Indulge in the tantalizing flavors of Kachman's Sour Cabbage Rolls, a delectable dish that has been passed down through generations. Originating from the heart of Pennsylvania Dutch country, these stuffed cabbage rolls are a true testament to culinary heritage. Each tender cabbage leaf is carefully filled with a savory mixture of ground beef, pork, rice, and a blend of aromatic spices, creating a symphony of flavors that dance on the palate. The rolls are then nestled in a tangy tomato sauce, slowly simmered to perfection, resulting in a dish that is both comforting and utterly irresistible. Accompanying this main course are two delightful recipes: a classic Coleslaw with a refreshing tang and a sweet and tangy Applesauce that perfectly complements the richness of the cabbage rolls. Let's embark on a culinary journey and explore the detailed recipes that will guide you in recreating this Pennsylvania Dutch masterpiece in your own kitchen.
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OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
KACHMAN'S SOUR CABBAGE ROLLS
This is a traditional Ukrainian recipe passed down generations in our family. It is one of my favorite recipes and is quite easy to assemble. There is nothing like it on this site. It is free of all things considered sweet and none of the fussy tomatoes that are sometimes called for in cabbage rolls. Here is our version. Cut down on prep time by making extra rice with supper the night before!
Provided by happyhousewife
Categories Vegetable
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a small pot heat oil.
- Add bacon and onion.
- Cook, stirring over med heat until onions are opaque and bacon is soft.
- Add dill and salt.
- Remove from heat and add to cooked rice.
- Let cool, this is the filling.
- Remove and separate cabbage leaves from head.
- Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf -- this comes with practice).
- Grease casserole dish.
- Place 1 Tbsp of filling on widest end of leaf.
- Fold sides in and roll up. Filling should not be hanging out.
- Place in casserole dish creating layers.
- Combine water and oil and pour over cabbage rolls.
- Cover with lid or tinfoil.
- Bake in a 325°F oven 2 - 21/2 hours.
- You'll have to keep an eye on them to check that they don't dry out or turn brown. If they are turning color add more liquid. And bake till tender.
- Freezes well before cooking.
- *I like to place a couple of pieces of raw bacon on the top of the cabbage rolls before cooking. Also I have made 1/2 a head of cabbage into rolls and froze the other 1/2 of head whole, with no problems*.
UKRAINIAN MEAT FILLED CABBAGE ROLLS
In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth. See the note at the bottom of the recipe for pressure cooking instructions.
Provided by Olga D
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a skillet over medium-high heat. Sautee onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together the ground pork, bread crumbs, egg, salt and pepper until well blended.
- Place the head of cabbage in a large pot, and add enough water to cover the cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.
- Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch baking dish, and line the bottom with outer cabbage leaves. Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough broth to cover the rolls. Place extra cabbage leaves over the top.
- Cover, and bake for 1 hour in the preheated oven. When finished, drain off broth from the dish into a small saucepan. Whisk together the flour and sour cream. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
- To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill. This goes perfectly with homemade noodles, or millet kasha.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 12.4 g, Cholesterol 67.5 mg, Fat 14.6 g, Fiber 4 g, Protein 12.2 g, SaturatedFat 7.2 g, Sodium 860.1 mg, Sugar 4.1 g
CABBAGE ROLLS
This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.
Provided by William Anatooskin
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
- In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
- Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
- Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
- Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
- In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 59.5 g, Cholesterol 43.4 mg, Fat 16 g, Fiber 8 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 800.7 mg, Sugar 11.4 g
Tips:
- Choose the right cabbage. Look for a firm, round head of cabbage with tightly packed leaves. Avoid heads with brown spots or blemishes.
- Use a sharp knife to slice the cabbage. This will help to prevent the leaves from tearing.
- Blanch the cabbage leaves before filling them. This will help to soften them and make them more pliable.
- Use a variety of fillings for your cabbage rolls. Some popular options include ground beef, pork, rice, vegetables, and cheese.
- Cook the cabbage rolls in a flavorful sauce. This will help to add moisture and flavor to the rolls.
- Serve the cabbage rolls with your favorite sides. Some popular options include mashed potatoes, gravy, and sour cream.
Conclusion:
Cabbage rolls are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great way to use up leftover cabbage and other vegetables, and they can be tailored to your own personal preferences. With a little planning and effort, you can easily make delicious cabbage rolls at home. So next time you're looking for a hearty and satisfying meal, give cabbage rolls a try!
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