HOW TO MAKE STUFFED CABBAGE ROLLS RECIPES

Name: Stuffed Cabbage
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 3 tablespoons good olive oil; 1 1/2 cups chopped yellow onions (2 onions); 2 (28-ounce) cans crushed tomatoes and their juice; 1/4 cup red wine vinegar; 1/2 cup light brown sugar, lightly packed; 1/2 cup raisins; 1 1/2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1 large head Savoy or green cabbage, including outer leaves; 2 1/2 pounds ground chuck; 3 extra-large eggs, lightly beaten; 1/2 cup finely chopped yellow onions; 1/2 cup plain dried breadcrumbs; 1/2 cup uncooked white rice; 1 teaspoon minced fresh thyme leaves; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper

HOW TO MAKE STUFFED CABBAGE ROLLS | STUFFED CABBAGE RECIP…

How to Make Stuffed Cabbage Rolls | Stuffed Cabbage Recip… image

Provided by Ina Garten

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
Meanwhile, bring a large pot of water to a boil.
Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
Preheat the oven to 350 degrees F.
To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

TRADITIONAL STUFFED CABBAGE ROLLS JUST LIKE MOM USED TO MA…

Traditional Stuffed Cabbage Rolls Just like Mom used to ma… image

Traditional Stuffed Cabbage Rolls just like Mom always made. Meatball made of ground beef, rice and Parmesan cheese, wrapped in a cabbage leaf and topped with tomato sauce.

Provided by Michaela Kenkel

Total Time 2 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 16

Number Of Ingredients 8

Ingredients

2 pounds ground beef
1 - 29 ounce can of tomato sauce
1/2 cup instant rice, uncooked
1 head green cabbage
1/4 cup Parmesan cheese
1/2 cup minced onion
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Preheat oven to 350 degrees.
Prepare a covered deep baking dish with non-stick cooking spray. Set aside.
Place a large pot of water to boil on the stove.
Combine ground beef with rice, onion, cheese and spices. Form into 16 meatballs.
Cut the bottom off of the head of cabbage and drop it in a pot of boiling water to help the leaves separate easier. (I used to try to take them off of the uncooked head, and it seemed they always ripped on me. ) Take each leaf off, as they loosen in the pot, with a set of tongs. Be carful -- they are hot!
Place the prepared meatball at the bottom of the leaf (where the stem would be) fold the sides inward, and roll from the bottom up. Place seam side down in a baking dish.
Pour tomato sauce over the top, cover and bake for 90 minutes.
Makes 16 rolls.

Nutrition Facts : Calories 404 calories, CarbohydrateContent 19 grams carbohydrates, CholesterolContent 104 milligrams cholesterol, FatContent 21 grams fat, FiberContent 5 grams fiber, ProteinContent 35 grams protein, SaturatedFatContent 8 grams saturated fat, ServingSize 2, SodiumContent 831 grams sodium, SugarContent 9 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 10 grams unsaturated fat

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