Best Josephine Greskos Stuffed Cabbage Rolls Recipes

Stuffed Cabbage Rolls image

Provided by Chef Jen - FL Realt

Categories White Rice

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 10

2 heads cabbage, boiled until leaves are soft
2 lbs ground beef
1 egg
1 cup chopped onion
2 minced garlic cloves
2 tablespoons butter
2 cups cooked white rice
1 1/4 teaspoons salt
1 teaspoon pepper
2 (28 ounce) cans tomato sauce

Steps:

Separate the cabbage leaves once the heads are cool - remove hard spine.
Saute garlic and onions until carmelized - set aside to cool.
Mix ground beef, onion & garlic, egg, white rice and salt and pepper in large bowl.
In a large casserole dish spread a thin layer of tomato sauce.
Place about 1/4 cup of beef mixture and place in the cabbage leaf, roll up like you would an egg roll so that the mixture does not fall out.
place each roll in pan, stacking if necessary.
cover with remaining tomato sauce.
Bake in 300 degree oven for 1 hour 45 minutes or until beef is done and leaves are soft.
serve warm/hot with additional sauce over top.

Nutrition Facts : Calories 311.7, Fat 14.3, SaturatedFat 5.9, Cholesterol 74.1, Sodium 1038.1, Carbohydrate 28.8, Fiber 5.8, Sugar 11.7, Protein 19.4

Great Grandma's Stuffed Cabbage Rolls image

Provided by CIndytc

Time 3h

Yield 12-14 serving(s)

Number Of Ingredients 13

1 large head of cabbage
2 cups white rice, cooked
1 1/2 lbs raw ground sirloin or 1 1/2 lbs ground round
1 onion, diced
2 garlic cloves, minced
2 raw eggs
1 (15 ounce) can tomato sauce
oregano
kosher salt
4 (15 ounce) cans tomato sauce
tomatoes, diced
2 tablespoons brown sugar
tomato juice (optional)

Steps:

Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like.
In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --.
Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls.
Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --.
Freezes well.