KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE
This is my own recipe that I have made for over 25 years, I have made these for weddings, socials and large get togethers and everyone loves them --- I have two large cabbage listed as you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning which may happen during the long cooking time --- cooked rice will also be fine for this and if you like lots of rice you may increase amount --- make certain that the heads of cabbage are frozen then completely thawed before starting this recipe, this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls --- to save some time I most always remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead so the following day just mix the sauce roll and cook --- for these cabbage rolls I do not precook the ground beef it will cook thoroughly in the oven --- I have listed the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired --- the amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger pan may be used or use two pans and freeze one for another meal, just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated --- if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.
Provided by Kittencalrecipezazz
Categories Rice
Time 3h40m
Yield 16-20 cabbage rolls
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees F (second-lowest oven rack).
- Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
- Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
- Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
- To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
- Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
- FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
- FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
- Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
- Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
- Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
- Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
- Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
- Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
- At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
- Cover tightly with foil.
- IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
- Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).
Nutrition Facts : Calories 224.4, Fat 11.5, SaturatedFat 4.5, Cholesterol 42.5, Sodium 344.5, Carbohydrate 17.3, Fiber 5, Sugar 8.2, Protein 14.4
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
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.
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.
CABBAGE ROLL CASSEROLE
I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. -Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat., Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. , Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.
Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 544mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
BEST STUFFED CABBAGE ROLLS
This tasty cabbage roll recipe uses tomato juice instead of tomato sauce. It has a slight tang to it from lemon juice and mint leaves. I got this recipe from my mother when she was in WW years ago. It's very tasty and well worth trying.
Provided by Trisha W
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the hard core from the cabbage and wilt the leaves.
- Line a casserole dish with two cabbage leaves.
- Mix all the ingredients except the garlic, using only 1/2 cup of the tomato juice.
- Roll the mixture in leaves- using approximately 1 heaping TBLS per leaf.
- Place the rolls, seam side down, on the leaves in the dish.
- Add the clove of garlic, remaining tomato juice and 1/2 cup of water to the dish.
- Bake at 325*F, covered for 45-60 minutes.
STUFFED CABBAGE ROLLS WITH SWEET AND SOUR SAUCE
This was adapted from the America's Test Kitchen Family Cookbook. When I read that it included crushed gingersnap cookies and a clove studded onion I just had to try it out. My family was not disappointed in the least. The flavor was worth the extra preparation and ingredients. I served this with an endive and butter lettuce salad topped with blue cheese crumbles and glazed pecans and tossed in a basic red wine vinaigrette for an amazing autumn meal. This is for the adventurous or experienced cook, enjoy!
Provided by carmenskitchen
Categories One Dish Meal
Time 2h15m
Yield 18 Rolls, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20) one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water.
- Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves.
- Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls.
- Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice) 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes.
- Discard clove studded onion. Sprinkle crushed cookies and raisins (if using) into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour.
- If you desire more liquid, add 1 cup of beef broth.
- Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired.
Nutrition Facts : Calories 457.5, Fat 18.3, SaturatedFat 7, Cholesterol 77.1, Sodium 158.2, Carbohydrate 50.4, Fiber 9.1, Sugar 29, Protein 27.2
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
MOM'S CABBAGE ROLLS
My mom made the best Ukrainian cabbage rolls, simply filled with rice and bacon and cooked in a tomato sauce. This recipe is the closest I could find to hers.
Provided by Irmgard
Categories Long Grain Rice
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- With a large, sharp knife, cut out the core from the cabbage.
- Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
- Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
- Continue with the remainder of the cabbage.
- In a saucepan, bring 2 cups of water to a boil; add the rice.
- Reduce the heat to low and cook, covered, for 15 minutes; drain.
- Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
- Add the onions; cook until lightly browned.
- Add to the cooked rice; season with salt to taste.
- Line a roasting pan with the outer cabbage leaves.
- Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
- If necessary, trim out the centre rib of the leaf to make rolling easier.
- Pour tomato juice over the cabbage rolls.
- Cover with more cabbage leaves.
- Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.
Nutrition Facts : Calories 440.4, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 750.6, Carbohydrate 41.1, Fiber 5.2, Sugar 9.7, Protein 11.8
CABBAGE ROLLS II
Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.
Provided by BJ
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 9h30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
- In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
- In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
- Cover, and cook on Low 8 to 9 hours.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 18.3 g, Cholesterol 83.5 mg, Fat 10.8 g, Fiber 2 g, Protein 19 g, SaturatedFat 4.2 g, Sodium 748 mg, Sugar 6.5 g
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