Cabbage Roll Phyllo Pockets Recipes

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ANNE FAMIE'S CABBAGE ROLLS



Anne Famie's Cabbage Rolls image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 12 rolls

Number Of Ingredients 10

4 ounces tomato soup
1 cup canned diced tomatoes
4 ounces cream of mushroom soup
1 1/4 pounds ground pork
1 1/4 pounds ground beef
1/2 cup white onion, Sauteed
1/2 teaspoon ground nutmeg
1 tablespoon salt
1/2 teaspoon ground black pepper
12 large Savoy cabbage leaves, blanched

Steps:

  • Preheat oven to 375 degrees F.
  • For the sauce, in a small mixing bowl, combine the tomato soup and diced tomatoes. Set the bowl aside until needed.
  • In a large mixing bowl, with a large spoon, combine the mushroom soup, tomato soup, pork, beef, onions, and seasonings. Once the mixture is thoroughly combined, prepare the baking dish. In a glass, 9 by 13-inch pan, pour about 2/3 of the reserved tomato sauce in the bottom the pan. Set the remaining 1/3 aside.
  • To stuff the cabbage leaves, place about 3 ounces of the meat mixture on each leaf. Then tightly roll the mixture into the leaf. Place each roll, as they are finished, into the prepared baking dish. When all of the cabbage rolls are in the pan, spread the remaining third of the tomato sauce on top of them. Cover the dish with aluminum foil and bake in the oven for 60 to 75 minutes, until the cabbage rolls are cooked through. Serve.

NYE'S POLONAISE ROOM CABBAGE ROLLS



Nye's Polonaise Room Cabbage Rolls image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 16

1 to 2 heads white cabbage, cored
1 gallon water, or enough to cover
2 teaspoons salt
1/4 cup white rice
2 tablespoons finely diced green bell pepper
2 tablespoons finely diced onion
3/4 pounds ground beef
3/4 pounds ground pork
1/2 pound mild pork sausage
1/2 pounds cooked smoked bacon, finely diced
2 tablespoons minced garlic
6 ounces tomato ketchup
1 teaspoon freshly ground black pepper
2 teaspoons fine salt
4 ounces grated Parmesan
2 eggs

Steps:

  • Preheat oven to 300 degrees F.
  • Place the cabbage in a stockpot and cover with water. Add salt, bring to a boil, and reduce to a simmer. Cook the cabbage until tender, about 1 hour. When the cabbage is done remove from the pot and cool in an ice water bath. Drain.
  • Gently separate the leaves from the head of the cabbage, trying to keep them whole. Keep the inner white leaves for the cabbage rolls themselves and reserve the big outer green leaves to line the bottom of the baking dish.
  • Mix all of the remaining ingredients together. Line the bottom of a glass 13 by 9 baking dish with some large green leaves.
  • Place 1 white leaf on a cutting board with the stem towards you. Place 4 ounces of meat filling on top of the leaf and fold up stem end first. Fold the sides and the top of the leaf over to form a roll. Place the roll, seam side down, in the baking dish. Continue filling, rolling, and placing the rolls side by side until all the meat filling is used. If you have any leftover cabbage leaves place them on top of your rolls to protect them during cooking.
  • Add 1 cup of water to the pan and cover with aluminum foil. Bake for 1 1/2 hours.

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.

EASY CABBAGE POCKETS



Easy Cabbage Pockets image

I grew up in a town that was filled with Wolgadeutsche, or Germans from Russia. Family members and friends of the family made these cabbage pockets, sometimes called Krautbrot or Bierocks. This is a perfect food for lunches, as it is self contained and freezes well. I have changed it slightly to make it easier to make and enjoy. I love mine served hot, with ketchup for dipping!

Provided by Niki Frick

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h

Yield 24

Number Of Ingredients 6

cooking spray
1 pound ground beef
1 large onion, chopped
1 head cabbage, shredded
salt and ground black pepper to taste
1 (2 pound) package frozen dinner rolls, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly.
  • Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting.
  • Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.

Nutrition Facts : Calories 170.4 calories, Carbohydrate 22.9 g, Cholesterol 13.1 mg, Fat 5.4 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 226.6 mg, Sugar 3.9 g

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