Cabbage Rolls?

Question

How do you make cabbage roll?

Answer 1

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.

Answer 2

German Stuffed Cabbage Rolls Recipe

Ingredients:
1/2 pound ground pork
1/2 pound ground beef
1 chopped onion
1/2 cup uncooked minute rice
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1 large can tomatoes
1 small can tomato paste
3 tablespoons vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon oregano
1/8 teaspoon Accent (MSG) Optional

In large bowl, mix beef, pork, onions, rice, salt
pepper and egg. Set aside. Par boil the cabbage. Cool in water, and separate the leaves. Place the meat mixture on each leaf and tuck in sides and roll up. Takes practice..You will get good at this after the 4th roll. Grease a baking pan, and place the cabbage rolls in it. Blend the sauce ingredients together in a bowl (Starting at large can of tomatoes and eneding with MSG) Pour over the cabbage rolls. Bake in a slow oven at 325 degrees for 3 hours.
Check after an hour. If cabbage seems to be getting browned, cover with foil. Makes 6 servings.

Answer 3

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.

Answer 4

What you will need:

One head of cabbage
2 lbs of ground beef
Onions finely chopped
Garlic cloves finely chopped
About 2 cups of cooked rice
Tomato soup
Carrots
Bread Crumbs
Eggs

Peel the leaves off of the head of cabbage and put them in boiling water until they are easy to work with. Put a little salt in the water for flavor.

Mix the meat, bread crumbs, eggs, onions, garlic, rice together. Now take your cabbage leaves and put about 2/3 to 3/4 cup of meat mixture onto each leaf and then just roll it up. Put in a glass baking dish. Do this with all of the leaves. Bake in 325 oven for about 30 minutes.

Follow the directions of the tomato soup cans and cook over low heat. After the cabbage rolls have cooked for 30 minutes, pull out and pour the soup over the top. Add whole carrots around the rolls (this is just for flavor). Cover with foil and put back in the oven and bake for another 20-30 minutes.

When done, serve with mashed potatoes and top rolls with sour creme. Use the tomato soup as gravy with your potatoes. Enjoy

Answer 5

I'm assuming you mean stuffed cabbage. This is an old recipe from a friend of my mothers, and it is really good.

Stuffed Cabbage (Mothers Friend)
1 lg. head of cabbage
2 lbs. ground beef chuck
1 beaten egg
2-3 T uncooked rice
1T Worcestershire sauce
1 heaping T of prepared mustard
2 minced garlic cloves
1 can of sauerkraut
I onion chopped

Remove core of cabbage and boil in a large pot of water to cover, until leaves can be separated.
In large roaster, put what is left over from cabbage, chopped up, and mixed with sauerkraut and onion chopped.
Fill leaves with as much meat and rice mixture as they will hold loosely. Hold together with a toothpick)
Lay on roaster chopped cabbage mixture)

Sauce
1 cup canned tomatoes
1 cup tomato sauce or paste, plus fill each can with water plus a little more.
½ cup brown sugar
Lemon juice to taste

Pour over cabbage rolls. Bring to a boil on the stove first, and then put in the oven.
Place in a 350 oven for about 3 hours (start at 2 1/2 hours). Cover part of the time; add more sauce if you have any left over or more water to keep meat covered with sauce.

Answer 6

First you need cabbage, Take out the core and boil head in large pot till leaves come apart. If you want to go to the trouble slice off the large veins. Mixture is say 1 lb ground round, 1 egg, salt, pepper, cup of onions saulte in a little butter, cup of cooked rice, i add a couple of cloves of minced garlic. I also add a little bread or cracker crumbs if the mixture seems to thin. Mix it up roll a small amount in each cabbage leave and place in baking pan, then put in tomato soup mixed with water about a 1 can to 1/2 can water. Cook at 375 untill done. a couple of hours. thats about it.

Answer 7

Take a nice green head of Jersey Butterfield cabbage and separate all of the tender outside leaves. Save the heart for late use. In each leaf roll approximately 4 tablespoons of the following mixture:
1 lb fresh ground unsmoked pork sausage
2 teaspoons oregano
1 teaspoon cumen
2 tablespoons salt
1 teaspoon chili powder
1/2 teaspoon Italian seasoning
1 teaspoon black pepper

After rolling in the lead secure with 2 toothpicks to prevent unraveling.
Add to boiling water and cook for 20 minutes.
Remove from water and drain. In a separate bowl add 1/2 cup of vinegar diluted with 1 cup of water. Add cabbage rolls and allow to stand for 1 hour minimum. Remove from vinegar bowl and drain.
Heat 1 cup of tomato sauce and then pour over cabbage rolls.
Place these on a bed of rice or lentils.

Answer 8

take a head of white cabbage and remove the core, stick it in the freezer. Defrost once frozen and make some converted white rice. Sautee of ground beef, diced onions, red pepper and crushed garlic. Add some crushed tomatoes to to ground beef and mix it all with the rice. Take a casserole dish and put a little pasta sauce in the bottom, then take the defrosted cabbage leaves(which will be pliable and easy to work with now that it has been frozen) and wrapp the beef mixture up in the leaves. Put them in the casserole dish and cover with tomato sauce. Bake for 1 and half hours in a 350 degree oven.

Answer 9

Core cabbage and put in pot of boiling water to seperate leaves. As they get loose, pull them out being careful not to break or pierce them as filling will come out when roled. You want them limp enough to roll, but not mushy. Place on cookie sheet to cool. When cool cut remaining core part off with sharp kife.
Filling:
For each 1 lb. hamburg and 1/2 lb. ground pork(mix together)add
1 med onion diced
1 clove garlic-minced
Fry this togethjer in little butter or oil till onions are transparent and soft.-NOT brown
1 and 1/2 cup COOKED rice
1 tsp salt
1/4 tsp pepper
Mix all with meat and roll cabbage. Lie the leaves stem side down and put filling in(how much depends on size of leave)
and roll up tucking sides in as you go. Place in pan seam side down. When all are rolled add :
1-(14 oz) ketchup
2 cans diced tomatoes and juice
plus enough water to cover rolls. Put lid on pan
Bring to a boil and then turn heat low(just enough to keep boiling easily...NOT HARD) and cook about 1 and 1/2 hrs. test for doneness. If not quite soft(cabbage) cook additional 15 minutes and re-check. Check every 15 minutes till done.
They should be done by the initial time.