Steamed Cabbage Beef Rolls With Sauce Recipes

Steps:

• Cut the core from cabbage.
• Under running water, carefully remove about 15 leaves to use for the recipe.
• Have about 2 quarts water boiling; add 1 teaspoon of salt.
• Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes.
• Remove with tongs, drain and set aside.
• Mix the meat, onion, cooked rice, butter, bread crumbs, sage, pepper, nutmeg and salt.
• Lay a cabbage leaf on a flat surface.
• Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size.
• Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides.
• This will make about 15 rolls.
• Place the rolls, seam side down, in a greased 2-quart casserole dish.
• Make two layers of the rolls.
• Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack.
• Cover pan or wok and steam for 35-40 minutes.
• TOMATO SAUCE: Melt 4 tablespoons butter in a skillet.
• Add the salt, chili powder and the flour.
• Mix to a smooth paste.
• Cook over high heat, stirring constantly, until mixture comes to a boil.
• Remove from heat and slowly stir in the tomato juice.
• Return to heat and cook until it boils and thickens.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
• Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
• Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.

Steps:

• Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

Steps:

• Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
• Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.