Unstuffed Stuffed Cabbage Recipes

Steps:

• Heat a large skillet over a medium heat. Stir in cabbage and let it cook 4 minutes; or until wilted and lightly browned.
• Stir vegetarian burger crumbles, tomatoes, lemon juice, brown sugar, dill, allspice, and pepper into the mixture. Bring the mixture to a boil, cover and reduce the heat to low. Let the mixture simmer 5 minutes before serving.

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:

• Put everything in a Dutch oven and bring to a boil. Lower heat to low and cover. Cook 2-3 hours until the cabbage is soft and tender.
• Check while cooking as you may have to add more water or garlic powder.
• Serve with Polish rye bread and butter.
• Note: For those on sodium-restricted diets, you can make this with salt-free tomato sauce and reduced sodium tomato soup. Comes out great.

Steps:

• In a Dutch oven, brown beef and onion; drain. Stir in cabbage. Cover and cook for 5 minutes or until cabbage is crisp-tender. Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook 10 minutes longer, stirring occasionally. Serve over rice.

Steps:

• MEATBALLS:.
• Mix ground beef with eggs, rice and 1 tablespoon sugar; season with cinnamon, allspice, salt and pepper.
• Form into balls.
• SAUCE:.
• Saute chopped onion in oil until golden.
• Add tomato sauce, 1 can of water, sauerkraut with its juice, brown sugar and raisins.
• Heat this mixture and taste- it should be sweet and sour.
• CASSEROLE:.
• Shred cabbage, or cut into thin strips (eliminate any hard, veined parts).
• Pour some of sauce on bottom of roasting pan.
• Layer half of shredded cabbage over sauce.
• Place meat balls on top of cabbage.
• Cover with remaining cabbage, and pour on remaining sauce.
• Cover pan with lid or foil.
• Bake at 325 degrees for 1 1/2 hours.
• Lower heat to 275 degrees and bake for another hour.

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:

• Put the ketchup and ginger ale into a large soup pot and bring to the boil.
• Add the cabbage.
• Mix the rest of the ingredients.
• Wet hands and form large balls, place gently into the boiling cabbage in the pot.
• Bring to the boil, turn heat down, cover and let simmer for 1 1/2 hours.
• Serve with something to mop up the juices.

Steps:

• In a large, heavy pot combine the first 7 ingredients; bring to boil.
• Meanwhile make meatballs with beef, rice, Worcestershire sauce and add to pot; reduce heat to low and simmer for 2 hours.
• If desired, add raisins and cook an additional 15 minutes.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer cooked turkey to a bowl.
• Heat olive oil in the skillet over medium heat; saute onion in hot oil until translucent, about 5 minutes. Add garlic to onion; saute until fragrant, about 1 minute.
• Pour diced tomatoes and tomato sauce over the onion mixture; season with Italian seasoning, basil, red pepper flakes, cayenne pepper, salt, and black pepper. Reduce heat to medium-low and simmer tomato mixture until the tomatoes are softened, about 10 minutes.
• Stir cabbage into the tomato mixture; continue cooking until cabbage is tender, 20 to 25 minutes.
• Stir ground turkey into the mixture; cook to reheat the turkey, 1 to 2 minutes.

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.