Could someone please give me a recipe for stuffed cabbage?

Question

My grandma uses some kind of canned milk but I don't know if
every one does that.I love stuffed cabbage ,it's my favorite but I need to learn how to make it.Some one please help

Answer 1

Hi,
Here's a recipe for you. I hope it's what you are looking for. Best wishes!

Stuffed Cabbage

This can be made ahead of time and frozen for a few days prior to cooking.



Servings:
8

INGREDIENTS:

* 1 pound ground beef
* 1 pound ground pork
* 1 onion, chopped
* 1 teaspoon salt
* black pepper to taste
* 1 teaspoon chopped fresh parsley
* 1/2 cup cooked brown rice
* 1 1/4 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

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
2. Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
3. 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.
4. 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.
5. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.

Answer 2

STUFFED CABBAGE LEAVES
1 medium head cabbage
1 1/4 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1/2 teaspoon poultry seasoning
garlic powder to taste
1 egg
2 Tablespoons oil
1 (12 ounces) can tomato sauce
1 teaspoon lemon juice
1 tablespoon brown sugar
1/2 cup water
Wash and place the head of cabbage in a large pot with water to cover. Cook over high heat. Boil cabbage over for 10 minutes, or until it is pliable and soft. Drain and allow to cool completely. Seperate leaves and remove the hard outer vein from the leaves.
In a separate large bowl, combine the beef, rice, onion, poultry seasoning, garlic powder and the egg, mixing well. Place a small amount, about 1/2 cup, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
(Some people use toothpicks to fasten them)
Heat the stuffed cabbages in oil of large pot or skillet, (I use an electric frying pan) putting any extra leaves on the bottom. Pour in the tomato sauce. Combine lemon juice, brown sugar and water. Stir into tomato sauce. Simmer covered, over medium-low heat for about 60 minutes.
Baste occasionally. (Keep an eye on them, making sure the bottom of leaves do not burn.)

Answer 3

Here are two methods... one is easy and just OK, one is lengthy by awhole lot better.
EASY - OK:

1 can tomato soup
1 can whole cranberry sauce
1/2 bottle chili sauce
Juice of one lemon

STUFFING:

2 lbs. chopped meat
1 onion
1 cabbage
1 egg
Salt and pepper
1/4 c. rice

Combine soup, chili sauce, cranberry sauce, and lemon juice for the sauce to pour over the stuffed cabbage. Mix meat with salt, pepper, egg, onion, 1/4 cup rice and little water. Parboil cored cabbage (about 10 minutes) until soft and long enough to loosen leaves.
Place in colander, stuff and roll. Pour sauce over stuffed cabbage.

Simmer 1 hour, covered. Remove after 1 hour and place in oven at 350 degrees for approximately 3/4 hour without cover.

2 pounds of meat makes 12 pieces, 1 cabbage makes 28 pieces.


HARD but good:


Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Cabbage Rolls:
11/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each


To make the sauce:
Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

Answer 4

go to allrecipes.com!