Time 1h55m Yield 6 servings. Number Of Ingredients 12 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.
Time 2h30m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Core cabbage and place in a large pot. Fill hole with vinegar and salt. Fill pot with water to top of cabbage but not flowing into the core. Bring to a boil, turn stove off and leave overnight. The next morning your cabbage is cooled and ready to work with, perfect! Combine ground beef, pork, cooked rice, 2 tablespoons sugar, 4 tablespoons onion, 1 tablespoon lemon juice, salt, pepper and 1/2 teaspoon paprika. Grab an appropriate sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll, tucking sides of the leaf inches. Place on a platter seam side down. Continue with remaining leaves. Saute diced onion in the canola oil with salt, pepper and 1/2 teaspoon paprika, until translucent. Place in the bottom of a large roasting pan. Add hot water and stir to combine. Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer. Mix tomato sauce with the brown sugar and lemon juice; pour over the cabbage rolls. Cover and bake at 325 degrees Fahrenheit for 1-1/2 to 2 hours.
Time 2h Yield 4 servings. Number Of Ingredients 14 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°.
Time 2h15m Yield 8-10 serving(s) Number Of Ingredients 15 Steps:
-In a large bowl, combine the ground beef with all of the ingredients, except for the cabbage, tomato soup and reserved diced tomato juice. Set aside. -Remove the core from the cabbage. Steam the cabbage over high heat in a large pot to accomodate your cabbage with a about an inch of lightly salted water. I like to rotate my cabbage head so it is steamed evenly. -Gently peel off the leaves and cut out the thick white"veins" to aid in rolling. -Place approx. 1 tablespoon of the filling onto each cabbage leaf and carefully roll them up. Place seam side down in your baking dish. -Cover the cabbage rolls with the tomato soup and tomato juice. -Cover and cook in a 350 degree oven for approx. 1 hour, then remove cover and continue to cook for 30 minutes. -Serve with sour cream and enjoy.
Time 1h30m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly. Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside. Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl. Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into prepared baking dish. Pour tomato sauce over the rolls. Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of casserole should read at least 160 degrees F (70 degrees C).
Time 2h Yield 6 Number Of Ingredients 15 Steps:
Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside. Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use. Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined. Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling. Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil. Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.
