STUFFED CABBAGE
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
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.
STUFFED CABBAGE ROLLS (GALUMPKIS)
For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.
Provided by Tyler Florence
Categories appetizer
Yield about 1 dozen
Number Of Ingredients 18
Steps:
- To make the sauce:
- Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
- Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
- Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
- Preheat the oven to 350 degrees F.
- Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.
STUFFED CABBAGE ROLLS
Make and share this Stuffed Cabbage Rolls recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover cabbage leaves with boiling water.
- Let stand until leaves are limp.
- Drain.
- Mix beef, rice, 1/2 CUP tomato sauce, garlic salt, pepper, onions and green pepper.
- Put 1/3 cup in each leaf; roll, tucking in the sides.
- Place, seam side down in baking dish.
- Mix remaining tomato sauce with the sugar, pour over rolls.
- Cover and bake at 350* for 45 minutes.
- Remove from pan, pour juice in saucepan.
- Mix cornstarch and water; stir into saucepan.
- Cook and stir until mixture boils; cook 1 minute.
- Serve with cabbage rolls.
CABBAGE ROLLS
Steps:
- Preheat the oven to 350 degrees F.
- Steam the rice and cabbage head separately. Set the steamed rice aside. Peel off the cabbage leaves to have individual leaves.
- Add chopped onion, oil, bouillon, and the steamed rice to the ground pork meat. Mix together. Season with salt and pepper. Roll the ground pork mixture into golf ball-sized balls. Wrap each pork ball in a cabbage leaf.
- Add carrots and celery into the baking pan (vegetables prevent the cabbage from burning onto the bottom of the pan, and also adds an aroma to the rolls) and arrange the cabbage rolls on top.
- Place the pan into the oven and cook for about 1 1/2 hours. Check if it is thoroughly cooked before removing from the oven.
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
HUNGARIAN STUFFED CABBAGE ROLLS
Make and share this Hungarian Stuffed Cabbage Rolls recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute the garlic, onion, and peppers in the lard until tender. Add the rice, 1 cup of the chicken stock, the paprika, and salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool.
- Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes; drain and allow to cool. This shold be done in a couple of batches. Cut out the tough white base of each leaf.
- In a Dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
- In a large bowl combine the ground pork with the cooled rice mixture, egg, salt, and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll. Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll.
- Arrange the rolls on the bed of sauerkraut in the pot. Place the smoked pork slices on top of the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1 1/2 cups of chicken stock; it should cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour and 15 minutes. Serve paprika gravy on the side.
Nutrition Facts : Calories 315.1, Fat 17.2, SaturatedFat 6.3, Cholesterol 69.4, Sodium 762.1, Carbohydrate 25.3, Fiber 6.5, Sugar 7.6, Protein 15.9
STUFFED CABBAGE
Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 15
Steps:
- Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
- In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
- Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
- Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
- In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
- Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.
STUFFED CABBAGE ROLLS RECIPE BY TASTY
These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.
Provided by Kiano Moju
Categories Dinner
Time 2h
Yield 4 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams
POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)
Easy and yummy. Even my husband who hates cabbage thinks these are great. High in Iron and Protein, and Vitamins A, B, & C. Can also be made in the crockpot instead of oven, just place rolls seasmside down in crockpot, pour in sauce, cover and cook on LOW 8-10 hours.
Provided by littleturtle
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
- Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
- Preheat oven to 350°F.
- Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls).
- Place, seam side down in baking dish.
- Mix tomato sauce with the sugar; pour over rolls.
- Cover and bake for 45-60 minutes.
STUFFED CABBAGE
This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Provided by Barb
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 13h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
- Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g
TURKEY-STUFFED CABBAGE ROLLS
Ground turkey and wild rice seasoned with oregano, pepper, onion and garlic rolled into cabbage leaves and baked. Topped with tomato sauce. Found in a paperback cookbook years ago, can't remember it's name, but it was a "healthy" cookbook.
Provided by Lorraine3
Categories Poultry
Time 45m
Yield 6 rolls, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat oven to 375 degrees F. In 4-quart saucepan, bring water to boil over high heat. Immerse cabbage leaves in water for 1 minute, or until color brightens. Immediately plunge leaves into ice water. Drain. Set aside.
- 2. Combine turkey, onion and 1 clove garlic in 10-inch skillet. Cook over medium heat for 6-8 minutes, or until meat is no longer pink and onion is tender-crisp, stirring frequently. Drain. Stir in rice, 1 teaspoon oregano, 1/2 teaspoon pepper and the salt.
- 3. Spoon 1/2 cup turkey mixture into center of each cabbage leaf. Roll up leaves, folding in sides. Place cabbage rolls, seam-side-down, in 8-inch square baking dish. Set aside.
- 4. Combine remaining clove garlic, 1/2 teaspoon oregano, 1/2 teaspoon pepper, the tomato sauce and basil in 1-cup measure. Pour sauce evenly over rolls. Cover with foil. Bake for 25 to 30 minutes, or until centers of rolls are hot and sauce is bubbly. Spoon sauce over rolls when serving.
Nutrition Facts : Calories 169.2, Fat 6.5, SaturatedFat 1.8, Cholesterol 59.8, Sodium 384.6, Carbohydrate 12.5, Fiber 2.3, Sugar 3.5, Protein 15.5
BEST STUFFED CABBAGE ROLLS
Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
- Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
- Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
- Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
- Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
- Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g
UNSTUFFED CABBAGE ROLLS
This is a wonderful old fashioned dish that I'm sure you will enjoy. My family loves stuffed cabbage rolls, but I found that it took to much time to assemble, so I came up with this.
Provided by CRYSTALINA Haldeman
Categories White Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop cabbage into pieces, par-boil until almost tender.
- Remove, rinse with cold water.
- Drain well.
- Mix all of ingredients EXCEPT tomato sauce.
- Grease casserole dish.
- Place 1/2 can of tomato sauce on bottom of dish.
- Spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage.
- Bake 325°F in covered dish for 1 hour 15 minutes.
- Let stand for 15 minutes before serving.
- This is the basic recipe--you can add more of whatever you like.
- My mother says she used ground turkey instead of hamburger and she liked it just fine.
- Try this old fashioned dish and feel the love.
Nutrition Facts : Calories 277.9, Fat 3.7, SaturatedFat 1.2, Cholesterol 48.8, Sodium 880.3, Carbohydrate 53, Fiber 7.9, Sugar 24.4, Protein 12.5
More about "stuffed cabbage rolls recipes"
10 BEST STUFFED CABBAGE ROLLS RECIPES - YUMMLY
From yummly.com
STUFFED CABBAGE ROLLS - OH MY VEGGIES
From ohmyveggies.com
STUFFED CABBAGE ROLLS - ALL RECIPES GUIDE
From allrecipesguide.net
STUFFED CABBAGE ROLLS RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
CLASSIC STUFFED CABBAGE ROLLS RECIPE - EVOLVING TABLE
From evolvingtable.com
STUFFED CABBAGE ROLLS - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
KETO STUFFED CABBAGE ROLLS (GLUTEN-FREE & LOW CARB RECIPE ...
From ketobeginners.co
ITALIAN STUFFED CABBAGE ROLLS RECIPE- RECIPES FROM ITALY
From recipesfromitaly.com
STUFFED CABBAGE ROLLS - DINNER AT THE ZOO
From dinneratthezoo.com
TRADITIONAL STUFFED CABBAGE ROLLS WITH TOMATO SAUCE ...
From scrambledchefs.com
STUFFED CABBAGE ROLLS - PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
STUFFED CABBAGE ROLLS RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
STUFFED CABBAGE ROLLS RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
PIONEER WOMAN CABBAGE ROLLS - CHEFS & RECIPES
From chefsandrecipes.com
CABBAGE ROLL - HOW TO MAKE THE BEST CHINESE STUFFED CABBAGE
From tasteasianfood.com
BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE
From thepioneerwoman.com
STUFFED CABBAGE ROLLS - TURKISH FOODIE
From turkishfoodie.com
TYLER FLORENCE'S STUFFED CABBAGE ROLLS | FOOD NETWORK
From foodnetwork.com
OLD-FASHIONED STUFFED CABBAGE RECIPE | MRFOOD.COM
From mrfood.com
LAMB & RICE STUFFED CABBAGE ROLLS - GLUTEN FREE RECIPES
From fooddiez.com
STUFFED CABBAGE ROLLS - YUMMLY RECIPES
From ymmlyrecipes.com
19 INTERNATIONAL STUFFED CABBAGE ROLL RECIPES
From thespruceeats.com
STUFFED CABBAGE ROLLS - RECIPES, PARTY FOOD, COOKING ...
From delish.com
STUFFED CABBAGE ROLLS - THE COUNTRY COOK
From thecountrycook.net
STUFFED CABBAGE ROLLS {SARMAS} | FOODTALK
From foodtalkdaily.com
STUFFED CABBAGE ROLLS | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
STUFFED CABBAGE ROLLS RECIPE WITH GROUND BEEF AND RICE
From thespruceeats.com
GOłąBKI: POLISH STUFFED CABBAGE ROLLS WITH TOMATO SAUCE ...
From polonist.com
STUFFED CABBAGE ROLLS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
STUFFED CABBAGE ROLLS - SWEETPOTATOMAG.CA
From sweetpotatomag.ca
BEST STUFFED CABBAGE RECIPES | BAREFOOT CONTESSA: BACK TO ...
From foodnetwork.ca
STUFFED CABBAGE ROLLS RECIPE - PILLSBURY.COM
From pillsbury.com
MOM’S CLASSIC STUFFED CABBAGE ROLLS - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
STUFFED CABBAGE ROLLS - TO SIMPLY INSPIRE
From tosimplyinspire.com
FOOD WISHES VIDEO RECIPES: STUFFED CABBAGE ROLLS A LA …
From foodwishes.blogspot.com
#weeknight #time-to-make #course #main-ingredient #preparation #main-dish #beef #dietary #ground-beef #meat #number-of-servings #4-hours-or-less
You'll also love