Looking for a good recipe for cabbage rolls...do you have one?!


Question: Cabbage Rolls

1 medium head cabbage, cored
1 large onion, chopped and divided
1 tablespoon butter
2 (14.8-ounces) cans Italian-style stewed tomatoes
4 garlic cloves, finely minced
2 tablespoons packed brown sugar
1 1/2 teaspoon salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
Freshly ground pepper to taste
1 pound lean ground beef
1/4 pound bulk Italian sausage
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 eight large outer leaves (refrigerate remaining cabbage for another use); set aside. In a saucepan, cook 2/3 of the onion in butter until softened. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. In a bowl, combine cooked rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Place about 1/2 cup meat mixture on each leaf; fold in sides and then roll up leaf to completely enclose filling. Place seam-side down in a large skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Reduce heat to low and simmer for additional 20 minutes, adding a little water if needed.

nfd?


Answers: Cabbage Rolls

1 medium head cabbage, cored
1 large onion, chopped and divided
1 tablespoon butter
2 (14.8-ounces) cans Italian-style stewed tomatoes
4 garlic cloves, finely minced
2 tablespoons packed brown sugar
1 1/2 teaspoon salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
Freshly ground pepper to taste
1 pound lean ground beef
1/4 pound bulk Italian sausage
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 eight large outer leaves (refrigerate remaining cabbage for another use); set aside. In a saucepan, cook 2/3 of the onion in butter until softened. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. In a bowl, combine cooked rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Place about 1/2 cup meat mixture on each leaf; fold in sides and then roll up leaf to completely enclose filling. Place seam-side down in a large skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Reduce heat to low and simmer for additional 20 minutes, adding a little water if needed.

nfd?

Is there such a thing? Sorry. I don't like cooked cabbage. To answer your question, though, you can look at www.cooks.com and find a whole bunch of them, submitted by folks who like their recipes and want to share.

Creamy Cabbage Rolls
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5 lbs. cabbage, that has either been cored and steamed or
frozen and thawed
1 1/2 lbs. ground pork
1 large onion, chopped medium fine
1 hard roll, soaked in water and squeezed dry, crumbled
1 1/2 cups cooked rice
2 cloves garlic, minced
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon marjoram, crumbled
1 teaspoon paprika
6 slices bacon, chopped
1 (13 ounce) can chicken broth
1 (8 ounce) container sour cream
1 teaspoon flour
2 teaspoons paprika
1 dash cayenne (or more if you like)
Separate leaves of your steamed or frozen/thawed cabbage and slice
off the tough rib on the back of each leaf. Mix pork, onion, roll,
rice, garlic, eggs, salt, marjoram, and the 1 teaspoon paprika in a
large bowl until well blended - but don't turn the rice into mush.
Place about 1/3 cup of meat mixture on each leaf; roll into desired
size/shape. Set aside and repeat.
Shred remaining cabbage. Fry bacon until crisp and add in half the
shredded cabbage. Pour this into a deep cassarole dish, place cabbage
rolls on top and then remaining shredded cabbage. Pour chicken broth
over top, cover, and bake in a 375F oven for 1 hour.
Drain off juice into a sauce pan and add the sour cream, flour and
2 teaspoons paprika. Whisk while heating to thicken, but do not let
it boil. Pour over the cabbage rolls and dust with cayenne

1# each ground beef and ground pork. 1/2 c. fine chopped onion, 2 T. tomato paste, 2 t. dried dill, salt and pepper, 1 c. bread crumbs, 2 eggs. Mix with your hands and roll meat mixture in cabbage leaves. Layer them in a baking pan with saurkraut and put some lean pork on top, like loin chops or some lean country style ribs. Cover with foil and bake 300 for 4-6 hrs.

The recipe I use is with pork sausage instead of hamburger with rice; or mix hamburger and rice together and then roll it up with a slice of bacon. I use the garlic tomato sauce for extra zing plus I sprinkle on some Italian spice.





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