Grandmas Stuffed Cabbage Recipes

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GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION



Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation image

This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.

Provided by Locally Grown

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 7h44m

Yield 8

Number Of Ingredients 9

1 head cabbage
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
¾ cup uncooked white rice, rinsed
1 pound ground beef
1 pound ground pork sausage
1 egg, beaten
1 (32 ounce) can tomato juice

Steps:

  • Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
  • Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
  • Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
  • Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
  • Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
  • Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

Nutrition Facts : Calories 403 calories, Carbohydrate 30.6 g, Cholesterol 91.2 mg, Fat 21.7 g, Fiber 4.9 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 884 mg, Sugar 10.1 g

GRANDMA'S STUFFED CABBAGE



Grandma's Stuffed Cabbage image

My Hungarian grandma made this for us many years ago. It is a good meal on a cold day!

Provided by Sunny Shaine

Categories     Beef

Time 3h

Number Of Ingredients 7

1 head cabbage
1-1/2 lb hamburger
1/2 box long grain white rice
1 large can(s) solid packed tomatoes
1 large onion, chopped fine
2 med. clove garlic, mashed
1 large can(s) saurkraut

Steps:

  • 1. 1) Core and put cabbage in boiling water until leaves begin to separate. Cool and set aside. 2) Combine rice, hamburger and garlic. Mix well. 3) Separate cabbage leaves and put about 3 tablespoons of the rice mixture in the middle of a cabbage leaf. Roll up and secure with toothpick. Set aside the stuffed cabbage leaves. 4) In large pot, place the saurkraut, left-over cabbage that has been chopped, and the canned tomatoes. 5) On top of the saurkraut mixture, place the stuffed cabbage. 6) Cover and cook on top of the stove, simmering slowly, for approximately 2 hours. 7) Serve with mashed potatoes.

STUFFED CABBAGE SOUP



Stuffed Cabbage Soup image

I love this soup because it tastes just like stuffed cabbages without all the hard work of stuffing the cabbages. So simple and all in 1 large pot!

Provided by Bethany92

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

1 tablespoon vegetable oil
1 pound ground beef
1 (14 ounce) package classic coleslaw mix
1 large onion, chopped
2 (14 ounce) cans beef broth
1 (28 ounce) can crushed tomatoes in puree
1 cup water
½ cup light brown sugar
1 tablespoon fresh lemon juice
1 teaspoon salt
⅓ cup long-grain rice

Steps:

  • Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
  • Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 35 g, Cholesterol 39.4 mg, Fat 10.4 g, Fiber 3 g, Protein 13.7 g, SaturatedFat 3.3 g, Sodium 793.6 mg, Sugar 14.2 g

GREAT GRANDMA'S STUFFED CABBAGE ROLLS



Great Grandma's Stuffed Cabbage Rolls image

This is a past down recipe from my great grandma Plazsic. My daughter requested me to put this on recipezaar so she could always look it up to make them...

Provided by CIndytc

Categories     One Dish Meal

Time 3h

Yield 12-14 serving(s)

Number Of Ingredients 13

1 large head of cabbage
2 cups white rice, cooked
1 1/2 lbs raw ground sirloin or 1 1/2 lbs ground round
1 onion, diced
2 garlic cloves, minced
2 raw eggs
1 (15 ounce) can tomato sauce
oregano
kosher salt
4 (15 ounce) cans tomato sauce
tomatoes, diced
2 tablespoons brown sugar
tomato juice (optional)

Steps:

  • Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like.
  • In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --.
  • Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls.
  • Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --.
  • Freezes well.

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE



Grandma Elaine's Unstuffed Sweet and Sour Cabbage image

This is a family heirloom recipe that has been handed down through the ages. My mother taught it to me, and I tweaked it to its current form. I have eaten all kinds of 'stuffed' cabbage and this recipe beats them all. It's sweet, sour, and comforting. The flavors are even better the second day. This dish also freezes well.

Provided by Chef Daddy Pete

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 3h20m

Yield 10

Number Of Ingredients 18

1 tablespoon vegetable oil
3 onions, sliced
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 pounds green cabbage, cored, and cut into 3 inch chunks
2 pounds lean ground beef
2 eggs
1 onion, finely chopped
2 tablespoons instant white rice
3 tablespoons water
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 tablespoons fresh lemon juice
⅓ cup golden raisins
1 tablespoon honey
½ cup packed brown sugar, or to taste

Steps:

  • Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
  • Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
  • Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 34.7 g, Cholesterol 92.1 mg, Fat 15.2 g, Fiber 4.7 g, Protein 20.4 g, SaturatedFat 5.5 g, Sodium 1116.6 mg, Sugar 24.1 g

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