Does anyone have a really good recipe for stuffed cabbage rolls?

This is a recipe for a caserole that is just like cabbage rolls.... very good.



Cabbage Roll Casserole



2 lbs ground beef

1 cup chopped onion

1 - 28 ounce can tomato puree

1 lb chopped cabbage

1 cup uncooked rice

2 – 14 ounce cans beef broth



Preheat oven to 350 degrees. In large skillet, brown meat and onion, and drain off fat. Add tomato puree, cabbage, and rice. Pour mixture into a 9 x 13 greased or sprayed baking dish. Pour beef broth over mixture, cover and bake for 1 hour.



Stir, replace cover, and bake for another 40 minutes
Does anyone have a really good recipe for stuffed cabbage rolls?
I could never eat anything with raisins in it except for cookies...I have since changed my mind...





Stuffed Cabbage Rolls



Pour boiling water over 12 large outside cabbage leaves, let stand until

soft and pliable. Saute

1/2 cup chopped onion in 1/2 pound butter until soft and clear. Add 1

pound hamburger, brown and break up with a fork. Parboil the heart from

the cabbage, choppe and add to the meat mixture.



Add



1 cup partially cooked rice

1/3 cup seedless raisins

2 tablespoons pine nuts

1/2 teaspoon paprika

1 teaspoon salt

1/4 teaspoon pepper



Let cook and mix in 1 slightly beaten egg. Fill cabbage leaves with

meat mixture, secure so filling will not leak out. Cook 2 pounds

sauerfraut and 1 pound pork spareribs in 1 quart water, salt and pepper

for 30 minutes. Place cabbage rolls on top of sauerfraut and cook

covered for about 35 minutes more. Serves 6.
Reply:INGREDIENTS

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 (10.75 ounce) can condensed tomato soup







DIRECTIONS

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 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 medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Reply:INGREDIENTS



* 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 (10.75 ounce) can condensed tomato soup







DIRECTIONS



1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. 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.

3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.



this recipe is awesome! i make it all the time! enjoy!
Reply:STUFFED CABBAGE ROLLS



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.





OR





STUFFED CABBAGE ROLLS



2 lb. extra-lean ground beef

1/2 c. chopped onion

1 c. cooked rice

1/2 c. chopped celery

2 lg. eggs

16 oz. can tomato sauce

1 lg. head cabbage

12 oz. can beer

1/2 c. brown sugar

1/4 c. apple cider vinegar

6 oz. can tomato sauce



Step 1: Preheat oven to 350 degrees. Mix ground beef, onion, rice, celery, eggs and 1/4 of 16 ounce can of tomato sauce.





Step 2: Boil whole cabbage 15 minutes on low heat, drain. This can be done in advance. Remove leaves, cut off core from each leaf. Wrap meat mixture in leaves, roll up, tuck in ends.



Step 3: Place in roasting pan, skin side down. Mix remaining tomato sauce from 16 ounce can with beer, brown sugar and vinegar. Pour over stuffed cabbage and cover.







Step 4: Bake for 1/2 hour, reduce oven to 250 degrees and continue to bake for 3 1/2 hours. Uncover, pour on 6 ounce can tomato sauce, bake additional 1 1/2 hours. These may be made a day ahead.
Reply:Stuffed Cabbage Rolls



* large head cabbage

* 1 pound ground chuck

* 1/3 cup rice, raw, can use instant or regular

* 1 small onion, grated

* 2 eggs

* 1 teaspoon salt

* 1/4 teaspoon pepper

* 1 large onion, sliced

* 1 large can (15 ounces) tomato sauce

* 3 cans (14.5 ounces each) diced tomatoes

* 3 to 4 teaspoons lemon juice (1 large lemon)

* 1 teaspoon salt

* 1/4 teaspoon pepper

* 1/2 to 1 cup brown sugar



Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.



Preheat oven to 350°.

Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole. Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on stove top. Sprinkle with brown sugar, to taste. Bake, covered, for 1 hour. Uncover and bake 2 hours longer.
Reply:eww..........
Reply:This is an original german recipe (gefuellte Krautrouladen)



Stuffed Cabbage Rolls:



1 1/2 cups Brown Rice

3 cups Water

2 teaspoons Salt

1 teaspoon Dillseed

1/2 teaspoon Marjoram

3/4 teaspoon Pepper

2 1/2 cups Onion -- Chopped

5 Tb Vegetable Oil

1/2 teaspoon Paprika

2 each Garlic; Cloves -- Minced

2 each Eggs; Large -- Slightly Beaten

1/4 cup Bread Crumbs

1/2 cup Parsley; Fresh -- Minced

2 1/2 pounds Cabbage

Cheesecloth -- About 6 ft.

2 1/2 cups Tomatoes; Canned -- Chopped

1/2 cup Vermouth -- Dry

1/2 cup Beef Broth

2 Tb Tomato Paste

1/2 teaspoon Sugar



In a medium bowl cover brown rice with hot water and soak for 3 hours.

Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt.

Simmer covered for 40 minutes or until the liquid is absorbed. Add the

dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups

chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes.

Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir

in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings.

Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving.





And an simpler recipe:



8 ea Cabbage leaves, lg

1 1/2 t Salt

1 lb Ground beef

1/4 t 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



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 secrrely. Pour 1 can condensed tomato soup into skillet. Add cabbage rolls. Cover, bring to boil. Simmer 35 minutes, spooning sauce over rolls occaisionally.