Best Cabbage Stuffed With Two Meats Recipes

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STUFFED CABBAGE



Stuffed Cabbage image

This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.

Provided by Barb

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 13h10m

Yield 8

Number Of Ingredients 7

1 large head cabbage
1 pound lean ground beef
1 egg, beaten
1 onion, finely diced
¾ cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup

Steps:

  • Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
  • Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
  • Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Provided by Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

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 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Steps:

  • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • 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.
  • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g

CABBAGE ROLLS FOR 2



Cabbage Rolls for 2 image

The hardest part is seperating the cabbage leaves from the head but otherwise a tasty cabbage recipe for 2

Provided by budgiesntiels

Categories     < 4 Hours

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 10

4 large cabbage leaves
1/4 lb ground beef
1/4 lb pork sausage
1/4 cup onion, chopped
1/2 cup cooked rice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 egg
1 cup tomato juice
2 tablespoons brown sugar (optional)

Steps:

  • In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside.
  • Meanwhile, in a skillet, cook the beef, sausage and onion over medium heat until the meat is no longer pink.
  • Stir in the rice, Worcestershire sauce, mustard and egg. Mix well.
  • Cut out the thick vein from the bottom of each reserved leaf, makeing a v-shaped cut.
  • Place 1/3 cup beef mixture onto each cabbage leaf; overlap cut ends of each leaf and then fold in the sides.
  • Beginning from the cut end, roll up to completely enclose the filling.
  • Place seam side down in a greased baking dish.
  • Pour the tomato juice over the rolls and sprinkle with brown sugar, if desired.
  • Cover and bake at 350 degrees for 50 minutes. Uncover and bake for 10 minutes longer.

CABBAGE STUFFED WITH TWO MEATS



Cabbage Stuffed With Two Meats image

Make and share this Cabbage Stuffed With Two Meats recipe from Food.com.

Provided by SharleneW

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 onions, chopped
1 carrot, chopped
2 cloves garlic, minced
1 3/4 cups beef stock
1/2 cup white wine
1 (16 ounce) can tomato sauce
1 1/3 teaspoons dried thyme
salt and pepper
1 head green cabbage (3 -4 pound head)
1 tablespoon vegetable oil
1/2 teaspoon ground marjoram
1/3 lb lean ground beef
1/3 cup ground lean pork
1 cup cooked rice

Steps:

  • Combine half the onion and garlic, all of the carrot and 1 cup of stock in a large saucepan.
  • Bring to a boil.
  • Reduce heat and simmer, uncovered, until the vegetables are very soft.
  • Add remaining stock, the wine, tomato sauce, 1 teaspoon thyme and 1/2 teaspoon salt.
  • Simmer over very low heat.
  • Meanwhile, prepare the cabbage rolls.
  • Put the whole head of cabbage in a large pot of boiling water.
  • Boil for about 5 minutes until leaves are loosened.
  • Remove cabbage and carefully peel off 12 leaves.
  • Return these to the boiling water and cook until soft, about 5 more minutes.
  • Remove from pot and drain carefully so they remain whole.
  • Chop enough of the remaining cabbage to make 1 cup.
  • Heat oil in a frying pan over medium heat.
  • Add remaining onion and cook until soft, about 5 minutes.
  • Add remaining garlic and cook 1 minute.
  • Add 1/2 teaspoon thyme and the marjoram and stir briefly.
  • Combine this mixture with the ground meats, rice, and chopped cabbage.
  • To this add 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon thyme.
  • Form meat mixture into 12 ovals.
  • Cut large rib from each of the 12 cabbage leaves.
  • Put 1 meat oval on each leaf and roll up half way.
  • Fold 2 ends in and finish rolling Place in large casserole dish.
  • Cover with tomato sauce mixture and cover with foil.
  • Bake in 350 degree oven for about an hour.

Nutrition Facts : Calories 280, Fat 5.5, SaturatedFat 1.5, Cholesterol 16.4, Sodium 713.7, Carbohydrate 44.2, Fiber 6.5, Sugar 10.3, Protein 11.6

STUFFED CABBAGE



Stuffed Cabbage image

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

15 oz. crushed tomatoes
8 oz. tomato sauce
3/4 tsp. salt
1/4 tsp. red chili flakes, optional
1 tbsp. brown sugar
1 tbsp. red wine vinegar
1 clove of garlic
1 whole head of green cabbage
1 lb. ground beef
1 lb. ground pork
1/2 c. chopped onions
1 egg
2 tbsp. milk or cream
1/4 c. breadcrumbs
1 c. cooked rice
1/4 c. chopped fresh parsley
1 tsp. salt
1/2 tsp. ground black pepper
Mashed potatoes, for serving

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.

BAKED STUFFED CABBAGE



Baked Stuffed Cabbage image

This is an easy to make Stuffed Cabbage recipe. The Recipe comes from "The New Family Cookbook for People with Diabetes".

Provided by Barb G.

Categories     Vegetable

Time 1h20m

Yield 8 cabbage rools, 4 serving(s)

Number Of Ingredients 9

8 large green cabbage leaves
1 lb lean ground beef
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 clove garlic, minced
1 pinch cayenne pepper
1 (8 ounce) can tomato sauce

Steps:

  • Preheat oven to 375 degrees, prepare a flat baking dish or casserole with nonstick pan spray.
  • Blanch the cabbage leaves by immersing them in a pot of boiling water for 1 minute; drain and pat the leaves dry.
  • Combine the beef, onion, parsley,salt, thyme,garlic, and pepper,Mix Well, Divide the meat into 8 equal portions on the cabbage leaves;Roll or fold the leaves around filling; Secure each cabbage roll with wooden toothpicks.
  • Place the rolls seam side down in the prepares baking dish; pour tomato sauce over the rolls; bake, covered 50 to 60 minutes.

BEEF STUFFED CABBAGE ROLLS



Beef Stuffed Cabbage Rolls image

We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage
1 to 1-1/4 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 large egg, lightly beaten
2 teaspoons salt-free seasoning
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 can (16 ounces) tomato sauce
4 teaspoons brown sugar
1/4 cup water
1 tablespoon lemon juice or vinegar

Steps:

  • Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.

STUFFED CABBAGE WITH BEEF AND RICE



Stuffed Cabbage with Beef and Rice image

This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h45m

Number Of Ingredients 11

Coarse salt and ground pepper
1/2 large head green cabbage (1 1/2 pounds), cored
1 tablespoon olive oil
1 large yellow onion, diced small
2 garlic cloves, minced
2 cups crushed tomatoes (from a 28-ounce can)
1 tablespoon sugar
1 tablespoon cider vinegar
3/4 cup cooked long-grain white rice
1/2 pound ground beef chuck
1 large egg, lightly beaten

Steps:

  • In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
  • Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.
  • To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.

Nutrition Facts : Calories 344 g, Fat 16 g, Fiber 7 g, Protein 16 g

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