Kittencals Cabbage Rolls With Tomato Sauce Recipes

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CABBAGE ROLLS WITH TOMATO SAUCE



Cabbage Rolls with Tomato Sauce image

This delicious recipe was given to me by a special friend-she included it in a collection of her family's favorites that she gave us as a unique wedding present.-Mary Lea Schmidt, Anahim Lake, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 15

1 medium head cabbage
1-1/2 pounds lean ground beef
1/2 cup uncooked instant rice
1/2 cup finely chopped onion
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
SAUCE:
1 can (8 ounces) tomato sauce
1/3 cup ketchup
2 tablespoons brown sugar
2 tablespoons white vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; after about 3 minutes, outer leaves should be tender enough to remove. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Remove the tough center stalk from each leaf; reserve extra leaves and line a large baking dish with them. (If leaves for rolling are too brittle, return to boiling water for 1-2 minutes.) , Combine meat, rice, onion, egg and seasonings. Place about 2 tablespoons of meat mixture on each cabbage leaf. Roll toward the stalk, tucking in sides. Place rolls, seam side down, in a baking dish. , Combine sauce ingredients; pour over rolls. Cover and bake at 350° for 1-1/2 to 1-3/4 hours.

Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 685mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.

STUFFED CABBAGE ROLLS WITH TOMATO SAUCE



Stuffed Cabbage Rolls with Tomato Sauce image

Cabbage leaves stuffed with a mixture of ground beef, pork, and veal and baked in a savory tomato sauce.

Provided by Bren

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 2h

Yield 6

Number Of Ingredients 15

1 medium head cabbage
1 pound ground beef
½ pound ground pork
½ pound ground veal
1 cup cooked rice
½ cup chopped onion
¼ cup minced fresh parsley
1 large egg
2 large cloves garlic, minced
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons dried thyme, divided
1 ½ teaspoons dried basil, divided
1 ½ teaspoons dried oregano, divided
1 (28 ounce) can crushed tomatoes with tomato puree

Steps:

  • Place cabbage, core-side down, in an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
  • While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
  • Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
  • Remove 12 outer leaves from the cooled cabbage and trim the thick stems to make them easier to roll.
  • Divide meat mixture into 12 equal portions. Place 1 portion on the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place rolls, seam-sides down, in a single layer in a casserole dish.
  • Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
  • Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 28.4 g, Cholesterol 128.6 mg, Fat 20.7 g, Fiber 7.1 g, Protein 31.8 g, SaturatedFat 7.8 g, Sodium 686.2 mg, Sugar 5.5 g

TRADITIONAL CABBAGE ROLLS IN TOMATO CREAM SAUCE



Traditional Cabbage Rolls in Tomato Cream Sauce image

This recipe was passed down from my Mother and it is very good. It was given to her by a first generation Polish friend back in the 60's. Whenever she feels the mood strike her, she sill makes them by the boatload and freezes them separate from the sauce. I've spied this recipe in locations where I had not posted it- some claiming it for their own. I just figure that it shows this recipe really is THAT dang good!

Provided by Brandess

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 24

9 slices white bread, crusts removed, cut into 1/2-inch cubes
1 cup low-fat milk
1 1/2 lbs lean ground beef
1/2 cup white rice (I use Uncle Ben's)
1 tablespoon dried parsley
1 teaspoon dried sage
1 tablespoon garlic, finely chopped
1 tablespoon sugar
1 1/2 tablespoons salt
1 teaspoon fresh ground black pepper
1 large green cabbage
5 tablespoons extra virgin olive oil
1 cup diced onion
1 tablespoon garlic, finely chopped
1 tablespoon tomato paste
4 teaspoons sweet paprika
2 cups chicken stock
1 (14 ounce) can diced tomatoes
2 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon dried sage
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup low-fat sour cream

Steps:

  • Make the filling for the Stuffed Cabbage Leaves: Place the bread cubes in a small mixing bowl, add the milk and leave the bread to soak until it is completely saturated, approximate 5 minutes. Squeeze out the excess milk with your hands; discard the milk and add the soaked bread to a large mixing bowl with the meat, rice, parsley, sage, garlic, sugar, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate while you prepare the cabbage.
  • Steam the cabbage for 5-10 minutes, until the outermost leaves are pliable. After removing several softened leaves, you will likely need to continue steaming the inner leaves. Peel off at least 12 leaves total. Holding each leaf rib-side up, pare the thick part of the rib to flatten it.
  • Place a small amount of filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling, overlapping them slightly. Starting at the stem end, roll up the leaf into a compact bundle. Continue process until all leaves and meat mixture have been used.
  • Preheat the oven to 400°F.
  • Make the sauce: Heat a large Dutch Oven over medium-high heat. Add olive oil, onion, and garlic; saute until the vegetables are translucent. Add tomato paste and paprika; saute for 3 minutes. Stir in chicken stock, tomatoes, balsamic vinegar, sugar, and sage. Season to taste with salt and pepper. Simmer for 5 minutes.
  • Remove 1 cup of the sauce to a measuring cup. Arrange the stuffed cabbage leaves neatly in a single layer over the remaining sauce in the Dutch Oven. If you had more filling than cabbage leaves to fill, use the rest to make meatballs, and tuck them in around the rolls. Pour the 1 cup of reserved sauce over the rolls. Transfer the Dutch Oven to the preheated oven and bake until the bundles are cooked through and firm to the touch, 25 to 30 minutes.
  • Use a large spoon to transfer the rolls to a platter or storage container. With an immersion blender, puree the sauce together with the sour cream. Serve the cabbage rolls with mashed potatoes or rice to absorb the luscious sauce.

Nutrition Facts : Calories 636, Fat 28.3, SaturatedFat 8.6, Cholesterol 86, Sodium 2469.7, Carbohydrate 62.6, Fiber 8.4, Sugar 20.8, Protein 35

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