Elaines Cabbage Rolls Recipes

CABBAGE ROLLS II

Steps:

• Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
• In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
• In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
• Cover, and cook on Low 8 to 9 hours.

ELAINE'S CABBAGE ROLLS

Steps:

• 1. Wash cabbage; cut out core. Drop cabbage, core side down into a large saucepan of boiling salted water to cover and blanch five or six minutes or until softened. Drain and carefully separate leaves. Alternatively, you can put the cabbage in the microwave to soften the leaves. Take the leaves off the head as they soften and then put the cabbage back in the microwave to soften the next layer.
• 2. Combine beef, rice, sugar, grated onion, one tablespoon lemon juice, one teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika.
• 3. Drain cabbage leaves. Trim the tough center rib to make leaf more pliable. Place a spoonful of meat mixture on each leaf; roll up from the stem end leaving the sides loose. After it is rolled up, tuck in the sides like a dimple. This will secure the rolls without using toothpicks.
• 4. Saute fine-chopped onion with remaining 1/2 tsp salt, 1/4 tsp paprika and pinch of pepper in hot oil in skillet or dutch onion for about 10 minutes. Add hot water and transfer onion misture to casserole or leave in dutch oven. Arrange cabbage rolls on top of onions.
• 5. Mix tomato sauce with sugar and the 1/4 cup lemon juice; pour over cabbage rolls and cover.
• 6. Bake at 325 F for two to three hours. Taste and add more sugar and lemon juice if necessary. If cooked on stove top, cook over low heat.

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.

GRANDMA ELAINE'S UNSTUFFED SWEET & SOUR CABBAGE

Steps:

• Use Large Stock Pot and wooden spoon.
• Wash cabbage, cut off core. Cut cabbage in half horizontally. Take core out and cut.
• cabbage in 3 inch chunks.
• Cook sliced onions in oil until translucent.
• Add can of whole tomatoes, stir and chop slightly with spoon. Add tomato sauce, half of salt, half of pepper, and mix.
• Cover and simmer for 20 minutes, stir occasionally so it doesn't burn.
• Then add cabbage and stir and push cabbage down into the sauce.
• Cover pot and continue to simmer approx 1 hour till you can mix cabbage around in the sauce.
• In large bowl mix ground beef with chopped onion, 1 1/2 level teaspoons salt, 1/4 tsp pepper, 2 eggs, rice, and water. Mix well with hands.
• If too mushy, add a little more rice. Form golf ball size meat balls, and then store briefly in refrigerator to get firmer.
• Place meatballs on top of cabbage on sauce. Cover and simmer approx 15 minutes till meatballs feel firm.
• Then gently mix meat balls into sauce. Let pot simmer for approx 45 minutes, then add lemon. Taste for lemon taste, if not add more lemon.
• Then add raisins, honey, and then sugar a little at time to taste. Cook for another 15 minutes, then mix gently, uncover and remove from heat.
• Try not to eat right away so flavors can infuse. Tastes better when eaten the second day, but don't overheat. Only reheat what you will eat at that sitting.
• This freezes well.