Flooshs Stuffed Cabbage Recipes

Steps:

• Make the Rolls:.
• Soak the cabbage in hot (boiling) water to soften (or freeze and thaw).
• Mix all other ingredients together.
• Separate the leaves from the head of cabbage carefully - you don't want them to rip. Cut out the bottom portion of the thick, central rib of each leave (but not too much). You're going to roll the cabbage leaves around the stuffing.
• Roll a portion of the meat mixture in each cabbage leaf. I roll up from the bottom (one fold), then the sides, and then the remainder of the leave from the bottom toward the top.
• For the Sauce:.
• Saute the onions in a large pot.
• Add apricots, prunes, raisins, lemon juice, one can sauce, 15 oz water, and brown sugar. Simmer 1 hour.
• Preheat oven to 275 about 15 minutes before the end of the one-hour simmer.
• Cook the rolls:.
• Add the cabbage rolls to the sauce.
• Cover with the second can of sauce and 15 oz water.
• Dice any remaining leaves of cabbage and add to sauce.
• Bake for 2 hours.
• Add additional lemon juice to taste.

Steps:

• In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
• Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
• In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
• Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
• Preheat the oven to 350°F (180°C) for 45 minutes.
• Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
• Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
• Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
• Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
• Spoon the remaining tomato sauce over the cabbage rolls.
• Cover the dish tightly with foil and bake for 45 minutes.
• Enjoy!

Steps:

• Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
• Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
• Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

Steps:

• In a medium saucepan, bring water to a boil.
• Add rice and stir.
• Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
• Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.
• Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
• Stir in half can of tomato soup and mix well.
• Put about a scant 1/4 cup of filling in each leaf.
• Roll them up from the stem end folding the sides in so the filling does not fall out.
• Do not roll too tight, just snug.
• Use a toothpick to keep them from unrolling in your pot.
• In a large wide pot, add the remainder of the cabbage, chopped up.
• This is the bed the little rolls will lay on.
• Add 1/2 cup tomato juice to the bed.
• Line up the cabbage rolls on top (It is okay to double stack them if you need to).
• Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
• Put a lid on the pot and cook on medium heat until the pot boils.
• Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
• Keep the heat on low.
• Keep the rolls warm in your crock pot if you like.
• Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
• Check for tenderness of the cabbage leaves.

Steps:

• Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
• In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
• Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)