Best Beef Quinoa Stuffed Cabbage Rolls Recipes

MOM'S CLASSIC STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more. When the leaves are cool enough, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
• In a large bowl, add in the ground beef, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and parsley. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix.
• To stuff the leaves lay down a single large leaf with the cut edge facing you (where the stem was) and place about a 1/2 cup of the meat mixture in the lower third of the leave. If the leaf is huge add more, if smaller add less meat. Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a burrito). Repeat until all of the leaves are stuffed. If you have extra meat just roll it up as meatballs and place it in the baking pan with the stuffed cabbage.
• Preheat oven to 350F, rack in the center.
• In a large deep dish (4" at least) baking pan (or two 9×13" glass pans), spread out the remaining soup from the open can on the bottom of the pan. Open up a 2nd can and pour out 1/2 of it and spread out until the bottom of the pan in covered in a light coating.
• Place a single layer of stuffed cabbages on the bottom of your pan. Add the remaining half of the 2nd can of tomato soup. If you have leaves that are too small to stuff or are badly torn, add them on top of the soup.
• Add the 2nd layer of stuffed cabbage (you must make sure you have a 1/2" gap at the top of your pan and stuffed cabbage. It cannot go over the top of the pan. Top with the remaining can of tomato soup and spread out evenly.
• Spray the underneath of a large piece of foil. Place foil side down on the pan and close tightly around the dish. Place the pan on a larger cookie sheet to catch any spillovers.
• Bake for 3 - 4 hours or until the cabbage is tender when pierced with a knife. (I start to check mine after 2 hours 45 minutes).
• Remove from the oven, uncover and allow to cool for 15 minutes before serving.

OLD-FASHIONED CABBAGE ROLLS

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.

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

BEEF STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

BEEF & QUINOA-STUFFED CABBAGE ROLLS RECIPE

Steps:

• Place cabbage in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until cabbage is softened, but not fully cooked.
• Meanwhile, brown meat with onions in large skillet; drain. Transfer to medium bowl. Add egg, quinoa, half the parsley and paprika; mix lightly.
• Spoon 1/3 cup meat mixture down center of each cabbage leaf; fold sides and ends of leaf over filling to completely enclose filling. Place, seam sides down, in skillet. Add broth; bring to boil. Cover; simmer on medium-low heat 30 min. or until liquid is reduced to about 1/2 cup.
• Transfer cabbage rolls to platter, reserving liquid in skillet. Cover cabbage rolls to keep warm. Whisk tomato paste into reserved liquid; bring to boil. Simmer 1 min. or until slightly thickened, stirring frequently.
• Drizzle cabbage rolls with sauce; sprinkle with remaining parsley. Serve topped with sour cream.

STUFFED CABBAGE

Steps:

• For the sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. With a microplane, grate the clove of garlic into the sauce and stir well to combine. (Alternatively, you can very finely chop the garlic.)
• For the filling: Bring a large pot of salted water to a boil. Cut out the core from the base of the cabbage and remove the 1-2 outer leaves. Place the cabbage cut side down into the pot of boiling water. As you see leaves naturally start to separate from the head of cabbage, gently coax the leaf off with a pair of tongs and transfer it to a colander set over a bowl. You will need about 14 cabbage leaves. This process takes about 6-8 minutes. Rinse the leaves with cold water until cool enough to handle. Drain well and pat dry with a clean kitchen towel.
• Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib.
• In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine.
• Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long. (For some of the larger leaves, use up to ½ cup of filling.) Place the oval in the center a cabbage leaf, just above where the rib was cut. Fold the sides of the cabbage leaf over the filling and roll up into a little bundle (start rolling at the cut side, over into the uncut side). Place seam side down over top of the sauce in the baking dish. Repeat until each cabbage leaf is used. Drizzle the remainder of the sauce all over.
• Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is cooked through. Serve with a side of mashed potatoes, if you like.

BEEF AND QUINOA STUFFED BELL PEPPERS

Steps:

• Bring 2 cups water to a boil in 2 quart sauce pan, add toasted quinoa.
• Return to a boil and cook over medium heat for 12-15 minutes until water is absorbed.
• Remove from heat, fluff with fork, cover and let sit 15 minutes.
• Pre-heat oven to 350* F.
• Heat olive oil in skillet over med heat and add diced onion. Saute approx 3 minutes.
• Add ground beef to skillet and cook until browned.
• Meanwhile, cut tops off bell peppers (reserving tops), remove seeds and membranes.
• When beef is browned, add the oregano, basil, salt, pepper and 1/2 can of tomato sauce. Mix well and gently add in cooked quinoa. Heat 1 minute.
• Pour and spread remaining tomato sauce into the bottom of an 8x8 casserole dish.
• Stuff meat and quinoa mixture into bell peppers, loosely add tops and place in dish.
• Bake uncovered for approx 30 minutes, or until peppers are tender. Remove from oven and let rest 10 minutes.
• Serve and enjoy!