Nanas Stuffed Cabbage Recipes

Steps:

• For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
• Meanwhile, bring a large pot of water to a boil.
• Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
• For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
• Preheat the oven to 350 degrees F.
• To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Steps:

• Boil cabbage in water about 15 to 20 minutes. Drain and cool.
• In a bowl, mix the ground beef, rice, grated onion, ketchup and egg, and season with salt and pepper.
• In another bowl, combine canned tomatoes, tomato soup, brown sugar and lemon juice.
• Separate cabbage leaves and roll about 2 to 3 tablespoons of the beef mixture into each leaf, tucking in the sides. If you have leftover beef, roll it into tiny meatballs.
• Pour some of the tomato mixture into a deep pot. Crumble a handful of ginger snaps into it, then cover with a layer of rolled cabbage leaves (and tiny meatballs, if you have any), then one layer of sliced onion rings. Repeat until all cabbage rolls are used.
• Cook on low heat, covered, about 2 1/2 hours. When nearly finished, prepare buttered noodles, and serve with stuffed cabbage.

Steps:

• Saute onion in butter until golden brown.
• Add the sugar, vinegar, caraway, pepper and salt. Mix.
• Add the purple cabbage and toss well with the wet ingredients.
• Cook covered (dutch oven works best) over medium heat about 40 minutes or until cabbage is tender.

Steps:

• 1. Put cabbage leaves in a shallow pan and cover with boiling water, allow to soak in water just until leaves are tender 2. In a large bowl mix all ingredients except cabbage leaves, parmesian cheese and tomato soup until mixed well. 3. Using clean hands form meat mixture into oblong rolls and place each one on top of cabbage leaf. (seam side facing down) Over lap sides and ends of leaves over meat, tucking in edges to secure. 4. In a baking pan, pour tomato soup plus 1/2 can water for each can of soup. stir to mix water in completely. Add salt pepper, garlic powder, onion powder, and parmesian cheese to soup and stir till mixed in. 5. Arrange stuffed cabbage rolls in baking pan with the folded side down. Sprinkle with additional parmesian 6. Cover and bake in 350 preheated oven for about an hour and half or until cooked thru (depends on size of rolls you made) 7. Serve with my garlic mashed potatoes, using the tomato soup sauce as a gravy. Yum soooooooooooo delish!

Steps:

• 1. Put cabbage leaves in a shallow pan and cover with boiling water, allow to soak in water just until leaves are tender (ANOTHER MEMBER, SHELLY WEIRAUCH, SHARED THIS TIP WITH ME AND I WANTED TO SHARE IT WITH ALL OF YOU:I wanted to share a trick I read elsewhere about working with the cabbage. Freeze the cabbage raw. When it defrosts, the leaves are easily workable and you do not have to worry about burning your fingers. No pre-cooking needed. This worked wonderfully! THANKS SHELLY GOING TO TRY THIS NEXT TIME I MAKE THEM!)
• 2. In a large bowl mix all ingredients except cabbage leaves, parmesian cheese and tomato soup until mixed well.
• 3. Using clean hands form meat mixture into oblong rolls and place each one on top of cabbage leaf. (seam side facing down) Over lap sides and ends of leaves over meat, tucking in edges to secure.
• 4. In a baking pan, pour tomato soup plus 1/2 can water for each can of soup. stir to mix water in completely. Add salt pepper, garlic powder, onion powder, and parmesian cheese to soup and stir till mixed in.
• 5. Arrange stuffed cabbage rolls in baking pan with the folded side down. Sprinkle with additional parmesian
• 6. Cover and bake in 350 preheated oven for about an hour and half or until cooked thru (depends on size of rolls you made) (Baste every 15 or 20 minutes with the tomato soup juice)
• 7. Serve with my garlic mashed potatoes, using the tomato soup sauce as a gravy. Yum soooooooooooo delish!