Best Stuffed Cabbage Rolls Ww Core Recipes

STUFFED CABBAGE ROLLS (WW CORE)

Steps:

• Combine all ingredients for the rolls except for the beef, rice and cous cous in a food processor and process until finely chopped.
• Remove chopped veggies to a large mixing bowl and mix in the beef, rice and cous cous until well combined. I use my hands for this.
• Take a handful of the beef mixture and wad into a ball and roll up in a cabbage leaf. Arrange rolls in a large baking pan. Repeat until all rolls are made.
• Combine ingredients for the tomato sauce, except for the beef broth. Pour tomato sauce over the cabbage rolls and then pour the beef broth into the bottom of the pan around the rolls.
• Tightly seal pan with foil, and bake for 1 hour and 15 minutes at 375°F.

EASY STUFFED CABBAGE ROLLS

Steps:

• Preheat the oven to 350°F. Carefully remove 8 large outer leaves from the cabbage and arrange in a stack on a large microwave-safe plate. Cover with very damp paper towels and microwave on High until the leaves are softened and pliable, 7 to 8 minutes. Uncover and let cool. (Reserve the remaining cabbage for another use.)
• In a medium bowl, combine the tomatoes, vinegar, paprika, and ¼ tsp salt. In a large bowl, combine ½ cup of the tomatoes, the rice, nuts, currants, shallot, thyme, crumbled meatloaves, and remaining ¼ tsp salt.
• Cut out the thick rib at the base of each cabbage leaf. Spoon a rounded ⅓ cup of the rice stuffing onto the center of each leaf. Fold in the sides of the leaf and roll up from the bottom to seal the stuffing inside. Spread 1 cup of the tomato sauce on the bottom of an 11-by-7-inch baking dish. Arrange the cabbage rolls, seam-side down, in the dish and spoon the remaining tomato sauce on top. Cover with foil. Bake until the cabbage is tender, about 45 minutes.
• Serving size: 2 rolls

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

BEST STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
• Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
• Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
• Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
• Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
• Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.