Best Delicious Cabbage Rolls Recipes

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DELICIOUS CABBAGE ROLLS



Delicious Cabbage Rolls image

So good and easy to do. I could eat 4 rolls at a time. Very popular with kids. I got this recipe from one of the cooking blog but I can't remember which. Wish I could so I can give them the credit to this wonderful dish.

Provided by YungB

Categories     < 4 Hours

Time 2h30m

Yield 16 rolls, 8 serving(s)

Number Of Ingredients 19

1 head cabbage
3 lbs ground chuck
2 eggs, beaten
2 cups cooked rice
3 teaspoons salt
2 teaspoons pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 large onion, minced
1 large onion, cut into pieces
6 garlic cloves
1/4 cup water
1 (28 ounce) can tomato puree
8 -12 ounces water (depends on how thick you like the sauce)
2 tablespoons dry basil
3 tablespoons dried parsley
1 tablespoon oregano
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Preheat oven to 350ยบ F.
  • Take a knife and cut a square around the core of the cabbage. If it is too difficult, you don't have to take the core out. You are just making deep slices on each side of the core so you can peel off the leaves. Boil head of cabbage in large pot until it's soft and pliable - about 10-15 minutes. Lift the cabbage out of the hot water, allow it to drain a bit. Start peeling off the tender leaves. If there are leaves that aren't as tender, place the head of cabbage back in the boiling water to cook a little longer. You want your leaves to be tender enough to roll but not too soft and mushy that they will be broken when you fill them with the filling.
  • Cut up the onion in large chunks and peel the garlic. Place the garlic and onion in a blender with a small amount of water and puree them. Transfer pureed onion and garlic to a large saucepan and add the tomato puree, water, basil, parsley, oregano, salt and pepper. Mix well and set aside.
  • In another bowl, combine the beef, eggs, rice, paprika, chopped onion, garlic powder and salt & pepper well with your hands.
  • Place a golf ball size of the meat mixture almost in the middle of a cabbage leaf. Roll until filling is just covered, then fold left end over towards middle, roll once more and then tuck the right side into the middle, inserting the leave into the meat mixture with your finger. Secure with a toothpick, if needed.
  • Cover the bottom of a large roasting pan with a thick layer of the sauce, place rolls on top and then more sauce over the rolls.
  • Bake at 350 for 2 hours. Baste the sauce over the cabbe rolls during the baking time every 30 minutes to avoid dried out rolls.
  • Serve with sour cream.

Nutrition Facts : Calories 441.8, Fat 16.3, SaturatedFat 5.9, Cholesterol 163.4, Sodium 1655.5, Carbohydrate 35.1, Fiber 6.2, Sugar 10.8, Protein 39.6

CABBAGE ROLLS IN MUSHROOM SAUCE (DELICIOUS)



cabbage rolls in mushroom sauce (Delicious) image

This is an old fashioned recipe that is my 'Great Grandmothers'.. We have kept it and vary it as the mood or holiday demands. You can add white raisins or some chopped dried apricots to the meat mixture to make it a bit more exotic Hungarians love to change things and make it their own so I encourage you to do the same. I chose...

Provided by Anna and Timothy (Tibor) Bosnyak

Categories     Other Main Dishes

Time 3h20m

Number Of Ingredients 19

2 lb ground beef (lean as possible)
2 lb ground pork
1 red bell pepper minced
1 white onion minced or grated
2 c pre-make jasmine rice and cook it with an 1/8th cup raisins sliced
2 slice stale white bread in a saucer of cold milk
2 medium carrots grated into 1 cup catsup
2 Tbsp garam masala ( amazon.com)
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp kosher salt or sea salt
2 Tbsp freshly ground pepper
2 large eggs beaten
1/2 c water
2 large savoy cabbage cored and steamed to a pilabel bright green
2 box gramini mushrooms sliced and (sauted in garlic butter butter).
1 c heavy cream
3 c whole milk
1 stick real butter can be replaced with olive oil

Steps:

  • 1. Add first all 13 of the ingredients and mix them together with your hands. cover and set aside, ( use small amounts of the water to make the mixture a little moist as you like it)
  • 2. Steam Savoy cabbage and cut out stems. place the cabbage leaf on a dinner plate and role about a 2 by 2 inch plump little log shape of the filling in leaf by folding both sides of cabbage over the sides. then slowly roll and tuck cabbage roll up, and place seam side down the repeat till all meat is rolled.
  • 3. chop up remaining cabbage and place in a large rectangular glass baking pan, and then fill this pan with the finished rolls of cabbage and add some water to the pan. place in a 350 degree oven and bake for 45 mins.
  • 4. in a 4 quart pot add mushrooms and bring to a a medium heat add cream and milk then bring to a boil.and lower a bit as this mixture can reduce till it becomes a sauce. Set on low and add 2 bouillon cubs one beef and one chicken let cook till rolls are baking then, pour over rolls and raise this sauce till pan is 3/4 full around cabbage rolls. and return to hot oven for 15 to twenty minutes more. Remove and spread the rest of the mushrooms on top.

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