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Family - Favorite Cabbage Recipes, Especially Cabbage Rolls
- Thread starter btlizard
- Start date
scmcbride24
New member
We are making fried cabbage and Kielbasa with carrots and tomatoes added to it. That's our dinner tonight.
My best tip for cabbage rolls is to freeze the head of cabbage and take it out of the freezer the day before you want to make them. The leaves come off so easily. For the filling I use ground beef and pork, cooked cooled rice and any seasoning you like. Bake with a jar of pasta sauce and a large can of tomato juice for 3 hours.
dwalk4life
New member
I make my cabbage rolls like this.
I usually make eight really big cab of rolls so I just boil eight cabbage leaves until they're soft enough to be pliable drain the water off and I set those aside. I make my meatballs just like I would do meatloaf except for I put a cup of uncooked rice in and mix it with my 1 lb of hamburger. I usually use two eggs and crack them in with the meat and the rice and I just like garlic powder and salt and pepper I don't put any other spices in it. I buy sauerkraut that's in the cooler section in the plastic bag I layer that on the bottom of my casserole dish then make my big meatballs put it in the cabbage leaf if you need to you can use toothpicks to hold the cabbage around the meat but I usually get a big enough cabbage leaf to where I can get it folded up fine and it doesn't have to have a toothpick. I do that with each cabbage leaf settle with the meat put on top of the sauerkraut after I have all of my cabbage rolls in the casserole dish I put the rest of the sauerkraut on top and then I just pour a can of tomato sauce on top of it all and bake it in the oven for about 40 minutes on 425. We always have ours with mashed potatoes because we like to put the sauerkraut and the juice from the meat and the tomato sauce on our mashed potatoes.
I usually make eight really big cab of rolls so I just boil eight cabbage leaves until they're soft enough to be pliable drain the water off and I set those aside. I make my meatballs just like I would do meatloaf except for I put a cup of uncooked rice in and mix it with my 1 lb of hamburger. I usually use two eggs and crack them in with the meat and the rice and I just like garlic powder and salt and pepper I don't put any other spices in it. I buy sauerkraut that's in the cooler section in the plastic bag I layer that on the bottom of my casserole dish then make my big meatballs put it in the cabbage leaf if you need to you can use toothpicks to hold the cabbage around the meat but I usually get a big enough cabbage leaf to where I can get it folded up fine and it doesn't have to have a toothpick. I do that with each cabbage leaf settle with the meat put on top of the sauerkraut after I have all of my cabbage rolls in the casserole dish I put the rest of the sauerkraut on top and then I just pour a can of tomato sauce on top of it all and bake it in the oven for about 40 minutes on 425. We always have ours with mashed potatoes because we like to put the sauerkraut and the juice from the meat and the tomato sauce on our mashed potatoes.
sparrow1984
New member
What type of cabbage roll recipe do you want ? With hamburger or the traditional Ukrainian one with rice or buckwheat filling ?
Mix 1 cup of cooked rice with 2 pounds of ground beef, 1 diced onion and 1 Tb of paprika, salt and pepper
Place leaves in microwave and peel off as they get soft , roll a meatball amount and roll
Place in a casserole dish and top w crushed tomatoes or tomato soup
Bake for 1 hour covered
Place leaves in microwave and peel off as they get soft , roll a meatball amount and roll
Place in a casserole dish and top w crushed tomatoes or tomato soup
Bake for 1 hour covered
onthecross
New member
Everyone Loves my cabbage rolls
Mix lean ground beef with 1 egg salt pepper onion and garlic powder 2 cloves chopped garlic 1 chopped onion , form into logs roll into uncooked long grain rice and place into a cabbage leaf ( just cut leaf by the core and gently remove ) like a taco ( don’t roll) place in a casserole dish and continue with the rest of meat . Cover with 2-3 cans of tomato soup with equal amounts of water ( cabbage will roll up on their own as it cooks ) cover with tin foil bake 2 hours at 350 add more water or soup if more sauce is needed . Serve with mashed potatoes and green beans
Mix lean ground beef with 1 egg salt pepper onion and garlic powder 2 cloves chopped garlic 1 chopped onion , form into logs roll into uncooked long grain rice and place into a cabbage leaf ( just cut leaf by the core and gently remove ) like a taco ( don’t roll) place in a casserole dish and continue with the rest of meat . Cover with 2-3 cans of tomato soup with equal amounts of water ( cabbage will roll up on their own as it cooks ) cover with tin foil bake 2 hours at 350 add more water or soup if more sauce is needed . Serve with mashed potatoes and green beans
@onthecross sounds really good.
onthecross
New member
@callmejoe it’s one of my family’s favourites
joyhelpinghands
New member
⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 (10.5 ounce) can condensed tomato soup, divided
1 teaspoon salt
¼ teaspoon ground black pepper
Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
Meanwhile, 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.
Combine ground beef, 1 cup of cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
Spoon about 2 tablespoons of beef mixture onto each cabbage leaf; bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.
Place cabbage rolls in a large skillet over medium heat; pour remaining tomato soup on top. Cover and bring to a boil; reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 (10.5 ounce) can condensed tomato soup, divided
1 teaspoon salt
¼ teaspoon ground black pepper
Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
Meanwhile, 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.
Combine ground beef, 1 cup of cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
Spoon about 2 tablespoons of beef mixture onto each cabbage leaf; bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.
Place cabbage rolls in a large skillet over medium heat; pour remaining tomato soup on top. Cover and bring to a boil; reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Mine is pretty basic....
But play around with it
I did not add measurements because as you see I make A LOT.
You will need
Cabbage
Ground beef
Garlic (powdered or minced)
Instant rice (uncooked) uncooked rice picks up flavor
Eggs
Salt and pepper
Tomato soup
Mix ingredients together except the soup
Place some water on the stove (not to boil just very hot) enough so the cabbage is covered and not overflowing.
Cut the core out of the cabbage best as you can
Lower the "cored" cabbage into water trying to get some of the hot water into the core.
As the leaves soften and are easy to pull away and place them in a bowl
I try to get 6 leaves off the fill then with the meat mixture then repeat the process until meat mixture is used. Try to keep them uniform in size
Extra meat mix no problem roll into balls same size as the cabbage rolls add into whatever cooking vessel you're using....
If you have extra cabbage or the leaves are to small chop it up into bite sized pieces
In the cooking vessel add tomato soup (my ratio is 2 cans soup 1 can water)
Cover the rolls with soup mix
Bake until rice is cooked.
You can test this by making a "meatball " and use it for testing.
This is my 18 quart roaster.
As I said I make A LOT. I freeze some for later meals and turn some into soup.
Best served with mashed potatoes.
This is like 7lbs of ground beef
18 cans of tomato soup.
Adjust measurements for your family size.
Extra soup gains flavor from the cooking process helps make for better soup.
But play around with it
I did not add measurements because as you see I make A LOT.
You will need
Cabbage
Ground beef
Garlic (powdered or minced)
Instant rice (uncooked) uncooked rice picks up flavor
Eggs
Salt and pepper
Tomato soup
Mix ingredients together except the soup
Place some water on the stove (not to boil just very hot) enough so the cabbage is covered and not overflowing.
Cut the core out of the cabbage best as you can
Lower the "cored" cabbage into water trying to get some of the hot water into the core.
As the leaves soften and are easy to pull away and place them in a bowl
I try to get 6 leaves off the fill then with the meat mixture then repeat the process until meat mixture is used. Try to keep them uniform in size
Extra meat mix no problem roll into balls same size as the cabbage rolls add into whatever cooking vessel you're using....
If you have extra cabbage or the leaves are to small chop it up into bite sized pieces
In the cooking vessel add tomato soup (my ratio is 2 cans soup 1 can water)
Cover the rolls with soup mix
Bake until rice is cooked.
You can test this by making a "meatball " and use it for testing.
This is my 18 quart roaster.
As I said I make A LOT. I freeze some for later meals and turn some into soup.
Best served with mashed potatoes.
This is like 7lbs of ground beef
18 cans of tomato soup.
Adjust measurements for your family size.
Extra soup gains flavor from the cooking process helps make for better soup.
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