Does anyone have a good recipe for stuffed cabbage rolls?

I alway do mine in the crock pot, so I make them the night before, they take guite a bit of time to prepare but I am sure you could just bake this recipe also.



I love these, and make me really miss my Dad.



http://www.cooks.com/rec/view/0,1918,128...
Does anyone have a good recipe for stuffed cabbage rolls?
MMMM, my grandma makes the best!



2/3 cup water

1/3 cup uncooked white rice

8 cabbage leaves

1 pound lean ground beef

1/4 cup chopped onion

1 egg, slightly beaten

1 teaspoon salt

1/4 teaspoon ground black pepper

1 Jar Marinara Sauce (or Home Made)



Bring water to a boil in pan. Add rice and stir. Reduce heat, cover and simmer for about 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. In a bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 4 tablespoons of marinara sauce, mix. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks. In a large skillet over medium heat, place the cabbage rolls and pour the remaining Mariana sauce over the top. Cover and bring to slow a boil. Reduce heat to low and simmer for about 30 minutes. Baste with the liquid often.
Reply:1 lb ground beef

1 cup oatmeal

1/2 onion, chopped

8 cabbage leaves

1 can V-8 juice or 1 can of petite tomatoes

salt and pepper

1/2 cup picante sauce

1 clove garlic



Par-boil cabbage to remove leaves. Combine meat, onion, oatmeal, garlic, salt and pepper; add picante sauce.

Roll meat mixture onto cabbage leaves. Fold under tips and put into a pot roast pan.



Pour either juice or tomato sauce over rolls. Add enough water to cook.



Simmer on top of stove for 1 hour.



Serve with mashed potatoes and corn.
Reply:This one is good and also easy...



Stuffed Cabbage Rolls

12 cabbage leaves

1 pound ground beef

salt %26amp; 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



I also add more cabbage to the sauce - just chop up as much as you like from the remaining head of cabbage and add to the sauce before baking.
Reply:Stuffed Cabbage Rolls ~4 servings~ Slow cooker low 6 hours or High 3 hours~



Ingredients

1/2 cup instant brown rice

1 large head green cabbage (about 2 pounds)

1 15- to 16-ounce can black beans or red kidney beans, rinsed and drained

1/2 cup chopped onion (1 medium)

1 26- or 28-ounce jar chunky tomato pasta sauce or meatless spaghetti sauce

Shredded cheddar cheese (optional)



Directions

1. In a small saucepan bring 1/2 cup water to boiling. Stir in uncooked rice. Reduce heat; cover and simmer for 10 minutes or until water is absorbed. Remove from heat; set aside.



2. Meanwhile, remove 8 large outer leaves from the cabbage. In a 4-quart Dutch oven cook cabbage leaves, covered, in boiling water for 4 to 5 minutes or just until leaves are limp. Drain cabbage leaves. Trim the thick rib in the center of each leaf. Set leaves aside. Shred 4 cups of the remaining cabbage; place shredded cabbage in a 3-1/2- or 4-quart slow cooker. (Wrap and chill remaining cabbage for another use.)



3. In a medium bowl combine beans, cooked rice, onion, and 1/2 cup of the pasta sauce. Evenly divide the bean mixture among the 8 cabbage leaves, using about 1/3 cup per leaf. Fold sides of leaf over filling and roll up. Pour about half of the remaining pasta sauce over shredded cabbage in cooker. Stir to mix. Place cabbage rolls on the shredded cabbage. Top with remaining pasta sauce.



4. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Carefully remove the cooked cabbage rolls and serve with the shredded cabbage mixture. If desired, sprinkle with cheddar cheese. Makes 4 servings.



*Note: To easily remove the cabbage leaves, place the cabbage head in boiling water for 2 to 3 minutes to loosen the outer leaves.
Reply:my mom makes the best ever!! her secret ingredient is adding bacon grease to the ground beef and rice mixture.



She browns the ground meat then drains it..browns onions and garlic and then adds the ground meat back to it..meanwhile you boil rice at the same time..

She thens adds bacon grease...when rice is done combine the rice and meat mixture.



you can also put the baccage in a pan until it gets soft



then roll them up. add tomato juice and bake them..if you have a pressure cooker they cook faster in them.