Unrolled Cabbage Rolls Recipes

Steps:

• In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Steps:

• In a large skillet, brown the ground meat and drain off any grease. Add the chopped onion and cook for about 3 minutes, until the onions are softened.
• Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
• Add the tomatoes, brown sugar, vinegar, salt, caraway seed and garlic. Bring to a boil, reduce heat and cover.
• Simmer until the cabbage is cooked to the desired tenderness, about 30 minutes. Serve with white rice.

Steps:

• Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and return to pan.
• Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.
• Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
• Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. You can keep this on low for a long time if you like or even toss everything into a crock pot and keep on low.
• To serve, ladle into bowls and garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!

Steps:

• Brown meat in a skillet with cooking spray.
• Spray and 8 by 8 dish with cooking spray.
• Layer cabbage on bottom of dish.
• Cover with onion, brown meat and rice.
• Combine tomatoes, mustard, brown sugar twin and salt and lemon pepper.
• Pour over mixture in the dish.
• Cover and bake at 350 degrees Fahrenheit for 1-1/2 hours.
• Uncover and bake additional 10 minutes.

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.

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Steps:

• In a large skillet, heat olive oil over medium heat.
• Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
• Add the garlic and continue cooking for 1 minute.
• Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt.
• Bring to a boil.
• Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
• Yield: Serves 6 to 8.

Steps:

• Place the oil in a 41/2 quart saucepan or Dutch oven, and heat it over medium high heat. When the oil is hot, add the onion, carrot, celery and garlic and saute them for 10 minutes.
• Add the remaining ingredients, mix well, and bring the mixture to a boil.
• Reduce the heat to medium-low and cover the pan with a lid and simmer the mixture for 30 to 35 minutes. Do not stir or lift the lid until the total cooking time has elapsed.
• Remove the saucepan from the heat and let the mixture rest, covered, for 5 minutes,.
• Stir to mix well and serve hot.

Steps:

• Heat 2 Tbsp. dressing in large skillet on medium heat. Add sausage; cook 5 min. or until evenly browned, stirring frequently.
• Add vegetables; cook 10 min. or until crisp-tender, stirring frequently.
• Stir in remaining dressing. Serve over rice.

Steps:

• In a large skillet, combine sauce ingredients. Bring to a boil; reduce heat and simmer. , Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, salt and pepper. Crumble beef over rice mixture; mix lightly but thoroughly. Shape into 36 balls, about 1-1/4 in. in diameter. Add to simmering sauce. , Cover and simmer about 45 minutes or until the cabbage is tender. Uncover and cook for 15 minutes longer or until sauce is thickened.

Steps:

• In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.