Stuffed Bread Cabbage Rolls Recipes

BEST STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
• Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
• Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
• Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
• Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
• Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

CABBAGE ROLLS FILLED WITH BREAD STUFFING

Steps:

• I am using leftover Stove Top Pork flavored stuffing (cheating) for this meal. If you aren't using leftover stuffing, then you will first want to prepare the stuffing.
• For the Stuffing: Dice the Celery, Onion and Apple and toss into a skillet lightly coated with olive oil (or butter). Add the crushed Walnuts to the mixture and saute for about 5-7 minutes or until the celery and onion are soft. From here, follow the directions on the box (in the same skillet) to complete the stuffing. Allow to cool.
• Bring a large, wide saucepan of lightly salted water to a boil.
• Slice the bottom of cabbage core and gently separate the leaves. Use only the larger leaves, the smaller leaves are too difficult to roll. Rinse leaves then place in the boiling water. Cook for 2 to 4 minutes or until softened; drain. Allow to cool enough you can handle the leaves comfortably.
• Making a small cut at the base of a leaf (approx 2 inches) may help make rolling a little easier for you. Place an egg-sized dollop of the stuffing in the center of the leaf. (If you are doing this with leftover turkey dressing, consider adding a thin slice of cranberry.) Roll and secure with toothpick (if necessary). Place leaf-tip side down in a large skillet.
• You need to add 3/4 cup of liquid to the skillet, which will be brought to a boil, then heat reduced to allow the rolls to simmer for about 40 minutes or until cabbage is completely limp. Show some creativity with your choice of liquid. You can use water if you do not wish to introduce other flavors. But, if you would like to add a punch to the flavor, use beef or chicken broth -- maybe even a portion of a sausage gravy packet with the water to add a peppery-sausage flavor. Its up to you! Your choice should be based on the type of stuffing you have made as well as what type of meat you will be serving.
• For this meal, I will be serving the cabbage rolls on a bed of garlic mashed potatoes along side slices of ham, so I am using lightly salted water with a couple tablespoons of apricot jam and same amount of cream of mushroom soup. This flavor will pair quite nicely with the ham (for which I am also using apricot jam with the natural juices for basting) and produce that lovely savory/sweet combination I so love.
• You may consider serving these covered with gravy. For this meal, I poured off a little more than half of the remaining liquid and added more of the cream of mushroom soup for a smooth gravy that will pair well with both the cabbage rolls and the mashed potatoes.

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

STUFFED BREAD CABBAGE ROLLS

Steps:

• Brown ground beef, add salt, pepper, cabbage and onions, cook until cabbage has softened.
• Grade cheddar cheese and put in bowl.
• Cool beef mixture before using.
• Roll dough out in small circles about 8 inches.
• Fill dough with meat mixture and cheese.
• Fold dough over like a pocket and seal with beaten egg or water.
• Bake in oven at 350* for 30 minutes.
• When done baking butter the tops of rolls.