Cabbage Rolls Video


Monday, June 8, 2009


Try this nice cabbage rolls recipe !

Cabbage Rolls Recipe Ingredients :
  • 1 cabbage (lg.)
  • 1/2 c. onions
  • 2 eggs
  • 1/4-1/3 c. Minute Rice
  • 1 lb. ground beef
  • 1/4 c. parsley
  • 5 beef bouillon cubes
Cabbage Rolls Recipe Instructions :
Boil whole cabbage until leaves are tender. Brown beef, onions, parsley and eggs. Add beef bouillon (which have been melted in 1 1/2 cups water with 2 tablespoons butter) to moisten (do not use all). Add rice. Roll in leaves and place in pan. Pour remaining bouillon juice over cabbage rolls. Bake in 350 degree oven for about 30 minutes (baste often).

  • 4 eggs
  • 1/4-1/3 c. lemon juice
  • Bouillon juice (may use juice from cabbage rolls)

Beat egg whites until beaten, not stiff. Add egg yolks until flat and fluffy. Slowly add lemon juice. Add bouillon juice. Warm until thick. The cabbage rolls recipe is ready to serve....enjoy it !


A great cabbage rolls recipe to try !
Cabbage Rolls Recipe Ingredients :
  • 1 head of cabbage
  • 1/2 cup butter
  • 3 cups rice
  • 2 onions
  • 1/2 tsp. garlic
  • 2 cans tomato juice
  • salt and pepper

Cabbage Rolls Recipe INSTRUCTIONS
Boil cabbage leaves in pot until tender, do not overcook. Boil rice until it's soft. In pan, melt butter, add diced onion and garlic. Cook onion on medium heat until golden brown.

When cabbage is ready, mix rice, butter and onions together in a big pot.

Lay the leaves of cabbage one leaf at a time across your hand, then spoon rice mixture onto one end of the leaf. Roll the cabbage and push in rice from the open ends. Put them in a crock pot with a sheet of wax paper between the layers.

Pour one can of tomato juice on them and let cook for 1 hour, then add another can and let cook for another 45 minutes. Add salt and pepper to taste...the cabbage rolls recipe is ready to serve...enjoy it !



A great cabbage rolls recipe to try !
Cabbage Rolls Recipe Ingredients :
  • 2 lbs ground beef
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cans Van de Camp's Spanish Rice
  • 2 cloves minced garlic
  • 1 large head cabbage
  • 1 large can tomato juice
  • 1 package kraut (from meat section)
  • sour cream for garnish (adds an awesome zing)
Cabbage Rolls Recipe Instructions :
Preheat oven to 350°F.
Gently remove leaves from head of cabbage. Cutting the base of each leaf from the core eases this.
Place leaves in boiling water until flexible. Drain, set aside to cool.
In a large bowl, add beef, salt, pepper and 2 cans of Spanish rice. Mix until blended.
Place a portion of beef mixture at the base of the cabbage leaf and roll up. Place each cabbage roll into a buttered or sprayed 9x12 dish with the seam of roll side down. Finish filling all leaves.

Pour the tomato juice over the rolls, leaving 1/2 inch from top for meat juices and mound on the kraut. Cover with foil and bake for 1 hour. The cabbage rolls recipe is rady to serve with a dollop of sour cream to really add some great taste! Enjoy it !


A great cabbage rolls recipe to try !
  • 1 head cabbage
  • 1 lbs. ground beef
  • 6 breakfast sausage patties
  • 1 egg
  • 3 cup rice, cooked
  • 1 lg. onion, chopped
  • 1 large bell pepper chopped
  • salt and pepper to taste
  • garlic powder to taste
  • 1 large jar pasta sauce
  • Parmesan cheese
Core cabbage and boil 10 minutes. Separate leaves. Keep in boiling water until tender enough to bend leaves.

Season beef and breakfast sausage with garlic, salt and pepper. Add onion, bell pepper, beaten egg and 1 cup rice. Mix well.
Fill cabbage leaves with mixture. Roll like a burrito, tucking ends as you go using the largest leaves. Secure with toothpicks.

Place in bottom of large steamer. Add water to bottom not to touch rolls. Cook covered, simmering for 1 1/2 hours. if you monitor closely, you can boil on high adding water as needed, this will cook them quicker in 1 hr. While they are steaming put your favorite pasta sauce in a large pan, simmer and when cabbage rolls are done set them very carefully in the sauce and simmer for 10 minutes. serve on a bed of the left over 2 cups of rice. Sprinkle with Parmesan cheese! The cabbage rolls recipe is ready to serve... yummy, my friends loves them. Enjoy !


A great cabbage rolls recipe to try !
  • 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
  • 2 eggs
  • 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 cabbage 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 of cabbage rolls 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. The cabbage rolls recipe is ready ...enjoy it !