INSTANT POT® CABBAGE ROLL CASSEROLE
This Instant Pot® cabbage roll casserole is a variation of my "tried and true" stuffed peppers recipe. Serve with additional cooked rice, if desired.
Provided by hrsping
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add turkey and onion; cook and stir until turkey is browned and crumbly and onion is translucent, 5 to 7 minutes.
- Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and pepper. Stir occasionally until mixture starts to boil, 5 to 7 minutes. Make sure the mixture does not exceed the max fill line.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- While the cabbage-rice mixture is cooking, preheat the oven to 350 degrees F (175 degrees C).
- Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Then use the quick-release method by gently pushing the steam release knob towards the venting position without pushing it fully into position; release remaining pressure in short bursts.
- Remove the Instant Pot® lid and stir in 1 cup of Cheddar cheese.
- Combine tomato sauce, sugar, and remaining basil in a bowl. Pour 1/2 of the sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over the sauce, then spoon remaining sauce over top. Sprinkle with remaining Cheddar.
- Bake in the preheated oven until heated through, 25 to 30 minutes.
Nutrition Facts : Calories 347.4 calories, Carbohydrate 32.4 g, Cholesterol 72.6 mg, Fat 14.1 g, Fiber 6 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 1073.4 mg, Sugar 11.5 g
STUFFED CABBAGE
This simple dinner is classic comfort food: boiled cabbage leaves stuffed with a hearty meat and rice filling.
Categories feed a crowd winter comfort food dinner main dish meat
Time 2h
Yield 6-8 servings
Number Of Ingredients 19
Steps:
- For the sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. With a microplane, grate the clove of garlic into the sauce and stir well to combine. (Alternatively, you can very finely chop the garlic.)
- For the filling: Bring a large pot of salted water to a boil. Cut out the core from the base of the cabbage and remove the 1-2 outer leaves. Place the cabbage cut side down into the pot of boiling water. As you see leaves naturally start to separate from the head of cabbage, gently coax the leaf off with a pair of tongs and transfer it to a colander set over a bowl. You will need about 14 cabbage leaves. This process takes about 6-8 minutes. Rinse the leaves with cold water until cool enough to handle. Drain well and pat dry with a clean kitchen towel.
- Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib.
- In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine.
- Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long. (For some of the larger leaves, use up to ½ cup of filling.) Place the oval in the center a cabbage leaf, just above where the rib was cut. Fold the sides of the cabbage leaf over the filling and roll up into a little bundle (start rolling at the cut side, over into the uncut side). Place seam side down over top of the sauce in the baking dish. Repeat until each cabbage leaf is used. Drizzle the remainder of the sauce all over.
- Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is cooked through. Serve with a side of mashed potatoes, if you like.
CABBAGE-RICE POT PIE WITH BASIL-TOMATO SAUCE
Dinner ready in 40 minutes! Bake this pot pie made with cabbage and rice topped with flaky pastry layer.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease 9-inch deep-dish pie plate with shortening. In 3-quart saucepan, heat 1 1/2 cups water to boiling. Stir in bouillon cube, coleslaw mix and potatoes. Return to boiling. Reduce heat to medium; cover and cook 5 minutes.
- Stir in rice, cream cheese and 2 tablespoons basil. Remove from heat; cover and let stand 5 minutes. Stir cabbage mixture; spoon into pie plate.
- Unfold puff pastry sheet; place over coleslaw mixture. Trim pastry to fit pie plate; with fork, press edge of pastry onto edge of pie plate.
- Bake uncovered about 25 minutes or until golden brown. During last 5 minutes of baking, in 1-quart saucepan, heat sauce ingredients over medium-low heat. Serve pie with warm sauce.
Nutrition Facts : Calories 530, Carbohydrate 60 g, Cholesterol 85 mg, Fat 5, Fiber 3 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 2 g
BEEF AND CABBAGE PIE
I especially like to make this when I can use fresh potatoes and cabbage from my garden. It's mmm-good!-Mary Lou Smarsh, Laurel, Montana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine potatoes, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 20 minutes. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage; saute over medium-high heat for 2-3 minutes or until crisp. Remove from heat. , Stir in chilies, taco sauce and remaining pepper and onion salt. Spoon into potato crust; bake another 20 minutes. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Let stand for 10 minutes. Serve with additional taco sauce if desired.
Nutrition Facts : Calories 270 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 499mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
CABBAGE ROLLS WITH TOMATO SAUCE
This delicious recipe was given to me by a special friend-she included it in a collection of her family's favorites that she gave us as a unique wedding present.-Mary Lea Schmidt, Anahim Lake, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; after about 3 minutes, outer leaves should be tender enough to remove. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Remove the tough center stalk from each leaf; reserve extra leaves and line a large baking dish with them. (If leaves for rolling are too brittle, return to boiling water for 1-2 minutes.) , Combine meat, rice, onion, egg and seasonings. Place about 2 tablespoons of meat mixture on each cabbage leaf. Roll toward the stalk, tucking in sides. Place rolls, seam side down, in a baking dish. , Combine sauce ingredients; pour over rolls. Cover and bake at 350° for 1-1/2 to 1-3/4 hours.
Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 685mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.
QUICK HAMBURGER, RICE, TOMATO & CABBAGE BAKE
Assemble the night before, refrigerate and bake.It is the same as cabbage rolls but not as much work.Correction 1 more cup of water added. Make sure you use DICED TOMATOES WITH ALL OF THE JUICE, A 29 OZ. CAN.
Provided by Montana Heart Song
Categories White Rice
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In deep metal rectangular pan or 9x13 pan,cover the inside of pan with tinfoil, bottom and sides so there is enough lap over the sides to fold together in the middle to form a cover.
- Remove core and chop cabbage.
- Place in pan.
- Sprinkle with 1 tsp salt.
- In large mixing bowl, mix meat, 1 tsp salt, pepper, diced onions, 2 eggs, cilantro, rice, and brown sugar. Mix well.
- Distribute evenly over the chopped cabbage.
- Squeeze the lemon over the meat mixture.
- In bowl mix soup water, tomatoes with juice and allspice.
- Pour over the top. Take a fork and gently fork down in the layer of ingredients to make sure sauce goes down into the bottom to the cabbage. Do not rip tinfoil.You can refrigerate overnight but use more cooking time.
- Remember to close the tin foil and make a fold in the top. This creates a steam pocket for the rice and vegetables to cook.
- Bake 350°F 50 minutes or extra 10 minutes if refrigerated.
Nutrition Facts : Calories 329.1, Fat 10.5, SaturatedFat 3.9, Cholesterol 91.4, Sodium 1094.1, Carbohydrate 43.6, Fiber 5.3, Sugar 15.3, Protein 17
GROUND BEEF, RICE AND CABBAGE HOT POT
Make and share this Ground Beef, Rice and Cabbage Hot Pot recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, brown ground beef and onion, till meat is brown and onion is tender, stirring frequently.
- Drain.
- Transfer meat mixture to crockpot.
- Add all remaining ingredients.
- Stir to mix well.
- Cover and cook on LOW setting 5 1/2 to 6 hours.
- Remove bay leaf and serve.
STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
Cabbage leaves stuffed with a mixture of ground beef, pork, and veal and baked in a savory tomato sauce.
Provided by Bren
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Place cabbage, core-side down, in an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
- While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
- Remove 12 outer leaves from the cooled cabbage and trim the thick stems to make them easier to roll.
- Divide meat mixture into 12 equal portions. Place 1 portion on the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place rolls, seam-sides down, in a single layer in a casserole dish.
- Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
- Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.
Nutrition Facts : Calories 419.1 calories, Carbohydrate 28.4 g, Cholesterol 128.6 mg, Fat 20.7 g, Fiber 7.1 g, Protein 31.8 g, SaturatedFat 7.8 g, Sodium 686.2 mg, Sugar 5.5 g
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