Best 7 Stuffed Cabbage Without Tomato Sauce Recipes

STUFFED CABBAGE WITH TOMATO SAUCE

Steps:

• Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
• In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
• Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
• Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
• Preheat the oven to 375 degrees F.
• Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
• Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.

STUFFED CABBAGE LEAVES WITH PAPRIKA TOMATO SAUCE

Steps:

• First, make the filling for the Stuffed Cabbage Leaves: Put the bread cubes in a small mixing bowl, add the milk, and leave the bread to soak until it is completely saturated. With your hands, squeeze out the excess milk. Discard the milk and add the soaked bread to a large mixing bowl with the meat, parsley, sage, garlic, sugar, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate.
• Bring a pot of water to a boil and prepare a large bowl full of ice water. Add the cabbage leaves to the pot and blanch them in the boiling water just until they are slightly wilted, about 1 minute; drain them and immediately transfer the leaves to the ice water. When the leaves are cold, remove them from the water and pat them dry.
• With a small, sharp knife, cut the thick part of the stem from each cabbage leaf. Place a heaping 1/2 cup of the filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling, overlapping them slightly, and then, starting at the stem end, roll up the leaf into a compact bundle. Set aside.
• Preheat the oven to 400 degrees F.
• Meanwhile, make the sauce: Heat a large heatproof saucepan over medium-high heat. Add the olive oil, onion, and garlic and saute until the vegetables are translucent. Add the tomato paste and paprika and saute briefly. Then, stir in the chicken stock, tomato sauce, balsamic vinegar, sugar, and sage. Season, to taste, with salt and pepper. Simmer for 5 minutes.
• Arrange the stuffed cabbage leaves neatly in a single layer in the saucepan. Bring the sauce back to a boil. Transfer the pan to the preheated oven and bake until the bundles are cooked through and firm to the touch, 25 to 30 minutes.
• To serve, use a large spoon to transfer the rolls to a platter or individual heated plates. Spoon the sauce over and around them.

HUNGARIAN STUFFED CABBAGE

Steps:

• Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; set remaining leaves aside., Spoon half of the sauerkraut into a Dutch oven; set aside. In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, saute onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well. , Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls. To remaining onion mixture, add paprika, cayenne, tomatoes, caraway seeds, water and remaining sauerkraut. Cook until heated through. Pour over rolls. , Cover and bake for 1 hour 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 tablespoons hot cooking liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, until sauce is thickened, 15-20 minutes.

STUFFED CABBAGE ROLLS WITH TOMATO SAUCE

Steps:

• Place cabbage, core-side down, in an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
• While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
• Remove 12 outer leaves from the cooled cabbage and trim the thick stems to make them easier to roll.
• Divide meat mixture into 12 equal portions. Place 1 portion on the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place rolls, seam-sides down, in a single layer in a casserole dish.
• Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
• Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.

MEATLESS STUFFED CABBAGE

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer 25-30 minutes or until tender. , Meanwhile, cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls (refrigerate remaining cabbage for another use). , Preheat oven to 350°. In a large bowl, combine meat crumbles, onion, pepper, cooked rice and half of the soup. Cut out the thick vein from bottom of each reserved leaf, making a V-shaped cut. Place 1/3 cup rice mixture on each cabbage leaf; overlap cut ends. Fold in sides, beginning from cut end. Roll up completely to enclose filling. , Spread half of the tomato sauce into a 13x9-in. baking dish coated with cooking spray. Place rolls seam side down in dish. , In a small bowl, combine tomatoes with the remaining soup and tomato sauce. Pour over rolls. Cover and bake 40-45 minutes or until bubbly and cabbage is tender.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
• Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.

UNSTUFFED STUFFED CABBAGE

Steps:

• Put everything in a Dutch oven and bring to a boil. Lower heat to low and cover. Cook 2-3 hours until the cabbage is soft and tender.
• Check while cooking as you may have to add more water or garlic powder.
• Serve with Polish rye bread and butter.
• Note: For those on sodium-restricted diets, you can make this with salt-free tomato sauce and reduced sodium tomato soup. Comes out great.