Best 4 Swedish Cabbage Rolls Diana Rattray Recipes

BAKED STUFFED CABBAGE ROLLS

Steps:

• Gather ingredients.
• Core and peel the leaves from the cabbage.
• Preheat the oven to 350 F. Drop the cabbage leaves into boiling salted water . Cover and cook for 3 minutes or just until pliable. Drain well. Reserve.
• Combine the ground beef with the cooked rice, onions, egg, sweet paprika, pepper, salt, and milk. Mix well and divide into 12 portions.
• Place a portion of the ground beef mixture into the center of a cabbage leaf.
• Tightly roll the leaf around the filling, fastening it with a toothpick.
• Place the formed rolls in a baking dish or Dutch oven . Repeat the process with the remaining filling and cabbage leaves.
• In a medium bowl, combine the tomato sauce, diced tomatoes, sugar, apple cider vinegar, and water.
• Pour the sauce over cabbage rolls.
• Cover tightly with a lid or foil and bake for 1 hour to 1 hour and 15 minutes, or until cooked through and cabbage is tender.
• Remove the cabbage rolls to a bowl with a slotted spoon. Remove the toothpicks and discard.
• Place the pan juices in a pan over medium heat. Combine the cornstarch with 3 tablespoons of cold water and mix until smooth. Stir the cornstarch slurry into the sauce. Bring the sauce to a boil and cook until thickened.
• Pour the sauce over the rolls. Serve hot and enjoy!

SWEDISH CABBAGE ROLLS - DIANA RATTRAY RECIPE - (4.5/5)

Steps:

• SLOW COOKER: Remove the leaves from the thawed head of cabbage. Alternatively, if you did not freeze the cabbage, bring a large pot of water to a boil. Carefully remove about 12 to 14 large leaves from a head of cabbage. Place the leaves in the water and boil for 2 to 4 minutes. Drain thoroughly. In a large bowl combine the beaten egg, milk, finely chopped onion, salt, pepper, ground beef, and cooked rice. Place about 1/4 to 1/3 cup of the beef and rice mixture in center of each cabbage leaf and form it into a cylinder shape. Fold in sides and roll ends over meat until completely rolled up. Secure with toothpicks, if desired. Place the stuffed cabbage rolls in the slow cooker. In another bowl combine the tomato sauce with the tomatoes, brown sugar, lemon juice or vinegar, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on LOW for 7 to 9 hours. STOVETOP: Prepare the cabbage rolls following the directions above. Place the cabbage rolls in a large, heavy Dutch oven or stockpot. Prepare the sauce and pour over the cabbage rolls. Bring to a boil over medium heat. Cover the pan, reduce the heat to low, and simmer for about 2 to 3 hours.

SWEDISH CABBAGE ROLLS-KALDOLMAR

Steps:

• Wash cabbage and remove any damaged outer leaves, cut out core.
• Bring a large pot of water to boiling.
• Add cabbage to wilt leaves while preparing stuffing.
• Turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg.
• Separate leaves from cabbage as they wilt and drain:.
• Return cabbage to water to wilt inner leaves.
• Shape stuffing into oblong patties and place on core end of cabbage leaf.
• Fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible.
• It may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish.
• Mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet.
• Remove cabbage rolls as they are browned and place in a large, flat, greased baking dish.
• Cover dish with aluminum foil.
• Heat over to 300 degrees.
• Bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter.
• Remove baking dish from oven and place cabbage rolls on a warm platter.
• Mix the 1 tablespoon flour and cream in a small pan.
• Add the liquid from baking dish: Cook and stir over moderately low heat until thickened.
• Season to taste.
• Pour gravy over cabbage rolls before serving.

CROCK POT SWEDISH CABBAGE ROLLS (THE BEST!!!!!!)

Steps:

• Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
• Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
• Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
• Place in slow-cooking pot.
• Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
• Pour over cabbage rolls.
• Cover and cook on low 7-9 hours.