OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
GRANDMA'S HOLOPCHI (CABBAGE ROLLS)
This recipe is a family favorite - but definitely not for anyone worried about calories. We have these at every family gathering.
Provided by SonjaBlue
Categories White Rice
Time 2h
Yield 2 small casserole dishes
Number Of Ingredients 6
Steps:
- Boil cabbage head and peel leaves off as they soften. (To make this easier you may want to freeze the heads first).
- Rinse rice and cook as directed.
- Add cooked ground beef and chopped cooked bacon to rice.
- Add salt and pepper to taste.
- Using a sharp knife, slice the top of the spines off the cabbage leaves to make the leaves flat.
- Roll a teaspoon or two of the rice filling into the leaves like a log, making sure to tuck the sides of the leaves inches.
- Line each cabbage roll in a casserole dish.
- Once full, pour whipping cream over the top and cover with extra cabbage leaves to prevent top layer from burning.
- Cover and bake at 350°F or until cream has evaporated and tops of cabbage leaves are browning.
- Remove from oven, remove top cabbage leaves and enjoy!
Nutrition Facts : Calories 2191.1, Fat 129, SaturatedFat 71.6, Cholesterol 499.4, Sodium 370.7, Carbohydrate 193, Fiber 19.5, Sugar 22.6, Protein 68.9
GREAT GRANDMA'S STUFFED CABBAGE ROLLS
This is a past down recipe from my great grandma Plazsic. My daughter requested me to put this on recipezaar so she could always look it up to make them...
Provided by CIndytc
Categories One Dish Meal
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like.
- In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --.
- Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls.
- Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --.
- Freezes well.
CABBAGE ROLLS, GRANDMA'S RECIPE
Grandma didn't make these often but when she did we all loved them. Old fashioned cabbage rolls take a lot of time and have to cook for 1 1/2 to 2 1/2 hours (depending on how many you cook and how closely they are packed into the pan), so don't plan on making them if you are in a hurry. This is a dish best made by a group or...
Provided by Kathie Carr
Categories Beef
Time 2h
Number Of Ingredients 15
Steps:
- 1. Steam or microwave the cabbage leaves until tender. Let cool. Cut out a 2- to 3-inch wedge of the tough stalk from the bottom of the leaves, taking care to leave the rest intact. Set aside.
- 2. Coat the bottom of a large Dutch oven with vegetable (I use olive) oil and place over medium heat. Add onions and toss to coat. Cover and cook the onions, stirring occasionally, until onions are soft and translucent. Add tomatoes, garlic cloves, and water. Simmer about 15 minutes, stirring occasionally.
- 3. Meanwhile, stir together the ground beef, sausage, diced onions, salt, pepper, garlic, egg, tomato paste, and rice. Divide meat mixture into 8 portions. Place each meat portion at the curled tip of a cabbage leaf. Fold the top of the leaf down over the stuffing, fold the sides of the cabbage leaves in toward the center, and roll up to enclose the filling.
- 4. Place cabbage rolls seam-side down in a deep, heavy pan, skillet, or Dutch oven. Top with the tomato sauce. Cover and simmer over medium-low heat about 1 ½ hour. Depending on how close together the rolls are and how big your pan is these may take up to 2 ½ hours. If you double the recipe it is better to cook them in two batches. It is very important to be sure the meat is thoroughly cooked.
STUFFED CABBAGE ROLLS
I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.
Provided by Judy
Categories World Cuisine Recipes European Eastern European Russian
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g
GRANDMA'S GERMAN CABBAGE ROLLS
These are the cabbage rolls I grew up eating, very unlike the Ukrainian version and with a short ingredient list. Can be made the day before and reheated or frozen.
Provided by Cookin-jo
Categories Meat
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Core the cabbage and put in a large microwave-proof bowl. Add 1/3 cup water and cover with plastic wrap. Microwave on high for 20 minutes, remove soft leaves and continue microwaving until all the usable leaves are soft. Stack the leaves as you remove them and cover.
- Mix the filling ingredients in a separate bowl and get your large casserole dish out. (You may need another small casserole dish).
- Place filling near the base of each cabbage leaf and roll up, placing seam side down in the casserole. Crowd the rolls as much as possible. Continue until you are out of filling.
- Spoon the tomato soup over the rolls evenly.
- Bake at 300-325 degrees for at least 2 hours, covering when they start to brown.
- I've guessed at the serving sizes since Grandma didn't tell me! And cabbage rolls do take a long time but are worth it all.
Nutrition Facts : Calories 281.2, Fat 13.8, SaturatedFat 5.4, Cholesterol 84.3, Sodium 457.5, Carbohydrate 19.9, Fiber 1.4, Sugar 6.2, Protein 18.6
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