2012年2月14日星期二

Any Recipes for Cabbage Rolls?

I love cabbage rolls, I may make them for dinner tonight as well:)



Here are some nice ones that I have either used or found helpful:



1 large head of cabbage

1 to 1/2 pounds lean ground beef

1/2 cup instant rice or cooked rice

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 egg, lightly beaten

1/2 cup finely chopped onion

1/2 to 1 teaspoon cinnamon, divided (more or less, to taste)

1 can (10 1/2 ounces) tomato soup, undiluted

1 can (14.5 ounces) tomatoes

PREPARATION:

Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and 1/2 teaspoon of cinnamon together. Form a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven. Place cabbage rolls in the Dutch oven. Sprinkle with about 1/2 teaspoon of cinnamon. Cover and simmer for 1 1/2 to 2 hours.

Serves 6.



And here is a ton more on the below websites:
Any Recipes for Cabbage Rolls?
INGREDIENTS:

1 large head of cabbage

1 to 1/2 pounds lean ground beef

1/2 cup instant rice or cooked rice

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 egg, lightly beaten

1/2 cup finely chopped onion

1/2 to 1 teaspoon cinnamon, divided (more or less, to taste)

1 can (10 1/2 ounces) tomato soup, undiluted

1 can (14.5 ounces) tomatoes

PREPARATION:

Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and 1/2 teaspoon of cinnamon together.

Form a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven. Place cabbage rolls in the Dutch oven. Sprinkle with about 1/2 teaspoon of cinnamon. Cover and simmer for 1 1/2 to 2 hours.

Serves 6.
Reply:Ground Beef

Ground Pork

Cooked Rice (cooled)

Onion (diced)

Celery (diced)

Salt

Pepper

Cabbage leaves (core the cabbage head - gently pull leaves apart - blanch in hot water until softened)



Combine all ingredients except cabbage - starting at widest portion of cabbage place some of the meat mixture centered at the widest part - roll cabbage leaf just to cover meat - fold in edges of cabbage leaf and continue to roll into a packet. Place in oven proof pan (they can be touching each other). Now you can either use just water (just enough to cover rolls half way up) or crushed tomato with enough water to go half way up the rolls. Cover with foil nd bake at 350 Degree F for approx 45 minutes.
Reply:Others have given you okay options, but do NOT use minute rice. Only use short grain rice, slightly undercooked. I add sauteed onions and butter to the cooked rice, then cool the mixture.

Core the head of cabbage, get water boiling in a huge pot - then steam the cabbage, removing leaves as they soften.

What works AWESOME is to cool the leaves, then pile them in plastic bags and freeze them, even overnight. Then they are soft and pliable to roll.

Layer cabbage rolls in foil-lined roaster, fairly close together, alternating directions of layers (I do diagonals, because they come out easier later). Depending upon how many you make, I pour on tomato soup mixed with water, or tomato juice. Cover top with foil, then roaster cover.

Bake at 300 for hours and hours until softened. Check every hour, then half hour, to see if you need to add liquid.
Reply:No rice is best. ! # ground beef, 1 # ground pork, 2 eggs, 1 C. bread crumbs, 2 T. tomato paste, 2 t. dried dill, 1/2 c. finely chopped onion, salt and pepper.. Mix and use to fill cabbage leaves. Layer in pan with 1 bag sauerkraut. Top with some pork chops or country style pork ribs. Cover with foil and bake on 250 for about 6 hrs.
Reply:INGREDIENTS:



* 12 cabbage leaves

* .

* Filling:

* 1 pound ground beef

* 3/4 cup cooked rice

* 1/2 cup finely chopped onion

* 1 egg

* 2 teaspoons salt

* 1 teaspoon pepper

* 1/2 cup milk

* .

* Sauce:

* 1 cans (8 ounces ) tomato sauce

* 1 can (14.5 ounces) diced tomatoes, undrained

* 3 tablespoons sugar

* 2 tablespoons vinegar

* 1/2 cup water

* 2 tablespoons cornstarch mixed with 1/4 cup cold water



PREPARATION:

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.

Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.

Recipe for cabbage rolls serves 6.
Reply:Cabbage Rolls are made with cabbage leaves filled with ground beef and rice, with tomato sauce.

INGREDIENTS:

12 cabbage leaves

.

Filling:

1 pound ground beef

3/4 cup cooked rice

1/2 cup finely chopped onion

1 egg

2 teaspoons salt

1 teaspoon pepper

1/2 cup milk

.

Sauce:

1 cans (8 ounces ) tomato sauce

1 can (14.5 ounces) diced tomatoes, undrained

3 tablespoons sugar

2 tablespoons vinegar

1/2 cup water

2 tablespoons cornstarch mixed with 1/4 cup cold water

PREPARATION:

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.
Reply:never made thsi sorry

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