Best 6 Flooshs Stuffed Cabbage Recipes

STUFFED CABBAGE ROLLS RECIPE BY TASTY

Steps:

• In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
• Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
• In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
• Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
• Preheat the oven to 350°F (180°C) for 45 minutes.
• Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
• Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
• Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
• Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
• Spoon the remaining tomato sauce over the cabbage rolls.
• Cover the dish tightly with foil and bake for 45 minutes.
• Enjoy!

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.

POLISH STUFFED CABBAGE

Steps:

• Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
• In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
• Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

STUFFED CABBAGE

Steps:

• Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
• In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
• Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
• Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
• In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
• Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

WHOLE STUFFED CABBAGE

Steps:

• Prepare tomato sauce: In a 3 quart saucepan combine first 6 ingredients.
• Over high heat, heat to boiling.
• Reduce heat to low, simmer covered for about 20 minutes.
• While sauce is cooking, prepare cabbage.
• Discard any tough outer leaves from cabbage, then carefully remove 2 large leaves and set aside.
• Cut out the stem and center of the cabbage, leaving a 1 inch thick shell.
• Dice the cabbage you removed from the center of the head.
• In a 5 quart Dutch oven, over medium heat, cook ground beef, onion, garlic, salt, pepper and 1 cup diced cabbage until meat is browned and cabbage is tender (about 15 minutes).
• Stir in rice and 1 cup of tomato sauce, remove from heat.
• Fill cabbage shell with meat mixture.
• Cover the opening with reserved cabbage leaves, and tie with clean string.
• In same dutch oven, stir in water, scraping to loosen brown bits.
• Add remaining diced cabbage and tomato sauce to pan.
• Place stuffed cabbage head (stem-end down) in sauce; over high heat, heat to boiling.
• Reduce heat to low and simmer, basting occasionally, until cabbage is tender (about 1 1/2 hours).
• When done, remove from Dutch oven and place cabbage in a deep platter, remove string.
• Spoon sauce over cabbage, slice cabbage head into wedges to serve.

MRS GALUMPKI'S STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil.
• Add rice and stir.
• Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
• Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.
• Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
• Stir in half can of tomato soup and mix well.
• Put about a scant 1/4 cup of filling in each leaf.
• Roll them up from the stem end folding the sides in so the filling does not fall out.
• Do not roll too tight, just snug.
• Use a toothpick to keep them from unrolling in your pot.
• In a large wide pot, add the remainder of the cabbage, chopped up.
• This is the bed the little rolls will lay on.
• Add 1/2 cup tomato juice to the bed.
• Line up the cabbage rolls on top (It is okay to double stack them if you need to).
• Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
• Put a lid on the pot and cook on medium heat until the pot boils.
• Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
• Keep the heat on low.
• Keep the rolls warm in your crock pot if you like.
• Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
• Check for tenderness of the cabbage leaves.