Does anyone have a quick and easy cabbage roll recipe?

Question

My husband brought home the biggest cabbage I have ever seen and I would like to make cabbage rolls with it. Thanks

Answer 1

STUFFED CABBAGE

1 LARGE HEAD OF CABBAGE
2# OF GROUND BEEF
SALT TO TASTE
PEPPER TO TASTE
1 CLOVE OF CHOPPED GARLIC FRESH IS BETTER THAN POWDER
1 CUP OF COOKED RICE PUT EXTRA WATER IN DRAIN AND SAVE WATER
1 VERY LARGE CAN OF CAMPBELL'S TOMATO SOUP

REMOVE OUTER LEAVES AND CORE THE HEAD OF CABBAGE. PLACE IN A LARGE POT WITH WATER AND BOIL IN SALTED WATER TILL TENDER. REMOVE THE LEAVES AS THEY GET TENDER AND CUT THE TRIM THE RIB OF THE LEAVE SLIGHTLY.
STUFF, TUCK AND ROLL WITH MEAT MIXTURE.

MIX GROUND BEEF WITH SALT, PEPPER, RICE GARLIC AND 2 TABLESPOONS OF TOMATO SOUP. ADD SOME RICE WATER TILL VERY MOIST.

PLACE SOME OF THE OUTER LEAVES OF CABBAGE ON THE BOTTOM OF A COVERED ROASTER SPRAYED WITH PAM. LAYER CABBAGE ROLLS ON TOP. MIX TOMATO SOUP WITH 1/2 CAN OF WATER. POUR OVER CABBAGE ROLLS. BAKE FOR 2 HOURS AT 350º.
Source(s):
MOMS RECIPE

Answer 2

i make them and there is nothing easy about making cabbage rolls. plus it is very time consuming even when you know the quick method. go to allrecipes.com for help. use beef opposed to lamb. also, spray the bottom of your pot with pam and then place 4 to 5 chicken breast (with skin) in the pot. if you are using tomato's blend them whether they are fresh or not. when you add your rice, diced beef, and spices to the blended tomato sauce be sure not to have the mixture to runny with the tomato sauce when filling the cabbage roll. roll the cabbage roll very tightly and tuck in the ends. as you roll your cabbage rolls place them in the pot tightly or they will break a loose. sprinkle a small amount of salt between every 2 layers. after the pot is full pour water to the top of the pot. place a heat resistant plate over the top layer then put the top on.
when the cabbage rolls are ready remove them to a container, keep the lid off until they have cooled, take the chicken breast and debone for chicken salad or a casserole dish. save the broth, cool and freeze. make sure all of the air is out if you use a freezer Ziploc bag.

Answer 3

Cabbage Roll Casserole Recipe

1 small head cabbage
1 1/2 pound ground beef (may use ground turkey or sausage)
6 cloves garlic, diced
1 large red onion, diced
salt and fresh ground pepper to taste
2/3 cup yellow rice, uncooked
dash of celery seed
1 pound fresh sauerkraut ( can type will work)
2 large cans whole tomatoes, chopped, I use the chop button the blender.

Directions:

Chop cabbage into bite size pieces and place in bottom of large deep casserole.

Brown meat, add onion, garlic, salt and pepper. Add rice and one can of the tomatoes. Mix together well and pour over chopped cabbage. Spread drained sauerkraut on top of meat and rice mixture. Spread the second can of tomatoes on top of kraut top with a dash of celery seed . Bake uncovered at 350 for 20 minutes. Cover and continue baking for another hour or until the rice is tender.

This makes a lot, you may want to cut it in half. . Served with Italian Cheese

Answer 4

Here goes:
Ingredients

4 ea Large Cabbage Leaves
1/2 lb Bulk Pork Sausage
1 ea Large Beaten Egg
1/4 c Water
1 c Apple Chopped (1 Med)
1/3 c Apple Juice Or Cider
1/3 c Cornbread Stuffing Mix
1 ts Cornstarch
2 tb Apple Juice Or Cider
1/2 ts Instant Beef Bouillon

Method

Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are limp.

Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion of meat mixture on each cabbage leaf.

Fold in sides; starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes.

Transfer cabbage roll to a serving platter. Cover and keep warm. For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple.

Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

doing the cabbage roll is a lot of process and you want quick and easy way , hope this will be fine for you

cook some sausage and onion,set aside ,blanch cabbage let it cool down for second. wrap it up and roll the sausage with onion in a blanched cabbage.put it in microwave oven for a seconds serve it with hot gravy sauce. done quick and easy yeah!

Answer 7

Stuffed Cabbage

1 large head of green cabbage
1 1/2 pounds ground beef or turkey
1/2 cup fresh bread crumbs plus 1/4 cup
2 bunches Italian parsley, finely chopped to yield 1/2 cup
1/2 medium red onion, finely chopped
10 sage leaves, finely chopped
1 teaspoon salt
2 teaspoons freshly ground black pepper
3 eggs
2 cups basic tomato sauce, recipe follows

Preheat oven to 375 degrees.
Remove whole leaves from cabbage to yield 20 large leaves and plunge into boiling water. Cook until soft enough to fold, about 4 to 5 minutes. Drain and rinse with cool water and lay out on clean kitchen towel to continue cooling.

Meanwhile, in a large mixing bowl, place ground beef/turkey, 1/2 cup bread crumbs, 1/4 cup parsley, red onion, sage, salt, pepper and eggs and mix well with hands. Lay out cabbage leaves on cutting board on counter and place a medium handful of meat mixture in lower center of each leaf. Fold lateral sides inward and roll from base to form a closed pocket out of each stuffed leaf. In an oven-proof casserole, large enough to just hold all cabbage rolls, place half the tomato sauce.Lay cabbage rolls on top of sauce until covered with one layer. Spoon remaining sauce over and bake 1 hour. Remove and sprinkle with remaining bread crumbs and parsley. Serve immediately.


BASIC TOMATO SAUCE
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.
Hope this is good for you!
Enjoy!!!
:)

Answer 8

DO U STILL WANT THE RECIPE. THE CABBAGE MUST HAVE BEEN ROTTEN BY NOW.

Answer 9

QUEENBEE, TRY THIS WEBSITE. landolakes.com

Answer 10

www.allrecipes.com