Does anyone know where I can get a recipe for cabbage rolls?

Question

This is one of my families favorite dinner dishes and I have lost the recipe I had. Any help would be greatly appreciated by myself and my entire family.

Answer 1

Here are a few recipes for you I hope these help:

Easy Cabbage Rolls Recipe

Ready in: 30-60 minutes
Serves/Makes: 6

Ingredients:
12 cabbage leaves
1 pound ground beef
salt & pepper
1/2 onion, diced
1 cup. Minute Rice
2 cans Tomato Soup
1 can of water

Directions:

Quick boil cabbage leaves while browning ground beef seasoned with salt, pepper and onion. Drain fat from meat and add Minute Rice, 1 can of Tomato Soup and 1/2 can of water. Spoon meat mixture into cabbage leaves. Roll and place seam side down in a 9x13 casserole. Mix another can of Tomato Soup and 1/2 can of water. Pour over the top. Bake at 350 for about 30 minutes or until rice is done.

This recipe for Easy Cabbage Rolls serves/makes 6

Cabbage Rolls (Golabki)

Mixture of beef, pork, rice, and seasonings
wrapped in cabbage and baked with sauerkraut
and tomato soup, topped with bacon.

Serves: 10 - 14
Prep. Time: 2:45

32 oz. jar sauerkraut - drained
2 lbs. lean ground beef
1 lb. ground pork
1 med. onions - chopped
1 Tbls. vegetable oil
16 oz. can tomato sauce
1 1/4 cups un-cooked white rice
1/2 cup milk
2 Tbls. Worcestershire sauce
2 tsp. garlic salt
2 heads cabbage - boiled whole until tender, cooled
(2) 10.75 oz. cans condensed tomato soup - prepared as directed
1/2 lb. raw bacon

-Spread sauerkraut in the bottom of a 13" X 9" X 2" pan; set aside.
-In a large saucepan over medium-high heat, brown beef, pork, and onion in oil.
-Stir tomato sauce, rice, milk, Worcestershire sauce, and garlic powder into pan.
-Wrap 1/2 cup meat mixture in each leaf of cabbage and secure with toothpicks.
-Lay rolls on sauerkraut, pour tomato soup evenly over rolls, and lay strips of bacon over rolls.
-Bake, covered, in a 350 degree oven for 2 hours.

RUSSIAN CABBAGE ROLLS (GOLUBZI)

1 med. head cabbage

Remove outside leaves and center core. Place upside down in pot and cover with water. Boil 10 minutes. Drain and remove leaves. Trim off center vein so leaf will fold easily.

FILLING:

1 1/2 lbs. finely ground beef
1 c. boiled rice
1/2 c. diced onion, fried in 1 tbsp. butter
1 1/2 tsp. low sodium salt
1/2 tsp. pepper

Mix thoroughly and place 1 to 2 tablespoons on the thicker part of a leaf. Fold into 3 sides, then roll into a neat package. Heat 2 tablespoons butter in skillet and fry cabbage rolls lightly.
Place into saucepan and pour 1 cup water or beef stock over them. Cover and bring to boil, reduce heat and simmer for 1 hour, until leaves are tender. Add more liquid, if needed. When cooked, pour 1 cup sour cream over the top and simmer for another 5 minutes.

Have fun & enjoy.

Answer 2

Gefullt Krautroladen (cabbage rolls)

12 cabbage leaves
1 lb ground beef (sirlion)
1 cup cooked rice
1 (15 ounce) can tomato sauce, divided ( I prefer to use V-8 Juice)
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup chopped onions
1/4 cup chopped green peppers
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon water
Cover cabbage leaves with boiling water.
Let stand until leaves are limp.
Drain.
Mix beef, rice, 1/2 CUP tomato sauce,( or V-8 juice) garlic salt, pepper, onions and green pepper.
Put 1/3 cup in each leaf; roll, tucking in the sides.
Place, seam side down in baking dish.
Mix remaining tomato sauce with the sugar, pour over rolls.
Cover and bake at 350* for 45 minutes.
Remove from pan, pour juice in saucepan.
Mix cornstarch and water; stir into saucepan.
Cook and stir until mixture boils; cook 1 minute.

Answer 3

Stuffed Cabbage Rolls

Ingredients

8 ea Cabbage leaves, lg
1 1/2 ts Salt
1 lb Ground beef
1/4 ts Pepper
1 1/2 c Bread crumbs
1 x Garlic salt, dash
1/2 c Onion, finely chopped
1 cn Tomato soup
2 ea Eggs, beaten

Instructions

Cook leaves in boiling water for 5 minutes; drain. Combine beef, bread crumbs, onion, eggs, and seasonings. Shape meat mixture into 8 rolls; wrap cabbage leaves around securely. Pour 1 can condensed tomato soup into skillet. Add cabbage rolls. Cover, bring to boil. Simmer 35 minutes, spooning sauce over rolls occasionally.

Answer 4

CABBAGE ROLLS

Sauce:

1 stalk celery, diced
1/4 cup red onions, finely chopped
3 tablespoons chicken stock
1 1/2 cups tomatoes, finely chopped
2 tablespoons fresh basil, minced
1 tablespoon cider vinegar
1 teaspoon fresh oregano, minced

Cabbage Rolls:

1/2 cup red onions, chopped
1/2 cup mushrooms, chopped
1 teaspoon garlic, minced
2 tablespoons chicken stock
2 cups cooked rice or barley
1/2 teaspoon curry powder
1/2 cup tomatoes, diced
3 tablespoons bread crumbs
2 teaspoons soy sauce
1 tablespoon fresh parsley, chopped
1/4 teaspoon black pepper
8-10 cabbage leaves

Sauce:

In a medium saucepan, sauté onions and celery over medium heat in stock for about 5 to 7 minutes. Stir in tomatoes, basil, oregano; add vinegar. Simmer over low heat, covered, for 20 minutes. Set aside.

Cabbage Rolls:

In another saucepan, sauté the onions, garlic and mushrooms in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.
Steam the cabbage leaves in boiling water for about 3 minutes or until wilted. Drain on paper towels.

When cool enough to handle, portion 1/2 cup of mixture onto the center of each leaf. Roll up tightly in the cabbage leaf to wrap the filling.

Spray a baking dish with Pam or olive oil. Arrange the rolls with the seam side down.

Layer a cup of tomato sauce over the tops of the rolls. Cover with aluminum foil and bake at 400°F for 25 to 35 minutes.

Serve with the remaining sauce.

Note: The head of cabbage may be frozen instead of boiled to make it pliable for rolling up. A good idea on hot Summer nights to avoid scalded fingers and an overheated kitchen!

Answer 5

components one million great or 2 small cabbages 2 eggs, crushed one million/2 cup milk one million/2 cup minced onion one million tablespoon minced garlic one million pound greater desirable lean floor crimson meat one million pound lean floor crimson meat 2 cups cooked rice Salt and pepper Sauce: one million can (680 ml/24 oz.) tomato sauce 2 tablespoons brown sugar one million tablespoon Worchestershire sauce Juice of one million lemon instructions Separate leaves from cabbage. you will prefer approximately 24 great leaves, or greater while you're making the cabbage rolls smaller. deliver a huge pot of water to a boil and boil the leaves for 2 minutes until eventually softened. Drain. In a huge bowl integrate eggs, milk, onion, garlic. crimson meat, crimson meat, rice, salt and pepper. mixture nicely. Take one million cabbage leaf, trim annoying middle from the backside of it if required. Take some million/4 cup of meat mixture, roll right into a log shape and place close to the best of the cabbage leaf. Roll up, tucking in ends. place in sluggish cooker. proceed with ultimate cabbage leaves and meat. integrate sauce components and pour over cabbage rolls in sluggish cooker. cook dinner on low for 8 to 9 hours. Makes approximately 24 cabbage rolls, or greater while you're making them smaller. i might adapt some thing like this, including your mushrooms, and making use of canned soup. omit what you do not prefer. i'm unable to discover a tournament for you discription the two.

Answer 6

You can get one right here...

"Stuffed Cabbage Rolls" - 6 servings

12 large cabbage leaves
Boiling water
1 lb. ground pork
1 small onion; finely chopped
1 cup cooked rice
1 tsp. prepared mustard
1 tsp. salt
Dash pepper
1 (16 oz.) can tomatoes; chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1/2 tsp. ground allspice
1/4 cup cold water
2 tbsp. cornstarch

1) In 5-quart Dutch oven or large pot, cover cabbage with boiling water; let stand 10 minutes. Drain well.
2) Meanwhile, in large bowl, thoroughly mix pork, onion, rice, mustard, 1/2 tsp. of the salt and pepper. Place about 1/4 cup meat mixture onto each cabbage leaf. Fold in sides to enclose meat mixture and roll up; secure with toothpicks. In same pot, place cabbage rolls seam-side down.
3) In medium bowl, combine tomatoes, brown sugar, vinegar, allspice and remaining 1/2 tsp. salt; pour over cabbage rolls. Over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until meat is done. With slotted spoon, remove cabbage rolls to platter and discard toothpicks; keep warm.
4) In cup, stir 1/4 cup cold water into cornstarch; add cornstarch mixture to simmering tomato liquid. Cook until mixture boils, stirring constantly. Spoon sauce over cabbage rolls.

Answer 7

Foodnetwork.com They have recipes for everything

Answer 8

just type in foodnetwork.com and they give you one for anything you want.

Answer 9

tvfoodnetwork.com

Answer 10

go 2 google AND TYP IN THE RECIPE U WANT TO GET AND THEY WILL TELL U DUH....