Bacon Wrapped Buffalo Stuffed Cabbage Rolls 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

MOM'S CABBAGE ROLLS



Mom's Cabbage Rolls image

My mom made the best Ukrainian cabbage rolls, simply filled with rice and bacon and cooked in a tomato sauce. This recipe is the closest I could find to hers.

Provided by Irmgard

Categories     Long Grain Rice

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cabbage
1 cup long-grain rice
3/4 lb bacon, finely chopped
2 onions, finely chopped
salt
1 (19 ounce) can tomato juice

Steps:

  • With a large, sharp knife, cut out the core from the cabbage.
  • Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
  • Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
  • Continue with the remainder of the cabbage.
  • In a saucepan, bring 2 cups of water to a boil; add the rice.
  • Reduce the heat to low and cook, covered, for 15 minutes; drain.
  • Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
  • Add the onions; cook until lightly browned.
  • Add to the cooked rice; season with salt to taste.
  • Line a roasting pan with the outer cabbage leaves.
  • Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
  • If necessary, trim out the centre rib of the leaf to make rolling easier.
  • Pour tomato juice over the cabbage rolls.
  • Cover with more cabbage leaves.
  • Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.

Nutrition Facts : Calories 440.4, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 750.6, Carbohydrate 41.1, Fiber 5.2, Sugar 9.7, Protein 11.8

OLD-FASHIONED CABBAGE ROLLS



Old-Fashioned Cabbage Rolls image

It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

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.

Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

BACON WRAPPED & BUFFALO STUFFED CABBAGE ROLLS



Bacon wrapped & Buffalo stuffed Cabbage Rolls image

When visiting a family farm in Kansas, we ended up bringing home quite a few pounds of bison. Bison is a wonderfully lean meat with deep flavor that is perfect for using in recipes like this. Following is my recipe for awesome stuffed cabbage rolls, wrapped with Bacon!! You can substitute ground beef or venison as well.

Provided by Martha Ray Deen

Categories     Wild Game

Time 1h20m

Number Of Ingredients 19

FOR THE CABBAGE ROLLS:
1 1/2 lb ground bison (or venison, beef, etc.)
8 large large cabbage leaves, steamed or flash boiled with stems cut out (v-shaped cut)
6 baby carrots or 2 small carrots, shredded
1 medium vidalia (sweet) onion, sliced thin/chopped
1/4 medium red bell, chopped
1/4 medium green bell, chopped
2 medium eggs
2 tsp montreal steak seasoning
1 tsp celery seeds
1 tsp oregano (dried flakes)
2 tsp parsley (dried flakes)
2 c cooked, cooled rice. (although, i used uncle ben's ready rice, prepackaged for ease)
8 slice thick cut bacon
FOR THE SAUCE:
2 c crushed tomatoes (fresh if you can..)
1/2 Tbsp garlic powder
1 tsp oregano (dried flakes)
1 tsp each: salt & pepper

Steps:

  • 1. mix together all meat/veggie/rice ingredients and spoon into boiled cabbage leaves. roll up the leaves from stem to outside, securing if needed with toothpicks until all have been rolled. (wrap as tightly as you can without tearing the leaves)
  • 2. wrap each roll with a piece of bacon and place into medium heat skillet (one that has a lid and is oven proof)
  • 3. brown on all sides, being careful when turning as to not tear the bacon
  • 4. When all sides have been nicely browned, pour the tomato sauce over all, mostly concentrating on the areas between the rolls, don't cover them all with sauce (so the tops can brown nicely).
  • 5. Bake at 350 degrees for about 30-45 minutes (depending on how large your rolls are, I fit 8 into a 12" cast iron skillet), spooning sauce over the rolls as you feel necessary. To serve the rolls, remove from pan, and spoon some of the pan sauce over them.

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