↞ recipe box start page
Category: Ground
Prep Time: Cook Time: Total Time:
2 medium-size cabbages, cored
2 pounds ground round or chuck
1 large onion, coarsely chopped
2 stalks celery, coarsely chopped ( 1/2-inch pieces), about 1 cup
1 cup raw long-grain white rice (not converted rice)
2 large eggs
2 tablespoons dried parsley flakes
1/2 teaspoon garlic salt
Salt and ground black pepper
1 pound sauerkraut, from a bag, drained and rinsed
28-ounce can crushed tomatoes
2 cups tomato juice
Bring a large pot of water to a boil over high heat and add a cabbage. Reduce heat slightly and blanch cabbage, turning a few times, about 5 minutes, until leaves begin loosening and look translucent. With cabbage in water, use long-handled fork or tongs to pull off leaves as they loosen. Remove what's left of cabbage and repeat with other cabbage. Don't discard inner leaves or broken leaves. Reserve water. Let cabbage cool.
In large bowl or tub, put ground beef, onion, celery, rice, eggs, parsley flakes, garlic salt, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well with hands, adding 1/4 cup water if mixture feels "tight."
With paring knife, trim thick cores from outer sides of cabbage leaves. Coarsely chop smaller leaves and cabbage bits; strew half in bottom of an 18-by-10-by-3-inch heavy-duty foil roasting pan.
Pour reserved cabbage water over sauerkraut in a colander to rinse more, if you like. Drain well. Strew half the kraut over cabbage in pan. Pour in half the crushed tomatoes and 1 cup tomato juice. Season with salt and pepper; mix well.
For rolls, shape about 1/4 cup meat into a sausage (not too tight) for a large leaf, less for a smaller leaf. Use your hand as a cup to shape rolls, with curved side of leaf facing her palm and core end toward her wrist. Put filling on the bottom of the leaf, and folds the bottom over the filling, pressing in and then fold in the sides, pressing and rolling, but not too tight, not worrying if a leaf breaks. Filled leaves are placed seam-side down in pan, in even rows, 5 or 6 across, making 25 to 28 rolls.
Strew remaining chopped cabbage (chop any unused leaves) and sauerkraut over the rolls. Top with remaining crushed tomatoes and tomato juice. Salt and pepper generously. Rinse crushed tomato can with about 1/2 can water. Pour water over top; don't worry about mixing it.
Cover pan tightly with foil. Bake in 325-degree oven 1 hour. Check after 30 minutes to be sure it's bubbling. If not, turn oven to 350 degrees. After 1 hour, reduce temperature to 250 degrees. Bake 1 to 1 1/2 hours longer, until rolls are tender and meat and rice fully cooked (cut open a roll to check).
Serves 8 to 10.
view more member recipes
STUFFED CABBAGE ROLLS
view my recipes
print
save
Category: Ground
Prep Time: Cook Time: Total Time:
2 medium-size cabbages, cored
2 pounds ground round or chuck
1 large onion, coarsely chopped
2 stalks celery, coarsely chopped ( 1/2-inch pieces), about 1 cup
1 cup raw long-grain white rice (not converted rice)
2 large eggs
2 tablespoons dried parsley flakes
1/2 teaspoon garlic salt
Salt and ground black pepper
1 pound sauerkraut, from a bag, drained and rinsed
28-ounce can crushed tomatoes
2 cups tomato juice
Bring a large pot of water to a boil over high heat and add a cabbage. Reduce heat slightly and blanch cabbage, turning a few times, about 5 minutes, until leaves begin loosening and look translucent. With cabbage in water, use long-handled fork or tongs to pull off leaves as they loosen. Remove what's left of cabbage and repeat with other cabbage. Don't discard inner leaves or broken leaves. Reserve water. Let cabbage cool.
In large bowl or tub, put ground beef, onion, celery, rice, eggs, parsley flakes, garlic salt, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well with hands, adding 1/4 cup water if mixture feels "tight."
With paring knife, trim thick cores from outer sides of cabbage leaves. Coarsely chop smaller leaves and cabbage bits; strew half in bottom of an 18-by-10-by-3-inch heavy-duty foil roasting pan.
Pour reserved cabbage water over sauerkraut in a colander to rinse more, if you like. Drain well. Strew half the kraut over cabbage in pan. Pour in half the crushed tomatoes and 1 cup tomato juice. Season with salt and pepper; mix well.
For rolls, shape about 1/4 cup meat into a sausage (not too tight) for a large leaf, less for a smaller leaf. Use your hand as a cup to shape rolls, with curved side of leaf facing her palm and core end toward her wrist. Put filling on the bottom of the leaf, and folds the bottom over the filling, pressing in and then fold in the sides, pressing and rolling, but not too tight, not worrying if a leaf breaks. Filled leaves are placed seam-side down in pan, in even rows, 5 or 6 across, making 25 to 28 rolls.
Strew remaining chopped cabbage (chop any unused leaves) and sauerkraut over the rolls. Top with remaining crushed tomatoes and tomato juice. Salt and pepper generously. Rinse crushed tomato can with about 1/2 can water. Pour water over top; don't worry about mixing it.
Cover pan tightly with foil. Bake in 325-degree oven 1 hour. Check after 30 minutes to be sure it's bubbling. If not, turn oven to 350 degrees. After 1 hour, reduce temperature to 250 degrees. Bake 1 to 1 1/2 hours longer, until rolls are tender and meat and rice fully cooked (cut open a roll to check).
Serves 8 to 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stuffed Cabbage Rolls #2
by suemunzlinger
2 Tablespoons vegetable oil 1 cup chopped yellow onion 1 medium head (about 2 pounds) green cabbage 1 pound ground beef 1/2 cup cooked rice 1/4 cup raisins 3/4 teaspoon salt 1 can (16 ou
by suemunzlinger
2 Tablespoons vegetable oil 1 cup chopped yellow onion 1 medium head (about 2 pounds) green cabbage 1 pound ground beef 1/2 cup cooked rice 1/4 cup raisins 3/4 teaspoon salt 1 can (16 ou
Stuffed Cabbage Rolls
by suemunzlinger
Ingredients 12 large cabbage leaves 1 1/4 pound of lean ground beef 1 teaspoon salt 1 teaspoon pepper 1 onion chopped 1 large egg beaten 1/2 teaspoon poultry seasoning 1 cup cooked rice 2 t
by suemunzlinger
Ingredients 12 large cabbage leaves 1 1/4 pound of lean ground beef 1 teaspoon salt 1 teaspoon pepper 1 onion chopped 1 large egg beaten 1/2 teaspoon poultry seasoning 1 cup cooked rice 2 t
Cabbage Rolls Stuffed
by marmar3854
Stan's Cabbage Rolls Ingredients 2 lbs. ground chuck 1 lb. ground pork 2 med. onions, chopped 3 cloves garlic, chopped 2 lb. regular long grain rice, (not parboiled, converted, or sh
by marmar3854
Stan's Cabbage Rolls Ingredients 2 lbs. ground chuck 1 lb. ground pork 2 med. onions, chopped 3 cloves garlic, chopped 2 lb. regular long grain rice, (not parboiled, converted, or sh
Polish Stuffed Cabbage Rolls
by sgre52160
1 head Savoy cabbage (3-4 lbs) 1 Tbsp olive oil 1 small onion, minced 1 small carrot, shredded (on a box grater) 1 stalk celery, minced 1-1/4 lb lean ground beef or turkey 2/3 cup cooked long-gr
by sgre52160
1 head Savoy cabbage (3-4 lbs) 1 Tbsp olive oil 1 small onion, minced 1 small carrot, shredded (on a box grater) 1 stalk celery, minced 1-1/4 lb lean ground beef or turkey 2/3 cup cooked long-gr
Pork-stuffed Cabbage Rolls
by ICOOK2
1 small head green cabbage (2 pounds), cored 12 ounces lean ground pork 1 slice white sandwich bread, crumbled 1 medium carrot, shredded 3 scallions, trimmed and thinly sliced 2 tablespoons
by ICOOK2
1 small head green cabbage (2 pounds), cored 12 ounces lean ground pork 1 slice white sandwich bread, crumbled 1 medium carrot, shredded 3 scallions, trimmed and thinly sliced 2 tablespoons
view more member recipes
related CDKitchen recipes
Stuffed Cabbage Rolls
Lazy Cabbage Rolls With Spanish Rice
Bean-Stuffed Cabbage Rolls
Middle Eastern Vegetarian Stuffed Cabbage
Easy Cabbage Rolls
Polish Stuffed Cabbage (Golomki)
Seafood Cabbage Rolls
Mama's Cabbage
Hungarian Cabbage Rolls
Pork And Beef Stuffed Cabbage Rolls