Could someone give me a simple recipe for cabbage rolls. Thank you.
By Rosalie
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Makes:
Prep Time: 30 minutes
Cook Time: 1 hour, 0 minutes
Ready In: 1 hour, 30 minutes
A classic Cajun dish that can be frozen. Prepare a large batch to be enjoyed over and over again.
Ingredients
1 pound ground beef 1/2 cup onions chopped
salt and pepper to taste 3/4 cup uncooked rice (more or less)
1 large head of cabbage 2 cans tomato sauce (8 oz)
2 cans water 1 1/2 tsp sugar
Directions
Cut and core the heart of the cabbage as far down as you can.
In a large pot, boil water and parboil the cabbage. As the cabbage gets softer, remove the leaves individually.
In a large pot, put 2 cans tomato sauce and 2 cans water (add enough water to mark just below the top of the rolls). Add salt and pepper and sugar. Cook over low heat for one hour. Good luck.
In a large pot, boil water and parboil the cabbage. As the cabbage gets softer, remove the leaves individually.
Mix hamburger meat, sausage (I use 1 pound sausage to every two pounds hamburger ) minute rice chopped onions and seasonings to taste add some grated Parmesan cheese , roll in parboiled cabbage leaves put in sprayed 9x13 pan cover with tomato sauce seasoned with garlic and basil bake for about an hour sprinkle with more cheese and bake 30 more minutes till done, serve with corn and hot rolls.
It is important to use a better type of ground meat or it will be too greasy. I used to wait until round steak was on sale and have the butcher grind it up for me.
Cabbage rolls made the old fashioned way are very labor intensive. If you want an easier method, read the last part. One of the best restaurants in Tucson, AZ heard about my mother's cabbage rolls and asked her for the recipe.
1 1/2 -2 pounds ground steak
1 onion, chopped
1 cup rice, prepared
2-3 cans condensed tomato soup (seems to give a smoother taste than tomato sauce but it us up to you if you prefer to use sauce instead)
Mix the meat, onions and rice together with salt and pepper as desired. Roll into large meatballs that are more of an oval shape.
Here is the hard part - to make a good cabbage roll you need to steam the outer leaves of the cabbage to make them pliable enough to roll. That is why you have two heads of cabbage so you can alternate between them. At the base of each leaf, slice the thick part so it is thinner. Place the meatball on the leaf near the stem end and start to roll it. Fold the sides of the leaf over and keep on rolling. The cabbage roll should be nice and snug. Do this for all the cabbage roll, Chop the remaining cabbage into large chunks.
Place the cabbage rolls in a Dutch oven or large casserole. Put the remaining cabbage chunks on top. Mix a little water with the tomato soup and pour over the cabbage rolls. Bake 375 for an hour, check for doneness with a meat thermometer.
Easier method: Make meatballs as before, cut cabbage into chunks. Cover the bottom of the casserole or Dutch oven with cabbage, put meatballs on top and completely cover them with more cabbage. Pour soup and bake as above.
In my family we use the tomato soup "gravy" from the finished dish as gravy on mashed potatoes. ALSO: Use this same recipe for stuffed peppers, the meatballs and the tomato soup. And, if not everyone likes to eat the peppers or you want a milder flavor, just stuff one or two peppers and put in with the plain meatballs and then pour the soup over them. This "gravy" is fantastic on mashed potatoes.
I use 2 lbs.ground chuck
1 head of lettuce
1cup rice
2 cans roasted garlic diced tomatoes
Salt
Take all ingreients except cabbage and tomatoes and mix toether in a bowl. Form into balls. Take cabbage leaf and wrap around each ball.put about a cup of water in a saucepan and add rolled cabbage balls.
For a simple recipe, I use my meatloaf recipe to stuff the parboiled cabbage leaves. I usually don't use rice, but it can be used minutely and will absorb juices from the ground meat, then top with tomato sauce.
Cabbage With Porcupine Ballz
Cabbage rolls without rolling the cabbage leaves.
1+1/2 lb, lean ground beef
2 finely diced onion
1+1/2 cups uncooked white rice, divided
1 small cabbage, 3/4"in. slices or diced
1 t. seasoned salt
1 t. Italian seasoning
1 can diced tomatoes with juice or more
1 can beef broth ; 14 - 16oz. or more
---Preheat the oven to 350*F.
Put the ground beef into a mixing bowl. Measure 3/4 cup of the rice plus 1/2 - 3/4 cup of finely diced onion and mix in with the meat.
Mix all together. Form this mixture into 12 or more golf ball-size balls.
---In a large casserole dish, spread 1/2 the cabbage to cover the bottom of casserole ; add the remaining rice, onion, salt, Italian seasoning, diced tomatoes & beef broth. Stir together.
Place and partially submerge the meatballs. Cover the meatballs with some of the cabbage.
Cover tightly with foil or lid & bake for about 35 minutes.
Remove from oven and stir. Cover and bake another 30 - 40 minutes.
The rice in meatballs will have puffed up & your meat-balls will look like, little porcupines!
Cooks Note:
Put oven mitts on when you remove the foil, the steam will be super hot!
Later, redskin
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