Cabbage Roll Casserole

Servings: 12
Ingredients:
2 pounds ground beef
1 cup chopped onion
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.

3. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

A thousand thank yous to the cyber-world for sharing their MANY WONDERFUL recipes with me!

I put the 'word out' online and thought I might get a dozen or so recipes in total....

To date I have collected more than 200 cabbage recipes.
I am humbled and I am grateful Thank You!

Creole Cabbage Rolls

2 Servings

12 or 14 cabbage leaves, cut large ones
in half along thick ridge
3 tablespoons bacon grease or sausage drippings
1 clove garlic, finely minced
1 small onion, finely chopped
1/2 pound ground beef
1/2 of a well beaten egg
3/4 cup cooked rice
1 teaspoon salt
1/2 teaspoon red pepper

Cook onion and garlic in bacon grease until tender.In a large bowl, thoroughly mix meat, rice, egg, salt, pepper and cooked onion. Place about 1 tablespoon of themixture in soft end of the cabbage, ending with the large end of the leaf. continue until all are rolled.In a saucepan that has a tight fitting lid, place a pan rack, crumbled foil, or pieces of cabbage on bottom and add water. Place cabbage rolls hard end down.

CREOLE SAUCE
1 cup canned whole tomatoes and juice
1 teaspoon salt
1/2 teaspoon red pepper
1 teaspoon sugar
1/2 lemon (for juice)
1 cup water

Combine tomatoes, salt, sugar and pepper. Pour over cabbage. Squeeze lemon over all.Cover with a tight fitting lid. Cook 15 minutes, then reduce heat to low. Cook 45 minutes longer.

Cabbage and Hazelnut Rolls

Makes 16               

 Potatoes - 450g (1 lb), boiled until tender
Green cabbage - 900g (2 lb), roughly chopped
Milk - 3 tbsp, if necessary
Butter - 50g (2 oz)
Plain flour - 50g (2 oz)
Hazelnuts - 50g (2 oz), chopped and toasted
Eggs - 2, beaten
Dry breadcrumbs - 110g (4 oz)
Oil - for deep frying
Lemon twists - for garnish

Mash the potatoes. Cook the cabbage in boiling water for 5-10 minutes or until just tender. Drain well, Purée, adding milk if >necessary.

Melt the butter in a saucepan, add the flour and cook gently, stirring for 1-2 minutes. Gradually blend in the cabbage purée and milk, if necessary. Bring to the boil, then simmer for 5 minutes.

Stir the mashed potatoes and hazelnuts into the sauce and mix well. Transfer to a bowl, cool, cover and chill for at least 1.5 hours or until firm. Shape the mixture into 16 rolls. Place on a greased baking sheet and chill again for at least 20 minutes.

Coat the croquettes in beaten eggs, then the breadcrumbs. Heat the oil to 180 °C (350 °F) in a deep fat fryer. Deep-fry the rolls in batches for >about 4 minutes, until crisp and golden. Remove with a slotted spoon and drain on absorbent kitchen paper while frying the remainder. Serve hot, garnished with lemon twists. Goes nicely with a crisp salad.

Bulgur Stuffed Cabbage Rolls

Serving Size : 8

1 Small cabbage
1 Cup parsley -- finely chopped
2 onions -- chopped
4 Stalks celery -- chopped
1/4 Tsp Italian seasoning
1/2 Tsp garlic -- minced
30 Oz tomato sauce
4 Cups water
2 Cups bulgur
8 Oz tomato sauce
1/2 Cup water

Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily.

Sauté parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz. cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. over medium heat, stirring occasionally, until bulgur is tender. Remove from heat.

To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking. Bake at 375 for about 30 min. until cabbage is hot.

Sources: Jewish Food Recipe Archives

Walnut Stuffed Cabbage Rolls

About ten large white cabbage leaves
A mug of shelled walnuts
4 cloves of garlic
A small bunch of green coriander
A small bunch of dill
1 teaspoon of ground coriander seed
1 teaspoon of khmeli suneli (or something close)
A pinch of ground cloves
A pinch of ground cinnamon
2 dessertspoons of apple or grape vinegar
Salt

Put the leaves loosely one inside the other and jam them into a large pot with a little water on the bottom. Put the lid on tightly and steam the leaves just enough to start softening them. Drain them and leave them to cool while you make the stuffing.

Pound the walnuts until they form an oily paste. It might be best to do it in two lots unless you've got a really big pestle and mortar. Put the paste in a bowl and pound the chopped fresh herbs and garlic along with the dried spices. Add them to the bowl with the walnut paste and mix everything together along with the vinegar. If you use salt, remember the cabbage leaves aren't salted so you can add a fair bit to the mixture.

Cut the ribs out of the cabbage leaves. That will give you two halves. If you end up with fifteen or sixteen good ones that will be fine. Chop the ribs finely and mix them into the stuffing. Spread a couple of teaspoons on each piece of leaf and roll it up like a cigar. Tuck in any ragged edges as you go. Lay the stuffed leaves side by side on a plate and let the mixture impregnate the leaves for a while before serving. Like most spicy things, they will taste even better after a day or two in the fridge.

Bacon Stuffed Cabbage

1 large whole head green cabbage
1 large whole head red cabbage
4 quarts water
2 tablespoons salt
1 pound thick-sliced bacon, cut crosswise 1/4-inch strips
1 3/4 pounds onions (about 3 medium), thinly sliced
3/4 cup whipping cream (or fat free half and half)
2 tablespoons plus 2 teaspoons chopped fresh sage
1 teaspoon fennel seeds
1/4 cup olive oil

Using sharp knife, cut deep cone-shaped incision into bottom of each cabbage; remove cores. Bring 4 quarts water and salt to boil in large saucepan. Add whole green cabbage and cookuntil leaves soften, about 7 minutes, turning occasionally.Transfer cabbage to colander and drain, cut side down. Gently pull off 8 leaves.  Trim thick ribs from leaves. Repeat with whole red cabbage. Cook bacon in heavy large skillet over medium heat until crisp, stirring occasionally, about 15 minutes. Using slotted spoon, transfer bacon to paper towels. Reduce heat to medium-low. Discard all but 2 tablespoons bacon drippings from skillet. Add onions and sauté until tender and just beginning to brown, about 20 minutes. Add cream, sage and fennel seeds. Simmer over medium heat until cream thickens, stirring occasionally, about 10 minutes.
Stir in bacon. Season to taste with salt and pepper.

Preheat oven to 350°F. Butter heavy large baking sheet. Place 1 cabbage leaf on work surface. Spoon scant 1/4 cup onion mixture onto center of leaf. Fold bottom of leaf over filling. Fold in sides. Continue rolling to enclose filling. Repeat with remaining cabbage leaves and onion mixture.

Arrange packages seam side down on prepared baking sheet. Brush tops with olive oil. Cover baking sheet with foil. (Can be prepared 1 day ahead. Refrigerate.) Bake packages until heated through, about 25 minutes.

Makes 16.

German Cabbage Rolls

SAUCE:
1 28 oz can tomatoes
1 8 oz can tomato sauce
3 tb Brown sugar
3 tb Lemon juice
1 Small onion -- chopped
1 Bay leaf
1/2 ts Celery salt
1/2 ts All spice
1/2 ts Pepper
1 c Water
1/4 c Chopped parsley (fresh)

ROLLS:
16 Cabbage leaves
2 lb Ground beef
1 c Cooked white rice
1 Large onion, chopped fine
1/2 c Chopped parsley
1 t Sage
Salt and pepper

Mix sauce ingredients in saucepan and simmer 30 min. Blanch large head of cabbage in boiling water for 3 min. Peel off 16 leaves. (May have to dip in water again to get all leaves off). Mix ground beef, rice, onion, parsley and spices well. Pat down in bowl. Cut into 16 (like cutting pie). Place meat mixture on cabbage leaf and fold up. May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold. Place seam side down in pan. Make all rolls. Pour sauce over all. Top with crushed gingersnap crumbs. (12-14 cookies worth). Bake covered at 350 for 1 hour. Take cover off after first half hour.

Source: Amish Cooking
from Quilt Country TV show

Potato Stuffed Cabbage

1 head cabbage
5 pounds potatoes -- peeled
2 onions
1/2 cup rice -- raw
1 teaspoon dried dill weed
1/4 teaspoon black pepper -- ground
2 egg whites
28 ounces can of stewed tomatoes
1 apple -- peeled and sliced
1/4 teaspoon ground ginger

Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves.

Fill each remaining cabbage leaf with approximately 2 tablespoon of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with a wooden toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them.

Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours.

Sweet & Sour Cabbage Rolls

1 Large Head of Cabbage
Salt and Pepper to taste
1 lb Ground Beef
1/3 c Milk
1/3 c Cracked Wheat
1/2 c Brown Sugar Packed firm
1/2 ts Dry Mustard
3/4 c Tomato Sauce
1 Medium Egg
1/4 c Lemon Juice, fresh

To make the cabbage leaves limp and easier to work with cut around cabbage core and place head in boiling water for about 10 minutes.

REMOVE AND LET DRAIN..WHEN CABBAGE IS COOL ENOUGH TO HANDLE,REMOVE
EIGHT LEAVES.
MEANWHILE MIIX THE GROUND BEEF WITH THE CRACKED
WHEAT,MUSTARD,EGG,SALT,AND PEPPER,AND MILK.DIVIDE MIXTURE INTO EIGHT EQUAL
PORTIONS,PLACE A PORTION ON THE STEM END OF EACH CABBAGE LEAF,AND ROLL
UP.ENDS OF ROLLS CAN BE TRIMMED AND THEN TUCKED IN. PLACE ROLLS SEAMED
SIDES DOWN,IN A CIRCLE IN A THREE QUART ROUND MICRO WAVEABLE CASSEROLE.
MIX TOGETHER THE BROWN SUGAR,TOMATO SAUCE,AND LEMON JUIICE.POUR MIXTURE
OVER STUFFED CABBAGE ROLLS.COVER CASSEROLE TIGHTLY AND MICROWAVE ON HIIGH
FOR 7 TO 10 MINUTES. CHECK FOR DONENESS.

Carrot Stuffed Cabbage Rolls

Vegetarian Main Dish

1 Cabbage head, about 2 1/2 lb
2 md Yellow onions -- fine chopped
1 clove Garlic -- crushed
1 tb Oil
1 1/2 c Raw carrots
-- scrubbed and-finely grated
2 c Cooked mashed potatoes
1/2 c Raisins
1/4 c Fresh parsley
-- finely-chopped
Salt and pepper to taste
3 c Carrot or tomato juice

Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.) Peel off 16 large elaves, trim coarse center ribs and set aside. Saute onions and garlic in oil until clear but not brown. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt). Arrange in two layers at bottom of deep, flame-proof dish.Pour juice over stuffed leaves, cover, and simmer forhalf an hour. add more liquid if needed.

Source: Vegetarian Journal, Jan/Feb 1995

Mom's Gwumkies
(Stuffed Cabbage)

Yield: 6 Servings
2 ea Medium onions, chopped fine
2 ea Eggs
1/2 lb Ground veal
1 lb Ground pork
2 lb Ground beef
1 c Rice, cooked
2 ea Cabbages
Salt & pepper

Take outside leaves off cabbage and cut out the core. Place in large pot of water, boil for about 20 minutes, drain and separate leaves.

Mix all remaining ingredients together and place about 1/4 cup of mixture in each cabbage leaf. Fold the edges of the leaf over the mix and roll up.

Place rolls in a large roasting pan. Cover the rolls completely with small leaves. Add several strips of bacon then pour on 2 small or 1 large can of tomato sauce. Add 1 1/2 to 2 cups of water to prevent
sticking.
Bake in a 350 degree oven for 1 to 1 1/2 hours.

Good served with baked potatoes, potato salad or squash.

Cabbage Roll With Rice
& Pine Nuts Avgolemono

2 md Cabbage heads
3 tb Clarified butter
1 md Onion -- chopped fine
1 c Water
1 c Raw long grain rice
1/4 c Raisins or currants
1/2 c Pine nuts
1/4 c Chopped fresh parsley
1/4 c Chopped fresh dill
Salt & freshly ground pepper
3 Eggs
1 Lemon, juice only
2 tb Butter -- cut into bits

Plunge cabbages into boiling salted water and cook about 8 minutes, then drain thoroughly and set aside while you prepare the filling.
In a heavy skillet heat the clarified butter, add the chopped onions and cook until soft and transparent. Add the water and bring to a boil, then add the rice and stir. Lower the heat and simmer gently until the rice has absorbed the liquid, approximately 15 minutes. Remove from heat and add the raisins or currants, pine nuts, parsley, dill and season with salt and pepper. Cool.

Separate 2 of the eggs and mix the egg whites into filling. Reserve the yolks for the avgolemono. Stuff and roll the cabbage leaves, using one heaping tablespoon filling, roll up snugly, then place, seam side down, in a casserole. Dot with butter and add water to cover, then cover cabbage rolls with an inverted plate and cover casserole. Simmer for approximately 1 hour, then transfer to a warm serving dish and keep warm. Strain the remaining liquid for the avgolemono sauce. Beat the remaining eggs and yolks for 2 minutes. Continuing to beat, gradually add the lemon juice. Then add the 1-1/2 cups cooking liquid by droplets, beating steadily, until all has been added. Cook over hot water, not boiling, stirring constantly until the sauce thickens enough to coat a spoon. Pour over the cabbage rolls and serve hot.

From: "The Food of Greece" by Vilma Liacouras Chantiles,
Avenel Books, New York.

Veggie Cabbage Rolls

1 Stalk celery -- diced
2 Tablespoons fresh basil -- Minced
1 Tablespoon Rice vinegar
1 Teaspoon fresh oregano -- Minced
1/2 Cup red onions -- Chopped
1/2 Cup mushrooms -- Chopped
1 Teaspoon garlic -- Minced
2 Tablespoons Defatted chicken stock *
2 Cups Cooked rice -- or barley
1/2 Cup tomatoes -- Diced
3 Tablespoons bread crumbs
2 Teaspoons soy sauce -- low sodium
1 Tablespoon fresh parsley -- Minced
1/4 Teaspoon Ground black pepper
8 Medium cabbage leaves

* Vegetarian use vegetable stock rather than chicken stock.

1. 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.

2. 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.

3. 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. 4. Coat a 9x9 baking dish with no-stickspray. Add the rolls, seam side 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.

Retrieved from: Jewish Food Recipe Archives

Shrimp Cabbage Rolls with Yogurt Curry Sauce

(Serves: 6 people)
Ingredients - Cabbage Rolls
2 pound head green cabbage
1/4 cup (1/2 stick) butter
1 cup shredded cabbage
1 cup sliced fresh mushrooms
1/2 cup julienne carrots
1/2 cup julienne green pepper
1 tablespoon soy sauce
1 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
8 ounces small cooked shrimp
1 cup lowfat Ricotta cheese
1 egg, slightly beaten
1 can (13 3/4 ounces) condensed chicken broth
Ingredients - Shredded Mixture
5 cups shredded cabbage
1 cup shredded carrot
1 cup shredded green pepper
Ingredients - Sauce
1 container (8 ounces) lowfat plain yogurt
1/3 cup chopped red pepper
2 tablespoons minced green onion
4 teaspoons soy sauce
1 teaspoon curry powder
Directions
Core cabbage, leaving it whole. Steam 10 to 12 minutes. Cool slightly. Carefully remove 12 large outer leaves. Trim ribs so they are same thickness asleaves and can be easily bent; set aside. Use remaining cabbage for shredded cabbage in rest of recipe.

For cabbage rolls, melt butter in large skillet. Sauté 1 cup shredded cabbage, mushrooms, 1/2 cup carrot, 1/2 cup green pepper, soy sauce, red pepper flakesand garlic powder until all liquid evaporates, about 10 minutes; do not brown. Remove from heat. Stir in shrimp, Ricotta cheese and egg.

Preheat oven to 375°. Place approximately 2 tablespoons filling on each cabbage leaf. Fold over the ribbed end of the leaf, then fold over the two sides and roll up. Place 5 cups shredded cabbage, 1 cup carrots, 1 cup green pepper in bottom of a 13 x 9-inch baking dish. Place filled cabbage leaves on top of shredded vegetablemixture. Pour condensed chicken broth over all. Cover dish with aluminum foil. Bake 30 minutes. Uncover and bake an additional 15 minutes. For sauce, combine all ingredients. Let stand at room temperature while cabbage rolls are baking. To serve, place some of cooked vegetable mixture on each of 6 plates. Top each with 2 cabbage rolls. Spoon sauce over each. Serve immediately.

Spring Rolls

Shanghaian recipe from Jicang Guo

Ingredients
100g pork
150g Chinese cabbage
3 Shiitake mushrooms
(dried ones softened in warm water)
1 onion
1 clove garlic
2 tsp. starch
salt, pepper, glutamate
15 pc. spring roll pastry
(available from Asian shops)
lots of oil (for deep frying)
Directions
Cut pork, cabbage, mushrooms and onion into match size pieces. Mix meat with starch and fry together with onions and garlic for a short time, then add
cabbage and mushrooms and fry until the cabbage is soft. Season to taste. Add some water and allow to boil, then let it cool down. Wrap portions of this
filling into the pastry and deep fry it until brown and crispy.

Cabbage rolls (Holishkes)

(Serves: 6 people)
Ingredients
14-16 cabbage leaves (large)
1-1/2 lb ground beef
1/4 cup uncooked rice
1 onion, large, diced and sauteed
1 egg, beaten
1/4 c lemon juice
2/3 c brown sugar
1/4 c water
1 can tomato sauce
1 can mushroom bits
Salt to taste
Directions
Cover leaves with boiling water. Simmer five minutes. Drain. Combine meat, rice, onion, eggs and salt. Place a heaping tablespoon of mixture in the center
of each cabbage leaf. Fold in sides to cover meat and roll. Tuck up ends.
Place in large saucepan, open sides down. Combine remaining ingredients. Pour over cabbage rolls. Bring to a boil, then reduce heat.
Simmer covered for 1-1/2 hours, basting occasionally.
NOTE: I use a 15 oz can of tomato sauce and about a 5 ounce can of mushroom pieces when I make this.

Stuffed Cabbage roll (Prakas)

From "A Jewish Mother's Cookbook"
by Elaine Radis

(Serves: 12 people)

Ingredients
1 Head cabbage
1 lg Can of tomatoes
2 lb Ground chuck
12 oz Tomato sauce
1 md Onion; grated
1/2 c Ketchup
1 md Egg
Brown sugar; to taste
3 cl Garlic; minced
Lemon juice; to taste
Salt and pepper
1 tb Ginger OR 6 Ginger Snap cookies
1/4 c Water
1 md Onion; sliced

Directions
1.Cut out core of cabbage and boil in salted water to cover for ten minutes until leaves separate easily. Drain well and separate individual leaves.

2.While cabbage is cooking, mix filling. I throw the onion in the food processor with the egg and garlic and process until it is well mixed. Then pour the mixture in that is in the food processor over the ground meat. Season to taste. You might need a bit of the water to bind the meat. Use your own judgment.

3.Put a Tablespoon of meat inside a cabbage roll and roll up. I always place it OFF center and roll the sides in as I roll the top down.

4.On the bottom of HEAVY pot; place 1 sliced onion; put the cabbage rolls with sealed edge down in pot. Pour over the cans of tomatoes, tomato paste, ketchup, brown sugar and lemon juice to taste, ginger. Snaps, etc. Make sure you have a nice gingery flavor, not too sweet. 5.Simmer with cover ajar for about two hours.

Hungarian Cabbage rolls

Rolls
1 cup long grain uncooked rice, (prepare and cool)
3 lbs ground beef
1 medium diced onion
Salt
1 egg
1 large cabbage - (cook 15-20 minutes)

Sauce
1/2 lb butter
(or pareve margarine to make recipe kosher)
1 medium onion, diced
1 quart of water
1 small can sauerkraut
1 cup raisins
1/2 tsp vinegar
2 tbsp brown sugar
8 oz can tomato puree or sauce
Left over cabbage, (chopped up)

Directions

Combine first five ingredients.
Roll mixture in cabbage leaves.
Place cabbage rolls in baking dish - seam side down.
Bake for 1- 1/4 hours at 375 degrees.
Saute onion and cabbage in butter.
Combine all of the ingredients in a pot.
Simmer for 1/2 hour.
Pour over cabbage rolls and serve.

Swedish Cabbage Recipe
Boil in salted water for twenty minutes a dozen good sized cabbage leaves.

Drain them and fill with a mixture of one pound of raw beef chopped fine, one egg, two tablespoons of cream, one- half teaspoon of black pepper, one teaspoon of salt and chopped parsley. Rub the dish in which you mix this with a clove of garlic. Mix all together thoroughly.

Roll each leaf around a tablespoon of this mixture, trim the ends neatly and tie or skewer. Lay in a dripping pan with a pint of stock or a tablespoon of butter and a pint of water, baste frequently and bake for half an hour or until tender. Remove the rolls, thicken the gravy, pour over them and serve hot.

Spinach and Rice Stuffed Cabbage Leaves

16 Servings

2 tablespoons oil
1 10 oz. pkg mushrooms, chopped
1 medium onion, minced
1 lemon grass heart, minced
3 clovesgarlic, minced
1 tablespoon A Taste of Thai Panang Curry Base1 9 oz. pkg frozen chopped spinach, thawed and drained
3 cups prepared Jasmine Rice
1 head cabbage, (approx. 3 lbs.)
cored and blanched
1 recipe A Taste of Thai PANANG CURRY SAUCE

Heat oil in skillet.
Add mushrooms, onions, lemon grass heart and garlic. Saute until onions are soft

Add Panang Curry Base. Saute 3 more minutes. Remove pan from heat.

In a large bowl, combine spinach, rice and saute mixture until well mixed.

Lay cabbage leaves on a counter with core end facing you.

Spoon approximately 1/4 cup (60ml) of stuffing into center. Lifting core end, roll up and over, tucking in end to complete the rolling.

Place rolls into baking dish, seam side down. Cover baking dish with aluminum foil and bake at 350°F (175°C) for 40 minutes.

Serve with Panang Curry Sauce.

Comforting Cabbage Rolls

By the Canadian Living Test Kitchen

Core and place 1 cabbage in
12-cup (3 L) casserole with 2 tbsp (25 mL) water, cover and microwave at High for
12 to 14 minutes or until leaves are softened.
• You can bake cabbage rolls ahead of time and refrigerate them for up to 1 day or
freeze for up to 1 month. Thaw and reheat, covered, in 350°F (180°C) oven for 1
hour or until heated through.
Makes 24 rolls, or 8 servings

2 Heads cabbage (each 2 lb)
1-1/4 cups Chicken stock
1/2 cup Parboiled rice
8 Strips bacon, finely chopped
2 tbsp Butter
3 Onions, chopped
2 Cloves garlic, minced
1/2 cup Finely chopped sweet red pepper
1-1/2 tspDried marjoram
1/2 tsp Dried thyme
1-1/2 lb Ground beef
1/2 cup Chopped fresh parsley
3/4 tsp Salt
1/2 tsp Pepper
1 Egg, beaten
1 Can (28 ozL) sauerkraut,
rinsed and squeezed dry
3 tbsp Packed brown sugar
1 Can (48 oz) tomato juice

1. Using sharp knife, remove core fromcabbage. Blanch cabbage, one at a time, in large pot of boiling salted water to cover for 5 to 8 minutes or untilleaves are softened. Remove and chill in cold water. Remove a few outer leaves and set aside.

2. Working from core end, carefully remove 12 leaves from each cabbage,returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain on towels.Pare off coarse veins; set leaves aside. Meanwhile, in saucepan, bring stock to boil; add rice. Reduce heat, cover and simmer for 15 to 20 minutes or until tender. Transfer to large bowl.

3. Meanwhile, in skillet, cook bacon over medium heat for about 5 minutes or until crisp; drain off fat. Add butter toskillet; cook onions, garlic, red pepper, marjoram and thyme for 5 minutes or until onions are softened. Add to rice along with beef, parsley, salt, pepper and egg; mix well

4. Spoon about 1/4 cup (50 mL) rice mixture onto each leaf just above stem. Fold end and sides over filling; roll up.

5. Line a 24-cup (6 L) roasting pan or Dutch oven with one-third of the sauerkraut; sprinkle with one-third of the sugar. Top with half of the rolls,seam side down; cover with one-third of the sauerkraut and one-third of thesugar. Repeat with remaining rolls, sauerkraut and sugar.

6. Pour tomato juice over rolls. Top witha few reserved leaves to prevent scorching. Cover and bake in 350°F= (180°C) oven for 1-1/2 hours. Uncover and bake for 30 minutes longer or until rolls are tender. Discard top leaves.

Swedish Cabbage Rolls

12 large cabbage leaves
1 egg beaten
1/4 cup milk
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1 cup cooked rice
1 8 ounce can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon worcestershire sauce

Immerse cabbage leaves in large kettle of boiling water for about three minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice.

Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in slow cooker pot.

Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7-8 hours

1 1/2 pounds lean ground beef
1 cup cooked rice
1 teaspoon salt
1/2 teaspoon pepper
8 large cabbage leaves( to 10)
-- blanched & wilted,
1 cup tomato sauce
6 ounces tomato paste
1 onion -- chopped
1/4 cup vinegar
3/4 cup water
2 tablespoons sugar
8 gingersnap cookies -- crushed

Combine meat, rice, salt and pepper.

Fill each leaf with about 1/2 cup of the mixture, fold in sides like an envelope, then roll up and place seam side down in crock pot. Combine remaining ingredients and pour over cabbage rolls.

Cover and cook on low 6 to 8 hours.

Cabbage Rolls With Raisins And Sunflower Seeds

1 large head cabbage
2 teaspoons vegetable oil
1 meium onion -- grated
1 cup brown rice
2 cups vegetable stock or canned low
sodium
-- broth
3 tablespoons raisins
1/4 cup sunflower seeds
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
salt and pepper
3 cups canned no salt added tomato sauce
1 cup water
1 teaspoon sugar

1. Parboil in boiling water for 10 to 15 minutes, or until cabbage is almost tender. Drain and set aside to cool.

2. heat oil in a nonstick skillet. Saute onion in skillet, stirring for 2 minutes. Add rice, and saute for an additional 2 minutes.

3. Add vegetable stock or broth, raisins, sunflower seeds, and seasonings. Bring to a simmer, cover, and cook for 30 minutes.

4. Separate cabbage into individual leaves. Spoon two tablespoons of rice mixture on each leaf. Roll, carefully tucking in sides of each leaf after first roll. Place cabbage rolls in a dutch oven or large casserole and set aside.

5. Combine tomato sauce, water, and sugar in a saucepan and bring to a simmer. Let sauce simmer gently for 2 minutes, stirring frequently.

6. Pour sauce over cabbage rolls, cover, and simmer over low heat for 45 minutes to 1 hour or until cabbage and rice are completely cooked.

Chorizo & Rice
Wrapped in Cabbage Leaves

1/3 cup rice (not converted) -- uncooked
1 cup Water
1/4 teaspoon Salt
4 large Cabbage leaves
1/4 pound Chorizo, dry or pepperoni
1 bunch green onions
1 medium cucumber
3 tablespoons olive oil
1 tablespoon parsley -- minced
1 teaspoon garlic -- minced
1/4 teaspoon hot pepper sauce
Salt

In saucepan, combine rice, water and salt. Bring to boil, cover and simmer 30 minutes. Turn off heat and let sit 10 minutes. Uncover and cool slightly. (Rice will be sticky).

Cut chorizo and cucumber into long, 1/4-inch wide by 6-inch long matchsticks. Cut green onions into 6-inch lenghts. Bring large pot of water to boil; add cabbage leaves. Cook 30 seconds or until leaves are softened. Rinse in cold water; drain on paper towels. trim each cabbage leaf to a 5X6-inch rectangle.

Spoon 1/4 cup rice along the 6-inch length of each cabbage leaf, not far from edge. Arrange 4 rows of chorizo sticks (using extra pieces, if necessary, to make them 6-inch long), 2 green onion pieces and 1 cucumber stick over rice, and gently press into rice. Roll up cabbage leaf tightly, brushing ends with oil to seal. Gently squeeze roll so that filling holds together.

Cut each roll into 1-inch pieces. Arrange pieces cut-side down on serving dish. In small bowl, combine oil, parsley, garlic,hot pepper sauce and salt to taste. Spoon over chorizo rolls and serve at room temperature.