Old Fashioned Cabbage Rice Recipes

OLD-FASHIONED CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 2-quart casserole dish.
• Coarsely chop the cabbage. Melt butter in a large nonstick pan. Add cabbage and onion and cook 8 to 10 minutes, stirring frequently, or until it is partially cooked down. Season to taste with salt and pepper.
• Transfer cabbage mixture to prepared baking dish.
• In a small bowl, stir together soup and mayonnaise. Spread mixture over cabbage.
• In a bowl, stir together melted butter, cheese, and cracker crumbs. Sprinkle over casserole.
• Bake for 30 minutes or until topping is browned.

OLD-FASHIONED STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.
• In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well.
• Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.
• Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.

OLD-FASHIONED CABBAGE ROLLS

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.

OLD FASHIONED CABBAGE & RICE

Steps:

• 1. Cut cabbage into bite-size sections. Add 5 cups water and place into a 4-5 quart pot on medium low heat and cover for 10-15 minutes. Stir from time to time.
• 2. Make 20-30 meatballs with hamburger and season to taste. Brown in skillet until done. Remove meatballs from pan and place in pot with cabbage. Add 2 tablespoons of juice remaining from meatballs and 2 tablespoons of vinegar and cover. Simmer until cabbage is tender. Do not let it stick.
• 3. Boil 4 cups of water, add tablespoon of butter and pour in rice. Cover and simmer over very low heat for 20 minutes. Remove rice from heat and let sit for 5 minutes.
• 4. To serve: Place rice on serving platter and place cabbage and meatballs neatly on top of rice. Serve with hot buttered biscuits and your favorite beverage

OLD-FASHIONED STUFFED CABBAGE

Steps:

• Gather the ingredients.
• In a large saucepan, combine the ground beef with the onion and 2 cloves of the garlic; cook and stir to break up the meat until the beef is browned and the onion and garlic are tender; drain well and set aside.
• In a large bowl, mix together the beef mixture, the cooked rice, mustard, egg, and salt and pepper until combined.
• Cut out the core end of the cabbage and remove and discard some of the exterior leaves. Then carefully remove 8 whole perfect leaves . Soak the leaves in hot water in a large bowl until they are limp and pliable.
• Chop half of the remaining cabbage and add this to the beef and rice mixture. Roll up about 1/4 cup of the meat mixture in each cabbage leaf. Reserve any remaining meat mixture. At this point, preheat the oven to 350 F.
• Then, in the same large skillet, sauté 2 cloves of garlic in the olive oil until tender, about 2 to 3 minutes.
• Add the tomato puree, diced tomatoes, bay leaves, salt, and pepper. Simmer this sauce for 15 minutes, stirring frequently. Then remove and discard the bay leaves.
• Place the stuffed cabbage rolls in a Dutch oven or large casserole. Top the rolls with any remaining meat mixture. Pour the tomato sauce mixture over all.
• Cover the casserole and bake for 80 to 90 minutes or until the cabbage rolls are tender.
• Serve the stuffed cabbage with the sauce. Enjoy.