Delicious cabbage roll recipe variations can be found around the world! They are a delight anytime, but are especially satisfying in the colder months.
Classic Cabbage Rolls
Easy to Prepare & Faster to Make!
1 head cabbage, about 1 1/2 pound
3/4 lb lean ground beef
1/2 lb ground pork
¼ lb ground lean sausage
¾ C cooked rice, white or brown
1 egg, lightly beaten
1 tsp thyme
1 Tbl chopped parsley
2 cloves garlic, minced
2 tsp salt
1 tsp pepper
1/4 C butter
1 - 16 oz can tomato sauce or 16 oz tomato paste + ½ C water
Need: 3 Qt microwaveable casserole dish
Pour ¼ C water into casserole dish and add de-cored cabbage. Cover with plastic and cook for 5 min. on high. Let cabbage cool & separate leaves. Peel off outer 6 to 8 large leaves & remove tough centers.
Need: Large mixing bowl
Mix together ground beef, pork, sausage, rice, egg, thyme, parsley, garlic, salt and pepper. Divide mixture evenly among large cabbage leaves. Tightly wrap cabbage leaves around beef mixture. Using 3 qt casserole dish, line the bottom with extra cabbage leaves. Lay cabbage rolls on top. Cover with remaining cabbage leaves. Place butter on top. Pour tomato sauce all over the top.
After covering dish with plastic wrap, place in microwave and cook for 30 minutes on medium. After meat is cooked and rolls are tender when pierced, let stand, still covered, for 5 minutes. Serve warm cabbage rolls.
Serves 4
Cabbage is used as a filling rather than a wrap in this nutritious recipe.
¼ lb ground pork
½ lb Chinese cabbage, such as bok-choy
2 dried Shiitake mushrooms, softened in warm water
1 clove garlic, minced
2 green onions, chopped
2 tsp corn starch
salt & pepper to taste
1/3 C water
15 pieces spring roll pastry – found in Asian specialty stores
oil for deep frying
Cut cabbage and mushrooms into ½ in. pieces.
In a small bowl, mix ground pork and corn starch. Place in large pan and fry with onions and garlic. Cook about 3-4 minutes. Add cabbage and mushroom mixture. Continue pan frying until cabbage softens. Season with salt & pepper to taste. Add water and bring to a boil. Boil down mixture until slightly soupy texture, but not too watery. Take off of heat and cool.
Evenly divide cabbage & meat mixture onto spring roll pastry. Wrap and deep fry until lightly browned.
Cabbage Rolls
1/2 C red onions, chopped
1/2 C mushrooms, chopped - Crimini
2 tsp garlic, minced
3 Tbl vegetable stock
2 C cooked rice or barley
1/2 C tomatoes, diced
3 Tbl bread crumbs, finely crumbled
2 tsp soy sauce
1 Tbl fresh parsley, minced
1/4 tsp black pepper
8 medium cabbage leaves
Sauce: Place celery, onions and vegetable stock in a 2 quart saucepan. Over medium-low heat sauté for about 6 minutes. Add the tomatoes, basil,
vinegar and oregano and thyme. Cover and simmer
for 20 minutes.
Cabbage Rolls:
Place onions, mushrooms, garlic and vegetable stock in a small saucepan over low heat; sauté' for 3 to 5 minutes. Pour mixture into a large mixing bowl. Stir in rice, tomatoes, bread crumbs, soy sauce, parsley and pepper.
Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable. Drain and pat dry. Drop 1/2 cup of mixture onto each leaf. Roll the leaf tightly.
Spray a 9x9 baking dish with no-stick spray. Place cabbage rolls, seam side down, in to dish. Pour one cup of sauce over rolls. Cover dish with foil and bake at 400 F for 25 to 35 minutes. Remove and let rolls set for 10 minutes. Serve warm cabbage rolls with remaining sauce.
