Stuffed Cabbage Rolls Recipe 435

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OLD-FASHIONED CABBAGE ROLLS



Old-Fashioned Cabbage Rolls image

It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

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.

Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

"IN OUR area of Pennsylvania, cabbage rolls are frequently served at special occasions of all kinds. These versatile roll-ups can be stuffed with pork or other kinds of fillings. Though we've tried some of the others, my family always goes back to the ground beef-it just tastes best to us."

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

1 large head cabbage
1 cup quick-cooking rice, cooked and cooled
1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided
1/2 cup water

Steps:

  • Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage. , In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat., Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender. , Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

Nutrition Facts : Calories 254 calories, Fat 7g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 755mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 6g fiber), Protein 19g protein.

MOM'S CLASSIC STUFFED CABBAGE ROLLS



Mom's Classic Stuffed Cabbage Rolls image

No summer cookout is complete without a tray of stuffed cabbages! Tender cabbage leaves stuffed with rice, seasoned ground meats and a rich tomato sauce make this the perfect summer comfort food. Plus these freeze beautifully!

Provided by The Kitchen Whisperer

Categories     Stuffed

Number Of Ingredients 13

1 large size head cabbage (about 3-5 pounds)
1 lb ground beef (or 1 1/2 lbs if not using pork)
1/2 pound ground pork (omit if using all beef)
1 medium onion, chopped small
3 teaspoon minced garlic
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 teaspoon parsley flakes
2 eggs
1/4 cup ketchup
2 tablespoon tomato paste
1 1/2 cups cooked, cooled white rice
3 10.75 ounce cans tomato soup (if using a deep dish pan with a 3" side use 4 cans)

Steps:

  • Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more. When the leaves are cool enough, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
  • In a large bowl, add in the ground beef, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and parsley. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix.
  • To stuff the leaves lay down a single large leaf with the cut edge facing you (where the stem was) and place about a 1/2 cup of the meat mixture in the lower third of the leave. If the leaf is huge add more, if smaller add less meat. Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a burrito). Repeat until all of the leaves are stuffed. If you have extra meat just roll it up as meatballs and place it in the baking pan with the stuffed cabbage.
  • Preheat oven to 350F, rack in the center.
  • In a large deep dish (4" at least) baking pan (or two 9×13" glass pans), spread out the remaining soup from the open can on the bottom of the pan. Open up a 2nd can and pour out 1/2 of it and spread out until the bottom of the pan in covered in a light coating.
  • Place a single layer of stuffed cabbages on the bottom of your pan. Add the remaining half of the 2nd can of tomato soup. If you have leaves that are too small to stuff or are badly torn, add them on top of the soup.
  • Add the 2nd layer of stuffed cabbage (you must make sure you have a 1/2" gap at the top of your pan and stuffed cabbage. It cannot go over the top of the pan. Top with the remaining can of tomato soup and spread out evenly.
  • Spray the underneath of a large piece of foil. Place foil side down on the pan and close tightly around the dish. Place the pan on a larger cookie sheet to catch any spillovers.
  • Bake for 3 - 4 hours or until the cabbage is tender when pierced with a knife. (I start to check mine after 2 hours 45 minutes).
  • Remove from the oven, uncover and allow to cool for 15 minutes before serving.

Nutrition Facts : ServingSize 1 stuffed cabbage, Calories 185 calories, Sugar 12 g, Sodium 1206 mg, Fat 2.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 27.6 g, Fiber 3.7 g, Protein 12.6 g, Cholesterol 54.4 mg

STUFFED CABBAGE ROLLS RECIPE BY TASTY



Stuffed Cabbage Rolls Recipe by Tasty image

These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.

Provided by Kiano Moju

Categories     Dinner

Time 2h

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 cloves garlic, minced
28 oz crushed tomato, 1 can
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground cumin
salt, to taste
black pepper, to taste
1 lb ground beef
salt, to taste
black pepper, to taste
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
½ cup white rice, uncooked medium grain
1 green cabbage, core removed
sour cream, for serving
fresh cilantro, for garnish

Steps:

  • In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
  • Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
  • In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
  • Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
  • Preheat the oven to 350°F (180°C) for 45 minutes.
  • Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
  • Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
  • Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
  • Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
  • Spoon the remaining tomato sauce over the cabbage rolls.
  • Cover the dish tightly with foil and bake for 45 minutes.
  • Enjoy!

Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

Provided by Jacques Pepin

Categories     main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

1 head Savoy cabbage (about 1 1/2 pounds)
8 cups water
2 tablespoons corn or peanut oil
1 cup chopped onion
6 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)
1 pound sweet Italian sausage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon powdered allspice
1/3 cup chopped parsley
2 cups fresh bread crumbs, made from processing 4 to 5 slices of bread (preferably rye) in a food processor
2 1/2 cups no-salt-added chicken stock (preferably homemade)

Steps:

  • Discard any damaged outer leaves of cabbage and cut away enough of the core to make the leaves easy to remove from the head. Carefully remove and reserve the 12 largest leaves and set the heart aside.
  • Cut out the thick, lower part of the central rib in each of the 12 leaves without disturbing the shape of the leaves. Chop these rib sections with the cabbage heart. You should have about 5 cups. Set aside.
  • Bring the water to a boil in a pot. Add the 12 cabbage leaves, and bring the water back to a boil. Place an inverted plate on top of the leaves to keep them submerged in the water, and boil them gently for 10 minutes. Drain the leaves in a colander, and immediately place them in a pot of cold water to cool them. When the leaves are cool, lift them out of the water as carefully as possible, gently shake off excess water, and spread them out on a flat work surface.
  • In a skillet, heat the oil until hot but not smoking. Add the onion and saute it for 1 minute. Stir in the garlic, and cook the mixture for a few seconds; then add the reserved chopped cabbage and 1 cup of water. Bring to a boil, cover, and boil gently for 10 minutes. Most of the moisture should have evaporated; if it has not, remove the lid, and cook until the mixture is just slightly moist.
  • Transfer the cooked cabbage mixture to a bowl. When it is cool enough to handle, add the sausage, salt, pepper, allspice and parsley, and mix well. Finally, add the bread crumbs and mix them in lightly.
  • Divide the sausage mixture among 9 of the cabbage leaves, spooning it onto the center bottom of each leaf. (Although the outer leaves of the cabbage are large enough to contain a serving of the filling, the interior leaves are smaller, and you may need to use 1 1/2 or 2 of them together to contain a portion of the filling.) Fold in the sides of the leaves, and roll them tightly to enclose the filling. You should have 9 individual cabbage rolls, 1 1/2 per person.
  • In a large skillet, arrange the cabbage rolls in one layer, with seam side down, and pour the chicken stock around them. Bring to a boil, cover, reduce the heat, and cook gently for 45 minutes. You should have about 1 cup of juice remaining around the rolls. Divide the cabbage rolls among six plates, spoon some of the juice over them, and serve immediately.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 14 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1079 milligrams, Sugar 8 grams

SLOVAK STUFFED CABBAGE



Slovak Stuffed Cabbage image

I received this recipe from my grandmother. It was passed down to her from her grandmother. This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!

Provided by Kelly Berenger

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 2h

Yield 8

Number Of Ingredients 15

1 pound ground beef
1 pound ground pork
1 onion, chopped
1 teaspoon salt
black pepper to taste
1 teaspoon chopped fresh parsley
½ cup cooked brown rice
1 ¼ teaspoons garlic salt
2 (10.75 ounce) cans condensed tomato soup
27 ounces sauerkraut, drained
1 (29 ounce) can diced tomatoes
1 medium head cabbage
5 slices bacon
2 tablespoons white sugar
3 cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
  • Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
  • Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
  • Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
  • Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.

Nutrition Facts : Calories 556 calories, Carbohydrate 31.6 g, Cholesterol 101 mg, Fat 36.5 g, Fiber 6.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 2095.7 mg, Sugar 16.7 g

STUFFED CABBAGE



Stuffed Cabbage image

Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 15

2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic clove, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish

Steps:

  • Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
  • In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
  • Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
  • Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
  • In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
  • Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

BEST STUFFED CABBAGE ROLLS



Best Stuffed Cabbage Rolls image

Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!

Provided by NicoleMcmom

Time 2h

Yield 6

Number Of Ingredients 15

6 teaspoons kosher salt, divided
1 large head cabbage
2 teaspoons oil
½ cup minced onion
1 (14 ounce) can tomato sauce
1 (14 ounce) can petite diced tomatoes, undrained
¾ cup water
1 tablespoon red wine vinegar
1 teaspoon ground black pepper, divided
1 pound ground sirloin
1 cup uncooked white rice
2 cloves garlic, minced
½ teaspoon ground allspice
1 medium lemon, cut into 6 wedges
2 teaspoons chopped fresh parsley, or to taste

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.

Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

This stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that's hearty, delicious and simple to make.

Provided by Sara Welch

Categories     Main

Time 1h30m

Number Of Ingredients 18

2 tablespoons butter
1/2 cup onion (finely chopped)
1 teaspoon garlic (minced)
28 ounce can crushed tomatoes (do not drain)
15 ounce can tomato sauce
salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 pound ground beef (I use 90% lean)
1 cup cooked rice
1/2 cup onion (finely chopped)
1 teaspoon garlic (minced)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh parsley leaves (chopped, divided use)
1 egg
1 head cabbage
cooking spray

Steps:

  • For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
  • Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
  • Stir in the brown sugar and red wine vinegar. Bring to a simmer.
  • Cook for 10-15 minutes, stirring occasionally.
  • While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
  • Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
  • Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
  • Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
  • Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
  • Preheat the oven to 350 degrees F.
  • Coat a 9"x13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
  • Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
  • Sprinkle with remaining 2 tablespoons of parsley, then serve.

Nutrition Facts : Calories 336 kcal, Carbohydrate 36 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 86 mg, Sodium 657 mg, Fiber 7 g, Sugar 18 g, ServingSize 1 serving

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Provided by Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

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.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g

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From tfrecipes.com


STUFFED CABBAGE ROLLS RECIPE & TECHNIQUE - YOUTUBE
Stuffed cabbage rolls should be placed into the comfort food category in my opinion. So many directions you could go with adding big flavors.I think the main...
From youtube.com


STUFFED CABBAGE ROLLS RECIPE - YOUTUBE
Learn how to make the best stuffed cabbage rolls. These homemade cabbage rolls are stuffed with ground beef and rice and cooked in homemade tomato sauce. Th...
From youtube.com


NAPA CABBAGE SPRING ROLLS RECIPE 435 - TFRECIPES.COM
More about "napa cabbage spring rolls recipe 435" BAKED PORK AND NAPA CABBAGE EGG ROLLS - SIMPLE SEASONAL . 2019-12-29 · Reduce the heat to medium and add the diced onions and shredded carrots to the pan the pork was cooked in. Cook for 3 minutes. Add a little oil as needed to prevent sticking. Add 6 cups of shredded cabbage to the pan and cook for about …
From tfrecipes.com


10 BEST STUFFED CABBAGE ROLLS RECIPES | YUMMLY

From yummly.com


CORNED BEEF CABBAGE SPRING ROLL RECIPE 435
cabbage rolls stuffed with corned beef - recipe | cooks.com 2021-04-03 · Spoon about 1/4 cup of the corned-beef mixture onto each cabbage leaf. Roll, tucking the ends in. Arrange cabbage rolls, seam side down, in a shallow baking dish.
From tfrecipes.com


TRADITIONAL POLISH STYLE STUFFED CABBAGE ROLLS (NO CANNED ...
2021-09-06 Lightly spray a 9 x 13 baking dish with cooking spray. Place a few cabbage leaves (broken or whole) on the bottom of the dish and layer with a little sauce. Place the cabbage rolls on top. Cover with remaining sauce, and additional leaves if desired. Cover with foil and bake for 50 min – 1 hour.
From happilyunprocessed.com


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