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
KITTENCAL'S SWEET AND SOUR CABBAGE AND SAUSAGE TOMATO SAUTE
If you are searching for a really tasty dish made with sausages, then this is really good! it's my own creation, and my family loves this! Although this is a easy dish to put together, the cabbage will need some time to cook to desired tenderness, so this dish will take a couple of hours or a little less on top of the the stove. If you have some over ripe tomatoes chop them up and add into the sauce. All seasonings can be adjusted to suit taste, if you prefer a more sweeter taste, then just add in more brown sugar, you can really use how many sausages that you like, just make certain to purchase the large Italian spicy or regular, not the small breakfast pork sausages. Make certain that you use a very large frypan for this, or a Dutch oven, the cabbage takes up lots of space when cooking. I use my large electric frypan. Serve this over cooked rice. You will love this!
Provided by Kittencalrecipezazz
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In an extra large saute pan or Dutch oven, brown the Italian sausages in oil then remove to a plate, drain some of the oil if desired.
- In the same pan, add in the onions, garlic and chili flakes; saute for about 5 minutes.
- Add in the chopped cabbage, chopped green bell pepper with the undrained stewed tomatoes; cover and cook for 15 minutes, stirring occasionally.
- Add in ALL remaining ingredients to the cabbage; mix well.
- Slice the sausages in smaller pieces and add in also.
- Cook for about 1-1/2 hours (or more or less until the cabbage is desied tenderness) stirring occasionally, adjusting ALL seasonings to suit taste, or until cabbage is tender.
- Season with salt and pepper to taste.
- Serve over rice.
- Delicious!
KITTENCAL'S FRIED CABBAGE WITH BACON
This makes a wonderful side dish to pork or beef, you may omit the chili flakes if desired or adjust amount to suit taste
Provided by Kittencalrecipezazz
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat).
- Add in onion; cook stirring until softened (about 4-5 minutes, adding in the garlic and chili flakes the last 2 minutes).
- Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking.
- Stir in the cooked bacon.
SWEET-AND-SOUR CABBAGE
"I HELPED MOTHER shred the cabbage and cut up the apples for this recipe. The touch of tartness is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET AND SOUR CABBAGE AND SMOKED SAUSAGE SOUP RECIPE
Provided by á-174942
Number Of Ingredients 17
Steps:
- Heat the oil in a 4-quart pot over medium-high heat. When hot, add the onion. Cook, stirring often, until softened, about 5 minutes. Add the cabbage, crushed tomatoes, beef and chicken broths, sugar, paprika, red pepper flakes, allspice, salt, pepper to taste and the water. Stir well. Bring to a boil, then reduce the heat and simmer, covered, 20 minutes. Add the sausage and tomato soup. Simmer 10 minutes longer. (This can be made 2 days ahead and refrigerated or frozen up to 1 month. To serve, gently reheat until hot. Add more water if the soup is too thick.) Stir in 3 tablespoons of lemon juice. Taste; adjust the lemon juice and seasoning. Serve hot, garnished with parsley or chives, if using. This recipe yields 6 main-course servings. Each serving: 327 calories; 1,713 mg sodium; 38 mg cholesterol; 19 grams fat; 6 grams saturated fat; 30 grams carbohydrates; 12 grams protein; 2.77 grams fiber.
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