At home dad needs cabbage roll recipes, To eat and freeze.?!
At home dad needs cabbage roll recipes, To eat and freeze.?
Think I got all the ingredients at home . What I need is measurement , cooking times, ingredients. The how to info. My Betty Crocker doesn't have it
Additional Details4 weeks ago
Thanks , ladies . Making one batch for suppertoday and the four others for the freezer.
Again , Thank you.
Answers:
4 weeks ago
Thanks , ladies . Making one batch for suppertoday and the four others for the freezer.
Again , Thank you.
Quick Cabbage Rolls Casserole
It's the taste of cabbage rolls in a casserole.
This makes enough for leftovers on another day for your family.
1 Small head of cabbage
1 lb Ground chuck
1/2 cup Chopped onion
1/2 cup Rice
1/2 tsp. Salt
1/4 tsp. Black pepper
1 can (10 ? oz) tomato soup
1 1/2 cups Water
1 can Sauerkraut Bavarian style (optional)
Preparation
Chop cabbage into medium pieces. Spread in bottom of a greased 9 x 13 baking dish. Brown meat and onion in large skillet, breaking up meat with spoon as it cooks. Stir in rice, salt and pepper. Spoon mixture over cabbage. Top with a layer of drained sauerkraut (I like the Bavarian style).
In a small saucepan, heat tomato soup and water to boiling. Pour over all ingredients. Cover tightly with foil and bake 1-1/2 hours in a pre-heated 350 oven.
Cook's Notes
This would be great to serve to company or take to a pot-luck
Enjoy! ~-~
This is how i make them
1 lb. ground beed
1/2 lb. country style sausage
1 large onion, chopped
1 head cabbage
salt, pepper, garlic powder
1 pkg. (3 loaves) Bridgeford bread dough, thawed
flour
milk
Saute beef, sausage and onion until brown. Chop cabbage in 1-inch or smaller pieces. Add to meat and saute until tender. Season with salt, pepper and garlic. Drain off liquid.
Grease a large cookie sheet. Preheat oven to 425 degrees.
Roll one-half loaf bread dough into 8- or 9-inch square. Cut into quarters.
On each quarter, place approximately one-third cup cabbage mixture. Wrap mixture inside dough by pulling up opposing corners and squeeezing together. Seal completely by pinching dough together.
Repeat wrapping process until bread dough is gone.
Invert onto cookie sheet with sides barely touching. Baste with milk.
Bake for 20 minutes or until golden brown.
Cabbage Rolls
INGREDIENTS:
1 large head of cabbage
1 to 1/2 pounds lean ground beef
1/2 cup instant rice or cooked rice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 egg, lightly beaten
1/2 cup finely chopped onion
1/2 to 1 teaspoon cinnamon, divided (more or less, to taste)
1 can (10 1/2 ounces) tomato soup, undiluted
1 can (14.5 ounces) tomatoes
PREPARATION:
Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and 1/2 teaspoon of cinnamon together. Form a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven. Place cabbage rolls in the Dutch oven. Sprinkle with about 1/2 teaspoon of cinnamon. Cover and simmer for 1 1/2 to 2 hours.
Serves 6.
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Cabbage Rolls Recipe
ngredients
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
Instructions
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.
12 cabbage leaves
.
Filling:
1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
1 egg
2 teaspoons salt
1 teaspoon pepper
1/2 cup milk
.
Sauce:
1 cans (8 ounces ) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
3 tablespoons sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons cornstarch mixed with 1/4 cup cold water
PREPARATION:
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.
Recipe for cabbage rolls serves 6.
1 lb. ground beef
1 cabbage
1 C. rice
salt
pepper
Large can of crushed tomatos
take the leaves off the head of cabbage and boil the leaves in water until they are still crunchy. Take the leaves out and pat them dry and then cut hard part of cabbage leaf off.
In a large bowl, combine rice, beef, one egg and salt and pepper to taste.
take the leaf and lay it flat is it looks like a bowl and put the meat mixture in the leaf and roll it up so the meat can't come out by pushing in the open ends in so you can't see the meat from the side or you can fold in the edges of leaf as you roll it up. Then boil the rolled cabbage in a pot with canned tomatos and boil for an hour or so. Or you can just take the rolls and freeze them prior to cooking them or you can freeze them after boiling the rolls in the tomato sauce