Best 6 Stuffed Red Cabbage Leaves Rotkohlrouladen Recipes

MOM'S CLASSIC STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more. When the leaves are cool enough, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
• In a large bowl, add in the ground beef, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and parsley. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix.
• To stuff the leaves lay down a single large leaf with the cut edge facing you (where the stem was) and place about a 1/2 cup of the meat mixture in the lower third of the leave. If the leaf is huge add more, if smaller add less meat. Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a burrito). Repeat until all of the leaves are stuffed. If you have extra meat just roll it up as meatballs and place it in the baking pan with the stuffed cabbage.
• Preheat oven to 350F, rack in the center.
• In a large deep dish (4" at least) baking pan (or two 9×13" glass pans), spread out the remaining soup from the open can on the bottom of the pan. Open up a 2nd can and pour out 1/2 of it and spread out until the bottom of the pan in covered in a light coating.
• Place a single layer of stuffed cabbages on the bottom of your pan. Add the remaining half of the 2nd can of tomato soup. If you have leaves that are too small to stuff or are badly torn, add them on top of the soup.
• Add the 2nd layer of stuffed cabbage (you must make sure you have a 1/2" gap at the top of your pan and stuffed cabbage. It cannot go over the top of the pan. Top with the remaining can of tomato soup and spread out evenly.
• Spray the underneath of a large piece of foil. Place foil side down on the pan and close tightly around the dish. Place the pan on a larger cookie sheet to catch any spillovers.
• Bake for 3 - 4 hours or until the cabbage is tender when pierced with a knife. (I start to check mine after 2 hours 45 minutes).
• Remove from the oven, uncover and allow to cool for 15 minutes before serving.

STUFFED CABBAGE

Steps:

• For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
• Meanwhile, bring a large pot of water to a boil.
• Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
• For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
• Preheat the oven to 350 degrees F.
• To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

STUFFED CABBAGE

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.

"PURPLE STUFF" RED CABBAGE ROLLS

Steps:

• 1. Prep day before you plan to cook these: Leave your red cabbage in the plastic bag and place in the freezer. Leave in for 12 hours or overnight. Remove and leave to thaw at room temperature. The leaves will be soft and easy to use without having to boil them.
• 2. Cook the rice and set aside to cool.
• 3. In light olive oil, saute onions, mushrooms, and peppers until the onions are golden brown and set aside to cool.
• 4. In a large bowl, add the ground beef, add the salt, garlic pepper, Stove Top stuffing, Worcestershire sauce, sauteed onions and the rice. Mix together until combined.
• 5. Remove the leaves from the cabbage, cutting away the tough part closest to the core in the shape of a V. Spray your large casserole or two small casserole dishes with cooking spray.
• 6. Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf, tuck in your corners at the "V" and roll up tightly. The meat amount will vary depending on the size of the leaf. Repeat until all the meat is used up or all leaves are gone. If you have any meat mixture leftover, freeze it for later.
• 7. In a large mixing bowl combine the tomato soup, juice, and broth. Pour evenly over the cabbage rolls. Cover with foil.
• 8. Bake the cabbage rolls at 325 for two hours.

STUFFED RED CABBAGE ROLLS

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground beef, 1/2 of the garlic, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to rest.
• At the same time, combine water and remaining minced garlic in a large pot; bring to a boil. Add rice and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While rice is cooking, bring a separate pot of water to a boil. Blanch cabbage leaves in the boiling water until tender and pliable, 1 to 2 minutes. Shock leaves in cold water to prevent further cooking, and set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Add condensed soup to cooked rice. Mix in hamburger mixture.
• Fill cabbage leaves with rice and hamburger mixture, wrapping around the filling to secure. Place each cabbage roll seam-side down on the prepared baking sheet and top with sauerkraut.
• Bake in the preheated oven until cabbage leaves are slightly wilted, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.

STUFFED RED CABBAGE LEAVES (ROTKOHLROULADEN)

Steps:

• Clean cabbage, removing the main stem; Plunge cabbage in a large saucepan of boiling salted water.
• After 4 or 5 minutes, carefully remove outer leaves; Repeat 2 or 3 times or until all leaves have been removed.
• Melt margarine in a small skillet; add half the onion; saute until transparent.
• In a medium bowl, combine breadcrumbs, ground meats, sauteed onion, egg, salt and pepper.
• Divide stuffing into 8 portions.
• Taking 2 cabbage leaves at a time, roll or pound gently to soften ribs; Place leaves one inside the other.
• Spread one portion of stuffing over surface, stopping well short of edges.
• Roll leaves up neatly into a little package; Repeat with remaining leaves and stuffing.
• Heat fat or shortening in a large skillet; Add cabbage rolls; saute gently.
• Add remaining onion and mushrooms, if desired.
• Dissolve flour in stock; add to skillet.
• Cover and cook gently over low heat 40 minutes, stirring occasionally; Season with salt and pepper; Add half and half; stir to blend.
• Place on a warm serving dish; spoon sauce over cabbage rolls.
• Serve with creamed potatoes and a salad.