I need a recipe for Easy Stuffed Cabbage Rolls that you can cook on the stove top!?!
Question: I've been searching for a good recipe and I haven't had any luck. I'm looking for one that you can make on the stove top with tomato sauce! I've seen some with soup and I've seen some cooked in the oven! Does anyone have a good recipe for cabbage rolls with hamburger, rice and tomato sauce? Thanks :)
Answers: I've been searching for a good recipe and I haven't had any luck. I'm looking for one that you can make on the stove top with tomato sauce! I've seen some with soup and I've seen some cooked in the oven! Does anyone have a good recipe for cabbage rolls with hamburger, rice and tomato sauce? Thanks :)
Cook instant rice and let cool. Put ground beef in a bowl and mix in the instant rice, (as for the amount of rice...I just do it by how much I like in the meat and I generally like quite a bit) some salt and pepper, a little oregano and whatever other seasonings you like...I put just the above and a little onion powder and garlic powder.
Put whole head of cabbage in a pot with some water and steam a bit so the leave are easier to roll. You don't want to over cook it though.
Take the outer leaves and put them in the bottom of another large pot with a lid.
Form balls with the meat and wrap cabbage leaves around them. You can use toothpicks to secure them if you wish. Put a layer in the pot lined with a bed of leaves. Pour a little tomatoe sauce over that layer and continue to the next layer and repeat. I like mine very saucey so I use quite a bit of sauce to really cover the cabbage rolls. Cover and cook on med/low heat until cabbage is tender and test to be sure meat is well cooked.
We eat these with sour cream on the side and they are great! Old family way of making them and they are incredible every time.
I don't know how much of a help I'm going to be..every recipe I have says to cook them in the oven. When I was little, my grandmother always cooked them in a pot on the stove, but she would use the big, outer leaves you usually discard to line the pot so her cabbage rolls wouldn't burn and stick to the bottom.
Here's a recipe for the sauce using tomato sauce instead of soup:
Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
For the meat filling I use:
2 lbs. ground beef (or you could use 1 lb. beef, 1 lb. ground pork)
1 1/2 cups of cooked rice
1 large onion, sauteed
1 large egg, slightly beaten
salt & pepper
Core your cabbage and place into a pot of simmering water. Pull out the leaves with tongs as they fall off the head. Run under cold water to cool them off.Trim the heavy vein to make it easier to roll the leaf. Place about 1/4 cup meat mixture in center of leaf and roll, fold sides in and fold over. Line the bottom of your pot with the outer leaves.
My grandmother would place the rolls standing up in the pot, very close together so they would keep eachother closed. Pour your sauce over them and simmer very gently for 1 hour 15 minutes.
You have a great answer contained in your own question.
Cook some rice and set aside. Then brown ground beef and season to your tastes. Drain fat and set aside.
Blanche Cabbage leaves in boiling water. Drain.
Meanwhile mix ground beef with desired amount of rice. Spoon into individual leaves and roll. Place in a skillet and cover with tomato sauce til heated thru.
Since you have already cooked the rice and ground beef this will be done in a jiff.
Cabbage Rolls Recipe - Mom's Cabbage Rolls
Cabbage rolls with ground beef and rice, along with cabbage and tomatoes. A favorite cabbage roll recipe. ... into a cylinder, then roll up in a cabbage leaf. ...
southernfood.about.com/od/groundbeefre... - 27k - Cached
CROCK-POT STUFFED CABBAGE ROLLS
1 lb ground beef
1/2 lb sausage meat
1 cup rice, uncooked
1/2 cup bread crumbs (optional)
2 cloves garlic, (put through garlic crusher)
1/3 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1 1/2 teaspoons salt
1 large onion, ground with onion juice
large cabbage leaves
flour for dredging
vegetable or olive oil
1 1/2 cups tomato sauce or soup
Grind day-old bread in a blender, and add seasonings (or use pre-seasoned breadcrumbs).
Grind the onion in a blender, or if you're grinding your own hamburger and pork, add the raw onion to the meat which is to be ground.
Combine all ingredients other than the cabbage.
Remove the core of the cabbage. Find a large, heavy, carving fork (2 prongs) and put it through the center of the cabbage.
Fill a very large stockpot with salted water and bring to a boil. Place the cabbage into the boiling water, leaving the fork extending. Simmer for a few minutes and remove as the outer leaves begin to turn a bright green.
The object is to cook the cabbage for as little time as possible, but long enough to tenderize the outer leaves. Remove from the water and allow to cool on a dish until the outer leaves are still hot but are cool enough to handle.
Remove as many outer leaves as you can by cutting them off at the bottom, one at a time, with a sharp paring knife. Continue to remove leaves until you reach leaves that are not flexible. Return this uncooked portion of the inner cabbage to the boiling water pot and continue as before until all the leaves are steamed and removed and prepared for the filling.
NOTE: As you remove leaves, some will tear and otherwise not be suitable for using as a wrapper. Do not discard these, as they can be used to line the pot, or you can shred them to add to the filling mixture.
At the bottom of each leaf there will be a thick stem; sliver a slice off this to thin it out (some people cut a V-notch here). The purpose is to make the base flexible so that you can roll it up.
Stuff each leaf with the filling mixture. Starting at the bottom of the leaf, roll up one turn, then turn in the sides of the leaf to cover the filling, then roll up some more until you reach the top of the leaf and have a little bundle.
Sprinkle with salt and dredge in flour. Brown in fat in a skillet (This is an optional step if you have the time).
You can now re-use the pan used to cook the cabbage rolls on your stove top or you may cook these in your slow cooker.
Layer the bottom of the Crockpot or pan with broken cabbage leaves (the ones that weren't complete or too small to use for rolling). Stack the filled cabbage leaf bundles on top of the bed of leaves, a single layer at a time. Top each layer with a few spoons of sauce or tomato soup, and repeat with another layer of leaves, another layer of cabbage rolls, etc.
Stack the bundles in their layers carefully with the end of each leaf underneath (some people fasten with a toothpick but this is not really required). Finish off the final layer with any remaining filling.
Cover and simmer on the lowest heat setting of your stove top for 2-3 hours or in the slow cooker for 4-5 hours.
Alternatively, you can bake these in the oven.
To bake, stack bundles over cabbage leaves in a casserole dish, pour on the tomato sauce or soup, cover with foil, and bake in a slow oven, 300 degrees F., for about 2 hours.
Whichever method you use to cook the cabbage rolls, be sure not to overcook, so test often and remove when the cabbage leaves are tender. If you use tomato sauce rather than tomato soup, add a teaspoon catsup to the mix.
STOVETOP CABBAGE ROLLS
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
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.
This recipe is a true hungarian stuffed cabbage recipe handed down from generation/generation....
1 pkg. of ground beef about 1.5 lbs
2 small heads of cabbage
1 c. of rice or less
1/2 c. of celery diced
one small/medium onion diced
1 can of diced tomatoes
one can saurkraut
Score the core end of the cabbage so the core will come out easily..
Blanche the 2 small heads of cabbage in a stock pot with one inch of salted water in the bottom... Cover for 5 min..
Remove cabbage and remove any small or damaged leaves.. DO NOT discard water or damaged leaves... HUNGARIANS SAVE EVERYTHING !
Mix ground beef, onions, celery/rice and if you want a touch of garlic... Half the stewed tomato can.. Like you would a meatloaf...You can also add a bit of italian seasoning if you like salt/pepper as well...
Layer in the bottom of the stock pot the "discarded" cabbage leaves to cushion the rolls so they don't scorch or burn...
In the cabbage rolls place 1-2 tablespoons of filling per leaf, if they are overstuffed they will EXPLODE !
Place meat mixture in center of leave roll and tuck in ends...
*As a child I would insert my fingers into the ends to seal the rolls....
Layer rolls, sliced pieces of kielbasa and kraut... add some tomato sauce/diced tomatoes.. Keep layering until the pot is almost full... Leave acouple inches...
Simmer DO NOT BOIL.. for about 2 hours- although it's BEST the next day !
Serve over mashed potatoes !
No problem....been doing them for years!
Head of cabbage...I stick a fork in the end of it...and lower it into boiling water...(the whole head)...for a minute....which allows each leaf to come off easily, one at a time...with the help of a knife at the end. Repeat until the entire head is de-leafed. I dont use the center core. These limp somewhat cooked leaves usually have a somewhat "hump" at the end....which needs to be flattened with a knife so that it can roll easily. So starting toward the middle of the leaf....with the knife flattened...scrape off the hump so that the entire leaf is flat. Now it is ready to be rolled. In a separate pan you are going to make up the stuffing. Fry the hamburger while the rice, unless it is instant, is soaking in warm water. Drain seasoned (salt and pepper) hamburger and set aside. Drain rice and with a little corn oil in a pan....add rice...on low heat....add some broth, or water to rice to give it a little "jump start" in cooking. Add hamburger. By now the water has disappeared and by teaspoon you can place mixture toward the center of the leaf towards the back. Proceed to roll...leaf bottom over mixture, side to center, other side to center and roll. Place in a pan...each close to the other. Repeat until the entire head of cabbage is done. Add a large can of crushed tomatoes, plus more chicken broth or any other type of broth until leaves are covered. Hold down with an inter lid, then put the actual lid on the pan. Cook over medium heat for about 30 minutes. Drain excess liquid, cover and let set for 10 minutes. Enjoy!
For a nice variation....forget the tomato sauce totally....just cook the cabbage rolls in chicken broth only and when done serve with cold plain yogurt. Of course I usually spice up the mixture inside the rolls with cinnamon, allspice and cloves. Try it...you will like it.