Cabbage Rolls
Mary Lou's Cabbage Rolls
Beef Stuffed Cabbage Rolls
Cabbage Rolls
Cabbage Rolls
Cabbage Rolls
Cabbage Rolls With Turkey Stuffing
Crockpot Swedish Cabbage Rolls


Cabbage Rolls

Serving Size: 3

for filling:
1/2 pound Ground beef
1/4 tsp. Savory
1/2 tsp. Basil
1 tsp. Parsley
1 whole Pepper to taste
1 medium Egg
1/2 tsp. Salt
1/4 tsp. Garlic powder
1/2 tsp. Onion powder
3 cups Cooked Basmati Rice
for the sauce
725 mililiters Hunts tomato sauce
2 cups Canned tomatoes

1 medium head Cabbage


Freeze the head of cabbage at least 2 days before making
cabbage rolls. Take it out of the freezer the day before
making them. Mix all filling ingredients well, making
sure all beef chunks are broken up. Fill leaves with as
much as the leaf can hold. Roll sides in, then back, then
front, place seam side down in a large casserole with lid.
Pour sauce over rolls and cover. Bake at 275 F. 4-5 hours.

Per Serving (excluding unknown items): 985
Calories; 64g Fat (58.6% calories from fat); 46g Protein;
55g Carbohydrate; 6g Dietary Fiber; 255mg Cholesterol; 780mg
Sodium.

Mary Lou's Cabbage Rolls

Serving Size: 3

filling:
1/2 can Tomato soup, undiluted
1/4 cup Milk
1 pound Ground beef, (a mixture of ground pork and poultry
can Be used also)
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Italian Seasoning
dash Dillweed
Pepper
1 medium Egg
salt
1 cup Cooked Basmati Rice
Sauce:
2 cans 28oz Crushed tomatoes
1/2 tsp. Oregano
1/2 tsp. Basil
dash Parsley
1 Tbsp. Brown sugar
Pepper
dash Dillweed

1 medium Head Cabbage



Put all sauce ingredients in non-stick pot, simmer. Put rice
on to cook (i use 1/2 cup to 1 1/2 cups water & dash salt).
Put large pot filled with water on to boil, core cabbage
and add whole cabbage to water.. When rice is cooked sauce
should be ready but you can keep simmering till you are ready
to use. (stir to keep from burning). With tongs peel each
cabbage leaf off carefully while it is still in pot (be
careful of the steam) when they are limp enough to remove.
Be sure not to tear the leaf. You'll need at least 12
leaves. Mix all filling ingredients well, making sure all
beef chunks are broken up. Fill leaves with about a 1/4 cup
of fillings. Roll sides in then back, then front, turn over
in (9x13 glass) pan so that seams are on underside. Pour
half sauce over rolls and bake at 350 for 2 hours, covered
with foil (shiny side in). Halfway through cooking you may
find a lot of water in pan.. drain this off carefully
(sometimes it's fat.. and who needs that..) and return to
oven. Serve with extra sauce poured over rolls. Makes 12-13
rolls.


Beef Stuffed Cabbage Rolls

Serving Size: 6
1 pound Beef, ground
1/3 cup Rice, regular, uncooked
1 Egg, beaten
1/2 tsp. Salt
1/8 tsp. Pepper
6 large Cabbage leaves
1 medium Onion, thinly sliced
2 Tbsp. Butter or margerine, melted
10 3/4 ounce Tomato Soup, undiluted
1 1/4 Cup Water
1/2 cup Celery, chopped
1 tsp. Parsley, fresh, minced
3 Tbsp. Lemon juice
1 tsp. Sugar
1 tsp. Salt
1/8 tsp. Pepper

Combine ground beef, rice, egg, 1-1/2 tsp. salt, and
1/8 tsp. pepper; stir well. Cook cabbage leaves in
boiling water water 5 to 8 minutes or until just tender;
drain. Place equal portions of meat mixture in center of
each cabbage leaf; fold ends over, and fasten with wooden
pick. Saute onion in butter in a large skillet until
tender but not brown. Add tomato soup and remaining
ingredients, stirring well; simmer 10 minutes. Place
cabbage rolls in the tomato mixture; cover and simmer 1-1/2
to 2 hours.

Cabbage Rolls

Serving Size: 4

1 stalk celery, diced
1/4 cup red onions, finely chopped
3 Tbsp. defatted chicken stock *
1/2 cup tomatoes, finely chopped
2 Tbsp. minced fresh basil
1 Tbsp. rice vinegar
1 tsp. minced fresh oregano

1/2 cup chopped red onions
1/2 cup chopped mushrooms
1 tsp. minced garlic
2 Tbsp. defatted chicken stock *
2 cups cooked rice or barley
1/2 cup diced tomatoes
3 Tbsp. bread crumbs
2 tsp. low-sodium soy sauce
1 Tbsp.minced fresh parsley
1/2 tsp. curry powder
1/4 tsp. ground black pepper
8 medium cabbage leaves



* Vegetarian: use vegetable stock rather than chicken stock.

To make sauce: In a 2 quart saucepan over medium-low
heat, saute the celery and onions in the stock for about 5
to 7 minutes. Add the tomatoes, basil, vinegar and oregano.
Cover and simmer for 20 minutes. Set aside while you make
the rolls. To make the cabbage rolls: In a small saucepan
over low heat, saute the onions, mushrooms and garlic 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. Blanch the cabbage leaves in
boiling water for about 3 minutes, or until pliable. Drain.
Place about 1/2 cup of mixture on each leaf. Roll the leaf
tightly to enclose the filling. Coat a 9x9 baking dish with
no-stick spray. Add the rolls, seamside down. Spread 1 cup
of the tomato sauce over the rolls. Cover with foil and bake
at 400 F for 25 to 35 minutes. Serve the heated cabbage
rolls with the remaining sauce.

Cabbage Rolls

Serving Size: 12

1 Large head of cabbage
3 Bay leaves
2 pounds Lean ground beef
2 Large onions, chopped
1 Large bell pepper, chopped
3 Cloves garlic, minced
12 ounces Tomato sauce
28 ounces Tomatoes
Salt
Pepper
Oregano
Basil
Thyme
16 ounces Stewed tomatoes

Separate cabbage leaves and steam over boiling water to
which the bay leaves have been added. Steam the leaves
just long enough to soften so that they can be easily
rolled. Cool and remove hard veins from leaves. For
stuffing, saute onions, pepper and garlic in a little oil
until just tender. In a separate pan, saute meat until
done. Add 2/3 of the onion mix to the meat and the other
ingredients (except the 16 oz. can of stewed tomatoes).
Cook and stir until mixture is reduced and rather thick.
Stuff each cabbage leaf with about 1/4 cup of meat mixture
and roll tightly. (You may have to use 2 leaves if they
aren't very big.) Place rolls in oiled pan that is small
enough to hold the rolls in shape. Mix the remaining can of
stewed tomatoes with the onion mix and add additional
seasonings. I usually simmer this for a few minutes and
check the flavor. Pour this sauce over the rolls. Cover &
bake at 350 degrees for 45 minutes. Mrs. Panno's recipe
calls for the addition of day old bread, moistened and
squeezed dry. I omit the bread since this is more like a
spaghetti sauce than meat loaf mix. I usually serve these
with a salad, crusty bread and buttered potatoes (that
part's not Italian,but the potatoes go very well with it.)
Sorry that there are no specific measurements on the
seasonings, but I am usually very heavy-handed with the
garlic, oregano & basil.


Cabbage Rolls

Serving Size: 12
1 cup long-grain white rice
2 cups water
1 large head green cabbage
1/2 pounds lean ground beef
3/4 pound pork sausage
1 bunch green onions, chopped
2 cloves garlic, crushed or
2 tsp garlic powder
Salt
Black pepper
1 tsp. dried sage, or more to taste
1 tsp. dried marjoram, or more to taste
29 ounces (2 cans) canned stewed tomatoes
45 ounces (three 15-ounce cans) tomato sauce

Preheat the oven to 350 F. Cook the rice and set aside.
Bring a pot of water to a boil and scald and peel away the
cabbage leaves. Stack in pan. Save small center to cut up
and lay under rolled cabbage rolls. Combine remaining
ingredients except for tomatoes and tomato sauce. Mix well.
It is easiest to mix in a large bowl with your hands. Add
spices till mixture is aromatic. Fill and roll cabbage
rolls. Cut up any remaining cabbage from around core. Lay in
bottom of baking pan. Place cabbage rolls seam side down in
pan. Heat the tomato mixture. Add additional spices to
taste. Add a spoon or two of sugar. Ladle over the rolls.
Cover with foil. Bake a little over an hour. Baste
occasionally. This recipe makes a large quantity, but they
keep for several days and taste better after they sit.You can
use more cooked rice to cut down on the meat. I add spices
until it smells right to me.

Cabbage Rolls With Turkey Stuffing

Serving Size: 6
1 head Savoy cabbage
1 pound ground turkey
1 egg
1 cup cooked brown rice
2 Tbsp. turkey or chicken broth
1 tsp. sage, crumbled
1 tsp. fresh parsley, chopped
salt
black pepper
1/2 cup turkey or chicken stock
6 bacon slices



Remove twelve large leaves of cabbage, cut out tough inner
part of rib. Blanch each leaf one minute, until pliable.
Combine ground turkey, rice, egg, stock, sage, and parsley.
Add salt and pepper to taste. Divide turkey mixture into
twelve parts, and form into four inch ovals. Place an oval
at stem end of cabbage leaf, fold in sides, and roll up.
Place roll in shallow baking dish. Continue until all twelve
rolls are in one layer in baking dish. Pour 1/2 cup
stock over all. Lay strips of bacon on top. Bake at 375 F.
for 30 minutes, basting twice, and turning oven
temperature down to 350 if bacon browns too quickly.

Crockpot Swedish Cabbage Rolls

Serving Size: 6

12 Large cabbage leaves
1 pound Lean ground beef
1 egg, beaten
1 cup Cooked rice
1/4 cup Milk
8 ounces Tomato sauce
1/4 cup Finely chopped onions
1 tsp. Brown sugar
1 tsp. Salt
1 tsp. Worcestershire sauce
1/4 tsp. Pepper
1 Tbsp. Lemon juice

Immerse cabbage leaves in large kettle of boiling water for
about 3 minutes or until limp; drain. Combine egg, milk,
onion, salt, pepper, beef, and cooked rice. Place about 1/4
cup meat mixture in the center of each leaf; fold in sides
and roll ends over the meat. Place in a crock-pot. Combine
tomato sauce with brown sugar, lemon juice, and
Worcestershire sauce. Pour over cabbage rolls. Cover and
cook on low 7 to 9 hours. Makes 6 servings.

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