Best Stuffed Cabbage Spanish Style Recipes

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MOM'S CLASSIC STUFFED CABBAGE ROLLS



Mom's Classic Stuffed Cabbage Rolls image

No summer cookout is complete without a tray of stuffed cabbages! Tender cabbage leaves stuffed with rice, seasoned ground meats and a rich tomato sauce make this the perfect summer comfort food. Plus these freeze beautifully!

Provided by The Kitchen Whisperer

Categories     Stuffed

Number Of Ingredients 13

1 large size head cabbage (about 3-5 pounds)
1 lb ground beef (or 1 1/2 lbs if not using pork)
1/2 pound ground pork (omit if using all beef)
1 medium onion, chopped small
3 teaspoon minced garlic
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 teaspoon parsley flakes
2 eggs
1/4 cup ketchup
2 tablespoon tomato paste
1 1/2 cups cooked, cooled white rice
3 10.75 ounce cans tomato soup (if using a deep dish pan with a 3" side use 4 cans)

Steps:

  • Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more. When the leaves are cool enough, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
  • In a large bowl, add in the ground beef, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and parsley. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix.
  • To stuff the leaves lay down a single large leaf with the cut edge facing you (where the stem was) and place about a 1/2 cup of the meat mixture in the lower third of the leave. If the leaf is huge add more, if smaller add less meat. Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a burrito). Repeat until all of the leaves are stuffed. If you have extra meat just roll it up as meatballs and place it in the baking pan with the stuffed cabbage.
  • Preheat oven to 350F, rack in the center.
  • In a large deep dish (4" at least) baking pan (or two 9×13" glass pans), spread out the remaining soup from the open can on the bottom of the pan. Open up a 2nd can and pour out 1/2 of it and spread out until the bottom of the pan in covered in a light coating.
  • Place a single layer of stuffed cabbages on the bottom of your pan. Add the remaining half of the 2nd can of tomato soup. If you have leaves that are too small to stuff or are badly torn, add them on top of the soup.
  • Add the 2nd layer of stuffed cabbage (you must make sure you have a 1/2" gap at the top of your pan and stuffed cabbage. It cannot go over the top of the pan. Top with the remaining can of tomato soup and spread out evenly.
  • Spray the underneath of a large piece of foil. Place foil side down on the pan and close tightly around the dish. Place the pan on a larger cookie sheet to catch any spillovers.
  • Bake for 3 - 4 hours or until the cabbage is tender when pierced with a knife. (I start to check mine after 2 hours 45 minutes).
  • Remove from the oven, uncover and allow to cool for 15 minutes before serving.

Nutrition Facts : ServingSize 1 stuffed cabbage, Calories 185 calories, Sugar 12 g, Sodium 1206 mg, Fat 2.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 27.6 g, Fiber 3.7 g, Protein 12.6 g, Cholesterol 54.4 mg

VALERIE'S STUFFED CABBAGE



Valerie's Stuffed Cabbage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h5m

Yield 12 rolls

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 cups cauliflower rice
1 large head green cabbage
1 pound ground turkey, preferably dark meat
One 14.5-ounce can diced tomatoes, drained
2 tablespoons chopped fresh basil
1 teaspoon Italian seasoning
1 large egg
1 yellow onion, diced
3 tablespoons chopped fresh parsley
4 cloves garlic
One 28-ounce can tomato purée
1/2 teaspoon onion powder

Steps:

  • Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
  • Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
  • Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
  • Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
  • Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
  • Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
  • Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
  • Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.

BEST STUFFED CABBAGE ROLLS



Best Stuffed Cabbage Rolls image

Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!

Provided by NicoleMcmom

Time 2h

Yield 6

Number Of Ingredients 15

6 teaspoons kosher salt, divided
1 large head cabbage
2 teaspoons oil
½ cup minced onion
1 (14 ounce) can tomato sauce
1 (14 ounce) can petite diced tomatoes, undrained
¾ cup water
1 tablespoon red wine vinegar
1 teaspoon ground black pepper, divided
1 pound ground sirloin
1 cup uncooked white rice
2 cloves garlic, minced
½ teaspoon ground allspice
1 medium lemon, cut into 6 wedges
2 teaspoons chopped fresh parsley, or to taste

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.

Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g

SLOVAK STUFFED CABBAGE



Slovak Stuffed Cabbage image

I received this recipe from my grandmother. It was passed down to her from her grandmother. This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!

Provided by Kelly Berenger

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 2h

Yield 8

Number Of Ingredients 15

1 pound ground beef
1 pound ground pork
1 onion, chopped
1 teaspoon salt
black pepper to taste
1 teaspoon chopped fresh parsley
½ cup cooked brown rice
1 ¼ teaspoons garlic salt
2 (10.75 ounce) cans condensed tomato soup
27 ounces sauerkraut, drained
1 (29 ounce) can diced tomatoes
1 medium head cabbage
5 slices bacon
2 tablespoons white sugar
3 cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
  • Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
  • Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
  • Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
  • Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.

Nutrition Facts : Calories 556 calories, Carbohydrate 31.6 g, Cholesterol 101 mg, Fat 36.5 g, Fiber 6.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 2095.7 mg, Sugar 16.7 g

STUFFED CABBAGE



Stuffed Cabbage image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 17

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
  • Meanwhile, bring a large pot of water to a boil.
  • Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
  • For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
  • Preheat the oven to 350 degrees F.
  • To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Provided by Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

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.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g

STUFFED CABBAGE SPANISH STYLE



Stuffed Cabbage Spanish Style image

This version of cabbage rolls uses sauerkraut and apples.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Beef

Number Of Ingredients 13

1 medium head cabbage
- boiling water
1/2 pound(s) sausage
1 pound(s) lean ground beef
1 small onion, peeled and grated
1 1/2 cup(s) chopped green chili
- salt, to taste
14 0z can(s) sauerkraut, rinsed and drained
1 1/2 cup(s) apples, peeled and thinly sliced
1 medium onion, chopped
1 cup(s) chicken broth
1 cup(s) tomato juice
1/2 teaspoon(s) garlic salt, optional

Steps:

  • Cut out and discard core of cabbage. Cover with boiling water and simmer for five minutes. Remove cabbage from water and cool.
  • Pull leaves off one at a time until you have 10 large leaves.
  • Combine ground beef and sausage and cook 15 to 20 minutes. Add grated onion and cook until onion is clear. Drain off excess fat. Add green chilies and garlic salt and mix well.
  • Cool. Then place 1/3 cup meat and chili mixture in each cabbage leaf and roll up and secure with toothpick.
  • Mix chopped onion, apple and sauerkraut. Spread half of this mixture on bottom of large baking dish or casserole. Place cabbage rolls on sauerkraut. Spread remaining sauerkraut on top.
  • Mix tomato juice and broth and pour over rolls. Cover and bake at 350 degrees for one hour.

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