Cabbage Roll In A Bowl Recipes

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.

SOUP-BOWL CABBAGE ROLLS

Steps:

• In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 25-30 minutes. Stir in tomatoes and salt; heat through. If desired, sprinkle with cheese.

CABBAGE ROLLS

Steps:

• Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
• In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
• Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
• Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
• Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
• In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

CABBAGE ROLL IN A BOWL

Steps:

• Mince 6 cloves of garlic and 1 large onion.
• Remove and discard the out leaves from 1 head of cabbage. Shred the cabbage with a knife, removing the core (yields about 8 cups of cabbage).
• Heat a large skillet or Dutch oven to medium and add 1 Tbsp. of olive oil. Add the garlic and onions to the skillet and saute for 2-3 minutes, stirring often.
• Add 1 lb. of ground beef (can use ground turkey, chicken, lamb, or venison as well) along with 1/2 tsp. kosher salt and pepper to the garlic and onions. Saute the hamburger for 5-6 minutes, breaking it up with a spatula. Continue until meat is fully cooked through. Add 2 tsp. smoked paprika and 2 tsp. Italian seasoning to the beef. Stir until incorporated.
• Heat a separate skillet to medium and add 1 Tbsp. of olive oil. Add 1 1/2 cups of long-grain white rice. Saute the rice for 1-2 minutes, stirring often.
• Add 2 cups of low-sodium chicken broth (can use vegetable or beef broth) to the rice along with 1 15 oz. can and 1 8 oz. can of tomato sauce. Stir to incorporate. Bring the rice to a light boil and then reduce heat to medium-low. Cover and cook for 20-25 minutes or until the rice has softened and all of the liquid has absorbed. Stir every 5 minutes or so to prevent sticking. Remove from heat when finished.*If rice appears to dry out simply add more chicken stock and cook until it reaches desired consistency.
• While the rice is cooking add 6-8 cups of chopped cabbage to the cooked hamburger along with 1/2 tsp. kosher salt and pepper. Saute the cabbage for 6-8 minutes, stirring often. The cabbage should cook down quite a bit during this process.
• Add 2 Tbsp. Worcestershire sauce and 2 Tbsp. of apple cider vinegar to the skillet. Stir until combined.
• Add the cooked rice to the cabbage and hamburger mixture. Stir all of the ingredients together until combined. Adjust salt and pepper to taste.Alternately, you can serve the cabbage/beef mixture on top of the rice.

UN-STUFFED CABBAGE BOWLS

Steps:

• Press the saute button on the Instant Pot. Spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, paprika, beef broth and raisins, cover and cook high pressure 15 minutes.
• Quick release, add the rice and cabbage and cook 3 minutes high pressure. Quick release and serve with additional rice if desired.
• Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth and raisins, cover and cook medium-low 25 minutes.
• Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.

CABBAGE ROLL IN A BOWL

Steps:

• Preheat oven to 375.
• Put olive oil, finely diced or chopped onion, minced garlic, and ground beef in a pan; brown, stirring.
• Drain the meat and vegetable mixture and set aside.
• In the pan mix the tomato sauce and the rice.
• In one 9x13 baking pan or 2 8" pans, layer 1/3 the cabbage, 1/3 of the beef mix and 1/3 of the sauce mix.
• Repeat the layers until you are either out of ingredients or out of room.
• Sprinkle with black pepper if using.
• Pour 3 cups beef broth over the 9x13 pan or 1 1/2 cups beef broth over each 8x8 pan.
• If you will use mozzarella, bake at 375 one hour and then add the mozzarella on top. If not using mozzarella bake one hour and 15 minutes. Remove if done a slight bit earlier.
• Let sit 5-10 minutes to set up a tiny bit.