Best 9 Stuffed Cabbage Roll Skillet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Stuffed cabbage rolls are a classic comfort food, but they can be time-consuming to make. This skillet version of stuffed cabbage rolls is a great way to enjoy this dish without all the work. The cabbage rolls are made with ground beef, rice, and vegetables, and they're cooked in a tomato sauce until they're tender and flavorful. This dish is perfect for a weeknight meal, and it's also great for potlucks and parties.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED CABBAGE ROLL RECIPE



Stuffed cabbage roll recipe image

Stuffed cabbage roll with minced meat and mushrooms filling. Steam to perfection. Drizzle with a superior gravy. Serve as Chinese dim sum.

Provided by KP Kwan

Categories     Main Course

Time 35m

Number Of Ingredients 18

450g minced pork (or chicken/shrimp)
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp minced ginger
2 tsp minced garlic
1 tbsp rice wine (optional)
1 tsp salt
1 tsp sugar
1/2 tsp ground white pepper
5 medium-sized dried shiitake mushrooms
3 stalks scallion, thinly sliced
1 small onion (about 80g)
1 tbsp light soy sauce
1 tsp sesame oil
2 tsp cornstarch (mix with 1 tbsp water)
Water soaking the mushrooms
Liquid release from the cabbage rolls after steaming
1 tbsp scallion, thinly sliced

Steps:

  • Mix the minced meat with all the ingredients in (A). Mix well until it becomes a sticky paste.
  • Remove the core of the round cabbage.
  • Blanch the cabbage in boiling water until the leaves loosen from the core. Remove and drain.
  • Trim the thick veins of the leaves so that it is pliable when folding.
  • Divide the stuffing into twelve equal portions. Place a portion of the stuffing on a piece of cabbage. Fold and wrap to encase the stuffing.
  • Place the cabbage rolls in a plate, seam side down. Steam the cabbage rolls over medium heat for fifteen minutes. Remove.
  • Mix the cornstarch and the water for soaking the mushrooms to form a cornstarch slurry.
  • Collect the liquid formed during steaming. Pour it into a pan. Add the water for soaking the mushrooms. Season the gravy with light soy sauce and sesame oil. Let it cook down to half of the volume. Thicken with cornstarch slurry.
  • Sprinkle some sliced scallions into the gravy. Drizzle on the cabbage rolls. Serve.

Nutrition Facts : Calories 128 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 469 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Provided by Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Steps:

  • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g

BEEF STUFFED CABBAGE ROLLS



Beef Stuffed Cabbage Rolls image

We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage
1 to 1-1/4 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 large egg, lightly beaten
2 teaspoons salt-free seasoning
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 can (16 ounces) tomato sauce
4 teaspoons brown sugar
1/4 cup water
1 tablespoon lemon juice or vinegar

Steps:

  • Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.

CABBAGE ROLL SKILLET



Cabbage Roll Skillet image

Have a happy helping of this quicker take on something our grandmothers would make. We serve it over brown rice. It also freezes well. -Susan Chickness, Pictou County, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1 can (28 ounces) whole plum tomatoes, undrained
1 pound extra-lean ground beef (95% lean)
1 large onion, chopped
1 can (8 ounces) tomato sauce
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon pepper
1 small head cabbage, thinly sliced (about 6 cups)
1 medium green pepper, cut into thin strips
4 cups hot cooked brown rice

Steps:

  • Drain tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid., Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.

Nutrition Facts : Calories 332 calories, Fat 5g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 439mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 9g fiber), Protein 22g protein. Diabetic Exchanges

STUFFED CABBAGE ROLL SKILLET



Stuffed Cabbage Roll Skillet image

Make and share this Stuffed Cabbage Roll Skillet recipe from Food.com.

Provided by Chef shapeweaver

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

8 large cabbage leaves (cooked and drained)
1 (10 ounce) can tomato soup
1 lb ground beef
1 cup cooked rice
1/2 cup shredded carrot
1/2 teaspoon oregano
1 egg
1 teaspoon seasoning salt
1/4 teaspoon black pepper

Steps:

  • Mix 2 tablespoons of soup with rest of ingredients.
  • Divide mixture among cabbage leaves.
  • Fold in sides.
  • Roll up and secure with toothpicks.
  • In skillet, place rolls seam side down.
  • Add remaining soup.
  • Cover; simmer on low 40 minutes.
  • Every 10 minutes, spoon sauce over rolls.

VALERIE'S STUFFED CABBAGE



Valerie's Stuffed Cabbage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h5m

Yield 12 rolls

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 cups cauliflower rice
1 large head green cabbage
1 pound ground turkey, preferably dark meat
One 14.5-ounce can diced tomatoes, drained
2 tablespoons chopped fresh basil
1 teaspoon Italian seasoning
1 large egg
1 yellow onion, diced
3 tablespoons chopped fresh parsley
4 cloves garlic
One 28-ounce can tomato purée
1/2 teaspoon onion powder

Steps:

  • Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
  • Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
  • Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
  • Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
  • Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
  • Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
  • Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
  • Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.

CABBAGE ROLL SKILLET



Cabbage Roll Skillet image

Cabbage, rice, hamburger, garlic, and onions! I love cabbage rolls, but they just take too much time and most recipes make way too much for my hubby and I. So I came up with this skillet dinner one Sunday afternoon.

Provided by pukka brio

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 45m

Yield 4

Number Of Ingredients 12

½ pound ground beef
salt and ground black pepper to taste
½ small onion, minced
1 clove garlic, minced, or more to taste
2 (8 ounce) cans tomato sauce
1 (14 ounce) can low-sodium beef broth
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 small head cabbage, sliced
2 cups cooked rice
¼ cup sour cream, or to taste

Steps:

  • Heat a large skillet over medium-high heat. Season beef with salt and pepper; cook and stir in the hot skillet until browned, about 5 minutes. Add onion and garlic; cook until onion is translucent, 2 to 3 minutes. Add tomato sauce, beef broth, brown sugar, lemon juice, and Worcestershire sauce. Stir until well mixed.
  • Add cabbage to the skillet and bring to a simmer. Cover and let simmer until cabbage is tender, about 20 minutes. Serve over rice with a little sour cream.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 44.6 g, Cholesterol 41 mg, Fat 13 g, Fiber 6.5 g, Protein 17.8 g, SaturatedFat 5.7 g, Sodium 744.1 mg, Sugar 14.5 g

LIGHT AND LUSCIOUS STUFFED CABBAGE ROLLS



Light and Luscious Stuffed Cabbage Rolls image

Make and share this Light and Luscious Stuffed Cabbage Rolls recipe from Food.com.

Provided by ChipotleChick

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

8 cabbage leaves
12 ounces 90% lean ground beef or 12 ounces ground turkey
1/3 cup chopped onion
1 clove minced garlic
1 1/4 cups water
1 (7 1/2 ounce) can diced tomatoes
1/2 cup long grain rice
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1/4 teaspoon pepper
1 (15 ounce) can tomato sauce
1 teaspoon sugar
1/2 teaspoon dried basil
1/8 teaspoon salt
1 tablespoon grated parmesan cheese

Steps:

  • Immerse 4 cabbage leaves at a time into boiling water for 3 minutes or until limp.
  • Drain on paper towels.
  • In large skillet cook meat, onions, and garlic until meat is browned.
  • Drain and stir in water, undrained tomatoes, uncooked rice, Worcestershire sauce, 1 teaspoon oregano, and pepper.
  • Bring to a boil, reduce heat, cover and simmer 20 minutes or until the rice is tender.
  • Place 1/3 cup meat mixture onto each cabbage leaf and fold in sides.
  • Roll up starting at an unfolded edge and make sure folded sides are included in roll.
  • In a small bowl mix tomato sauce, sugar, basil, and salt.
  • Pour half of it on the bottom of a 9x13 baking dish.
  • Place rolls in dish and pour remaining sauce on top.
  • Bake covered at 350 for 25-30 minutes or until thoroughly heated.
  • Sprinkle with parmesan cheese and serve.

Nutrition Facts : Calories 311.7, Fat 9.4, SaturatedFat 3.7, Cholesterol 55.7, Sodium 877.2, Carbohydrate 36.1, Fiber 4.1, Sugar 10.3, Protein 21.6

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

Provided by Jacques Pepin

Categories     main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

1 head Savoy cabbage (about 1 1/2 pounds)
8 cups water
2 tablespoons corn or peanut oil
1 cup chopped onion
6 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)
1 pound sweet Italian sausage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon powdered allspice
1/3 cup chopped parsley
2 cups fresh bread crumbs, made from processing 4 to 5 slices of bread (preferably rye) in a food processor
2 1/2 cups no-salt-added chicken stock (preferably homemade)

Steps:

  • Discard any damaged outer leaves of cabbage and cut away enough of the core to make the leaves easy to remove from the head. Carefully remove and reserve the 12 largest leaves and set the heart aside.
  • Cut out the thick, lower part of the central rib in each of the 12 leaves without disturbing the shape of the leaves. Chop these rib sections with the cabbage heart. You should have about 5 cups. Set aside.
  • Bring the water to a boil in a pot. Add the 12 cabbage leaves, and bring the water back to a boil. Place an inverted plate on top of the leaves to keep them submerged in the water, and boil them gently for 10 minutes. Drain the leaves in a colander, and immediately place them in a pot of cold water to cool them. When the leaves are cool, lift them out of the water as carefully as possible, gently shake off excess water, and spread them out on a flat work surface.
  • In a skillet, heat the oil until hot but not smoking. Add the onion and saute it for 1 minute. Stir in the garlic, and cook the mixture for a few seconds; then add the reserved chopped cabbage and 1 cup of water. Bring to a boil, cover, and boil gently for 10 minutes. Most of the moisture should have evaporated; if it has not, remove the lid, and cook until the mixture is just slightly moist.
  • Transfer the cooked cabbage mixture to a bowl. When it is cool enough to handle, add the sausage, salt, pepper, allspice and parsley, and mix well. Finally, add the bread crumbs and mix them in lightly.
  • Divide the sausage mixture among 9 of the cabbage leaves, spooning it onto the center bottom of each leaf. (Although the outer leaves of the cabbage are large enough to contain a serving of the filling, the interior leaves are smaller, and you may need to use 1 1/2 or 2 of them together to contain a portion of the filling.) Fold in the sides of the leaves, and roll them tightly to enclose the filling. You should have 9 individual cabbage rolls, 1 1/2 per person.
  • In a large skillet, arrange the cabbage rolls in one layer, with seam side down, and pour the chicken stock around them. Bring to a boil, cover, reduce the heat, and cook gently for 45 minutes. You should have about 1 cup of juice remaining around the rolls. Divide the cabbage rolls among six plates, spoon some of the juice over them, and serve immediately.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 14 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1079 milligrams, Sugar 8 grams

Tips:

  • Use a large skillet: A large skillet will help to prevent the cabbage rolls from overcrowding and ensure that they cook evenly.
  • Brown the cabbage rolls before simmering: Browning the cabbage rolls will help to develop their flavor and prevent them from falling apart during cooking.
  • Use a flavorful sauce: The sauce is what will give the cabbage rolls their flavor, so make sure to use a sauce that you enjoy. You can use a simple tomato sauce, a creamy mushroom sauce, or a tangy barbecue sauce.
  • Cook the cabbage rolls until the cabbage is tender: The cabbage rolls should be cooked until the cabbage is tender, but not mushy. This will usually take about 30 minutes.
  • Serve the cabbage rolls hot: Cabbage rolls are best served hot, so make sure to serve them immediately after cooking.

Conclusion:

Stuffed 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 by using different types of sauce and fillings. So next time you are looking for a satisfying and flavorful meal, give stuffed cabbage rolls a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #beef     #stove-top     #one-dish-meal     #meat     #equipment

Related Topics