Need recipe for cabbage rolls, or cabbage roll type casserole?!
Need recipe for cabbage rolls, or cabbage roll type casserole?
Answers:
My recipe for Galumpkis was corrupted when I transferred it to my new computer, but this is the gyst of it. It is WONDERFUL!
2 tablespoons extra virgin olive oil
2 cans italian stewed tomatoes (14 ? oz) chopped
1 can crushed tomatoes
4-6 cloves of garlic minced
2 tablespoons of brown sugar (more if you like it a little sweeter- I always go by taste)
2 tablespoons of white (or red) wine vinegar (You can add more or less if you like a little more sour-I do this to taste too)
kosher salt and fresh black pepper to taste
For the filling:
1/2-3/4 cup of olive oil
1 yellow onion, chopped
4 cloves of garlic, minced
two tablespoons of tomato paste
splash dry red wine
2 tablespoons of fresh flat-leaf parsley
splash of worcestershire sauce
one large egg
1 ? cups of cooked white rice
1 lb of ground beef
1 lb of ground pork (you can use 2lbs of ground beef instead of using pork if you want, but I like the mixture of the two)
Place skillet over medium heat. Add about 2 tablespoons of olive oil. Saute onions until soft. Add garlic, saute until tender (do not let brown). Stir in the tomato paste, a splash of wine, parsley and about a 1/4 to a ? cup of the sweet and sour tomato sauce. Mix to incorporate and then remove from the heat.
In a large bowl, combine the meat, the egg, the cooked rice and the onion mixture. Season with a generous amount of salt and pepper.
For the cabbage:
Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbage. Remove the core from the cabbage. Carefully separate the leaves. Blanch the cabbage in the boiling water until pliable, but not mushy. Remove from water and let drain. Carefully, cut the thick core from each leaf.
Put about a ? cup of the meat mixture in the center of the cabbage. Fold in side and roll up.
Place a little of the sweet and sour sauce in the bottom of a pan. Put cabbage rolls seem side down in pan. Cover with remaining sweet and sour sauce. Drizzle with remaining olive oil.
Bake for 1 hour at 350 degrees. Enjoy
Cabbage Rolls are made with cabbage leaves filled with ground beef and rice, with tomato sauce.
INGREDIENTS:
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.
AWESOME EASY CABBAGE ROLLS
2 lbs ground beef
1 tsp salt
1 tsp pepper
2 cans Van de Camp's Spanish Rice
2 cloves minced garlic
1 large head cabbage
1 large can tomato juice
1 package kraut (from meat section)
sour cream for garnish (adds an awesome zing)
Preheat oven to 350°F.
Gently remove leaves from head of cabbage. Cutting the base of each leaf from the core eases this.
Place leaves in boiling water until flexible. Drain, set aside to cool.
In a large bowl, add beef, salt, pepper and 2 cans of Spanish rice. Mix until blended.
Place a portion of beef mixture at the base of the cabbage leaf and roll up. Place each cabbage roll into a buttered or sprayed 9x12 dish with the seam of roll side down. Finish filling all leaves.
Pour the tomato juice over the rolls, leaving 1/2 inch from top for meat juices and mound on the kraut.
Cover with foil and bake for 1 hour. Serve with a dollop of sour cream to really add some great taste!
Stuffed Cabbage
1 large head of cabbage or 2 medium, left whole
2 lbs. of ground meat, part beef and part pork (yields 8 -10)
1 onion, diced
2 eggs
1 cup of rice (? cup per pound of meat)
salt
pepper
4 lbs. of potatoes, peeled and quartered
4 cans (10 3/4 oz. each) of tomato soup
2 large cans (28 oz. each) of whole peeled tomatoes, slightly chopped, and their juice
Boil cabbage until tender (20 minutes or so). Set aside to cool. Combine together in a medium bowl the soup and tomatoes and juice. Combine together in a large bowl ground meat, onion, eggs, rice, salt, pepper and a little of the soup mixture. Mix well. Roll meat into medium sized balls, wrap each meatball in some cabbage leaves and put in a large roaster. Cut leftover cabbage into wedges and add cabbage wedges and potatoes to roaster. Pour soup mixture over contents of roaster. Salt and pepper the top. Cover roaster and cook in a 350 degree oven for 2 ? - 3 hours.
This makes a lot, approximately 11 nice size cabbage rolls, so I divide the leftovers into single serving gladware containers and freeze. They re-heat in the microwave well, just make sure to break up the meat during the re-heating process.