Crunchy Cabbage Rice Rolls Recipes

Steps:

• 1. In a large bowl, combine the rice, salt and pepper. 2. In a small frying pan on medium-low heat, melt the 2 tablespoons of margarine. Add the onion and fry until the onion is soft and translucent. Add the onion mixture to the bowl of rice. 3. In a small saucepan over medium heat, add the tin of tomato soup, the 1/2 cup of margarine, and the water. Cook until the margarine is completely melted and the mixture is smooth. This tomato sauce will be used to spread over each layer of cabbage rolls. 4. Line bottom of roaster with leaves. Place the cabbage rolls in the roaster so that they're quite snug, and after you complete a layer of cabbage rolls, ladle on some of the tomato soup mixture. Top with all of the remaining tomato soup mixture. 5.Preheat oven to 350 F. Cover the roaster with a lid or with tin foil and bake for about 2 hours, or until the cabbage leaves are tender when they're pricked with a fork. Variations: -Tomato rice filling: Make these cabbage rolls even more tomato-y by cooking the rice in equal parts water and tomato juice. -Mushroom rice filling: Simply add 1 to 2 cups of chopped and cooked mushrooms to the rice. -Bacon rice filling: Add 1 cup of crispy cooked bacon to the rice.

Steps:

• Blanch the cabbage leaves in boiling water for 3 minutes, then transfer directly to a large bowl of ice water.
• Remove the tough stem, finely dice and set aside.
• In a medium bowl, combine the ground pork, ground beef, diced cabbage stems, onion, egg, salt, and pepper, and mix until well-combined. Divide into four equal parts.
• Fold the mozzarella slices in half and roll them up.
• Form each portion of meat into a patty. Add a roll of cheese to each patty and form the meat around the cheese so it is completely encased.
• Put a meat patty on a cabbage leaf, fold in front and right side, and roll up.
• Fold the left side inwards towards the meat filling to seal. Repeat with the remaining meat and cabbage.
• Heat a bit of oil in a medium pan over medium heat. Add thecabbage rolls and fry for 3 minutes, until browned on one side.
• Turn cabbage rolls over and add the water, bullion, and butter.
• Once the water is boiling, add the canned tomatoes. Cover and cook for 15 minutes.
• Season with salt and pepper.
• Sprinkle with Parmesan cheese and parsley, then serve.
• Enjoy!

Steps:

• Place cabbage leaves in a small amount of boiling water and cook for 8 minutes or until just tender; drain and set aside.
• In a mixing bowl, combine the next 4 ingredients.
• Spoon 1/2 cup rice mixture onto each cabbage leaf.
• Roll up and place roll seam side down in a 12x8 baking dish.
• Pour the broth on and around cabbage rolls.
• Brush the rolls with the remaining melted butter.
• Cover and bake at 350° for 1 hour.

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.

Steps:

• Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
• Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
• Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
• Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
• Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.