Best Anne Famies Cabbage Rolls Recipes
OLD-FASHIONED CABBAGE ROLLS
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
Time 1h55m
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, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
CABBAGE ROLLS
Steps:
- Preheat the oven to 350 degrees F.
- Steam the rice and cabbage head separately. Set the steamed rice aside. Peel off the cabbage leaves to have individual leaves.
- Add chopped onion, oil, bouillon, and the steamed rice to the ground pork meat. Mix together. Season with salt and pepper. Roll the ground pork mixture into golf ball-sized balls. Wrap each pork ball in a cabbage leaf.
- Add carrots and celery into the baking pan (vegetables prevent the cabbage from burning onto the bottom of the pan, and also adds an aroma to the rolls) and arrange the cabbage rolls on top.
- Place the pan into the oven and cook for about 1 1/2 hours. Check if it is thoroughly cooked before removing from the oven.
CABBAGE ROLLS
Steps:
- Preheat the oven to 350 degrees F.
- Bring a gallon of salted water to a rapid boil in a stockpot. Remove the core of the cabbage head by cutting about a 3-inch deep cone only around the thick stem, keeping most of the head solidly intact. Place the cabbage de-cored-side down into the boiling water. Place a plate or a smaller pot on top of the cabbage head to keep it from floating. Boil until tender, soft to the touch and bright green, 15 to 20 minutes. Place in an ice water bath to stop the cooking process. Remove the damaged first couple of outside leaves and save for the bottom the pan. Then carefully remove the rest of the cabbage leaves until the head is smaller than a baseball.
- Cook the bacon, saving the drippings. Place the cooked bacon into a food processor and puree. Then place into a large mixing bowl. Puree the onion and green pepper and place into the mixing bowl. Then do the same with the Parmesan. Then add the ground meats, rice, ketchup, garlic, 1 tablespoon salt, pepper, seasoning sauce and egg to the mixing bowl. Mix well. Scoop or ball into 4-ounce portions. Place the damaged outside leaves and the too-small center leaves on the bottom of a baking pan. Place a blanched cabbage leaf into one hand like a cup. Then place the ball of meat mixture in the center, pull the hard spine over the top and almost tuck into the meat, then fold the rest of the leaf around the ball.
- Place in the baking pan with the folded sides down. Repeat. Place them nice and tight next to one another. Add about 1/2 cup water to the pan to help steam the cabbage rolls. Cover tightly with foil. Cook for 1 hour and 15 minutes. Drizzle with clarified parsley butter and serve.
CLASSIC CABBAGE ROLLS
I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. -Beverly Zehner, McMinnville, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.
Nutrition Facts : Fat 21 g fat (8 g saturated fat), Cholesterol 85 mg cholesterol, Sodium 1,845 mg sodium, Carbohydrate 49 g carbohydrate, Fiber 8 g fiber, Protein 32 g protein.
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Anne Famine's cabbage roll recipes are one of the most popular recipes that many people love. This recipe has been passed down from generation to generation and is always a hit whenever it is served. The recipe is simple to follow, and the result is always delicious. In this article, we will explore Anne Famine's cabbage rolls recipes, what makes it so special, and why it is well-loved by many.
History of Anne Famine's Cabbage Rolls Recipe
Anne Famine's cabbage rolls recipe was first created by Anne Famine, who was a popular chef in Poland. Anne's family had been making cabbage rolls for generations, but Anne's recipe was unique and different from any other recipe. Anne's rolls were perfect, and everyone who tasted them loved them. Eventually, Anne shared her recipe with friends, and they continued to share it with their families and friends. Today, Anne Famine's cabbage rolls recipe is a popular recipe across Europe and the United States.Ingredients
The ingredients for Anne Famine's cabbage rolls recipe are simple and readily available. They include cabbage, meat (typically ground beef), cooked white rice, onions, garlic, eggs, tomato sauce, salt, and pepper. Some recipes also add paprika, cumin, and other spices for additional flavor.Instructions
The process of making Anne Famine's cabbage rolls is straightforward. Here are the steps:Step 1: Preparing the Cabbage
The first step is to prepare the cabbage. Remove the core of the cabbage, and then boil the cabbage for approximately 10-12 minutes until it is soft enough to manipulate. Once done, remove the cabbage leaves and set them aside to cool.Step 2: Preparing the Filling
The next step is to prepare the filling. In a bowl, mix together the ground beef, cooked white rice, chopped onions, chopped garlic, eggs, salt, and pepper. Mix until everything is well combined.Step 3: Assembly
Now it's time to assemble the cabbage rolls. Take one cabbage leaf and place about 1/4 cup of the filling inside, roll tight and place it on a baking dish. Repeat this process until all the filling is used up.Step 4: Cooking the Cabbage Rolls
Once the cabbage rolls are assembled, pour tomato sauce over them and bake in a preheated oven at 350 degrees Fahrenheit for approximately 45 minutes. Remove from the oven and let it rest for at least 5-10 minutes before serving.Why Anne Famine's Cabbage Rolls Recipe is so Special
There are several reasons why Anne Famine's cabbage rolls are so special. Firstly, the recipe is easy to follow and uses readily available ingredients that are affordable. Secondly, the combination of flavors is perfect, and the rolls are always delicious. The rolls are also nutritious and provide a balanced meal that is sure to satisfy anyone's appetite. Lastly, the recipe is versatile, and people can add their own twist to suit their taste.Conclusion
Anne Famine's cabbage rolls recipe is a great dish that anyone can easily make. The recipe has stood the test of time, and it is still enjoyed by many people across the world. The simplicity of the recipe, the combination of flavors, and the versatility make it a popular choice for many. Try Anne Famine's cabbage rolls recipe today, and experience the deliciousness firsthand!
H4:
Cabbage rolls, also known as stuffed cabbage leaves, are a traditional dish in many cultures. One popular variation is the Anne Famies Cabbage Rolls, named after the famous chef who brought the recipe to the United States. Anne Famies Cabbage Rolls are usually stuffed with a mixture of ground pork, beef, and rice and are then wrapped in cabbage leaves before being simmered in a tomato-based sauce. While the recipe for the Anne Famies Cabbage Rolls may seem daunting, following some simple tips can help you make it with ease.
H5: Tip #1: Choose the right cabbage
The quality of the cabbage you choose for the Anne Famies Cabbage Rolls recipe has a significant impact on the final product. It is essential to choose a cabbage with firm, tight leaves and a flat, round shape. When selecting cabbage, look for one that is heavy for its size and has minimal damage to the leaves. It is also essential to remove the outer leaves before boiling the cabbage heads. Removing these leaves is essential to help prevent any dirt or debris from getting into the stuffing.
H5: Tip #2: Use quality meat and rice
When making the Anne Famies Cabbage Rolls recipe, it is crucial to use quality meat and rice. The stuffing mixture usually consists of a blend of ground pork, beef, and rice. When selecting beef and pork, opt for lean meat with minimal fat content. The amount of fat in the meat affects the taste and texture of the stuffing mixture. Additionally, using quality rice that is not too sticky is crucial. The rice's texture can vastly impact the stuffing mixture's consistency, so go for long-grain rice.
H5: Tip #3: Parboil the cabbage
Parboiling the cabbage is an essential step when making the Anne Famies Cabbage Rolls recipe. Parboiling helps to soften the cabbage leaves, making it easier to roll them with the stuffing. The boiling process also helps to eliminate any bacteria or residue present in the leaves. To parboil cabbage, trim any wilted leaves from the cabbage heads, and submerge them in boiling water for about three minutes. After that, remove the cabbage from the hot water and rinse it under cold water to prevent it from cooking further.
H5: Tip #4: Gentle Handling
When handling the cabbage leaves for rolling, care must be taken not to tear or damage them. Once the leaves are boiled, gently remove them from the head, being mindful not to tear them. Place the cabbage on a clean towel or dishcloth and gently pat dry the leaves before stuffing or rolling them. Be sure to handle the leaves delicately, especially if the leaves are torn.
H5: Tip #5: Rolling Your Cabbage
Rolling cabbage leaves to encase the stuffing is a critical step when making Anne Famies Cabbage Rolls. Cabbage rolls may appear difficult to roll, but with a little practice, it becomes relatively easy. To roll the cabbage leaves, position each leaf with its concave, or curved side facing away from you. Add a spoonful of the stuffing into the center of the cabbage leaf and carefully fold the bottom edges over the filling. Roll the sides tightly around the filling, tucking in any wayward edges, then continue rolling up to the top of the leaf, creating a firm cocoon around the stuffing.
H5: Tip #6: The Tomato-Based Sauce
The tomato-based sauce is a critical component of the Anne Famies Cabbage Rolls Recipe as it gives the dish its tangy and sweet taste. Usually, the sauce is made by combining tomato sauce, canned tomatoes, and sugar in a saucepan. The tomato sauce is then seasoned with herbs such as bay leaves, thyme, and oregano. Some recipes also call for mixing the sauce with beef broth, giving it a richer flavor. Be sure to simmer the sauce for at least 45 minutes to enhance its flavor and thicken its consistency.
H5: Tip #7: Simmering
Simmering the cabbage rolls in the tomato-based sauce is the final step when making Anne Famies Cabbage Rolls. After stuffing and rolling the cabbage, place them in a large pot with the folded portion facing down. Pour the tomato-based sauce over the cabbage rolls and add water or beef broth to the pot. Bring the liquid to a boil, then reduce the heat and allow it to simmer for at least an hour or until the cabbage is tender. Be sure not to overcook the cabbage as it can result in a mushy mess.
H4: Conclusion
Anne Famies Cabbage Rolls have remained popular for generations due to their delicious taste and unique blend of ingredients. Following these tips can ensure that you make a delicious batch of cabbage rolls with ease. Be sure to use high-quality ingredients and handle the cabbage leaves delicately for the best results. With consistent simmering and a tangy tomato sauce, you are destined to impress and satisfy your guests with this traditional dish.