Delicious Beef Stuffed Cabbage Recipes

BEEF STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

STUFFED BELL PEPPERS WITH BEEF AND CABBAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of two rectangular glass baking dishes.
• Melt butter in a 4- to 6-quart stockpot over medium heat. Add ground beef, green and red cabbage, onion, celery, and garlic. Stir in diced tomatoes, Worcestershire sauce, salt, oregano, basil, and pepper. Cook until beef starts to brown and cabbage softens a bit, 8 to 10 minutes. Stir, and continue cooking for 10 to 15 minutes.
• While the beef cooks, prepare bell peppers: remove stems and cut peppers in half from top to bottom. Remove seeds and white membrane. Rub outsides of the peppers with olive oil and arrange, skin-sides down like edible bowls, in the prepared baking dishes.
• Strain beef mixture to remove excess liquid; scoop into peppers to fill and mound any extra on top or reserve for another use. Cover with foil.
• Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone, and cook for an additional 5 minutes.
• Remove from the oven and allow to cool for a few minutes before serving.

DELICIOUS BEEF STUFFED CABBAGE

Steps:

• Preheat oven to 350°F.
• Spray and 9x13 [3 quart] metal roasting pan with Pam or other oil spray.
• Fill large cooking pot [at least twice the size of the head of cabbage] 3/4 full with water. Add a dash of salt. Bring to a boil.
• While the water is coming to a boil,remove the core from the cabbage [this is the dense part at the top of the cabbage head] with a paring knife by cutting around it until you can pull it out. Put the cabbage in the boiling water with the core removed side down. Cover and cook for ten minutes.
• Remove the cover and carefully take out the cabbage head and put it in a drainer in the sink. Remove the loose cabbage leaves being careful not to tear them. When you get to leaves that won't easily come loose, return the cabbage to the hot water and let it sit for about ten minutes. Then you can remove more leaves. Continue this until all the leaves are removed and in the drainer. Do not discard the water.
• In a medium mixing bowl, add ground beef, soup mix, onion, garlic, rice, egg and 1 teaspoon of the dry beef bullion and 1/4 cup of the water. Mix very well with your hands making sure that all the ingredients blend together.
• Take a cabbage leaf and fill the center with the ground beef mix. Each leaf will be a different size so you will have to alter the amount you put in each leaf as you go along. A large leaf takes about 2 tablespoons and a small leaf about 1 tablespoon. When the leaf is filled with the ground beef, fold over the top and sides and roll up. Place the cabbage roll in the roasting pan with the end of the leaf face down.
• Continue this until all the filling is used up. Cover the cabbage rolls with remaining cabbage leaves. Surround the cabbage with sliced carrots.
• Mix tomato soup and sauce together with 1 tablespoon beef bullion. Add 1 3/4 cups of water from the cabbage pot and 1 cup of rich milk or cream. [It is best to mix a little of the water with the milk to warm it up before adding to sauce]. Mix this until there are no lumps and ingredients are well blended.
• Pour the sauce over the cabbage, carrots and cabbage rolls to about 1/2 inch from the top of the pan. If you have sauce left, save it for serving with the meal. Bring the leftover sauce to a boil in a small pot. Cook ten minutes, shut off and set to side.
• Cover the roasting pan with aluminum foil and place on a cookie sheet covered with foil. Place in center of oven and cook for 1 1/2 hours. You will know this is done when you can insert a fork into the cabbage or carrots and it comes out easily. This means everything is tender and cooked.
• To serve, place cabbage and cabbage rolls in a serving bowl surrounded by carrots. Serve sauce in a gravy boat. A nice big bowl of mashed potatoes rounds out the meal.
• If you made stove top sauce, add it to the gravy in the roasting pan.
• TIP: If sauce is thin, place the roasting pan on the stove, over a medium heat [small flame for gas or number5 on electric stove]. Mix 3 tablesoons of cornstarch with 1/4 cup water. Add to sauce. Let cook for 10 minutes. If you like you sauce thicker, just add more cornstarch mix until it is the consistency you like for gravy.

STUFFED CABBAGE WITH BEEF

Steps:

• Preheat oven to 350°F. Bring a large pot of water to a boil over high heat. Carefully remove 12 cabbage leaves, taking care not to tear them (reserve remaining cabbage for another use). Add the leaves to the boiling water; cook, stirring occasionally, until wilted, 8 to 10 minutes. Using a slotted spoon, transfer the leaves to a wire rack set inside a rimmed baking sheet. Let cool until easy to handle, about 5 minutes. Using a knife, trim and discard the thickest part of the main vein from the bottom of each leaf.
• Combine tomato sauce, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl.
• Place ground beef, rice, onion, pepper, 2/3 cup of the tomato sauce mixture and the remaining 1/2 teaspoon salt in a large bowl. Using your hands, lightly work the mixture until just combined. Spread 1/2 cup of the remaining tomato sauce mixture in the bottom of a 7-by-11-inch baking dish.
• Arrange 1 cabbage leaf, vein-side down, on a work surface with vein running perpendicular to the edge. Scoop 1/3 cup beef mixture onto the trimmed side of the leaf. Shape the beef mixture into a 2-inch log running parallel to the work surface edge. Fold the outer sides of the leaf over the filling and in toward the center. Roll up the leaf, pressing it tightly around the filling. Place the cabbage roll, seam-side down, on the tomato sauce mixture in the baking dish. Repeat with the remaining cabbage leaves and beef mixture.
• Top the cabbage rolls evenly with the remaining tomato sauce mixture. Cover the baking dish with foil. Bake until an instant-read thermometer inserted in the center of a roll registers 160°F, about 1 hour. Garnish with parsley, if desired.

WHOLE STUFFED CABBAGE WITH GROUND BEEF

Steps:

• Cut center from cabbage; with a knife, carve out a cavity large enough to hold meat and rice mixture.
• Mix ground beef, onion, rice, 1 can of soup, salt, and pepper, diced celery, along with remaining cabbage (not core).
• Place cabbage head in large round casserole dish with 1/2 cup water in the bottom.
• Fill cabbage with meat mixture; cover and bake 1 1/2 hours at 350 F.
• Melt the cheese with remaining 1 can of tomato soup.
• Remove cover from the casserole and pour soup mixture over cabbage head.
• Return uncovered to oven for 15 minutes.

GROUND BEEF AND CABBAGE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
• Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
• Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
• Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
• Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.