Stuffed cabbage any one have any recipes?

1............Stuffed Cabbage Rolls





1 Head cabbage (select one with loose leaves)


1 c Minced onion


2 tb Oil


1/2 c Uncooked rice


2 tb Ketchup


1 Clove garlic; minced


1/2 ts Salt


1/2 ts Pepper


1 lb Ground beef


1/4 c Beef consomme


3 c Tomato juice








Cook cabbage in boiling, salted water for 5 minutes. Drain. Saute onion in oil; add rice, garlic, ketchup, salt and pepper. Cook 2-3 minutes on medium, stirring. Add beef and cook 3-5 minutes. Remove from heat and add consomme. Separate cabbage leaves. Using a slotted spoon, place 1 rounded tablespoon of meat mixture on each leaf. Roll and secure with a toothpick. Place rolls in Dutch oven. Pour on tomato juice. Cover and bake at 350 for 1 hour.





2.......Stuffed Cabbage Rolls





12 large Cabbage leaves


1 pound Ground beef


1 cup Rice -- cooked


1/4 cup Onion -- minced


1 Egg -- beaten


1 teaspoon Salt


1/4 teaspoon Pepper


1 tablespoon Worcestershire sauce


1 can Tomato soup








Drop the cabbage leaves in boiling water a few minutes to soften. Remove, drain, and cool. Combine all the ingredients except the soup. Spoon the mixture evenly onto the cabbage leaves and roll them up, tucking in the sides before the final end roll, to form a sort of envelope. Place the rolls in the crockpot and pour the soup over it. Cover and cook for 6 to 8 hours on low.








3........Stuffed Cabbage Rolls





1 Head of cabbage


16 oz Tomato sauce


2 lb Ground pork


1 c Water


2 c Cooked rice


Salt %26amp; pepper


1/2 c Chopped onion








Core the cabbage and steam for 15-20 min. on top of stove or cut off leaves and steam these, with about 1/4 cup water in a glass bowl covered with plastic wrap in the microwave for about 5-7 min. on high %26amp; keep them covered while you mix together the filling.





Mix pork, dash of salt %26amp; pepper, chopped onion and cooked rice.





Stuff the cabbage leaves by making each leaf into a small package, about 1/3 to 1/2 cup of filling in the center (depends on the size of the leaf, more filling if the leaf is larger) and folding the sides over.





Melt 2 tblsp butter in oven proof pan, put rolls in pan seam-side down. Pour tomato sauce and water over to just about cover the rolls. Cover dish with foil and bake at 325 for about an hour 15 mins.





Saute the cooked rolls in 2tblsp butter till cabbage is slightly brown.








4........Stuffed Cabbage Rolls





1 lb. hamburger


1 lb. pork sausage


1/3 c. uncooked instant rice


1 med. onion, chopped


Salt and pepper to taste


1/8 tsp. garlic salt


1 can tomato sauce (15 oz.)


1 tsp. sugar


1/2 tsp. lemon juice


1 tbsp. cornstarch


1 tbsp. water


12 cabbage leaves








Cover cabbage rolls with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Mix hamburger, pork sausage, rice, onion, salt, pepper, garlic salt and 1/2 of tomato sauce. Place hamburger mixture in each cabbage leaf, roll up, tucking all sides under. Place cabbage rolls seam side down in ungreased baking dish. Mix remaining tomato sauce, sugar and lemon juice. Pour over cabbage rolls. Cover and bake at 350 degrees for 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, boil 1 minute. Serve sauce over cabbage rolls.Stuffed cabbage any one have any recipes?
';Stuffed cabbage rolls. I am 100 per cent Polish, and this is my mom's recipe. Use regular rice, not instant.';


Original recipe yield: 6 to 8 servings.


Prep Time:30 MinutesCook Time:1 Hour Ready In:1 Hour 30 MinutesServings:6 (change)





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INGREDIENTS:


1 medium head cabbage


water to cover


1 pound ground beef


1 cup cooked rice


garlic powder to taste


1 egg


1 (12 fluid ounce) can tomato juice


1 tablespoon vinegar


1 tablespoon white sugar


water to cover





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DIRECTIONS:


Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.


In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.


Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)Stuffed cabbage any one have any recipes?
25 to 30 Cabbage leaves


3/4 cup uncooked rice


1 1/2 pint boiling water


2 tbsp. bacon drippings


1 med. onion, chopped fine


1 stick celery, chopped fine


1 cup lean ground beef


1 cup ground pork


1/2 cup cooked ham, chopped fine


1 egg, well beaten


1/8 tsp. nutmeg


1/4 tsp. thyme


1 tsp. salt


1/2 tsp. red pepper


1 clove garlic, mashed


A large white cotton cloth about 28 '; square


American or Velveeta cheese to grate


PREPARATION:


Immerse cabbage leaves in salted boiling water; cook 2 to 3 min. or until wilted, adding a few at a time. Avoid crowding; drain and cool.


Cook rice in boiling salted water 12 minutes; drain and transfer the rice to a large bowl.





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Cook ground pork in bacon drippings until brown, stirring occasionally. Add slat, pepper, garlic, onion, and celery, cook 5 minutes longer. Pour into cooked rice.





Combine, rice, pork mixture, ham, ground beef, nutmeg, thyme, and egg, mix well and add more salt and pepper if necessary.





Spread out the cloth. In center, place 4 cabbage leaves, to later resemble growing end of cabbage. Place about 1 tbsp. of mixture in center of each leaf and spread a bit.





Continue building up the the head, using up the least attractive leaves first and placing dressing over each. Then at the last try and cover top and sides with the more perfect leaves, having used up all the dressing in the center.





Bring up all 4 corners of the cloth and tie a string tightly and closely to the cabbage. In a large pot, pour 1 pint or more of water; place a rack or crumpled aluminum foil in the bottom. Place wrapped cabbage on rack, cover with a tight fitting lid and cook over med. heat. When water comes to a boil, reduce heat and cook 1 hour.





When it is done, turn off the heat and let set covered for 10 minutes. Then untie string, unwrap, grate cheese over top, cover again for a couple of minutes, then gently lift our cloth and slip onto a platter.





Serve sliced in wedges, cut like a cake, pass your favorite tomato sauce over each helping.


Shared by Stitchwitch
I have a recipe that we love! (It's similar to Michelle B's, and the Sauerkraut really adds flavor)


Boil a head of Cabbage. When cooked, take the leaves off. Cook Brown Rice, ( lots more vitamins and delicious flavor )


Brown ground beef with a few cloves of garlic, and chopped up onion, and chopped up celery, and mix with cooked rice. Salt and pepper the mixture.


When cabbage leaves are cool enough to handle, wrap some Rice and Beef mixture in them. Use as many Cabbage leaves as you have mixture for. Layer them in a Casserole dish, and pour a can of Crushed Tomatoes over them, and then some Sauerkraut on top. Cover, and bake for about an hour, at 350 degrees.


We like this recipe better than his Mom's recipe...and she's Polish! ;~)
CROCK-POT STUFFED CABBAGE ROLLS





1 lb ground beef


1/2 lb sausage meat


1 cup rice, uncooked


1/2 cup bread crumbs (optional)


2 cloves garlic, (put through garlic crusher)


1/3 tsp garlic powder


1/4 tsp onion powder


1/4 tsp paprika


2 eggs


1 1/2 teaspoons salt


1 large onion, ground with onion juice


large cabbage leaves


flour for dredging


vegetable or olive oil


1 1/2 cups tomato sauce or soup





Grind day-old bread in a blender, and add seasonings (or use pre-seasoned breadcrumbs).





Grind the onion in a blender, or if you're grinding your own hamburger and pork, add the raw onion to the meat which is to be ground.





Combine all ingredients other than the cabbage.





Remove the core of the cabbage. Find a large, heavy, carving fork (2 prongs) and put it through the center of the cabbage.





Fill a very large stockpot with salted water and bring to a boil. Place the cabbage into the boiling water, leaving the fork extending. Simmer for a few minutes and remove as the outer leaves begin to turn a bright green.





The object is to cook the cabbage for as little time as possible, but long enough to tenderize the outer leaves. Remove from the water and allow to cool on a dish until the outer leaves are still hot but are cool enough to handle.





Remove as many outer leaves as you can by cutting them off at the bottom, one at a time, with a sharp paring knife. Continue to remove leaves until you reach leaves that are not flexible. Return this uncooked portion of the inner cabbage to the boiling water pot and continue as before until all the leaves are steamed and removed and prepared for the filling.





NOTE: As you remove leaves, some will tear and otherwise not be suitable for using as a wrapper. Do not discard these, as they can be used to line the pot, or you can shred them to add to the filling mixture.





At the bottom of each leaf there will be a thick stem; sliver a slice off this to thin it out (some people cut a V-notch here). The purpose is to make the base flexible so that you can roll it up.





Stuff each leaf with the filling mixture. Starting at the bottom of the leaf, roll up one turn, then turn in the sides of the leaf to cover the filling, then roll up some more until you reach the top of the leaf and have a little bundle.





Sprinkle with salt and dredge in flour. Brown in fat in a skillet (This is an optional step if you have the time).





You can now re-use the pan used to cook the cabbage rolls on your stove top or you may cook these in your slow cooker.





Layer the bottom of the Crockpot or pan with broken cabbage leaves (the ones that weren't complete or too small to use for rolling). Stack the filled cabbage leaf bundles on top of the bed of leaves, a single layer at a time. Top each layer with a few spoons of sauce or tomato soup, and repeat with another layer of leaves, another layer of cabbage rolls, etc.





Stack the bundles in their layers carefully with the end of each leaf underneath (some people fasten with a toothpick but this is not really required). Finish off the final layer with any remaining filling.





Cover and simmer on the lowest heat setting of your stove top for 2-3 hours or in the slow cooker for 4-5 hours.





Alternatively, you can bake these in the oven.





To bake, stack bundles over cabbage leaves in a casserole dish, pour on the tomato sauce or soup, cover with foil, and bake in a slow oven, 300 degrees F., for about 2 hours.





Whichever method you use to cook the cabbage rolls, be sure not to overcook, so test often and remove when the cabbage leaves are tender. If you use tomato sauce rather than tomato soup, add a teaspoon catsup to the mix.
Any of these recipes listed here will do,but I have found if you add spaghetti sauce ,and mozzarella cheese on top adds a whole lot more flavor instead of the tomato sauce or ketchup!
Cabbage Rolls





Cabbage leaves stuffed with hamburger, rice, tomatoes, and cinnamon.





INGREDIENTS:


10 leaves cabbage


1 cup uncooked white rice


2 cups water


1 pound lean ground beef


1 cup dry bread crumbs


1 pinch ground cinnamon


1 (28 ounce) can whole peeled tomatoes, chopped


1 onion, diced


1 teaspoon salt





DIRECTIONS:


Preheat oven to 300 degrees F (150 degrees C).


Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain. Combine the rice and water is a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.


In a large bowl, combine beef, bread crumbs, cinnamon, drained and chopped tomatoes, onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking in edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow baking dish.


Bake 40 minutes, or until beef is cooked through. Serve warm.
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Good luck!
Stuffed Cabbage Rolls





* large head cabbage


* 1 pound ground chuck


* 1/3 cup rice, raw, regular


* 1 small onion, grated


* 2 eggs


* 1 teaspoon salt


* 1/4 teaspoon pepper


* 1 large onion, sliced


* 1 large can (15 ounces) tomato sauce


* 3 cans (14.5 ounces each) diced tomatoes


* 3 to 4 teaspoons lemon juice (1 large lemon)


* 1 teaspoon salt


* 1/4 teaspoon pepper


* 1/2 to 1 cup brown sugar





Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.





Preheat oven to 350掳.


Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole. Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on stove top. Sprinkle with brown sugar, to taste. Bake, covered, for 1 hour. Uncover and bake 2 hours longer.
I'm guessing you mean cabbage rolls?


They are easy to make and yummy. You mix about a pound each of ground pork and ground beef. Add 1 cup of cooked rice, 1 minced onion and salt and pepper to taste. Boil a cabbage for about an hour. Let it cool enough so that you can handle it. One by one separate the leaves. Mix your mixture well. Lay about a quarter cup of the mixture in a leaf and roll it up making sure the edges are rolled in so that the mixture doesn't come out.


Repeat until all your mixture is gone. Place each roll in a casserole pan. Cover the cabbage rolls with a tin of sauerkraut(optional but I find it gives lots of flavour.)


Cover th erolls with a tin of tomato juice. seaon with salt and pepeer. Put in in the oven at 375 for about 3 hours.