HUNGARIAN STUFFED CABBAGE
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. This Hungarian cabbage rolls recipe is one of my favorites.-Katherine Stefanovich, Desert Hot Springs, California
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; set remaining leaves aside., Spoon half of the sauerkraut into a Dutch oven; set aside. In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, saute onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well. , Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls. To remaining onion mixture, add paprika, cayenne, tomatoes, caraway seeds, water and remaining sauerkraut. Cook until heated through. Pour over rolls. , Cover and bake for 1 hour 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 tablespoons hot cooking liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, until sauce is thickened, 15-20 minutes.
Nutrition Facts : Calories 622 calories, Fat 35g fat (15g saturated fat), Cholesterol 143mg cholesterol, Sodium 2273mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 11g fiber), Protein 32g protein.
STUFFED CABBAGE ON SAUERKRAUT
Make and share this Stuffed Cabbage on Sauerkraut recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Simmer the cabbage in boiling water (just enough to cover) in a large pot for 20 minutes; remove cabbage and drain, cool.
- Separate all the large leaves, trying not to tear; pat leaves dry; cut out the thick spines; snip huge leaves in half to make 2 smaller ones.
- Meanwhile, while cabbage is cooking, cook the bacon in a skillet about 4 minutes, then add the onions and garlic, cooking until the onions are tender, about 3 minutes more.
- Cook the rice in the boiling water in a small pan until almost tender, then drain.
- Add the rice to the onions in the skillet, along with the beef, paprika, salt, pepper, and thyme.
- Simmer the beef, stirring occasionally, about 3 minutes, then cool slightly before stirring in the egg.
- Preheat oven to 350 degrees F.
- Spread the cabbage leaves flat; spoon a heaping tablespoonful of the meat/rice mixture onto each leaf.
- Tuck in the sides, and roll up, envelope style, making sure the meat is entirely enclosed (wrap another leaf around if you need to).
- Line the bottom of a 13 x 9 x 2 inch baking pan with the sauerkraut, and place the cabbage rolls seam side down in the dish, on top of the kraut.
- Blend the beef broth with the tomato paste in a saucepan until it reaches a boil, then pour evenly over the cabbage rolls.
- Bake in a preheated oven for 1 hour.
- Meanwhile, prepare sauce: melt the margarine in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute.
- Slowly stir in the light cream until smooth, then add the lemon juice.
- Cook, stirring constantly, until sauce thickens, and is bubbly.
- When rolls are done, place a bed of the kraut on a serving platter and pile rolls on top; pour lemon cream sauce over rolls and serve.
Nutrition Facts : Calories 384.4, Fat 22.9, SaturatedFat 11.2, Cholesterol 126.1, Sodium 1039.5, Carbohydrate 25.7, Fiber 7.3, Sugar 8.9, Protein 22.1
SLOVAK STUFFED CABBAGE
I received this recipe from my grandmother. It was passed down to her from her grandmother. This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!
Provided by Kelly Berenger
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
- Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
- Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
- Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.
Nutrition Facts : Calories 556 calories, Carbohydrate 31.6 g, Cholesterol 101 mg, Fat 36.5 g, Fiber 6.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 2095.7 mg, Sugar 16.7 g
RIBS 'N' STUFFED CABBAGE
This recipe is one that I remember my Grandma Olah making often. She usually served it with sour cream on the side and fresh seeded rye bread.-Paul Joseph Yuhas, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place ribs in two 13-in. x 9-in. in baking pans. Cover and bake at 325° for 30 minutes. Meanwhile, remove core from cabbage. In a large kettle, cook cabbage in boiling water for 2-3 minutes. Remove outer leaves when softened. Return cabbage to boiling water until 12 leaves are softened and removed. Save remaining cabbage for another use., Remove thick center veins from the leaves. In a bowl, combine the beef, pork, onions, rice, garlic, salt and pepper. Place about 1/2 cup on each cabbage leaf. Fold in sides; roll up, starting at an unfolded edge., Drain ribs. Spread 1/4 cup tomato puree and 1 cup sauerkraut in Dutch oven. Layer with ribs, 1 cup sauerkraut, cabbage rolls, remaining sauerkraut and remaining puree. Bring to a boil. Reduce heat; cover and cook over medium-low heat for 45-55 minutes or until ribs are tender and a thermometer inserted into cabbage rolls read 160°. Serve with a slotted spoon or thicken juices if desired.
Nutrition Facts : Calories 458 calories, Fat 26g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 836mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 35g protein.
EASY CABBAGE ROLLS WITH SAUERKRAUT
This recipe is so easy and people just love these cabbage rolls. Much of the flavor comes from the sauerkraut and tomato juice, so there is little else to it. I have substituted lean ground beef for half of the ground pork with much success.
Provided by Just Call Me Martha
Categories Pork
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine pork, rice, onions, pepper, garlic powder, salt and paprika in large bowl.
- Steam heads of cabbage until leaves remove easily (about 5 minutes each in microwave along with 1/2 cup water, covered with plastic wrap works well) Take handfuls of meat mixture and roll up in cabbage leaves.
- Place rolls in roasting pan.
- After covering the bottom of the pan, top with half of the sauerkraut and half of the tomatoes.
- Repeat with second layer.
- Pour tomato juice over top.
- Cover and bake 2 1/2 hours at 350 degrees.
Nutrition Facts : Calories 513.6, Fat 24.9, SaturatedFat 9.2, Cholesterol 81.8, Sodium 1405, Carbohydrate 48.7, Fiber 11.3, Sugar 17.1, Protein 26.8
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