Best 3 Cabbage Rolls With Red Salsa Recipes
Cabbage rolls, a flavorful dish made with tender cabbage leaves wrapped around a savory filling, can be elevated to a delightful culinary experience when paired with a zesty red salsa. The tangy and spicy notes of the salsa complement the savory and slightly sweet flavors of the cabbage and filling, creating a harmonious balance of flavors in every bite. Whether you prefer a classic or a more adventurous filling, this article will guide you through a variety of recipes that showcase the versatility and deliciousness of cabbage rolls with red salsa. From traditional recipes passed down through generations to innovative fusion dishes, you'll find a recipe that suits your taste and culinary preferences.
Here are our top 3 tried and tested recipes!
OH SO GOOD CABBAGE ROLLS
I have adjusted and tweaked this recipe to make it truly my own. During the last part of cooking the sauce becomes thick and delicious. For the adventurous, add a dash of Louisiana hot sauce when serving.
Provided by JoAnn
Categories One Dish Meal
Time 1h30m
Yield 24 cabbage rolls
Number Of Ingredients 18
Steps:
- Blanch cabbage (s) for approximately 10 minutes.
- When cool enough to handle, separate into leaves.
- Combine meat, salt, pepper, rice, shredded cabbage, shredded potato, eggs, onions, bell pepper, garlic and parsley and small can of tomato sauce.
- Mix well.
- Place equal portions of meat mixture in center of each cabbage leaf, fold ends over, roll up and fasten with toothpicks.
- Add one tablespoon oil each to two large skillets and place cabbage rolls sided by side in skillets.
- To the two small cans of tomato sauce add the brown sugar and lemon juice and pour over cabbage rolls.
- Cover skillets and simmer for 30 minutes, basting occasionally.
- Uncover and continue cooking 30 minutes more, basting occasionally.
- Sauce will thicken and become a wonderful sauce that adheres to cabbage rolls.
- Dash of Louisiana hot sauce can be added to top of cabbage rolls for those that enjoy it.
Nutrition Facts : Calories 112.7, Fat 5.3, SaturatedFat 2, Cholesterol 35.2, Sodium 130.7, Carbohydrate 9.7, Fiber 1.4, Sugar 3.9, Protein 6.7
KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE
This is my own recipe that I have made for over 25 years, I have made these for weddings, socials and large get togethers and everyone loves them --- I have two large cabbage listed as you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning which may happen during the long cooking time --- cooked rice will also be fine for this and if you like lots of rice you may increase amount --- make certain that the heads of cabbage are frozen then completely thawed before starting this recipe, this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls --- to save some time I most always remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead so the following day just mix the sauce roll and cook --- for these cabbage rolls I do not precook the ground beef it will cook thoroughly in the oven --- I have listed the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired --- the amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger pan may be used or use two pans and freeze one for another meal, just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated --- if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.
Provided by Kittencalrecipezazz
Categories Rice
Time 3h40m
Yield 16-20 cabbage rolls
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees F (second-lowest oven rack).
- Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
- Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
- Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
- To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
- Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
- FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
- FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
- Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
- Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
- Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
- Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
- Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
- Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
- At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
- Cover tightly with foil.
- IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
- Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).
Nutrition Facts : Calories 224.4, Fat 11.5, SaturatedFat 4.5, Cholesterol 42.5, Sodium 344.5, Carbohydrate 17.3, Fiber 5, Sugar 8.2, Protein 14.4
"PURPLE STUFF" RED CABBAGE ROLLS
For our Jursidictional Rainbow Feast this year my church got my two favorite colors: purple and gold. I was asked to make a purple dish. I found a recipe for stuffed cabbage and put my own twist on it. Well they were a hit! The platter was empty before I could put it down on the table! This dish does have some additional prep...
Provided by Sharonne Jacobs
Categories Other Main Dishes
Time 14h
Number Of Ingredients 16
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.
Tips:
- Choose fresh, firm cabbage leaves for easy rolling.
- Blanch the cabbage leaves in boiling water to soften them and make them pliable.
- Use a variety of fillings to create different flavor combinations, such as ground beef, pork, rice, vegetables, and spices.
- Roll the cabbage rolls tightly to prevent the filling from spilling out during cooking.
- Use a large pot or Dutch oven to cook the cabbage rolls so that they are fully submerged in the cooking liquid.
- Simmer the cabbage rolls for at least 30 minutes, or until the filling is cooked through and the cabbage leaves are tender.
- Serve the cabbage rolls with a variety of sauces, such as tomato sauce, cream sauce, or red salsa.
Conclusion:
Cabbage rolls are a delicious and versatile dish that can be made with a variety of fillings and sauces. They are a great way to use up leftover cabbage and other vegetables, and they can be made ahead of time and frozen for later use. Whether you are looking for a hearty weeknight meal or a special occasion dish, cabbage rolls are sure to please everyone at the table.
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