Cabbage Rolls

Request: Cabbage Roll Recipe Post by jess_admin (620) | (06/25/2008) Profile | Blog! | Contact Does anyone know how to make Cabbage Rolls? carrie from Hoquiam, WA Answers: Cabbage Rolls These cabbage rolls freeze well. Prep Time: approx. 30 Minutes. Cook Time: approx. 2 Hours Ready in: approx. 2 Hours 30 Minutes. Makes 12 servings. Ingredients 2 cups uncooked long-grain rice 4 cups water 2 large heads savoy cabbage 1 cup water 2 onions, chopped 3 tablespoons butter 3/4 cup uncooked long-grain rice 1 pound extra-lean ground beef 1/2 pound pork sausage 4 cloves garlic, minced 2 teaspoons dried dill weed 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon white sugar 1 (26 ounce) can condensed tomato soup 1 (28 ounce) can whole peeled tomatoes, with liquid 8 bay leaves Directions Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed. In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner. Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend. Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out. Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other. In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil. Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot. (09/06/2007) By Janine RE: Cabbage Roll Recipe I would make my cabbage rolls just like any other person would by cooking the leaves so they come off easily. Take your hamburger and pork along with your onion, mix that with your spices omitting the rice and roll up your cabbage rolls. I use tomato soup in my cabbage rolls and at the very top I use approximately 4-5 slices of bacon laid right on top of the last layer before going into the oven. That gives them a "smokey" flavor. (09/06/2007) By Chris from Latrobe, PA RE: Cabbage Roll Recipe My mom used to make cabbage rolls all the time. You bring a large pot of water to a boil and put the whole head of cabbage in the boiling water for just a few minutes until the leaves are pliable. (about 5 to 10 minutes) Remove the cabbage head and put it on a plate to cool and drain. Peel off some of the outer leaves (about 10 or 12) In a mixing bowl, combine approximately 1 cup of ground beef with 1/2 cup uncooked rice. Mix well. Put about 1/2 cup of the meat mixture into the center of the cabbage leaf and wrap. Make a gravy from 1 can of tomato soup, 1/2 soup can of red wine vinegar, 1/2 soup can of water, salt, pepper, worchestire sauce and a few teaspoons of sugar. Mix well. Put the cabbage rolls in a large, flat skillet with a tight fitting lid. Pour the gravy over the top. You can thinly slice some of the remaining cabbage and sprinkle that in the gravy. Slowly simmer about 1 hour with a tight fitting lid on the skillet. (09/06/2007) By Kathy H. STUFFED CABBAGE ROLLS 1 lb ground beef 1 cup oatmeal 1/2 onion, chopped 8 cabbage leaves 1 can V-8 juice or 1 can of petite tomatoes salt and pepper 1/2 cup picante sauce 1 clove garlic Par-boil cabbage to remove leaves. Combine meat, onion, oatmeal, garlic, salt and pepper; add picante sauce. Roll meat mixture onto cabbage leaves. Fold under tips and put into a pot roast pan. Pour either juice or tomato sauce over rolls. Add enough water to cook. Simmer on top of stove for 1 hour. (09/08/2007) By Mythi Report Spam or Abuse Request: Cabbage Roll Recipe Post by Sally_Admin (80) | (09/05/2007) Profile | Contact I am looking for a stuffed cabbage roll recipe that does not use rice, as my family does not eat rice. Thank you in advance for your help! jmz2005 from Illinois Answers: RE: Cabbage Roll Recipe I do not have a recipe, but you might be able to substitute bread crumbs or oatmeal for rice. Basically make a meat loaf mixture that has bread crumbs in it, wrap the cabbage around it, and proceed as you would for any other cabbage roll recipe. Hope this helps. By the way...does anyone have a recipe for stuffed cabbage that does not use a tomato based sauce? (03/01/2006) By cosmic RE: Cabbage Roll Recipe You could use couscous - I think that would work. (03/01/2006) By ANNIE RE: BOTH Cabbage Roll Recipe Hi, That is one ethnic food I grew up with, and so I know how to make it a variety of ways, you can make the recipe with barley instead the rice. My grandma did that sometimes. Also, my mom is allergic to tomato, so my grandmother would use beef broth and add some paprika if my mom was coming, gave it a nice twist to that taste when you are use to tomato. RECIPE: sorry I do not use measurements, but, core your cabbage head as well as you can, steam if for a few minutes, till the leaves are a bit transparent, pull out of water and peel leaves off as whole as you can, mix: I use beef and bit of ground pork for the filling, with just a very little bit of basil, some garlic, and pepper, I use minute rice (uncooked), but like I said you can use barley. rolling: make sure you put meat in the "cup" part of leaf, and fold the edges in as you roll so they stay tight, I use tomato juice for the sauce, and get a small can of sour kraut rinse very well put in your roaster, add your rolls, if there is left over meat you can make them into balls, kids don't seem to like the cabbage part. Add a tad of sugar and roast for like 2-3 hrs on 325, check frequently to make sure rolls are staying moist, (covered almost completely) add water if needed, make sure its not scorching on the bottom, and enjoy (03/02/2006) By Gina RE: Cabbage Roll Recipe I use regular saltine crackers when I make cabbage rolls. First I boil my cabbage and cut the leaves off. Then in a big bowl I combine hamburger, eggs (1 egg for each lb. of meat), onion soup mix (1 pack for eack lb. of meat) & pack of saltine crackers crushed. Mix it all up and stuff your cabbage. I pour a couple of jars of spaghetti sauce over the cabbage rolls (enough to almost cover them and add a little water). Bake for a few hours depending on how many cabbage rolls there are. I always get compliments on my cabbage rolls. (03/02/2006) By luv2craft RE: Cabbage Roll Recipe JMZ2005 I don't put Rice in my cabbage rolls either.I just use saltine Crackers,some times I just make up the mixture for a meatloaf and roll it up in the cabbage leaves.it works just fine.the reason I use the crackers is to give the meat a binding agent and that's what the rice is there for.it tastes just as good and I think you'll be happy with the results. (03/03/2006) By Georgia Peach RE: Cabbage Roll Recipe Try ouzo which is a rice shaped pasta. Or any tiny pasta. You could even break up spaghetti noodles into very small pieces. (03/05/2006) By thriftyboo RE: Cabbage Roll Recipe try cooked pearl barley or maybe couscous (10/28/2006) By Thelma Report Spam or Abuse