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.
CLASSIC CABBAGE ROLLS
I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. -Beverly Zehner, McMinnville, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.
Nutrition Facts : Fat 21 g fat (8 g saturated fat), Cholesterol 85 mg cholesterol, Sodium 1,845 mg sodium, Carbohydrate 49 g carbohydrate, Fiber 8 g fiber, Protein 32 g protein.
CABBAGE & MEATBALLS
I think the dill pickles are the secret to this simple yet hearty recipe. When our children were small, they were not too fond of cabbage, but they loved this dish.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place cabbage in a large saucepan; add tomato juice. Cover and simmer over low heat. Meanwhile, combine the egg, onion, chili powder, vinegar, pickle, salt and pepper. Crumble beef over mixture and mix well. Shape into 2-in. balls. Add to cabbage mixture., Cover and cook over low heat for 15-20 minutes or until meat is no longer pink, stirring occasionally.
Nutrition Facts : Calories 378 calories, Fat 17g fat (6g saturated fat), Cholesterol 210mg cholesterol, Sodium 1148mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 39g protein.
MEATBALLS IN CABBAGE LEAVES
Make and share this Meatballs in Cabbage Leaves recipe from Food.com.
Provided by frans
Categories Meat
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix mince, egg, breadcrumbs, 1 tablespoon parsley, grated onion, salt and pepper together. Form big meatballs.
- Cut out stork of cabbage, cutting out big circle at the bottom going small towards the inside. Bring large pot of water to the boil. Put cabbage in water with the open end in the water first. Submerge and leave for about 3 minutes. Remove from water. Remove leaves one by one. Cut out bottom hard starks of leaves.
- Put one meatball in each leave and cover completely. Pack these in casserole dish. Heat oil, fry onions and garlic till opaque. Add stock, carrots, celery, leeks, potatoes, parsley, pepper & salt. Cook through. Pour over cabbage meatballs.
- Cover and cook on 180°C (356°F) for 1 and a half hour. Serve with wild rice.
Nutrition Facts : Calories 771.1, Fat 40.3, SaturatedFat 14.3, Cholesterol 189.5, Sodium 300, Carbohydrate 51.8, Fiber 9.5, Sugar 12.2, Protein 50.7
YUMMY MEATBALL CABBAGE ROLLS (CROCK POT)
Make and share this Yummy Meatball Cabbage Rolls (Crock Pot) recipe from Food.com.
Provided by Delish
Categories One Dish Meal
Time 7h15m
Yield 14-16 rolls, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook cabbage in boiling water only until the outer leaves fall off the head, about 3 minutes.
- Remove cabbage from water and removed as many leaves as will come off easily.
- Reserve 14-16 large leaves for rolls. Return cabbage to water if more leaves are needed.
- Remove the thick vein from each leaf.
- In a bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder.
- Crumble beef over mixture; mix well.
- Shape into 2 inch balls.
- Place one meatball on each cabbage leaf; fold in sides.
- Starting at an unfolded edge, roll up leaf to completely enclose meatball.
- Secure with toothpicks. Place in a 5 quart slow cooker.
- Pour remaining tomato sauce over rolls; cover and cook on low for 7-8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.
Nutrition Facts : Calories 376, Fat 18.2, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1013.8, Carbohydrate 29.2, Fiber 4.5, Sugar 8.6, Protein 25.2
BEEF STUFFED CABBAGE ROLLS
We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.
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- Heat a large sauce pot of dutch oven over medium heat. Add 2 tbsp olive oil into the bottom of the pot. Brown the meatballs on all sides, about 3 to 5 minutes.
- Add the reserved tomato sauce (24 ounces) to the sauce pot along with the diced tomatoes. Stir in the rice for the sauce (optional) and the cabbage for the sauce. Season with salt and pepper. Gently stir until combined, taking care not to break up the meatballs.
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