Stuffed Cabbage Old Country Style Recipes

Steps:

• Preheat oven to 350 degrees F.
• Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
• Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
• Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
• Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
• Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
• Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
• Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
• Meanwhile, whisk together the sour cream, milk, Dijon and dill.
• Drizzle the sour cream sauce over the cabbage. Serve.

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:

• Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
• Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
• Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
• Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
• Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
• Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

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 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.)

Steps:

• Take the head of cabbage and wrap in plastic and put it in freezer a day ahead.The next day let thaw and remove the core of the cabbage. This can be done in advance also.
• After the cabbage is thawed and core removed, start separating the leaves from the cabbage and set aside. They will come off easier than blanching.
• PLEASE NOTE:I USED BRATSWORTH NOT POLISH SAUSAGE, THERE IS NO CHOICE FOR BRATS.Remove the skin off the brats.In a skillet, brown the hamburger and the brats together,drain the fat then set aside.After the meat is cooled,chop the meat in a food processor until the meat is very fine.Set aside.
• Boil the rice following instructions on package,let cool and add to the meat.Chop the onion very fine and add to the mixture.
• Next, in a small bowl combine garlic,pepper,salt,basil,paprika, and thyme. Blend well and add to the meat.Set aside.
• NOW IT"S THYME to start stuffing the cabbage leaves.Using one leaf at a time, remove the small part of the leaf at the bottom that was attached to the core, this will help the leaf be a little bit more flexiable.Lay on a flat surface.Take 1,2 or 3 tablespoons of the mixture and place in the center of the leaf.Tuck the sides of the leaf in first then roll. Use a tooth pick or two to keep the rolled leaf's together.
• FOR THE SAUCE:Combine the chopped tomato's,beef broth,pizza sauce and Woreshire sauce.Mix very well and pour over the cabbage rolls.Take the remaining cabbage leafs and spread across the rolls, this will keep the moisture inches.
• These can be baked in the oven for 1 hour at 350 degrees or in a crock pot on low for 8 hours, your choice.I like them better in the crock personally.

Steps:

• Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; set remaining leaves aside., Spoon half of the sauerkraut into a Dutch oven; set aside. In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, saute onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well. , Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls. To remaining onion mixture, add paprika, cayenne, tomatoes, caraway seeds, water and remaining sauerkraut. Cook until heated through. Pour over rolls. , Cover and bake for 1 hour 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 tablespoons hot cooking liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, until sauce is thickened, 15-20 minutes.

Steps:

• Carefully cut away the bottom center core of the cabbage. Pull off and discard any tough or blemished outer leaves.
• Bring enough water to the boil to cover the cabbage when it is added. Drop the cabbage into the water and cook, turning occasionally, about 10 to 15 minutes.
• Drain the cabbage and run it briefly under cold water. Place the cabbage cored side down to drain further.
• Meanwhile, cut away the cores of the tomatoes. Cut the tomatoes into one-half-inch cubes. There should be about three cups. Set aside.
• Heat the oil in a heavy skillet and add the two cups of finely chopped onions and two teaspoons of the garlic. Cook, stirring, until the onions are wilted. Sprinkle with one-half teaspoon of the thyme and add the cloves. Cook, stirring occasionally, about five minutes. Scrape the mixture onto a plate and let cool.
• Preheat the oven to 375 degrees.
• Put the pork in a large mixing bowl and add the parsley, bread crumbs, eggs, salt and pepper. Add the cooled onion and garlic mixture and blend thoroughly with the hands.
• Lay out a rectangle of cheesecloth of double thickness measuring about 17 by 24 inches (folded measure).
• Place one of the large outer leaves, rounded side up, just off center with the stem pointing outside. Add a second leaf, the leaf ends slightly overlapping. Add a total of eight leaves, the leaf edges overlapping to form a circle.
• Add two cups of the pork mixture to the center of the leaves and spread it out slightly. Cover with a second layer of six fairly large leaves, stem point outside and with the leaf edges overlapping. Add two more cups of the pork mixture to the center and spread it out slightly. Add a third layer of leaves, edges overlapping, and the remaining pork mixture. Bring up the edges of the cloth rectangle and pull tightly to reassemble the mass into a large cabbage shape. Twist the ends of the cheesecloth bag tightly and tie tightly with string. Cut off the excess cheesecloth ends.
• Heat the butter in a heavy casserole large enough to hold the stuffed cabbage comfortably without crowding. Add the one and one-half cups of coarsely chopped onions, celery, bay leaf and remaining one-half teaspoons of garlic and thyme and cook briefly until the mixture is wilted. Add the tomatoes and allspice, salt and pepper. Bring to the boil and cook about one minute.
• Add the wine and broth. Put in the stuffed cabbage, tied side down, and cover closely. Bring to the boil and simmer one and one-half hours or until the internal temperature reads 170 degrees.
• Remove the cabbage from the casserole. Cut away and remove the cheesecloth bag. Line a mixing bowl with a sieve and pour the liquid and solids from the casserole into it. Strain, pressing the solids to extract as much liquid as possible. Reheat this sauce.
• Cut the cabbage into pie-shaped wedges and serve with the hot sauce.

Steps:

• Mix thoroughly, beef, pork, onion, salt, sugar and pepper.
• Cook the rice according to directions for your brand of rice, and add to to the meat mixture.
• (You can use boiled macaroni in place of rice if you prefer) Wilt cabbage leaves by scalding with boiling water.
• Put some of the meat and rice mixture in the wilted cabage leaves and roll into balls securely.
• Repeat until all the mixture is used.
• Place cabbage rolls in a greased baking pan.
• Dot cabbage rolls with butter.
• Add 1 Cup hot water to the pan.
• Bake in moderate 350°F oven 40 minutes.
• Turn rolls over and bake another 20 minutes.
• Heat milk or cream and pour over the rolls.