topic Re: Cabbage rolls in Recipes

Cabbage rolls

dex — Sat, 20 Dec 2014 16:38:00 GMT

I want to serve at Christmas dinner with the turkey but wa wondering if I could prepare them the day before and just bake Christmas day?My MIL always said that they shouldn't be done ahead.

Re: Cabbage rolls

little miss sunshine — Sat, 20 Dec 2014 17:54:33 GMT

I don't know what you mean by "cabbage rolls". I make stuffed cabbage with pork, beef, sometimes turkey and rice mixed together. I roll them in cabbage leaves. I usually make at least 50 of them; freeze them in bags of a family serving. We'll be using them for at least 4 months. I usually mixed 1 lb of beef, almost 3/4 of pork, and 3/4 to 1 lb of turkey. Lots of uncooked rice and onions, celery, a carrot sauted and mixed in. I do mine in large pots on the top of the stove and sometimes in the oven. I use all of the cabbage after I roll them in the leaves; cut it up and line the pot with cabbage and sometimes sauerkraut. I pour a qt. of tomatoe juice in each large pot and cook them until the rice is soft (about 2 hrs.).

Re: Cabbage rolls

Shop Too Much — Sat, 20 Dec 2014 18:24:11 GMT

Yes, you can prepare them in advance. You can even cook them beforehand (I do mine on the stovetop), let them cool, and store them in the fridge and then reheat before serving.

Re: Cabbage rolls

FunkyHulaGirl — Sat, 20 Dec 2014 23:45:07 GMT

I do mine on top of the stove as well. When I make a potful, I reheat them with no problem.

Re: Cabbage rolls

Jessa9 — Sun, 21 Dec 2014 00:14:15 GMT

Yes you can ...they will be fine.

Re: Cabbage rolls

dex — Sun, 21 Dec 2014 05:40:00 GMT

Thanks everyone...my mother inlaw said you had to make them the day you wanted to serve them or they would be soggy.

Re: Cabbage rolls

wagirl — Sun, 21 Dec 2014 18:01:48 GMT

I do this all the time but I cook them and serve the next day---seems to intensify the flavors. Cannot make them like my mom did however---hers were so incredible!!!

Re: Cabbage rolls

D Oro — Sun, 21 Dec 2014 18:05:12 GMT

Okay. So now I want a few good recipes. Lol

Re: Cabbage rolls

Lucky Charm — Sun, 21 Dec 2014 20:38:43 GMT

On 12/21/2014 D Oro said: Okay. So now I want a few good recipes. Lol

Mine are pretty darn easy to make and a real hit in my family.

This would be a typical recipe amount for 4 adults.

First you have to steam the cabbage. I cut off the bottom core and peel away the first couple of outer layers and toss. Then I peel back leaves as carefully as possible so not to tear (but it's okay!) and I steam in a speck of water with a pinch of salt (salt in water not necessary). When they are pretty well wilted I drain in a colander and let cool off.

I take about two lbs of ground beef (you can also use the beef pork veal mixture). Always use it fresh from the supermarket, never after I've frozen and defrosted it. That's just me, tho. lol

All I add to the ground meat is about 1 or 1 1/2 cups cooked rice, some sea salt and cracked pepper. But feel free to add Italian seasoning, sautéed celery, onions, whatever you like along with your spaghetti sauce dishes. Even a ladle of tomato sauce is good.

I mold the 'patties' in the shape of long ovals (think russet potato shapes). But you can do round (huge!) meatball shapes instead.

I wrap each 'loaf' in one or two cabbage leaves. Just so the meat is completely covered with cabbage. I lay them in an oblong baking dish and pour two jars of spaghetti sauce (I use Organicville Tomato and Basil) till you can't see the cabbage rolls at all. Bake for an hour and a half at 350*.

Depending on size you make them, you usually yield about 3-4 per pound of ground meat.

They are delicious with mashed potatoes (made with sour cream, cream cheese, milk and butter of course!), salad and rolls or bread.

Recommended walking 10K steps that day!

Re: Cabbage rolls

little miss sunshine — Mon, 22 Dec 2014 00:15:45 GMT

dex,

What does your MIL mean that the rolls will get "soggy"? I prepare my cabbage by steaming it in a large pot and taking off the leaves one at a time when they're soft enough to fill and roll. You can't roll cabbage without cooking it first. What's her cabbage rolls like????

Re: Cabbage rolls

chips — Mon, 22 Dec 2014 00:20:19 GMT

I also make a big batch and freeze. We love them and I do up a baatch in the fall when cabbage is very cheap. the cabbage has to be alittel soggy; it is cooked cabbage.

Re: Cabbage rolls

goodstuff — Mon, 22 Dec 2014 06:04:22 GMT

I love stuffed cabbage and am glad to see some recipes will be posted here! This food item isn't part of my heritage, but I've really enjoyed what I've tried, though I've never prepared it. Most of the stuffed cabbage I've eaten has a sweet/sour flavor with a tomato sauce and lively, interesting spices.

Re: Cabbage rolls

dex — Mon, 22 Dec 2014 19:10:31 GMT

My MIL thought that the cabbage leaves would get too soft and mushy if stored..best eaten same day.She was a really good cook.We fry about one pound of beef with a little onion,salt and pepper and then add apot of rice that was made using one cup of dry rice.We steamed the cabbage ahead and rolled a couple of tablespoons of the rice mixture..she likes them small so we usually cut the leaves in half..removing large core parts.put them in a roasting pan and mix one can of tomato soup with a half can of water and pour over.Cover the rolls with remaining cabbage pieces and cover the pan with lid.Bake at 325 till fork tender.we fry a little onion and garlic with the meat...forgot to include that part.

Re: Cabbage rolls

Heart of Spade — Mon, 22 Dec 2014 19:13:49 GMT

Now you have me hungry for Golumpki!

Re: Cabbage rolls

Jackielee — Mon, 22 Dec 2014 19:24:39 GMT

I have watched my mom and have made cabbage rolls myself for 50plus years and I ALWAYS make mine the day before and bake them in the oven. They are way, way, better the second day as the flavors really do intensify. My family always asks for them on special occasions. Cabbage rolls and pierogis.

Re: Cabbage rolls

mistylady — Wed, 24 Dec 2014 00:52:40 GMT

Here is a recipe with uncooked macaroni. I think I got it from this board.

BAKED MACARONI AND CHEESE

2 cups uncooked elbow macaroni
1/2 cup (1 stick) butter or margarine, sliced into several pats
12 oz grated Cheddar cheese
4 oz grated mozzarella cheese
5 cups milk
salt and pepper

Preheat the oven to 350 degrees. Layer the macaroni, butter slices, Cheddar cheese, and mozzarella cheese in order given in a 13 x 9 inch dish. Pour the milk over the top. Season with salt and pepper.

Bake uncovered for 1 hour.

To prevent this dish from becoming too brown and crusty, cover with foil for the last 15 min. of baking. You can experiment with different cheeses such a Swiss, provolone, etc.

Re: Cabbage rolls

mistylady — Wed, 24 Dec 2014 00:53:41 GMT

On 12/23/2014 mistylady said:
Here is a recipe with uncooked macaroni. I think I got it from this board.

BAKED MACARONI AND CHEESE

2 cups uncooked elbow macaroni
1/2 cup (1 stick) butter or margarine, sliced into several pats
12 oz grated Cheddar cheese
4 oz grated mozzarella cheese
5 cups milk
salt and pepper

Preheat the oven to 350 degrees. Layer the macaroni, butter slices, Cheddar cheese, and mozzarella cheese in order given in a 13 x 9 inch dish. Pour the milk over the top. Season with salt and pepper.

Bake uncovered for 1 hour.

To prevent this dish from becoming too brown and crusty, cover with foil for the last 15 min. of baking. You can experiment with different cheeses such a Swiss, provolone, etc.

my mistake... I replied to the wrong thread..... sorry!

Re: Cabbage rolls

D Oro — Thu, 01 Jan 2015 00:32:39 GMT

On 12/21/2014 Lucky charm said:
On 12/21/2014 D Oro said: Okay. So now I want a few good recipes. Lol

Mine are pretty darn easy to make and a real hit in my family.

This would be a typical recipe amount for 4 adults.

First you have to steam the cabbage. I cut off the bottom core and peel away the first couple of outer layers and toss. Then I peel back leaves as carefully as possible so not to tear (but it's okay!) and I steam in a speck of water with a pinch of salt (salt in water not necessary). When they are pretty well wilted I drain in a colander and let cool off.

I take about two lbs of ground beef (you can also use the beef pork veal mixture). Always use it fresh from the supermarket, never after I've frozen and defrosted it. That's just me, tho. lol

All I add to the ground meat is about 1 or 1 1/2 cups cooked rice, some sea salt and cracked pepper. But feel free to add Italian seasoning, sautéed celery, onions, whatever you like along with your spaghetti sauce dishes. Even a ladle of tomato sauce is good.

I mold the 'patties' in the shape of long ovals (think russet potato shapes). But you can do round (huge!) meatball shapes instead.

I wrap each 'loaf' in one or two cabbage leaves. Just so the meat is completely covered with cabbage. I lay them in an oblong baking dish and pour two jars of spaghetti sauce (I use Organicville Tomato and Basil) till you can't see the cabbage rolls at all. Bake for an hour and a half at 350*.

Depending on size you make them, you usually yield about 3-4 per pound of ground meat.

They are delicious with mashed potatoes (made with sour cream, cream cheese, milk and butter of course!), salad and rolls or bread.

Recommended walking 10K steps that day!

Thank you so much! Copied and saved.