaves with a sharp knife.
• Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat 2 tablespoons oil in a skillet and cook 1/2 the chopped onions until soft and translucent, about 5 minutes. Combine cooked rice, cooked onions, ground beef, ground pork, salt, and pepper in a large bowl and mix with your hands until filling is well combined.
• Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
• Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls until browned, 2 to 3 minutes on each side. Transfer to a large pot and sprinkle with remaining chopped onion and carrots.
• Stir together sour cream and tomato paste in a bowl until well combined. Whisk in 1 cup water and season sauce with salt and herbs. Pour sauce over the cabbage rolls.
• Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.

Steps:

• Place cabbages in a large stockpot filled halfway with water; add vinegar. Cover and steam over low heat until leaves are tender, 1 to 1 1/2 hours. Remove cabbages, reserving vinegar cooking water. Rinse with cold water to chill the cabbage, then separate the leaves.
• Meanwhile, bring 3 cups water and rice to a boil in a saucepan over high heat, then reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes. Remove from heat and fluff with a fork; set aside to cool.
• Heat a large skillet over medium heat. Brown the ground beef and sausage with the onion, salt, garlic salt, and pepper, 7 to 10 minutes. Drain and set aside to cool.
• Preheat oven to 325 degrees F (165 degrees C). Cover the bottom of a large roasting pan with a single layer of cabbage leaves.
• Prepare the filling by stirring together the rice, cooked meat, and sauerkraut until well blended. Place 1/3 cup of filling into each leaf and roll into a cylinder, tucking in the ends as you roll it up. Place the rolls into the roasting pan. Pour in enough of the cooking liquid from the cabbage to come halfway up the sides of the rolls. Cover pan with a tight fitting lid or aluminum foil.
• Bake in preheated oven for 1 1/2 hours. Serve warm or at room temperature.

Steps:

• In a medium size saucepan, add 2 cups of rice and 4 cups of water, bring to boil; reduce heat to simmer and cook for about 20 minutes or until all water is absorbed.
• Fluff rice with a fork; set aside and let cool.
• Remove core from savoy cabbage using a long thin knife.
• Using a large microwave container with a lid, place cabbage with core side down and add 1/2 cup of water.
• Cover and microwave on HIGH (full power) for 10 minutes.
• Turn cabbage over and cook on HIGH (full power) for an additional 10 minutes.
• Cook each cabbage head separately.
• When cabbage is cooked, drain water and let cabbage cool slightly.
• Separate leaves carefully and set aside.
• Divide chopped onions in two.
• In a frying pan add margarine or butter, 1/2 of the onions and saute' until translucent, about 3 to 4 minutes but do not brown.
• In a large mixing bowl, mix together both cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic cloves, dill weed, salt, black pepper and sugar and mix well until well blended.
• If cabbage leaves are too big, cut them in half along the rib.
• Spoon about 2 or 3 heaping teaspoons of mixture onto the wide end of the cabbage leaf.
• Bring the end of the cabbage leaf over the mixture, roll part way, then tuck or fold inward the ends to prevent the filling from falling out and continue to roll.
• Carefully place each cabbage roll in a single layer (with the end of the roll down), in a 9" x 13" oven-proof casserole dish.
• You will require 2- 9" x 13" casserole dishes.
• In a food processor or blender, process condensed soup and tomatoes until smooth.
• Pour tomato mixture over cabbage rolls until just covered.
• If the cabbage rolls are not covered with tomato mixture, add more condensed soup or water.
• Place 6 bay leaves on top of the sauce in each dish.
• Cover each dish tightly with aluminum foil and bake at 300 F for 2 hours.
• Maintain oven heat at this temperature so that the cabbage rolls do not burn.
• When cooked, remove from oven and let cool for about 15 minutes.
• Remove foil and serve while still hot.
• These cabbage rolls freeze well.
• You may also make small or petite cabbage rolls by cutting the cabbage leaves smaller and reducing the amount of filling.

Steps:

• Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
• Combine soup and water in pan, bring to a boil.
• Add remaining ingredients, cook over medium heat until slightly thickened.
• Pour sauce over rolls.
• Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
• Cool slightly and serve with a tossed salad and dinner rolls.
• *Fresh ginger may be used to substitute for the powder

Steps:

• Prepare the rice according to the directions on the package.
• Remove the core from the cabbage and place the full head in a large pot of boiling water.
• Cover and cook for about 3 minutes.
• Remove the cabbage from the water and let cool until it's easy to handle.
• Then remove the softened whole leaves from the head and stack them on a platter for filling.
• Thin out the tough vein near the stem portion of the leaf to make easier rolling.
• Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan.
• Cover with water and bring the mushrooms to a boil over medium-high heat.
• Reduce the heat to simmer and continue to cook the mushrooms for about 1 hour.
• Strain off the liquid and grind the mushrooms in a food processor or blender.
• Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and sauté the two medium chopped onions until transparent, about 5 minutes.
• Mix the two medium sautéed onions with the mushrooms and a dash of salt and pepper to taste.
• Sauté the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent.
• Add the mushroom filling and cooked rice to the large fried onion.
• Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing.
• Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture.
• Place the stuffed leaves seam-side down in the casserole dish.
• PREPARE THE MUSHROOM SAUCE by melting two tablespoons of butter in a large skillet over medium heat.
• Sauté the 1/4 cup chopped onions until tender.
• Add the one cup of freshly chopped mushrooms and cook for about 10 minutes.
• Sprinkle the flour over the mixture and blend well.
• Slowly pour in the broth and stir constantly until the mixture thickens.
• Remove from the heat source and stir in the parsley, then season with salt and pepper to taste.
• Let the sauce cool a bit, then add the sour cream and blend well.
• Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hours.
• Serve warm.
• Makes a great companion for plain roast beef.

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Steps:

• Place the cabbage in a stockpot with enough water to cover.
• Add 1/4 teaspoon salt to the water and cabbage.
• Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
• Reserve 12 oz. of cabbage water.
• Preheat the oven to 350 degrees F (175 degrees C).
• Trim thick center vein off of bottom of each cabbage leaf.
• In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
• Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
• Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
• Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
• Layer the stuffed cabbage rolls over the cut leaves.
• In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
• Pour the tomato sauce mixture over the cabbage rolls.
• Cover roasting pan with aluminum foil.
• Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Steps:

• Cut cabbage head in half.
• In a glass bowl add 1/3c water and cabbage halfs.
• Cover with paper towel and heat in microwave oven for 3-5 minutes. Til tender.
• Remove cabbage and drain water. Let cool.
• In a medium saucepan add 2 1/2c. water and oil and bring to a boil. Reduce heat.
• Add Zatarain's New Orleans Style Dirty Rice Mix and simmer 25 minutes.
• While rice is cooking, brown Italian sausage in a frying pan and drain grease.
• When rice is fully cooked (no existing water).
• add cooked sausage and mix together.
• Stuff meat mixture in cool cabbage leaves.
• Place in a lightly greased 13x9 baking dish.
• Set aside.
• Preheat oven to 350'.
• In a medium saucepan add margarine, melt and add chopped onion and saute 2 minutes.
• Add chopped mushrooms and saute another 2 minutes.
• Add flour and stir well.
• Add chicken broth,salt and black pepper and whipping cream and stir until thicken on medium heat. Remove from heat.
• Pour over stuffed cabbage rolls and place in oven for 10 minutes.