OLD-FASHIONED CABBAGE ROLLS RECIPE: HOW TO MAKE IT
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. – Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 55 minutes
Prep Time 25 minutes
Cook Time 01 hours 30 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 694mg sodium, CarbohydrateContent 23g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 18g protein.
LEBANESE STUFFED CABBAGE ROLLS WITH BEEF RECIPE | EATINGWELL
These cabbage rolls are stuffed with a mixture of ground beef, rice and warm spices and cooked in a savory tomato sauce seasoned with garlic and mint. Topping the rolls with lemon juice just before serving gives the dish a bright flavor. They would make a wonderful centerpiece for a Sunday supper. Read more about this recipe in the accompanying article Making My Grandmother's Cabbage Rolls Connects Me to My Lebanese Heritage.
Provided by Emily Ackerman
Categories Healthy Cabbage Roll Recipes
Total Time 1 hours 40 minutes
Number Of Ingredients 11
Steps:
- Remove cabbage core with a paring knife; discard core and outer leaves. Place the trimmed cabbage in a large pot and fill with water. Bring the water to a simmer and cook, turning occasionally, until the leaves are pliable, 5 to 10 minutes. Remove the cabbage from the water. Separate the leaves, being careful not to tear them.
- Meanwhile, place beef, rice, 3 tablespoons tomato sauce, 1 1/2 teaspoons salt, cinnamon and pepper in a medium bowl; mix with your hands until just combined.
- Cut the larger cabbage leaves in half along the rib, then cut out the rib completely; reserve the ribs and leaves separately. The cut leaves should be about 4 inches by 6 inches. Leave smaller leaves whole.
- Place a generous tablespoon of the meat mixture along the edge of a cabbage leaf (where the rib was). Roll up the leaf tightly, folding in the sides as you roll. Repeat with the remaining leaves and meat mixture.
- Place half of the reserved cabbage ribs in one layer in the bottom of a large pot. Arrange half of the cabbage rolls on top of the ribs, forming a fairly tight layer. Drizzle with 1/3 of the remaining tomato sauce and sprinkle with 1/3 of the garlic, 1/3 of the mint and 1/2 teaspoon salt. Arrange the remaining ribs on top of the first layer. Drizzle with 1/2 of the remaining sauce and sprinkle with 1/2 each of the remaining garlic and mint and the remaining 1/2 teaspoon salt.
- Add water to a large measuring cup; stir in the remaining tomato sauce, garlic and mint. Pour the mixture over the rolls. Place a plate on top of the rolls. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook until an instant-read thermometer inserted in the center of a roll registers 160°F. Remove the plate and drizzle lemon juice over the rolls.
Nutrition Facts : Calories 183 calories, CarbohydrateContent 18 g, CholesterolContent 37 mg, FatContent 6 g, FiberContent 4 g, ProteinContent 14 g, SaturatedFatContent 2 g, SodiumContent 805 mg, SugarContent 7 g
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