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.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. Add whole head of cabbage to a pot of boiling water. Boil for 3-4 minutes. Remove cabbage from water, drain and allow to cool. Once cooled, carefully peel leaves off of cabbage. You will need 12 leaves total. Cut the hard stem out of the bottom of each leaf, being careful to not tear the leaves. Set leaves aside. Add ground beef, rice, onion, diced tomatoes, egg and Worchestershire sauce to a bowl. Season to taste with the salt, pepper and garlic powder. Mix all ingredients well. Set aside. In a saucepan, mix the tomato sauce, garlic, sugar and lemon juice. Heat mixture through. Set aside. Fill each cabbage leaf with the ground beef mixture. Roll each leaf closed, folding in the sides as you roll. Place the rolls seam down in a baking dish. Cover the rolls with the sauce. Bake for 1 hour uncovered. Serve with sour cream.
Time 1h50m Yield 8 Number Of Ingredients 12 Steps:
Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes. Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish. Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool. Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl. Preheat oven to 350 degrees F (175 degrees C). Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper. Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil. Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.
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.
Time 8h30m Yield 12 Number Of Ingredients 10 Steps:
Heat butter in a skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Combine water, cabbage, tomato puree, tomato soup, rice, beef bouillon, salt, and pepper in a slow cooker; add ground beef mixture. Cook on High for 8 hours.
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.
Time 3h30m Yield 10 Number Of Ingredients 15 Steps:
Place the cabbage in a stockpot with enough water to cover. Add 1/4 teaspoon salt to the water and cabbage. Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes. Reserve 12 oz. of cabbage water. Preheat the oven to 350 degrees F (175 degrees C). Trim thick center vein off of bottom of each cabbage leaf. In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper. Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf. Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling. Cut the leftover leaves into pieces and place into the bottom of a roasting pan. Layer the stuffed cabbage rolls over the cut leaves. In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar. Pour the tomato sauce mixture over the cabbage rolls. Cover roasting pan with aluminum foil. Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
Time 1h25m Yield 10 serving(s) Number Of Ingredients 21 Steps:
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 heat. Set aside. Cabbage Rolls:. Place a skillet over medium heat and coat with 2 Tablespoons of the olive oil. Saute the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley and 3/4 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take 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 & pepper. Preheat oven to 350°F. Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbage and set aside. Cut out the cores of the cabbages with a sharp knife 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 cabbage with onions & noodles). Blanch the cabbage leaves in the pot of boiling water for about 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 leaves so they will be easier to roll up. Take the reserved outer leaves and lay them on the bottom of small roasting pan, let part of the leaves hang out the sides of the small roasting pan. This insulation will prevent cabbage rolls from burning on the bottom when baked. Break up 24-30 of the cookies and lay them over the leaves. Put 1/2 cup of 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 small roasting pan. Pour the remaining sweet and sour tomato sauce over the cabbage rolls. If desired, pour remaining cookies over the top. Fold the hanging leaves over the top to enclose and keep the moisture inches. Drizzle the top with the remaining 2 Tablespoons of olive oil. Bake for 1 hour until the meat is cooked. Enjoy!
Time 1h15m Yield 14-16 Rolls, 5 serving(s) Number Of Ingredients 6 Steps:
In a large bowl add mix Chop Meat, Egg, and Salt and Pepper then add the Rice. Add one can of Tomato soup to chop meat mixture, mix well. Set mixture until ready to stuff the cabbage leaves. To prepare the Cabbage leaves Boil water in a pot big enough to hold a head of cabbage. Then cut out the core of the cabbage and place the head of cabbage in the hot water then wait 2-3 minutes take out cabbage and start removing the outer leaves set them aside. Repeat until all leaves are removed. Starting with the larger leaves place around 1/3 cup of the filler mixture in center of leave. Fold leave in half- Tuck in the left and right side of leave and then roll the rest of the way. Repeat until leaves or mixture is finished (as the leaves get smaller use less filler). If you cook on top of stove method- Line bottom of pot with any leftover un-stuffed leaves to prevent burning of stuffed cabbage. Then line pot with a row of stuffed cabbage and add some tomato soup. Repeat until you placed all stuffed cabbage in the pot. Cook on a simmer for around 1 ½ hour. If you use the Oven or a Roasting Oven Pre-heat oven to 375 in a baking dish line stuffed cabbage in rows then add tomato soup for each row Cook for 1 hour with a lid then remove lid and cook ½ hour more (except dont remove lid in the roasting oven). Enjoy.
Time 1h40m Yield 1 pot full, 12 serving(s) Number Of Ingredients 11 Steps:
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker. Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot. Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl. Stir in half can of tomato soup and mix well. Put about a scant 1/4 cup of filling in each leaf. Roll them up from the stem end folding the sides in so the filling does not fall out. Do not roll too tight, just snug. Use a toothpick to keep them from unrolling in your pot. In a large wide pot, add the remainder of the cabbage, chopped up. This is the bed the little rolls will lay on. Add 1/2 cup tomato juice to the bed. Line up the cabbage rolls on top (It is okay to double stack them if you need to). Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls. Put a lid on the pot and cook on medium heat until the pot boils. Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender. Keep the heat on low. Keep the rolls warm in your crock pot if you like. Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil. Check for tenderness of the cabbage leaves.
