**Cabbage rolls, a classic dish enjoyed across cultures, are a delightful combination of tender cabbage leaves stuffed with a flavorful filling, then simmered in a savory sauce. Our collection of easy cabbage roll recipes offers a range of options to suit diverse preferences and dietary needs. From traditional Polish cabbage rolls brimming with ground beef, rice, and spices, to vegetarian cabbage rolls bursting with the goodness of beans, lentils, and vegetables, our recipes cater to every palate. Whether you prefer the tangy taste of sauerkraut or the delicate sweetness of fresh cabbage, our recipes provide step-by-step instructions to guide you in creating this comforting and delicious dish.**
* **Traditional Polish Cabbage Rolls:**
This classic recipe showcases the harmonious blend of ground beef, rice, onions, and spices, enveloped in tender cabbage leaves and simmered in a rich tomato sauce.
* **Vegetarian Cabbage Rolls:**
For a meatless variation, our vegetarian cabbage rolls feature a hearty filling of cooked beans, lentils, and vegetables, seasoned with herbs and spices, and wrapped in soft cabbage leaves.
* **Sauerkraut Cabbage Rolls:**
Experience the tangy delight of sauerkraut cabbage rolls, where the sourness of the sauerkraut complements the savory filling of ground pork, beef, or turkey, creating a unique and flavorful dish.
* **Lazy Cabbage Rolls:**
Our lazy cabbage rolls offer a simplified yet equally delicious approach. Instead of individual rolls, the cabbage leaves are layered with the filling and sauce in a single pan, resulting in a casserole-like dish that's easy to prepare and packed with flavor.
* **Instant Pot Cabbage Rolls:**
Harness the convenience of the Instant Pot to create tender and flavorful cabbage rolls in a fraction of the time. This recipe utilizes the pressure cooking function to quickly cook the cabbage rolls in a flavorful broth, resulting in a succulent and satisfying meal.
EASY CABBAGE ROLLS
I'm revising the introduction to this recipe based on a discussion with 8 Polish "senior" ladies at the General Sikorski Hall in Oshawa, Ontario who were making cabbage rolls for a weekend banquet. Their advice: Use small, new cabbages as they will be more tender, easier to roll & cook better. Purchase your cabbage in advance, boil it for about 5 minutes, put into the freezer, core and boil again just before you follow this recipe. I use any leftover cabbage in my recipe #50951 for "Polish Cabbage Casserole"!
Provided by CountryLady
Categories One Dish Meal
Time 1h30m
Yield 12 cabbage rolls (approx)
Number Of Ingredients 10
Steps:
- Prepare the cabbage according to the recipe description.
- Combine ingredients for filling.
- Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold "envelope" fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine.
- You may find it easier to roll the cabbage around the filling and just "tuck" the ends into the roll with your fingers - whatever works best for you!
- Lay flap side down in a heavy Dutch oven.
- Combine sauce ingredients - use tomato juice if you don't like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls.
- Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.
EASY PORK-STUFFED CABBAGE ROLLS
I remember having this for our local high school (Hawaii), school lunch. This was always made with ground pork and the gravy poured over white rice. Also, for added heat, I use tabasco sauce on the cabbage rolls. Delicious!
Provided by MasakoHI
Categories Pork
Time 3h45m
Yield 10-12 cabbage rolls, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Core the head cabbage and parboil in a pot of boiling water until cabbage leaves are pliable. Drain and set aside to cool.
- Make filling:.
- Mix together, the ground pork, eggs, salt and pepper.
- Use a large ice-cream scoop and place one scoop of filling into core end of cabbage leaf and roll. I make the filling the size of a golf ball.
- Place all the rolls, seam side down into large pot and pour the two cans of tomato sauce over the cabbage rolls. Simmer on low heat for about three to four hours. Cook until cabbage leaves are soft.
- Serve over white or brown rice.
Nutrition Facts : Calories 581.3, Fat 38.1, SaturatedFat 14, Cholesterol 265.8, Sodium 1195.7, Carbohydrate 9.2, Fiber 1.9, Sugar 5.3, Protein 48.5
SUPER EASY POLISH CABBAGE ROLLS
This is a very easy way to make cabbage rolls. They taste great with little work involved. I'm Polish and love them, but this recipe sure beats the lengthy one my dad used.
Provided by JRebel
Categories World Cuisine Recipes European Eastern European Polish
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish.
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
- Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
- Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
- Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into prepared baking dish. Pour tomato sauce over the rolls.
- Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of casserole should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 272.5 calories, Carbohydrate 28 g, Cholesterol 106 mg, Fat 7.2 g, Fiber 5.5 g, Protein 24.9 g, SaturatedFat 3.1 g, Sodium 407.9 mg, Sugar 8.6 g
EASY UKRANIAN CABBAGE ROLLS (VEGETARIAN)
My husband's family is Ukrainian/Polish and every Christmas we had the pleasure of eating cabbage rolls which I love. I created this simple recipe which mimics the original pretty good. It's simple, has few ingredients and tastes great. I actually like these better than the complicated recipes with lots of ingredients.
Provided by Converting to vegan
Categories Long Grain Rice
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Remove outer wilted cabbage leafs.
- Place cabbage in a microwaveable bowl with a tiny amount of water and cover with plastic wrap. Make a small hole to let steam out.
- Place in microwave and cook on high for 5 minutes.
- Take the cabbage out and turn it over in the bowl, re-cover and cook on high for another 5 minutes.
- Remove and let cool.
- Use 2 tablespoons of margarine to "grease" a casserole dish (a lasagna pan is about the right size). Place aside.
- Once the cabbage has cooled carefully remove each leaf one by one and lay aside ready to be stuffed.
- Rinse the rice under cold water and boil it until tender (hint: for some reason I can never make perfect rice so I boil it in more water than necessary, then drain and rinse it once it's cooked. This way I get rid of all the extra starch and the rice texture is great, not gluey which I hate).
- Once the rice is prepared set it aside also.
- In a separate skillet add half the the margarine and melt at low heat.
- Add all the chopped onions and sautée at low heat until they turn very light brown.
- In a bowl, mix the rice, the onion mix, salt and pepper.
- Now, one at a time, place a small amount of rice mixture into each cabbage leaf (Note: the volume of mixture will change depending on the size of the cabbage leaf). Starting at the bottom of the cabbage leaf, start rolling it by completing one full roll, fold the sides in, then complete rolling.
- Place each cabbage roll in the greased dish and cover with tin foil.
- Cook at 375° for at least 50 minutes or until the cabbage rolls start lightly browning.
- Serve with a veggie burger, or veggie meatloaf and some veggie gravy. Yum!
EASY CABBAGE ROLLS
Steps:
- cut around core of cabbage,makes for easier peeling,steam cabbage till leaves pull about easy,cool a bit take all leaves off set aside ,mix hamburger and all ingredients together except milk. season mixture with salt and pepper,I like using cavenders all purpose greek seasoning(awesome mixture of 12 spices good on everything)mix,put some hamburger mix in center of each cabbage leaf fold in sides then ends as to wrap put closed side down in roasting pan,in seperate bowl mix soup and milk season with salt and pepper pour over top,put in preheated oven 350 covered cook for 1 1/2 to 2 hours till tender take cover off to brown some 30 min before done
Tips:
- To make the cabbage leaves more pliable, blanch them in boiling water for a few minutes before rolling.
- If you don't have a meat grinder, you can finely chop the meat by hand or use a food processor.
- To prevent the cabbage rolls from sticking to the pan, add a little bit of oil or butter to the bottom of the pan before cooking.
- Serve the cabbage rolls with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Conclusion:
Cabbage rolls are a delicious and hearty meal that can be enjoyed by people of all ages. They are relatively easy to make, and they can be tailored to your own taste preferences. Whether you like your cabbage rolls stuffed with meat, vegetables, or a combination of both, you are sure to find a recipe that you will love. So next time you are looking for a comforting and satisfying meal, give cabbage rolls a try. You won't be disappointed!
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