Announcement

Collapse
No announcement yet.

Stuffed Cabbage Rolls

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Stuffed Cabbage Rolls

    Can you please post your favorite Stuffed Cabbage roll recipe.
    Secret family recipes would be great! LOL

  • #2
    Re: Stuffed Cabbage Rolls

    THIS ISN'T STUFFED CABBAGE ROLLS, BUT IT'S A CABBAGE ROLL CASSEROLE, NOMMIE POSTED IT AWHILE BACK IN RECIPES TO TRY. I MAKE IT AND ENJOYED IT.

    Cabbage Roll Casserole
    Taste of Home

    Field editor Doreen Martin of Kitimat, British Columbia layers cabbage and a ground beef filling lasagna-style in this hearty casserole that cabbage-roll lovers will savor.

    SERVINGS: 12

    CATEGORY: Main Dish

    METHOD: Baked

    TIME: Prep: 20 min. Bake: 55 min.

    Ingredients:
    2 pounds ground beef
    1 large onion, chopped
    3 garlic cloves, minced
    2 cans (15 ounces each) tomato sauce, divided
    1 teaspoon dried thyme
    1/2 teaspoon dill weed
    1/2 teaspoon rubbed sage
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon cayenne pepper
    2 cups cooked rice
    4 bacon strips, cooked and crumbled
    1 medium head cabbage (2 pounds), shredded
    1 cup (4 ounces) shredded part-skim mozzarella cheese
    Directions:
    In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat: cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.
    Layer a third of the cabbage in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
    Cover and bake at 375 for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 12 servings.

    Comment


    • #3
      Re: Stuffed Cabbage Rolls

      Here's our favorate.

      BEER SIMMERED CABBAGE ROLLS

      1 heads cabbage
      1 pound ground beef
      1 cup cooked rice
      1/4 cup chopped onions
      1/2 cup chopped celery
      2 eggs
      1 teaspoon salt
      1/4 teaspoon pepper
      1 8-ounce can tomato sauce
      1/4 cup cider vinegar
      1/2 cup brown sugar
      2 cups beer

      Core cabbage and remove leaves, wash and place in boiling water and let stand for 5 minutes.

      In a large bowl combine ground beef, rice, onion, celery, eggs, salt and pepper. Mix well. Drain leaves. Form meatballs and place in leaves and wrap tightly. Fasten with toothpicks. In large skillet, combine tomato sauce, vinegar, brown sugar and beer, mix well. Place rolls in skillet. Cover and simmer slowly one hour, adding more beer if necessary.
      "There's no place like home..."

      Comment


      • #4
        Re: Stuffed Cabbage Rolls

        This is my Grandmother's recipe for stuffed cabbage leaves. It's a favorite of mine. She grew up in Brooklyn and learned to cook many ethic dishes there.

        Cabbage Rolls

        Filling:
        2 lb. lean ground beef
        2 cups leftover rice
        1 tsp. salt
        Pinch of thyme

        Sauce:
        Two 15 oz. cans tomato sauce
        1/2 cup sugar
        1/2 cup cider vinegar
        1 tsp. salt

        Cut the core from a head of cabbage and simmer it in boiling water until the leaves soften and peel off. When the cabbage is cool enough to handle, stuff with meat and roll tightly. Put the rolls in a large Dutch oven and cover with sauce. Simmer gently about 2 to 3 hours.

        Comment


        • #5
          Re: Stuffed Cabbage Rolls

          My mom does not have a "written recipe" but this sounds very much like hers. So good. We use ground beef. Use more or less meat to your liking. Enjoy!


          HOLUBTSI (Stuffed Cabbage)
          From: Yonkers Ukrainian Festival (sounds similar to what my mom makes as well LOL)


          FOR THE FILLING

          1/2 lb of cooked ground beef or pork
          2 cups rice
          2 cups or less of boiling water
          1 medium onion diced
          2 teaspoons salt
          4-5 tablespoons butter or other type of fat
          salt and pepper

          1). Add the rice to the boiling water. Stir in the salt. Bring it to a boil again and let it cook for one minute. Cover, lower the heat and allow it to stand long enough to absorb the water. The rice is only partially cooked at this point since it will finish cooking in the holubtsi.

          2). Cook the onion in the fat until it is slightly golden. Mix with the cooked ground beef or pork and season to taste with the salt and pepper. Season well because the cabbage leaves will absorb some of the taste. Cool until ready to use.

          FOR THE HOLUBTSI

          1 large cabbage head

          Sauce:

          1 large can tomato sauce
          1 small can tomato paste to thicken sauce (if needed)
          2 tablespoons or more of butter or bacon fat
          salt and pepper

          1). Remove the core from the head of the cabbage by cutting around it with a sharp knife.

          2). Place the head of cabbage upside down in a large pot and pour boiling water into where the core was. Cover the head completely.

          3). Let it stand until the leaves are soft and easily removable. Drain and remove the leaves from the head very carefully. Do not tear them! Cut off some of the hard center rib of each leaf without removing it from the leaf.

          4). Cut the largest leaves into two or three sections and line the bottom of a large pot with them.

          5). Place a generous spoonful of the meat and rice filling on the end of one leaf and roll lightly. Tuck in the ends.

          6). Place the completed rolls in layers in the pot and sprinkle with some sauce and some salt, but do not add too much. Combine the fat with the sauce first. The liquid should barely fill the gaps between each holubets.

          7). Protect the last layers from burning by covering it with a few large leaves.

          8). Place a lid on the pot and bake in a moderate over at 350 degrees for 1 1/2 to 2 hours, until both the cabbage and the filling are thoroughly cooked.

          Serve hot with chopped crisp bacon and onions, large spoonfuls of sour cream or a mushroom sauce (or my personal favorite - ketchup! LOLOLOLOL)

          *****************************************************************

          Deweydecimal
          Last edited by deweydecimal; 10-13-2008, 04:23 PM.
          Live Laugh Love

          Comment


          • #6
            Re: Stuffed Cabbage Rolls

            My Mom, Polish decent, always put a large can of drained sauerkraut on the top of the cabbage rolls, on top of that, a large can of drained tomatoes.
            A balanced diet is a cookie in both hands

            Comment

            Working...
            X