Best Kasha Kabbage Rolls Recipes

MAKE-AHEAD CABBAGE ROLLS

Steps:

• In batches, cook cabbage leaves in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., Meanwhile, in a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in rice and eggs. , In another skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender, 6-8 minutes. Stir in water, tomato sauce, lemon juice, sugar, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes., Spoon about 1/2 cup meat mixture onto each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. Transfer to a greased 13x9-in. baking dish. Pour sauce over rolls. Refrigerate, covered, overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through, 50-60 minutes., Freeze option: Cover and freeze unbaked cabbage rolls. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

ONE-POT UNSTUFFED CABBAGE

Steps:

• In a large skillet, combine sauce ingredients. Bring to a boil; reduce heat and simmer. , Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, salt and pepper. Crumble beef over rice mixture; mix lightly but thoroughly. Shape into 36 balls, about 1-1/4 in. in diameter. Add to simmering sauce. , Cover and simmer about 45 minutes or until the cabbage is tender. Uncover and cook for 15 minutes longer or until sauce is thickened.

KASHA KABBAGE ROLLS

Steps:

• If you have the time, freeze the cabbage head for two days.
• FOR THE KABBAGE:.
• Thaw it overnight in a colander in the sink. The leaves will come apart easily and be pliable. Otherwise, cook whole head of cabbage in boiling water about 5 minutes to soften the leaves. Drain and set aside.
• Sauté onion in oil in a heavy 2- to 3-quart pot. Add the kasha and turn it in the oil to coat all the grains. Add salt, pepper, and water. Bring to a boil, reduce heat, and cover.
• Simmer 15 to 20 minutes, beginning to check at 15 minutes. When only a small amount of water remains in the bottom of the pot, remove from heat. Let sit a few minutes until the kasha absorbs the water. Stir to fluff and to separate the grains.
• Preheat oven to 350°F.
• Separate the cabbage leaves. On each leaf, place 2 or 3 heaping tablespoons of kasha. Fold one edge of the leaf over the filling, tuck in the sides, and roll.
• Cut up any leftover cabbage and place in an oiled baking dish or casserole. Place rolls seam side down on top. Pour in sauce almost to cover. Cover with foil or lid and bake about 2 hours, or until cabbage is tender.
• Uncover for the last 45 minutes to allow the sauce to thicken. Baste occasionally and adjust seasoning according to your taste.
• SAUCE:.
• Drain some of the liquid from the tomatoes into a heavy 3 quart pot. Stir in the tomato paste and stir until smooth.
• Add remaining contents of tomato cans. Mash the tomatoes with a potato masher to break them up. Stir in the rest of the ingredients.
• Simmer about 10 minutes. Stir and add to baking pan as called for in above recipe.
• Bon Appetit!