Best Spicy Cabbage Rolls Recipes

SPICY CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Meanwhile, in a large bowl, combine the barley, garlic, onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper. Crumble pork over mixture and mix well. , Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/2 cup pork mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place rolls, seam side down in a greased 13-in. x 9-in. baking dish. , In a small saucepan over medium heat, combine the sauce ingredients; cook and stir until smooth. Pour over rolls. Cover and bake at 350° for 80-90 minutes or a thermometer reads 160°.

SPICY STUFFED CABBAGE ROLLS IN MUSHROOM GRAVY SAUCE

Steps:

• Cut cabbage head in half.
• In a glass bowl add 1/3c water and cabbage halfs.
• Cover with paper towel and heat in microwave oven for 3-5 minutes. Til tender.
• Remove cabbage and drain water. Let cool.
• In a medium saucepan add 2 1/2c. water and oil and bring to a boil. Reduce heat.
• Add Zatarain's New Orleans Style Dirty Rice Mix and simmer 25 minutes.
• While rice is cooking, brown Italian sausage in a frying pan and drain grease.
• When rice is fully cooked (no existing water).
• add cooked sausage and mix together.
• Stuff meat mixture in cool cabbage leaves.
• Place in a lightly greased 13x9 baking dish.
• Set aside.
• Preheat oven to 350'.
• In a medium saucepan add margarine, melt and add chopped onion and saute 2 minutes.
• Add chopped mushrooms and saute another 2 minutes.
• Add flour and stir well.
• Add chicken broth,salt and black pepper and whipping cream and stir until thicken on medium heat. Remove from heat.
• Pour over stuffed cabbage rolls and place in oven for 10 minutes.

SPICY UNSTUFFED CABBAGE ROLLS

Steps:

• In a large skillet, heat olive oil over medium heat.
• Add meat and onion. Cook until done and onion is tender.
• Add garlic and continue cooking for 1 minute.
• Add the remaining ingredients.
• Bring to boil.
• Cover and simmer for 20-30 minutes (or until cabbage is tender).

ASIAN CABBAGE ROLLS WITH SPICY NEAR FILLING

Steps:

• Steps Preheat the oven to 400°F. Grease a 9 x 13 baking dish (you may need 2 dishes to fit all the rolls). For Napa cabbage- Remove 12 large outer leaves from the heads of cabbage. Roll each leaf with a rolling pin gently to flatten and smooth it. For Savoy cabbage, cut out the core, pour boiling water over the upside-down head of cabbage and let sit 5-10 minutes. Then remove outer leaves, flatten and proceed. Core the remaining cabbage and chop it very fine. Sprinkle it with the salt and set aside in a colander. In a large bowl, mix the pork or turkey, rice, mushrooms, beaten eggs, sesame oil, soy sauce, ginger, garlic, and a generous amount of black pepper. Stir in the scallions and cilantro. Press and drain any remaining water off the salted cabbage and stir the cabbage in as well. Lay a prepared cabbage leaf down with the stem end facing you. Place about ⅔ cup meat mixture into the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in one of the baking dishes. Re- peat with the rest of the cabbage leaves and meat mixture, placing 2 rows of 6 rolls in each dish. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to bake with them.) To make the sauce, whisk together all the ingredients in a small bowl and pour it over the cabbage rolls, dividing it between the 2 baking dishes. (At this point the rolls can be covered and refrigerated for up to 24 hours. You can also freeze one dish for later use. Before adding the sauce, place the dish in the freezer and let the rolls freeze completely, then remove from the dish and stack in a freezer bag or con- tainer. To bake, thaw the rolls in the refrigerator overnight, place in a baking dish, pour the sauce over them, and bake as directed below.) Bake for 35 minutes, or until an instant-read thermometer inserted into a roll at the center of a dish registers 160° F. Serve drizzled with the pan juices.

SPICY CABBAGE ROLLS - LOW CARB

Steps:

• Core cabbage and place in boiling buttered water to soften; meanwhile, mix next 6 ingredients, along with 1/2 cup of the spaghetti sauce.
• Remove softened outside leaves from cabbage, and using a sharp knife, remove the stiff center ribs. (I usually remove several leaves at a time, then after those are rolled, I can remove several more.)
• Cut the cabbage leaf in half, and place a heaping tablespoon of meat mixture in to roll up, tucking in sides if need be.
• Place the roll in a large skillet that has a lid to fit, and continue production until all the meat mixture is used. *Leftover cabbage is great as is, or added to a soup, and the broth can be used as veggie stock.
• Sometimes a second, smaller pan is necessary to cook up the overflow of rolls.
• Cover cabbage rolls with the spaghetti sauce, and cook on medium, covered, for 30 minutes, or until meat is no longer pink.
• Sprinkle with shredded parmesan before serving.
• My only problem with this recipe is the sauce is SO good, I'm always tempted to get some bread to sop it up! So if you want to indulge, do. :).