CABBAGE ROLLS WITHOUT RICE RECIPES
PRESSURE-COOKER BEEF AND RICE CABBAGE ROLLS RECIPE: HOW TO ...
My family can't wait for dinner when I serve my tasty cabbage rolls. The dish comes together in a pinch and always satisfies. —Lynn Bowen, Geraldine, Alabama
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Core cabbage head. Cook cabbage, stem side down, in boiling water to cover just until outer leaves separate easily from head without tearing. Reserve 12 large leaves for rolls (refrigerate remaining cabbage for another use). Trim the thick vein from the bottom of each leaf, making a V-shaped cut. , In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef, mix lightly but thoroughly. Place about 1/4 beef mixture on each leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. , Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. Set 6 rolls on trivet, seam side down. In a bowl, mix tomato sauce, brown sugar, lemon juice and Worcestershire sauce; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 160°., Remove rolls to a serving platter; keep warm. Remove trivet. In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rolls.
Nutrition Facts : Calories 219 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 446mg sodium, CarbohydrateContent 19g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat
MUSHROOM STUFFED VEGETARIAN CABBAGE ROLLS | VANILLA AND BEAN
Packed with umami flavor and nourishing ingredients, these Mushroom Stuffed Cabbage Rolls are a hearty main for all occasions. Make ahead for a stress free dinner! This recipe is vegetarian and vegan.*There is quite a bit of overlap in tasking when preparing this recipe. If needed, make rolls one day ahead. Cover the rolls in the casserole dish, and refrigerate. The next evening, make the sauce and bake as written.
Provided by Traci York | Vanilla And Bean
Categories Dinner
Total Time 105 minutes
Prep Time 60 minutes
Cook Time 45 minutes
Yield 9
Number Of Ingredients 17
Steps:
- Prepare the Cabbage:
- For the Stuffing:
- For the Tomato Sauce:
- To Assemble:
Nutrition Facts : Calories 138 kcal, CarbohydrateContent 24 g, ProteinContent 5 g, FatContent 4 g, SaturatedFatContent 1 g, SodiumContent 394 mg, FiberContent 6 g, SugarContent 8 g, ServingSize 1 serving
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