#cabbage rolls recipe

[detesdixdoigts]

Main Dishes - Ukrainian Cabbage Rolls

Rice wrapped in steamed cabbage leaves, covered with tomato sauce, and baked.

[yolandastudies]

Main Dishes - Easy Cabbage Rolls This easy recipe for cabbage rolls combines ground beef and rice with cabbage leaves in a tomato sauce for a tasty and wholesome slow cooker meal.

[andrewmontgomeryphotographer]

Cabbage Rolls Recipe Traditional savoy cabbage rolls stuffed with ground beef, pork sausage, and long-grain rice, simmered in a tomato sauce until tender and flavorful. 1/2 teaspoon ground black pepper, 1/2 teaspoon white sugar, 2 large heads savoy cabbage, 3 tablespoons butter, 1/2 pound pork sausage, 3/4 teaspoon salt, 8 bay leaves, 4 cloves garlic minced, 1 cup water, 4 cups water, 2 cups uncooked long-grain rice, 2 teaspoons dried dill weed, 1 can condensed tomato soup, 1 can whole peeled tomatoes with liquid, 1 pound extra-lean ground beef, 2 onions chopped, 3/4 cup uncooked long-grain rice

[vee-ko]

Ukrainian Cabbage Rolls Recipe Rice is baked with tomato sauce after being wrapped in steaming cabbage leaves. 1 medium head cabbage, 1 onion chopped, 2 tablespoons butter, 1.5 cups uncooked white rice, 1 can tomato juice, salt and pepper to taste

[dattarajkamatart]

Easy Cabbage Rolls

For a tasty and nutritious slow cooker meal, this simple recipe for cabbage rolls combines ground beef, rice, and cabbage leaves in a tomato sauce.

[themugbearer]

Cabbage Rolls Traditional savoy cabbage rolls stuffed with ground beef, pork sausage, and long-grain rice, simmered in a tomato sauce until tender and flavorful.

[red-bloody-girl]

Cabbage Rolls - Stuffed Long-grain rice, pork sausage, and ground beef are traditionally stuffed inside savoy cabbage rolls, which are then simmered in a tomato sauce until flavorful and tender.

[paye-tarecherche]

Super Easy Polish Cabbage Rolls - Cuisine Here is a simplified recipe for chicken cabbage rolls that tastes great and requires less effort. It is made with rice, tomato, and ground chicken.

[kcrossvine-art]

hi birds of paradise and of prey! I sincerely hope your 2024 has been kind to you so far, and if it hasn't, I hope it starts being fucking nicer soon. We got eyes on it and are ready to take it out should it fail.

I'm coming to the end of my list here soon, so if anyone has ideas on what they'd like to see next, please do hit me up! Even if its just a piece of media with interesting food in it and not a specific dish you wanna see. My roommate got me a recipe book from that TikTok fantasy tavern guy, "recipes from the lucky gryphon"? So we could also take a shot at a few of those, although im not really familiar with his work. Regardless-

We will be making Stuffed Cabbage from Lord of the Rings Online today!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to this Stuffed Cabbage?” YOU MIGHT ASKYou cant kinda put whatever you want for seasonings and even the meat filling. I used ground beef but pork and lamb are also stellar candidates.

Yellow onion

Garlic

2 eggs

Ground beef

Rice

A head of cabbage

Oregano

Thyme

Red pepper flakes

Cumin

Crushed tomato

Tomato sauce

AND, “what does this Stuffed Cabbage taste like?” YOU MIGHT ASKBa bawsa

Very, very filling wow

2 rolls filled me up for a meal and i made about 20-ish from one head of cabage

A bit plain tbh, the texture is great but I'd really double up on the seasonings

A blank canvas for you to impart your spice preferences onto

Reheating makes it taste almost identical to fresh

Would pair well with a hot sauce dip

could also go well with an artichoke dip

If you run out of room and need to layer the rolls, I'd try experimenting with pouring some of the crushed tomato and sauce inbetween the stacked rolls. Otherwise the ones at the bottom lack a lot of the tomato flavor. However it might make the bottoms on the rolls laying ontop soggy?

. Where rice called for, used long grain white rice

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I've never blanched anything before. Theres not much western food that calls for it, meanwhile whenever my friend from malaysia shows a dish they ate, 9 times out of 10 the vegetables are blanched. Much easier process than the fancy name might suggest- boil water and dunk the thing in until its done. Whatever 'done' may be for the thing you are cooking.

Also for the ground beef (or whichever meat you use) you don't have to cook it beforehand, but in doing two tries at making these cabbage rolls i would recommend you at least season your meat before mixing it with everything else. The meat will cook to a safe temperature inside the cabbage rolls, i just prefer the taste and texture of it when cooked twice.

I give this recipe a meandering 7/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) I want to review more horrible recipes, truly i do, so that the rating scale isnt always a 6 and above, but whenever i try something horrible its like "why the fuck would i put all the effort into making and sharing a review of this thing i Do Not Want others to eat????" yknow?? Would people be interested in roasting horrible recipes? 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 yellow onion

6 cloves of garlic

2 eggs

2 lbs ground beef

1 1/2 cup cooked rice

1 large head of cabbage

28oz crushed tomato

14oz tomato sauce

Oregano

Thyme

Red pepper flakes

Cumin

Salt/pepper

Method:

Saute garlic and onion in butter over medium heat until onions are caramelized. When done, remove from heat and let cool.

Season the beef to your liking with cumin, red pepper, and salt. Very, very lightly cook the beef in the same pan used for the garlic and onions. Cook until it starts to brown, but dont let it darken. 

Beat eggs thoroughly with oregano, thyme, salt, and pepper.

Add all of the above ingredients together in a bowl with (cooked!) rice. Mix thoroughly then cover and let rest in the fridge.

Core and blanche your cabbage in boiling water, peeling them off as they become limp.

Once you've separated all the leaves, cut off any thick stems that would prevent the leaf from folding.

Put roughly 2 tablespoons of meat filling into each leaf. Fold the sides of the leaf inwards and roll it up. Place each cabbage roll seam-down into a casserole dish.

If they don't all fit in one layer, its more than okay to stack. Try not to stack more than 2 layers though.

Once you've used all the cabbage, take your can of tomatos and pour them over the rolls. Mix some oregano into the tomato sauce and pour that over the rolls as well.

Bake uncovered in the oven at 350 for about 2 hours. Dont worry if a bit of tomato on top looks burnt.

IF REHEATING LEFTOVERS: Bake 10 cabbage rolls in the oven at 320 for about 40 minutes. Reduce time for less rolls.

[daily-deliciousness]

Stuffed cabbage rolls

[fattributes]

Ukrainian Cabbage Rolls

[kalorienarme]

Cabbage Rolls - 275 calories for all of them

[freecrochetpatternsworld]

Cabbage Soup

[vegan-nom-noms]

Tofu Egg Roll In A Bowl

[littlebitrecipes]

Polish Golumpki Stuffed Cabbage Rolls Experience an authentic Polish dish with this easy Golumpki recipe! Try these cabbage rolls today for a hearty meal that is sure to please.

Recipe => https://littlebitrecipes.com/polish-golumpki-stuffed-cabbage-rolls/

[pariahfox]

Tonight's "what have we got on hand?" special, in the works. This edition involving frozen ground meat, rice, part of a head of cabbage, and half a leftover can of chopped tomatoes.

I am going ahead and saying "fuck it", and trying that new batch of unknown quantity brown rice in a mixed dish full of tomatoes, instead of going for a plain test batch first to see how it behaves. Even if the texture comes out a little strange, it'll probably be good enough for these purposes.

So, we'll end up swapping half a can of tomatoes in the fridge for a fresher half a thing of passata instead! That's my usual substitute for US style tomato sauce in recipes that really would benefit from smooth tomato products, instead of just using chopped or crushed tomatoes. Add a little extra seasoning to make up the difference, and it's basically the same.

Just about to get chopping vegetables, which is always the fun part with wonky joints, and now one hand not working right because nerve pinch. 😒 Evidently being a masochist, I am also planning to throw in some chopped carrot besides more seasoning. (Mostly dried marjoram and thyme, like I would normally use in cabbage rolls. May also throw in some hot paprika, because why not. Yes, I was raised on Coalfields Hungarian style cabbage rolls. Gotta have some sour cream on this, too!)

I may also try throwing in some dry TVP and a little extra liquid for it, to partly make up the difference and up the protein since I have been freezing the meat in roughly half pound/250g blocks. And I'm only using one of those.