OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
TRADITIONAL CABBAGE ROLLS IN TOMATO CREAM SAUCE
This recipe was passed down from my Mother and it is very good. It was given to her by a first generation Polish friend back in the 60's. Whenever she feels the mood strike her, she sill makes them by the boatload and freezes them separate from the sauce. I've spied this recipe in locations where I had not posted it- some claiming it for their own. I just figure that it shows this recipe really is THAT dang good!
Provided by Brandess
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Make the filling for the Stuffed Cabbage Leaves: Place the bread cubes in a small mixing bowl, add the milk and leave the bread to soak until it is completely saturated, approximate 5 minutes. Squeeze out the excess milk with your hands; discard the milk and add the soaked bread to a large mixing bowl with the meat, rice, parsley, sage, garlic, sugar, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate while you prepare the cabbage.
- Steam the cabbage for 5-10 minutes, until the outermost leaves are pliable. After removing several softened leaves, you will likely need to continue steaming the inner leaves. Peel off at least 12 leaves total. Holding each leaf rib-side up, pare the thick part of the rib to flatten it.
- Place a small amount of filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling, overlapping them slightly. Starting at the stem end, roll up the leaf into a compact bundle. Continue process until all leaves and meat mixture have been used.
- Preheat the oven to 400°F.
- Make the sauce: Heat a large Dutch Oven over medium-high heat. Add olive oil, onion, and garlic; saute until the vegetables are translucent. Add tomato paste and paprika; saute for 3 minutes. Stir in chicken stock, tomatoes, balsamic vinegar, sugar, and sage. Season to taste with salt and pepper. Simmer for 5 minutes.
- Remove 1 cup of the sauce to a measuring cup. Arrange the stuffed cabbage leaves neatly in a single layer over the remaining sauce in the Dutch Oven. If you had more filling than cabbage leaves to fill, use the rest to make meatballs, and tuck them in around the rolls. Pour the 1 cup of reserved sauce over the rolls. Transfer the Dutch Oven to the preheated oven and bake until the bundles are cooked through and firm to the touch, 25 to 30 minutes.
- Use a large spoon to transfer the rolls to a platter or storage container. With an immersion blender, puree the sauce together with the sour cream. Serve the cabbage rolls with mashed potatoes or rice to absorb the luscious sauce.
Nutrition Facts : Calories 636, Fat 28.3, SaturatedFat 8.6, Cholesterol 86, Sodium 2469.7, Carbohydrate 62.6, Fiber 8.4, Sugar 20.8, Protein 35
STUFFED CABBAGE WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
- In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
- Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
- Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
- Preheat the oven to 375 degrees F.
- Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
- Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.
STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Make the cabbage rolls: Combine the bread and milk in a small bowl and soak 5 minutes. Squeeze the excess milk from the bread and transfer to a large bowl. Add the pork, beef, parmesan, eggs, parsley, cognac, oregano, garlic, nutmeg, 1 1/4 teaspoons salt and 1/4 teaspoon pepper; mix with your hands until combined. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 day.
- Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Carefully separate the cabbage leaves (you will need 12 large leaves, or you can use 2 small leaves to make a large one). Working in batches, blanch the leaves until pliable, about 45 seconds, then remove with tongs and transfer to the ice water. Remove from the ice water, shake dry, then layer between paper towels to soak up the excess moisture. Trim the tough center stem from the bottom of each leaf.
- Shape the meat mixture into twelve 4-inch-long sausages. Lay out a cabbage leaf, then put a sausage on top lengthwise. Fold in the short ends of the leaf, then tightly roll up the leaf like a burrito. Repeat with the remaining cabbage leaves and sausages. Transfer the rolls to a plate and refrigerate until ready to cook.
- Fit a large, wide pot with a steamer insert and fill with 2 inches of water; bring the water to a boil. Arrange the cabbage rolls in the steamer insert, cover and reduce the heat to medium low; steam until the filling is cooked through, about 45 minutes.
- Meanwhile, make the sauce: Heat the butter in a saucepan over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the cognac and simmer until almost evaporated, about 2 minutes. Add the tomatoes, 1 1/2 cups water, the oregano and 3/4 teaspoon salt; bring to a simmer and cook until slightly thickened, about 30 minutes. Transfer to a blender and puree until mostly smooth, then return to the pot; thin with up to 1/2 cup hot water, if desired. Season with salt. Bring just to a simmer and stir in a splash of cognac.
- Serve the cabbage rolls topped with the sauce, parmesan and parsley.
CABBAGE ROLLS
This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.
Provided by William Anatooskin
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
- In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
- Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
- Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
- Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
- In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 59.5 g, Cholesterol 43.4 mg, Fat 16 g, Fiber 8 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 800.7 mg, Sugar 11.4 g
UKRAINIAN MEAT FILLED CABBAGE ROLLS
In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth. See the note at the bottom of the recipe for pressure cooking instructions.
Provided by Olga D
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a skillet over medium-high heat. Sautee onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together the ground pork, bread crumbs, egg, salt and pepper until well blended.
- Place the head of cabbage in a large pot, and add enough water to cover the cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.
- Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch baking dish, and line the bottom with outer cabbage leaves. Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough broth to cover the rolls. Place extra cabbage leaves over the top.
- Cover, and bake for 1 hour in the preheated oven. When finished, drain off broth from the dish into a small saucepan. Whisk together the flour and sour cream. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
- To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill. This goes perfectly with homemade noodles, or millet kasha.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 12.4 g, Cholesterol 67.5 mg, Fat 14.6 g, Fiber 4 g, Protein 12.2 g, SaturatedFat 7.2 g, Sodium 860.1 mg, Sugar 4.1 g
CABBAGE ROLLS WITH TOMATO SAUCE
This delicious recipe was given to me by a special friend-she included it in a collection of her family's favorites that she gave us as a unique wedding present.-Mary Lea Schmidt, Anahim Lake, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; after about 3 minutes, outer leaves should be tender enough to remove. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Remove the tough center stalk from each leaf; reserve extra leaves and line a large baking dish with them. (If leaves for rolling are too brittle, return to boiling water for 1-2 minutes.) , Combine meat, rice, onion, egg and seasonings. Place about 2 tablespoons of meat mixture on each cabbage leaf. Roll toward the stalk, tucking in sides. Place rolls, seam side down, in a baking dish. , Combine sauce ingredients; pour over rolls. Cover and bake at 350° for 1-1/2 to 1-3/4 hours.
Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 685mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.
STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
Cabbage leaves stuffed with a mixture of ground beef, pork, and veal and baked in a savory tomato sauce.
Provided by Bren
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Place cabbage, core-side down, in an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
- While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
- Remove 12 outer leaves from the cooled cabbage and trim the thick stems to make them easier to roll.
- Divide meat mixture into 12 equal portions. Place 1 portion on the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place rolls, seam-sides down, in a single layer in a casserole dish.
- Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
- Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.
Nutrition Facts : Calories 419.1 calories, Carbohydrate 28.4 g, Cholesterol 128.6 mg, Fat 20.7 g, Fiber 7.1 g, Protein 31.8 g, SaturatedFat 7.8 g, Sodium 686.2 mg, Sugar 5.5 g
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