Sweet Tender Cabbage Rolls Recipes

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.

Steps:

• Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
• Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
• In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
• Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
• Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
• Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.

Steps:

• In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside. Meanwhile, in a large skillet, brown the beef, sausage and onion over medium heat until meat is not longer pink; drain. Stir in rice, Worcestershire sauce, mustard and egg; mix well. , Spoon about 1/3 cup onto each cabbage leaf. Fold in sides and roll up leaf; place with seam side down in a greased 11x7-in. baking dish. , Pour juice over rolls; sprinkle with brown sugar if desired. Cover and bake at 350° for 50 minutes. Uncover and bake 10 minutes longer.

Steps:

• Core the cabbages and place into large pot; pour boiling water over the cabbage and let stand until the leaves start to get soft enough to bend and can be easily pulled from th heads (5 minutes or so); you may need to pull off some of the outer leaves, then return the cabbage head to the pot to soften the middle ones; drain leaves well in a colander.
• This leaf peeling process takes some time, but you want to get enough intact leaves to make 28 cabbage rolls.
• Preheat oven to 350°F.
• Combine meat with seasonings, ketchup, eggs, and crushed crackers, mixing by hand just until combined- don't overwork.
• Using a 1/4 cup measure, scoop up a scant 1/4 cupful of the meat mixture, then use hands to form the meat into an oblong shape- about 3" long; make 28 oblong meat shapes.
• Place a meat shape onto one of the cabbage leaves, folding the top of the leaf over the meat snugly, then folding in one side, then rolling forward a bit, then the other side, and rolling all the way up.
• Repeat until you have 28 filled cabbage leaves.
• Place chopped onion into the bottom of a very large roasting pan (12"x11" size).
• Place cabbage rolls neatly on top of the onions in rows.
• Combine chili sauce and jelly with 1/4 cup water in a small pan over medium heat, stirring until jelly melts.
• Pour over cabbage rolls.
• Cover pan tightly with foil and bake for 2 hours.
• Remove foil, baste rolls with sauce, and then return to the oven uncovered for 40 minutes more- or until sauce has thickened and rolls are glazed.
• Ladle sauce over rolls to serve.

Steps:

• Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
• Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
• Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

Steps:

• 1. Cook Cabbage in Boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
• 2. In a large bowl, combine the eggs, milk, rice, onion, and seasoning(s). Crumble beef over mixture and mix well.
• 3. Place about 1/2 Cup meat mixture on each cabbage leaf; overlap cut ends and fold in sides, beginning from cut end. Roll up completely to enclose filling.
• 4. Slow Cooker Instructions: Place 7 rolls seam side down in 5 qt slow cooker. Combine sauce ingredients(tomato sauce, brown sugar, lemon juice, and worchester sauce). Pour half of the sauce over the 7 cabbage roll. add another later of 7 cabbage rolls and cover with remaining sausce. cover and cook on low 7-8 hrs
• 5. Dutch oven instructions: Combine sauce ingredients (tomato sauce, brown sugar, lemon juice, and worchester sauce), pour over cabbage rolls. Bring to a boil. Reduce heat; cover and simmer for 60 - 70 minutes, spooning sauce over rolls occasionally during cooking.

Steps:

• Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
• In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
• Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
• Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
• Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
• In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

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°.

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling. , Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a thermometer reads 160°.