SPICY STUFFED CABBAGE ROLLS IN MUSHROOM GRAVY SAUCE
I was wanting something different than normal stuffed cabbage rolls with tomato sauce so I came up with my own idea. My husband and I really enjoyed this and I was very satisfied. I wanted to share my idea with you and I hope you and your family enjoy it as much as we do.
Provided by Marsha D.
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 486.2, Fat 37.4, SaturatedFat 13.4, Cholesterol 71.7, Sodium 1385.6, Carbohydrate 19.4, Fiber 4.1, Sugar 6.9, Protein 19.9
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.
UNSTUFFED CABBAGE ROLL
This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes.
Provided by tlc_adams
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 55m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 16.3 g, Cholesterol 92.9 mg, Fat 23.8 g, Fiber 5.2 g, Protein 28.5 g, SaturatedFat 9.3 g, Sodium 1294.3 mg, Sugar 9.7 g
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 CABBAGE ROLLS WITH MUSHROOMS AND MUSHROOM SAUCE
Shchedryi Vechir or Generous Eve is the spirited Ukrainian celebration of New Year's Eve. In some regions of Ukraine, the celebration is held on the eve of the Feast of St. Basil on January 14th. It other areas, the New Year's Eve celebration doesn't occur until the eve of the Feast of Jordan on January 19th. No matter when it arrives, it's a feast of fun, and hearty fare is in demand. This recipe is served on many a Ukrainian holiday table. Why not try it with your celebrations this holiday season?
Provided by Olha7397
Categories European
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
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.
CABBAGE ROLLS WITH MUSHROOM SAUCE
Make and share this Cabbage Rolls With Mushroom Sauce recipe from Food.com.
Provided by Lavender Lynn
Categories Russian
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stew chopped onion and garlic in butter in a large skillet for 3-5 minutes Add rice, meat, salt, and pepper. Stir just to mix well. Remove from heat. Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover and cook for 3 minutes Remove softened outer leaves.
- Take out all large leaves Cut thick centre stem from each leaf. Take one large cabbage leaf at a time,put 1 rounded tablespoonful of meat mixture in centre of a leaf. Roll leaves, covering stuffing from sides like an envelope. Put stuffed cabbage leaves with seam down close to each other on a frying pan.
- Do not make more than 2 layers. Combine beef broth and mushroom soup; Pour over cabbage rolls. Bake in a well heated oven for 1 1/2 hours.
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