Stuffed Cabbage Rolls recipe - Try This Old World-Germany Tracks

This recipe for stuffed cabbage was first brought to Texas by German settlers in the year 1800. It takes about 1 / 2 hours to prepare to cook the cabbage rolls, and about 2 1 / 2 hours total cooking. Be sure and choose the largest you can find the head of cabbage for at least 12 cabbage leaves stuffed with good stuff. Cabbage can be used not steamed or fried the next day ortwo.

Ingredients:

12 large cabbage leaves
1 pound chopped
2 teaspoons salt
1 / 2 teaspoon pepper
1 / 2 teaspoon thyme
1 cup cooked rice
1 small onion, chopped
1 egg
1 tablespoon brown sugar
lemon juice
1 / 4 cup water
August 2 cans tomato sauce
2 tablespoons vegetable oil

Cooking string or toothpicks to hold together cabbage rolls

Directions:

Corecabbage, place the rest of the head of cabbage in a large pot with the main chain. Pour about 3 cups of boiling water. The leaves are beginning to loosen. Carefully remove the leaves as you can, then pour more water boiling in the pot to release more leaves. Keep doing this until all 12 leaves are removed from the head. The leaves can be a bit 'stiff, but if so, pour boiling water over them to give them a little' more flexible and limp.

small veins Cut the cabbage leaves bigger. Set aside the leaves and begin to put together the filling. In a large bowl, combine ground beef, salt, pepper, rice, onion, eggs, and thyme and mix well (mixing with your hands is better). Set composed by.

Prepare the sauce by mixing the brown sugar, lemon juice, water, 1 / 4 cup water and tomato sauce in a separate, smaller scale. Set this mixture aside.

Start the pooling of> Cabbage Rolls. Put two tablespoons of meat mixture on each cabbage leaf near the vein of the leaf. Fold the end over the filling, fold the ends like an envelope. Roll out the rest of the blade as tight as possible, set by tying a rope around a roller, or hold together with toothpicks in the center.

Heat the oil in a 10-inch skillet, evenly brown half of the cabbage rolls simultaneously. After all the rolls are browned, put all 12 inpan, pour the sauce over. Cover and simmer over low heat for about an hour, basting from time to time the rolls.

Remove the rolls on a hot plate and remove the strings or toothpicks. Look at the sauce and, if the thickness of ketchup, is good. If it seems too thin, reduce it until you reach the right consistency. Pour the sauce over the cabbage rolls and serve.

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perfect recipe for cold days - beef and pork stuffed cabbage Rolls

As we head into the fall my mind goes immediately to the delicious dishes that I like, but not subject to hot days. There's only one thing 100 + degree days, which makes a quick meal to go. But once the days get cooler, I like the output of what I call my cooler recipes (note I did not say cool or cold) days. These cabbage rolls one of them. The combination of beef and pork make these special roles. Try them for a quick old-fashioned comfortmeal.

Beef and pork stuffed cabbage rolls

1 medium to large-scale cultivation
1 pound lean ground beef
1 pound lean pork
3 / 4 cup rice, uncooked
2 onions 1 small onion, chopped
salt
pepper
1 tablespoon dill
1 / 2 liter of sour cream
3 tablespoons flour
1 small can tomato sauce
1 teaspoon salt
2 tablespoons sugar *

Remove core from cabbage, place cabbage in a large pot of boiling water. Scaldingcabbage to peel the petals one by one. Place the leaves on a paper towel or clean towel to drain.

Mix ground beef, ground pork, rice, onion, salt and pepper. Place bit 'of mixture onto each cabbage leaf, with cabbage leaves enough for the introduction of the mixture, fashion bag, secure with toothpicks.

Place cabbage rolls in a pan and cover with boiling water. Add the dill in water andBring water to a boil. Bake rolls for 1 hour. Remove the bread from the pan with a slotted spoon. In a medium bowl, stir together sour cream, flour, tomato sauce, 1 teaspoon of salt and sugar. Stir the mixture into the pan when you remove the cabbage rolls. After the mixture is well blended into one, add the cabbage rolls back into the pan and cook for about 10 minutes.

Diabetics can enjoy this recipe, replacing the sugar with 2 tablespoons Splendagranular form.

Have fun!

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How to make homemade stuffed cabbage Rolls

Every year, my husband and I like to plant a garden and one of the things that cabbage plant, as it is easy to grow here in the Mid-Atlantic. When it comes to harvest time, we are left with many heads of cabbage just waiting for us to use them.

About 20 years ago, my mother-in-law gave me her recipe for stuffed cabbage. At first I was a bit 'intimidated to make them as I always seemed to rip the coalBrowse ... but then I realized that I was not soaking in boiling water long enough to make them soft and flexible. Want to follow the instructions carefully if you want the right way.

The recipe will be 6 individual portions. If you have leftovers, you can freeze in a plastic freezer-safe container for up to 3 months.

stuffed cabbage recipe

1 beaten egg
1 / 2 cup milk
1 / 4 cup onion,finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 / 4 teaspoon black pepper
1 pound lean pork
3 / 4 cup white rice cooked completely
6 large cabbage leaves
10 oz can tomato soup concentrate
1 1 / 2 tablespoons brown sugar
1 tablespoon lemon juice

Preheat oven to 350 degrees.

In a bowl, combine egg, milk, chopped onion, Worcestershire sauce, salt and black pepper until all ingredientscan be combined. Stir in the cooked rice and ground pork until all ingredients are mixed.

Remove the central vein of cabbage leaves in each leaf intact. Immerse leaves in boiling water for about 3 minutes or until soft, then drain the water. Place a 1 / 2 cup of meat mixture on each leaf and fold in the side. Explained by the edge, roll up each leaf, fold sides ensure that even included in the role. Place each roll on a baking tray and placeaside.

In a small bowl, combine the condensed soup with tomatoes, brown sugar and lemon juice. Pour the sauce over the cabbage rolls that are in your baking dish.

Bake uncovered in preheated 350 ° oven for 60 minutes or until tender. Remove from oven and serve immediately.

Related : Chop Onion Cabbage Recipe

Chicken stuffed cabbage rolls

Field 1 pound chicken (or 2 cups cut-up cooked chicken)

12 cabbage leaves

1 can (15 grams) tomato sauce

½ cup uncooked instant rice

1 / 8 teaspoon pepper (or a pinch of pepper)

1 teaspoon salt

1 medium onion, chopped (about ½ cup)

1 / 8 teaspoon garlic salt

1 can (4 ounces) mushroom stems and pieces, undrained

½ teaspoon lemon juice

1 teaspoon sugar

1 tablespoonwater

1 tablespoon cornstarch

Pour boiling water over cabbage leaves. Cover and let stand until leaves are soft, about 10 minutes. Remove leaves and drain.

Mix rice, ground chicken, salt, ½ cup of tomato sauce, garlic salt, pepper, mushrooms and onions. Place about 1 / 3 cup of the chicken mixture at the end of each leaf stalk. Roll leaf around chicken mixture, tucking in sides.

cabbage rolls, seam side Place in greasedsquare baking dish, 8 x 8 x 2 cm. Mix remaining tomato sauce, lemon juice and sugar. Pour over cabbage rolls. Cover and bake at 350 degrees until the chicken is cooked, about 45 minutes. Note: If you cut-up cooked chicken, reduce cooking time to about 25 to 30 minutes.

Pour the liquid from the cabbage rolls in a saucepan a quarter. Mix cornstarch and water, stir in the cabbage liquid. Bring to a boil, stirring constantly. Stir and cook for 1minutes. Serve sauce with cabbage rolls.

Tip: The leaves of the cabbage head can easily separate and remove the core and cover the cabbage with cold water. Let stand about 10 minutes. Remove the leaves.

To Microwave: Place ¼ cup of cold water and the cabbage leaves in a quart microwave dish-3 that can be. Cover tightly and microwave on high (100%) until limp, about 4 or 5 minutes. Remain as indicated by the plate. Mixremaining tomato sauce, lemon juice, sugar, water and cornstarch. Pour over cabbage rolls. Cover with plastic wrap and microwave 7 minutes. Turn the pot a quarter turn. Microwave until chicken is tender, 8-9 minutes more. Note: If you cut-up cooked chicken, reduce cooking time to about 4 or 5 minutes more. Cover and let rest for about a minute. Remove cabbage rolls on a plate. Stir the sauce pot, add cabbage rolls.

Filledcabbage rolls Beef: Substitute 1 pound chopped chicken for the ground.

Turkey stuffed cabbage: 1 Pound Ground turkey substitute for chicken on the ground.

Sausage stuffed cabbage rolls: Substitute 1 pound ground pork sausage for the chicken to the ground.

And for dessert:

Glazed Apple Rings

4 apples, cored and cut into

Rings ½ "

¼ cup margarine or butter

1 tablespoon lemon juice

½cup apple juice or dry white wine

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

½ cup sugar (or sugar substitute)

Heat the margarine in a 10-inch skillet over medium heat until melted. Fry several apple rings at a time, turning once, until golden brown. (Add more margarine if necessary).

Back to Apple all the links in the pan. Mix the lemon juice, apple juice, cinnamon and ginger. Pour over apples. Sprinkle with sugar. Cover and letmedium heat until apples are just tender and glazed, about 5 minutes. Serve warm, if desired, with whipped cream.

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Traditional Greek Recipes - Stuffed Cabbage Parcels

This dish is inspired by one of my favourite traditional Greek recipes, Dolmades (stuffed vine leaves). Here, I am using Savoy cabbage leaves as an alternative, mainly because they are easier to obtain than vine leaves. Savoy cabbage leaves are more robust than other leaves and less prone to splitting when cooked, which could lead to the filling leaking out.

Ingredients

1 Savoy cabbage
1lb/450g minced beef
1 onion
1 clove garlic
1oz/25g pine nuts
1 tablespoon olive oil
1 tablespoon tomato puree
grated juice and rind of 1 lemon
2 tablespoons plain flour
1/4 teaspoon ground cinnamon
8fl oz/225ml beef stock
salt and black pepper

Method

Peel and chop the garlic and onion.
Remove any unusable leaves from the cabbage and select 8 of the largest that remain
Cook the leaves in boiling water for 4 minutes until just softened - drain, rinse and dry with kitchen paper.
In a wok or pan, heat the oil and fry the garlic and onion for 3-4 minutes until softened.
Add the beef and cook for a further 5-6 minutes until browned.
Add the lemon rind, pine nuts, tomato puree and cinnamon.
Stir in the flour and cook, stirring continuously, for 1-2 minutes.
Stir the beef stock in gradually, until the mixture thickens.
Season with salt and black pepper. Cover and simmer for 15 minutes.
Remove from heat and allow to cool.
Spoon the mixture onto the 8 cabbage leaves. Roll up and pin the edges with cocktail sticks.
Half-fill a pan with water and lemon juice. Layer the cabbage parcels in a steamer attachment.
Cover and steam for 20 minutes, serve while hot.
Bon Appetit.

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Stuffed Cabbage Rolls Recipe - Try This Old-World Favorite From Germany

This recipe for cabbage rolls was first brought to Texas by the German settlers in the 1800's. It takes about 1/2 hour to prepare the cabbage rolls for cooking, and about 2 1/2 hours for the total preparation time. Make sure and choose the biggest cabbage head you can find, in order to get at least 12 good cabbage leaves to stuff with filling. Any unused cabbage can be steamed or fried the next day or two.

Ingredients:

12 large cabbage leaves
1 pound ground beef
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 cup cooked rice
1 small onion, minced
1 egg
1 tablespoon brown sugar
juice of half a lemon
1/4 cup water
2 8-ounce cans tomato sauce
2 tablespoons vegetable oil

Cooking string, or toothpicks for holding cabbage rolls together

Directions:

Core the cabbage, then place the rest of the cabbage head in a large pot with the core end up. Pour about 3 cups of boiling water over it. The leaves will begin to loosen. Carefully peel off as many leaves as you can, then pour more boiling water in the pot to release more leaves. Keep doing this until all 12 leaves have been removed from the head. The leaves may still be a little stiff, but if so, pour some boiling water over them to make them a little more pliable and limp.

Cut out the middle veins in the larger cabbage leaves. Set the leaves aside, and start putting together the filling. In a large bowl, combine the ground beef, salt, pepper, rice, onion, egg, and the thyme, and mix well (mixing with your hands is best). Set mixture aside.

Now make the sauce by mixing together the brown sugar, lemon juice, water, 1/4 cup water, and the tomato sauce in a separate, smaller bowl. Set this mixture aside.

Start bundling the cabbage rolls. Place two heaping tablespoons of the meat mixture on each cabbage leaf near the vein of the leaf. Fold the end over the filling, then fold over the ends like an envelope. Roll the rest of the leaf as tight as possible, then fasten by tying a piece of string around roll, or hold together with toothpick through the middle.

Heat oil in a 10-inch skillet, then evenly brown half of the cabbage rolls at a time. After all rolls are browned, place all 12 in the skillet, then pour the sauce over them. Cover and simmer over low heat for about one hour, basting the rolls occasionally.

Remove the rolls to a hot serving tray, and remove the strings or toothpicks. Look at the sauce, and if it of the thickness of ketchup, then it is good. If it looks too thin, then simmer it down until it is the right consistency. Pour the sauce over the cabbage rolls and serve.

Tags : Juice Franchise

Stuffed Chicken Cabbage Rolls

1 pound of ground chicken (or 2 cups of cut-up cooked chicken)

12 cabbage leaves

1 can (15 ounces) tomato sauce

½ cup of uncooked instant rice

1/8 teaspoon of pepper (or a dash of pepper)

1 teaspoon salt

1 medium onion, chopped (about ½ cup)

1/8 teaspoon of garlic salt

1 can (4 ounces) mushroom stems and pieces, undrained

½ teaspoon of lemon juice

1 teaspoon of sugar

1 tablespoon of water

1 tablespoon of cornstarch

Pour boiling water over the cabbage leaves. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves and drain.

Mix the rice, ground chicken, the salt, ½ cup of the tomato sauce, garlic salt, pepper, mushrooms and onion. Place about 1/3 cup of the chicken mixture at stem end of each leaf. Roll leaf around chicken mixture, tucking in sides.

Place cabbage rolls, seam sides down, in ungreased square baking dish, 8 x 8 x 2 inches. Mix remaining tomato sauce, lemon juice and the sugar. Pour over the cabbage rolls. Cover and bake in 350 degree oven until chicken is done, about 45 minutes. Note: If using the cut-up cooked chicken, reduce cooking time to about 25 to 30 minutes.

Pour the liquid from the cabbage rolls into a 1-quart saucepan. Mix cornstarch and water; stir into cabbage liquid. Heat to boiling, stirring constantly. Stir and boil for 1 minute. Serve sauce with cabbage rolls.

Hint: To separate the leaves from the cabbage head easily, remove the core and cover the cabbage with cold water. Let stand about 10 minutes. Remove leaves.

To Microwave: Place ¼ cup of cold water and the cabbage leaves in a 3-quart casserole dish that can be microwave. Cover tightly and microwave on high (100%) until limp, about 4 to 5 minutes. Continue as directed using the casserole dish. Mix the remaining tomato sauce, lemon juice, the sugar, water and cornstarch. Pour over the cabbage rolls. Cover with vented plastic wrap and microwave 7 minutes. Rotate the dish ¼ turn. Microwave until chicken is done, 8 to 9 minutes longer. Note: If using the cut-up cooked chicken, reduce cooking time to about 4 to 5 minutes longer. Let stand covered for about a minute. Remove cabbage rolls to a platter. Stir sauce in dish; pour over cabbage rolls.

Stuffed Beef Cabbage Rolls: Substitute 1 pound of ground beef for the ground chicken.

Stuffed Turkey Cabbage Rolls: Substitute 1 pound of ground turkey for the ground chicken.

Stuffed Sausage Cabbage Rolls: Substitute 1 pound of ground pork sausage for the ground chicken.

And for dessert:

Glazed Apple Rings

4 apples, cored and cut into

½-inch rings

¼ cup margarine or butter

1 tablespoon of lemon juice

½ cup of apple juice or dry white wine

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

½ cup of sugar (or sugar substitute)

Heat margarine in 10-inch skillet over medium heat until melted. Fry several apple rings at a time, turning once, until golden brown. (Add more margarine if necessary).

Return all apple rings to skillet. Mix lemon juice, apple juice, cinnamon and ginger. Pour over apples. Sprinkle with sugar. Cover and cook over medium heat just until apples are tender and glazed, about 5 minutes. Serve warm and, if desired, with whipped cream.

Thanks To : Chop Onion