|Cabbage Roll Recipes|
Cabbage Roll Casserole
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....
I have collected more than 200 cabbage recipes.
Creole Cabbage Rolls
12 or 14 cabbage
leaves, cut large ones
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.
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.
and Hazelnut Rolls
450g (1 lb), boiled until tender
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
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
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
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.
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.
German Cabbage Rolls
Source: Amish Cooking
Potato Stuffed Cabbage
1 head cabbage
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.
Cabbage Rolls ~ Kaalikääryleet
1 large white cabbage, water, 1 tsp salt
the cabbage leaves. Lift a good tablespoonful of filling onto the leaf
and roll it up tucking the edges round the mixture.Place the rolls side
by side in a baking dish, pour syrup and a little fat over them. Bake
the rolls for 1 hour at 200 °C. Half way turn the rolls over and
baste them every now and then with the cabbage water. Strain the pan
juices and thicken with flour mixed with water. Add a little cream.
Serve the cabbage rolls with boiled potatoes and lingonberry purée.
Sweet & Sour Cabbage Rolls
1 Large Head of Cabbage
REMOVE AND LET DRAIN..WHEN
CABBAGE IS COOL ENOUGH TO HANDLE,REMOVE
Carrot Stuffed Cabbage Rolls
Vegetarian Main Dish
1 Cabbage head, about
2 1/2 lb
Source: Vegetarian Journal, Jan/Feb 1995
Yield: 6 Servings
Roll With Rice
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.
"The Food of Greece" by Vilma Liacouras Chantiles,
1 Stalk celery --
* 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,
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
Cabbage Rolls with Yogurt Curry Sauce
(Serves: 6 people)
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.
Shanghaian recipe from Jicang Guo
(Serves: 6 people)
Stuffed Cabbage roll (Prakas)
From "A Jewish
(Serves: 12 people)
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
Combine first five
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.
and Rice Stuffed Cabbage Leaves
2 tablespoons oil
Heat oil in skillet.
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
2 Heads cabbage (each
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.
12 large cabbage
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
pounds lean ground beef
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.
Rolls With Raisins And Sunflower Seeds
1 large head cabbage
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.
1/3 cup rice (not
converted) -- uncooked
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.