HOW TO MAKE SOUR CABBAGE LEAVES FOR CABBAGE ROLLS RECIPES

Name: Kachman's Sour Cabbage Rolls
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8-10 serving(s)
Ingredients: 1 head sour cabbage (can be purchased at the grocery store); 2 cups cooked white rice; 2 tablespoons oil; 10 slices bacon, diced; 1 large onion, chopped; 1 tablespoon dried dill; 1/2 teaspoon salt; 2/3 cup water; 1/3 cup oil

KACHMAN'S SOUR CABBAGE ROLLS RECIPE - FOOD.COM

Kachman's Sour Cabbage Rolls Recipe - Food.com image

This is a traditional Ukrainian recipe passed down generations in our family. It is one of my favorite recipes and is quite easy to assemble. There is nothing like it on this site. It is free of all things considered sweet and none of the fussy tomatoes that are sometimes called for in cabbage rolls. Here is our version. Cut down on prep time by making extra rice with supper the night before!

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 head sour cabbage (can be purchased at the grocery store)
2 cups cooked white rice
2 tablespoons oil
10 slices bacon, diced
1 large onion, chopped
1 tablespoon dried dill
1/2 teaspoon salt
2/3 cup water
1/3 cup oil

Steps:

In a small pot heat oil.
Add bacon and onion.
Cook, stirring over med heat until onions are opaque and bacon is soft.
Add dill and salt.
Remove from heat and add to cooked rice.
Let cool, this is the filling.
Remove and separate cabbage leaves from head.
Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf -- this comes with practice).
Grease casserole dish.
Place 1 Tbsp of filling on widest end of leaf.
Fold sides in and roll up. Filling should not be hanging out.
Place in casserole dish creating layers.
Combine water and oil and pour over cabbage rolls.
Cover with lid or tinfoil.
Bake in a 325°F oven 2 - 21/2 hours.
You'll have to keep an eye on them to check that they don't dry out or turn brown. If they are turning color add more liquid. And bake till tender.
Freezes well before cooking.
*I like to place a couple of pieces of raw bacon on the top of the cabbage rolls before cooking. Also I have made 1/2 a head of cabbage into rolls and froze the other 1/2 of head whole, with no problems*.

Nutrition Facts : Calories 253.4, FatContent 17.2, SaturatedFatContent 3.2, CholesterolContent 6.8, SodiumContent 251.2, CarbohydrateContent 21.9, FiberContent 3.4, SugarContent 4.4, ProteinContent 4

GERMAN CABBAGE ROLLS RECIPE - FOOD.COM

German Cabbage Rolls Recipe - Food.com image

Make and share this German Cabbage Rolls recipe from Food.com.

Total Time 6 hours

Prep Time 1 hours

Cook Time 5 hours

Yield 16-20 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground beef
1 lb ground pork
4 ounces nice smoked bacon, diced fine
1 tablespoon coarse black pepper
1 teaspoon chili pepper flakes (optional)
1 tablespoon good paprika (optional)
1 medium onion, diced fine
1 -2 head sour cabbage
1 garlic clove, at the least, more is at your discretion
1 cup dry measure half cooked long-grain rice
tomato soup or tomato juice, depends on how tangy you prefer the end product

Steps:

Prep - cook the rice until half done. Set aside to cool.
Sour cabbage is just that, sour. Very tangy, soaking the head in cold water will tone down tang. Separating the leaves and soaking the leaves will mellow the taste even more.
Allow all meat come to room temperature. Or at least till the chill is off.
Mince onion, garlic and bacon. Keep these separate and divide the garlic in half.
In a large bowl combine beef, pork and bacon along with the rice, onions, half the garlic and spices as desired.
Gently mix vegetable and spices with meat.
To make rolls take one leaf, Place a dollop of the meat mixture on leaf. Fold bottom of leaf up over meat then fold sides in and roll.
Place rolls in a roaster or dutch oven. Add the tomatoey stuff and enough water to just cover the rolls.
While the rolls can be cooked at 350f for a couple of hours and turn out quite edible, cooking at 250f for 5-6 hours will produce a mellower flavour and more tender cabbage and is recommended.

Nutrition Facts : Calories 214.2, FatContent 13.2, SaturatedFatContent 4.8, CholesterolContent 53.8, SodiumContent 213.9, CarbohydrateContent 7.1, FiberContent 1.6, SugarContent 2.3, ProteinContent 16.4

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