Collection (8) Stuffed Cabbage Rolls

Discussion in 'Food and nutrition' started by MoM, Nov 29, 2005.

  1. MoM

    MoM Guest

    Cabbage Rolls
    Mary Lou's Cabbage Rolls
    Beef Stuffed Cabbage Rolls
    Cabbage Rolls
    Cabbage Rolls
    Cabbage Rolls
    Cabbage Rolls With Turkey Stuffing
    Crockpot Swedish Cabbage Rolls

    Cabbage Rolls

    Serving Size: 3

    for filling:
    1/2 pound Ground beef
    1/4 tsp. Savory
    1/2 tsp. Basil
    1 tsp. Parsley
    1 whole Pepper to taste
    1 medium Egg
    1/2 tsp. Salt
    1/4 tsp. Garlic powder
    1/2 tsp. Onion powder
    3 cups Cooked Basmati Rice
    for the sauce
    725 mililiters Hunts tomato sauce
    2 cups Canned tomatoes

    1 medium head Cabbage

    Freeze the head of cabbage at least 2 days before making
    cabbage rolls. Take it out of the freezer the day before
    making them. Mix all filling ingredients well, making
    sure all beef chunks are broken up. Fill leaves with as
    much as the leaf can hold. Roll sides in, then back, then
    front, place seam side down in a large casserole with lid.
    Pour sauce over rolls and cover. Bake at 275 F. 4-5 hours.

    Per Serving (excluding unknown items): 985
    Calories; 64g Fat (58.6% calories from fat); 46g Protein;
    55g Carbohydrate; 6g Dietary Fiber; 255mg Cholesterol; 780mg

    Mary Lou's Cabbage Rolls

    Serving Size: 3

    1/2 can Tomato soup, undiluted
    1/4 cup Milk
    1 pound Ground beef, (a mixture of ground pork and poultry
    can Be used also)
    1/2 tsp. Oregano
    1/2 tsp. Basil
    1/2 tsp. Italian Seasoning
    dash Dillweed
    1 medium Egg
    1 cup Cooked Basmati Rice
    2 cans 28oz Crushed tomatoes
    1/2 tsp. Oregano
    1/2 tsp. Basil
    dash Parsley
    1 Tbsp. Brown sugar
    dash Dillweed

    1 medium Head Cabbage

    Put all sauce ingredients in non-stick pot, simmer. Put rice
    on to cook (i use 1/2 cup to 1 1/2 cups water & dash salt).
    Put large pot filled with water on to boil, core cabbage
    and add whole cabbage to water.. When rice is cooked sauce
    should be ready but you can keep simmering till you are ready
    to use. (stir to keep from burning). With tongs peel each
    cabbage leaf off carefully while it is still in pot (be
    careful of the steam) when they are limp enough to remove.
    Be sure not to tear the leaf. You'll need at least 12
    leaves. Mix all filling ingredients well, making sure all
    beef chunks are broken up. Fill leaves with about a 1/4 cup
    of fillings. Roll sides in then back, then front, turn over
    in (9x13 glass) pan so that seams are on underside. Pour
    half sauce over rolls and bake at 350 for 2 hours, covered
    with foil (shiny side in). Halfway through cooking you may
    find a lot of water in pan.. drain this off carefully
    (sometimes it's fat.. and who needs that..) and return to
    oven. Serve with extra sauce poured over rolls. Makes 12-13

    Beef Stuffed Cabbage Rolls

    Serving Size: 6
    1 pound Beef, ground
    1/3 cup Rice, regular, uncooked
    1 Egg, beaten
    1/2 tsp. Salt
    1/8 tsp. Pepper
    6 large Cabbage leaves
    1 medium Onion, thinly sliced
    2 Tbsp. Butter or margerine, melted
    10 3/4 ounce Tomato Soup, undiluted
    1 1/4 Cup Water
    1/2 cup Celery, chopped
    1 tsp. Parsley, fresh, minced
    3 Tbsp. Lemon juice
    1 tsp. Sugar
    1 tsp. Salt
    1/8 tsp. Pepper

    Combine ground beef, rice, egg, 1-1/2 tsp. salt, and
    1/8 tsp. pepper; stir well. Cook cabbage leaves in
    boiling water water 5 to 8 minutes or until just tender;
    drain. Place equal portions of meat mixture in center of
    each cabbage leaf; fold ends over, and fasten with wooden
    pick. Saute onion in butter in a large skillet until
    tender but not brown. Add tomato soup and remaining
    ingredients, stirring well; simmer 10 minutes. Place
    cabbage rolls in the tomato mixture; cover and simmer 1-1/2
    to 2 hours.

    Cabbage Rolls

    Serving Size: 4

    1 stalk celery, diced
    1/4 cup red onions, finely chopped
    3 Tbsp. defatted chicken stock *
    1/2 cup tomatoes, finely chopped
    2 Tbsp. minced fresh basil
    1 Tbsp. rice vinegar
    1 tsp. minced fresh oregano

    1/2 cup chopped red onions
    1/2 cup chopped mushrooms
    1 tsp. minced garlic
    2 Tbsp. defatted chicken stock *
    2 cups cooked rice or barley
    1/2 cup diced tomatoes
    3 Tbsp. bread crumbs
    2 tsp. low-sodium soy sauce
    1 Tbsp.minced fresh parsley
    1/2 tsp. curry powder
    1/4 tsp. ground black pepper
    8 medium cabbage leaves

    * Vegetarian: use vegetable stock rather than chicken stock.

    To make sauce: In a 2 quart saucepan over medium-low
    heat, saute the celery and onions in the stock for about 5
    to 7 minutes. Add the tomatoes, basil, vinegar and oregano.
    Cover and simmer for 20 minutes. Set aside while you make
    the rolls. To make the cabbage rolls: In a small saucepan
    over low heat, saute the onions, mushrooms and garlic in the
    stock for 3 to 5 minutes. Transfer to a large bowl. Stir in
    the rice or barley, tomatoes, bread crumbs, soy sauce,
    parsley, curry and pepper. Blanch the cabbage leaves in
    boiling water for about 3 minutes, or until pliable. Drain.
    Place about 1/2 cup of mixture on each leaf. Roll the leaf
    tightly to enclose the filling. Coat a 9x9 baking dish with
    no-stick spray. Add the rolls, seamside down. Spread 1 cup
    of the tomato sauce over the rolls. Cover with foil and bake
    at 400 F for 25 to 35 minutes. Serve the heated cabbage
    rolls with the remaining sauce.

    Cabbage Rolls

    Serving Size: 12

    1 Large head of cabbage
    3 Bay leaves
    2 pounds Lean ground beef
    2 Large onions, chopped
    1 Large bell pepper, chopped
    3 Cloves garlic, minced
    12 ounces Tomato sauce
    28 ounces Tomatoes
    16 ounces Stewed tomatoes

    Separate cabbage leaves and steam over boiling water to
    which the bay leaves have been added. Steam the leaves
    just long enough to soften so that they can be easily
    rolled. Cool and remove hard veins from leaves. For
    stuffing, saute onions, pepper and garlic in a little oil
    until just tender. In a separate pan, saute meat until
    done. Add 2/3 of the onion mix to the meat and the other
    ingredients (except the 16 oz. can of stewed tomatoes).
    Cook and stir until mixture is reduced and rather thick.
    Stuff each cabbage leaf with about 1/4 cup of meat mixture
    and roll tightly. (You may have to use 2 leaves if they
    aren't very big.) Place rolls in oiled pan that is small
    enough to hold the rolls in shape. Mix the remaining can of
    stewed tomatoes with the onion mix and add additional
    seasonings. I usually simmer this for a few minutes and
    check the flavor. Pour this sauce over the rolls. Cover &
    bake at 350 degrees for 45 minutes. Mrs. Panno's recipe
    calls for the addition of day old bread, moistened and
    squeezed dry. I omit the bread since this is more like a
    spaghetti sauce than meat loaf mix. I usually serve these
    with a salad, crusty bread and buttered potatoes (that
    part's not Italian,but the potatoes go very well with it.)
    Sorry that there are no specific measurements on the
    seasonings, but I am usually very heavy-handed with the
    garlic, oregano & basil.

    Cabbage Rolls

    Serving Size: 12
    1 cup long-grain white rice
    2 cups water
    1 large head green cabbage
    1/2 pounds lean ground beef
    3/4 pound pork sausage
    1 bunch green onions, chopped
    2 cloves garlic, crushed or
    2 tsp garlic powder
    Black pepper
    1 tsp. dried sage, or more to taste
    1 tsp. dried marjoram, or more to taste
    29 ounces (2 cans) canned stewed tomatoes
    45 ounces (three 15-ounce cans) tomato sauce

    Preheat the oven to 350 F. Cook the rice and set aside.
    Bring a pot of water to a boil and scald and peel away the
    cabbage leaves. Stack in pan. Save small center to cut up
    and lay under rolled cabbage rolls. Combine remaining
    ingredients except for tomatoes and tomato sauce. Mix well.
    It is easiest to mix in a large bowl with your hands. Add
    spices till mixture is aromatic. Fill and roll cabbage
    rolls. Cut up any remaining cabbage from around core. Lay in
    bottom of baking pan. Place cabbage rolls seam side down in
    pan. Heat the tomato mixture. Add additional spices to
    taste. Add a spoon or two of sugar. Ladle over the rolls.
    Cover with foil. Bake a little over an hour. Baste
    occasionally. This recipe makes a large quantity, but they
    keep for several days and taste better after they sit.You can
    use more cooked rice to cut down on the meat. I add spices
    until it smells right to me.

    Cabbage Rolls With Turkey Stuffing

    Serving Size: 6
    1 head Savoy cabbage
    1 pound ground turkey
    1 egg
    1 cup cooked brown rice
    2 Tbsp. turkey or chicken broth
    1 tsp. sage, crumbled
    1 tsp. fresh parsley, chopped
    black pepper
    1/2 cup turkey or chicken stock
    6 bacon slices

    Remove twelve large leaves of cabbage, cut out tough inner
    part of rib. Blanch each leaf one minute, until pliable.
    Combine ground turkey, rice, egg, stock, sage, and parsley.
    Add salt and pepper to taste. Divide turkey mixture into
    twelve parts, and form into four inch ovals. Place an oval
    at stem end of cabbage leaf, fold in sides, and roll up.
    Place roll in shallow baking dish. Continue until all twelve
    rolls are in one layer in baking dish. Pour 1/2 cup
    stock over all. Lay strips of bacon on top. Bake at 375 F.
    for 30 minutes, basting twice, and turning oven
    temperature down to 350 if bacon browns too quickly.

    Crockpot Swedish Cabbage Rolls

    Serving Size: 6

    12 Large cabbage leaves
    1 pound Lean ground beef
    1 egg, beaten
    1 cup Cooked rice
    1/4 cup Milk
    8 ounces Tomato sauce
    1/4 cup Finely chopped onions
    1 tsp. Brown sugar
    1 tsp. Salt
    1 tsp. Worcestershire sauce
    1/4 tsp. Pepper
    1 Tbsp. Lemon juice

    Immerse cabbage leaves in large kettle of boiling water for
    about 3 minutes or until limp; drain. Combine egg, milk,
    onion, salt, pepper, beef, and cooked rice. Place about 1/4
    cup meat mixture in the center of each leaf; fold in sides
    and roll ends over the meat. Place in a crock-pot. Combine
    tomato sauce with brown sugar, lemon juice, and
    Worcestershire sauce. Pour over cabbage rolls. Cover and
    cook on low 7 to 9 hours. Makes 6 servings.

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