Best Cabbage Rolls With Red Salsa Recipes

Oh So Good Cabbage Rolls image

Provided by JoAnn

Time 1h30m

Yield 24 cabbage rolls

Number Of Ingredients 18

1 -2 head cabbage
1 lb ground beef
1/2 lb ground pork
1 teaspoon salt
1/4 teaspoon pepper
1 small onion, grated
1 cup shredded cabbage
1/2 green bell pepper, diced small
1/4 cup green onion, sliced
2 cloves garlic, minced
2 tablespoons parsley, minced
1 small red potatoes, grated
2 eggs
1/2 cup raw rice
1 can tomato sauce
2 cans tomato sauce
1/4 cup brown sugar
1/4 cup lemon juice

Steps:

Blanch cabbage (s) for approximately 10 minutes.
When cool enough to handle, separate into leaves.
Combine meat, salt, pepper, rice, shredded cabbage, shredded potato, eggs, onions, bell pepper, garlic and parsley and small can of tomato sauce.
Mix well.
Place equal portions of meat mixture in center of each cabbage leaf, fold ends over, roll up and fasten with toothpicks.
Add one tablespoon oil each to two large skillets and place cabbage rolls sided by side in skillets.
To the two small cans of tomato sauce add the brown sugar and lemon juice and pour over cabbage rolls.
Cover skillets and simmer for 30 minutes, basting occasionally.
Uncover and continue cooking 30 minutes more, basting occasionally.
Sauce will thicken and become a wonderful sauce that adheres to cabbage rolls.
Dash of Louisiana hot sauce can be added to top of cabbage rolls for those that enjoy it.

Nutrition Facts : Calories 112.7, Fat 5.3, SaturatedFat 2, Cholesterol 35.2, Sodium 130.7, Carbohydrate 9.7, Fiber 1.4, Sugar 3.9, Protein 6.7

Swedish Cabbage Rolls - Diana Rattray Recipe - (4.5/5) image

Provided by AzGrannie3

Number Of Ingredients 13

1 large head of cabbage, frozen, thawed
1 large egg, beaten
3 tablespoons milk
1/4 cup onion, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 to 1 1/4 pounds extra lean ground beef
1 cup cooked rice
1 can (8-ounces) tomato sauce
1 can (14.5-ounces) diced tomatoes, optional
1 tablespoon brown sugar
1 teaspoon lemon juice or cider vinegar
1 teaspoon Worcestershire sauce

Steps:

SLOW COOKER: Remove the leaves from the thawed head of cabbage. Alternatively, if you did not freeze the cabbage, bring a large pot of water to a boil. Carefully remove about 12 to 14 large leaves from a head of cabbage. Place the leaves in the water and boil for 2 to 4 minutes. Drain thoroughly. In a large bowl combine the beaten egg, milk, finely chopped onion, salt, pepper, ground beef, and cooked rice. Place about 1/4 to 1/3 cup of the beef and rice mixture in center of each cabbage leaf and form it into a cylinder shape. Fold in sides and roll ends over meat until completely rolled up. Secure with toothpicks, if desired. Place the stuffed cabbage rolls in the slow cooker. In another bowl combine the tomato sauce with the tomatoes, brown sugar, lemon juice or vinegar, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on LOW for 7 to 9 hours. STOVETOP: Prepare the cabbage rolls following the directions above. Place the cabbage rolls in a large, heavy Dutch oven or stockpot. Prepare the sauce and pour over the cabbage rolls. Bring to a boil over medium heat. Cover the pan, reduce the heat to low, and simmer for about 2 to 3 hours.