Bratwurst Stuffed Cabbage Rolls Recipes

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Put olive oil on the bottom of a medium-sized baking dish. Remove casings from sausage.
• Bring a large pot of water to a boil. Cook cabbage leaves until tender, about 12 minutes. Drain.
• While the cabbage is cooking, remove casings from sausage. Cook and stir sausage in a skillet over medium-high heat, breaking it into pieces as it cooks, until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• At the same time, combine marinara sauce and tomato sauce in a saucepan over medium-low heat. Cook until warm, about 3 minutes; set aside.
• Mix cooked rice, sausage, and 1/2 cup sauce with basil and oregano. Spread filling onto cabbage leaves and roll up like small burritos. The amount of filling in each will vary depending on how big your cabbage leaves are. Place cabbage rolls close together in the prepared dish and spoon remaining sauce over top.
• Bake in the preheated oven until cooked through, about 30 minutes. Garnish with more basil and oregano.

Steps:

• Heat oven to 350. Place cabbage in bowl, wrapped with plastic wrap, and microwave until outer leaves are pliable and translucent, 3 to 6 minutes. Carefully remove outer leaves and set aside. Replace plastic and repeat until you have 15 to 17 large, intact leaves.
• Heat oil in Dutch oven over medium-high heat until shimmering. Cook onion about 5 minutes. And garlic, ginger, cinnamon, and nutmeg and cook about 30 seconds. Transfer half of mixture to small bowl and reserve. Off heat, stir tomato sauce, sugar, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper into remaining mixture in Dutch oven.
• Pulse bread and milk in food processor to form smooth paste. Add reserved onion mixture, beef, bratwurst, ½ teaspoon salt, and ¼ teaspoon pepper, and pulse to combine.
• Using a sharp knife, trim tough ribs from cabbage leaves by making one slice down the length of the left and right side of each rib. Roll 2 tablespoons of meat mixture into each leaf and arrange seam-side-down in 9x13-inch baking dish. Pour sauce over rolls, cover with foil, and bake 45 minutes. Remove foil and bake 15 more minutes to slightly thicken sauce. Serve.

Steps:

• Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage. , In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat., Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender. , Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

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:

• 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:

• In batches, cook cabbage leaves in boiling water until crisp-tender, about 5 minutes. Drain; cool slightly., In a large bowl, combine rice mix, onion, red pepper, parsley and seasonings. Add turkey and sausage; mix lightly but thoroughly. , Line bottom of a 6-qt. slow cooker with medium cabbage leaves, overlapping as needed. Trim thick veins from bottom of large cabbage leaves, making V-shaped cuts. Top each with about 1/2 cup filling. Pull cut edges together to overlap, then fold over filling; fold in sides and roll up. Layer in slow cooker, seam side down. Pour vegetable juice over top., Cook, covered, on low until cabbage is tender, 7-9 hours (a thermometer inserted in filling should read at least 165°).