cabbage rolls

This is the quicker easier version of the traditional European cabbage rolls. Still all the delicious flavors with half the time and effort! These are so hearty, a good source of protein and they make great leftovers too.

Unstuffed Cabbage Rolls

olive oil

yellow onion, (chopped (1 cup))

garlic, (minced (1 Tbsp))

lbs beef

Salt and black pepper

(14.5 oz) can diced tomatoes

tomato sauce

chicken broth

paprika

thyme

tsp marjarom

Tbsp brown sugar

Tbsp red wine vinegar

medium head cabbage, (chopped (5 cups))

Tbsp parsley

brown rice

Heat olive oil in a deep 12-inch non-stick skillet or a pot over medium-high heat.&nbsp;

Add in onion and saute 2 minutes, add garlic and saute 10 seconds longer. Push to one far side of the pan.

Add beef in large crumbles, season with salt and pepper.

Let beef brown on bottom about 3 minutes then continue to cook and break up beef, tossing occasionally, until cooked through, about 4 minutes longer.

Drain excess fat. Return to heat add in tomatoes, tomato sauce, broth, paprika, thyme, marjarom, brown sugar and vinegar. Bring to a simmer.

Toss in cabbage, season with salt and pepper to taste, reduce heat to medium-low cover and simmer, tossing occasionally, until cabbage is tender, about 15 minutes.

Serve warm over rice garnished with parsley (I also like to serve with cayenne pepper which is totally untraditional but try it if you like some spice).

*To keep this a quick meal I like to use leftover rice or go for the minute rice - especially if using brown.

Recipe source: Cooking Classy

Hearty and comforting! This delicious and easy slow cooker soup recipe is loaded with tender cabbage, ground beef, oregano, garlic, and tomatoes. Everything you love about a cabbage roll, but 100 times easier to make. Yum!

Cabbage Roll Soup Recipe

cabbage, roughly chopped

beef

Worcestershire sauce

salt

onion, chopped

garlic,

water

oregano

basil

tomato sauce (or about 3 cups)

796 mL can diced tomatoes (or about 4 cups)

rice, uncooked

Add onion, garlic, Worcestershire sauce, paprika, ground beef...

Add onion, garlic, Worcestershire sauce, paprika, ground beef and salt to a skillet on medium heat. Cook until the ground beef is browned (about 7 to 10 minutes).

In a 6 quart slow cooker, add cabbage,...

In a 6 quart slow cooker, add cabbage, oregano, basil, tomato sauce, diced tomatoes, water and ground beef mixture and stir to combine.

Cover and cook on low heat for 8...

Cover and cook on low heat for 8 to 10 hours.

In last half hour of cooking, cook the...

In last half hour of cooking, cook the rice according to package directions. Add the cooked rice to the slow cooker and stir to combine.

https://mediavine-res.cloudinary.com/video/upload/dblloa55fg8xaqxapajt.mp4

Cabbage Roll Soup gives you all those classic flavors of a cabbage roll, but in a hearty and comforting slow cooker soup.

Cabbage Roll Soup

Jewish Sweet and Sour Stuffed Cabbage, Holishkes a traditional Jewish (Instant Pot) cabbage rolls beef rice dish simmered in tomato sauce.

Jewish Sweet and Sour Stuffed Cabbage

Head of Cabbage

Yellow/Brown Onion ((divided))

Yellow/Brown Onion ((from the whole onion) grated)

Beef

Long Grain White Rice

Kosher Salt

Freshly Ground Black Pepper

Fresh Garlic (minced)

Tomato Juice ((remove one cup and set aside

Crushed/Pureed Tomatoes

Tomato Sauce

Sour Salt

Light Brown Sugar ((or more to taste))

Tablespoon Pure Virgin Coconut Oil ((Crisco or Vegetable Oil))

rest of Yellow/Brown Onion (sliced)

Cabbage

Golden Raisins

Ginger Snaps (crushed)

Tablespoons Crystallized Ginger

Add 1 cup water to Instant Pot.  Place cabbage on a trivet. 

Lock the lid and close the pressure valve and cook for 1 minute.  Allow a 5 minute Natural Pressure Release.

Remove cabbage from Instant Pot and run under cold water to cool.  Dump out water from Instant Pot and rinse pot.  Place cooking pot back into Instant Pot.

Cut out core from cabbage.  Carefully remove 14-20 cabbage leaves.  Gently, shave off the raised/thick part of the vein at the base of each Leaf.  Set the Leaves aside. 

Chop up the rest of the cabbage (which is white-ish) and set aside.

Prepare Cabbage Leaves

Add all Filling Ingredients to a Bowl. 

With a Course Hand Grater, grate about 1/4 cup of onion into the bowl of filling and mix together well.  Set aside. 

Slice the rest of the onion(s) and set aside with the bowl of the chopped cabbage. Set aside for assembly set.*

Prepare Meat and Rice Filling

Set aside one cup of tomato juice for the assembly step.**

Choose Sour Salt, freshly squeezed lemon juice or, True Lemon Crystals for the sour part of the recipe.

To the container of a VitaMix, Blender, or Large Food Processor add all sauce ingredients except for the pureed/diced tomatoes. Process to combine. 

Dump can of can of pureed/diced tomatoes into the sauce and mix by hand. [Sauce should have some texture, so do this by hand.] Taste sauce and adjust for sour or sweetness according to your preference.  Set the sweet and sour sauce aside for the assembly step.***

Make the Sauce

Take a softened cabbage leaf and add one scoop of the meat mixture (about 2 Tablespoons worth) to the center of the cabbage leaf. 

Fold in sides of cabbage leaf and roll up, tucking in the sides as you go.  Repeat until all filling has been used.

Roll the Cabbage and Meat Mixture

*Grab the bowl with the chopped cabbage and sliced onions, which was set aside and add 1/3 of it to the bottom of the Instant Pot. Spread out evenly along the bottom.

**Pour in the one cup of plain tomato juice, which was set aside.

Place a very short legged trivet into the cooking pot over the onions, cabbage, juice. This will act as a buffer so that the pot can easily come to pressure.

Place half the stuffed cabbage rolls on to the trivet. 

Add half of what is left from the bowl of onions/cabbage and layer them evenly over the cabbage rolls

***Pour half of the sweet and sour sauce over the onions and cabbage layer.

Repeat process by adding another layer of cabbage rolls to the pot and top with the rest of the onions/cabbage and prepared sweet and sour sauce. (If you have made extra cabbage rolls, you may need a third layer.)

If using any of the optional add ins, sprinkle them over the top layer.

Lock on lid and close pressure valve. Cook at high pressure for 9 minutes.  When beep sounds, wait 15 minutes and then manually release the rest of the pressure (if any is left).

With a slotted spoon, remove stuffed cabbage rolls to a platter and carefully pour over some sauce. Pour the rest of the sauce into a gravy boat or other bowl and serve on the table.

Assemble Cabbage Rolls and Sauce

Instant Pot Low Carb UNStuffed Cabbage Rolls with ground turkey or beef and fantastic sweet and sour sauce is the perfect keto stuffed cabbage family dinner!

Instant Pot Low Carb UNStuffed Cabbage Rolls

Yellow/Brown Onion (sliced)

Diced Tomatoes w/Juice

Tablespoon Pure Virgin Coconut Oil

Tablespoon Premium Fish Sauce

Swerve Brown Sugar Replacement

Tablespoon Kosher Salt ((or 2 teaspoons Sea Salt))

Ground Turkey (or Ground Beef)

Riced Cauliflower ((instructions

Worcestershire Sauce

Fresh Garlic (finely minced)

Xanthan Gum

Rough chop one onion and evenly spread it on bottom of Instant Pot.

Chop onion and rough chop the cabbage and place into a bowl. Set aside.

In a Large Measuring Cup, or bowl, add all sauce ingredients (diced tomatoes w/ juice, crushed tomatoes, tomato sauce, coconut oil (or Crisco), mined garlic, Sour Salt (OR juice from 2 lemons OR 2 teaspoons True Lemon Crystals), brown sugar substitute, salt and pepper) and whisk together well.

In another large mixing bowl, add ground turkey (or ground beef), riced cauliflower, egg, salt, pepper, minced garlic, xanthan gum and Worcestershire sauce. Mix together well.

Use a Large Cookie Scoop and form meat mixture into meatballs. [They do not need to be perfect.]

Gently, place half the meatballs (10-12) to the Instant Pot.

Add half the remaining onions and cabbage. Lightly press down the cabbage and onions, being careful not to smash the meatballs.

Pour half of the sweet and sauce over the onions and cabbage.

Form the rest of the meatballs and place them in the Instant Pot.

Spread half of the remaining cabbage and onions over the meatballs.

Carefully pour the rest of the sauce over the cabbage and onions.

Spread the rest of the onions and cabbage over the meatballs and slightly press down. The pot will be very full.

Lock on lid and close pressure valve. Cook at high pressure for 4 minutes. 

When beep sounds, wait 10 minutes and then manually release the rest of the pressure (if any is left).

Remove lid and give it a mix.

Serve in bowls or plates.

All all ingredients to a large Dutch Oven and simmer for 30 minutes.

Stovetop Cooking

https://www.youtube.com/watch?v=SGW9w_8W8xY

UNStuffed Cabbage Rolls can be made with ground turkey or ground beef and fantastic sweet and sour sauce is the perfect LOW CARB / Keto deconstructed cabbage rolls family dinner!

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Ingredients
2 large Yellow/Brown Onion sliced
1 large Head of Cabbage
Sweet and Sour Sauce
15 ounces Diced Tomatoes w/Juice (or 2 cups Tomato Juice)
28 ounces Crushed/Pureed Tomatoes
8 ounces Tomato Sauce
1 Tablespoon Pure Virgin Coconut Oil heaping (or Crisco Shortening)
1 Tablespoon Premium Fish Sauce
1 clove Fresh Garlic minced
1.5 teaspoons Sour Salt (or 2 tsp True Lemon, or 2 lemons, squeezed)
1/3 cup Swerve Brown Sugar Replacement
1 Tablespoon Kosher Salt (or 2 teaspoons Sea Salt)
1/2 teaspoon Freshly Ground Black Pepper

Meatballs
2 pounds Ground Turkey or Ground Beef
1 large Egg
1.5 cups Riced Cauliflower (instructions in Notes)
1 Tablespoon Worcestershire Sauce
1 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1 teaspoon Fresh Garlic finely minced
1/4 teaspoon Xanthan Gum

Instructions
1. Rough chop one onion and evenly spread it on bottom of Instant Pot.
2. Chop onion and rough chop the cabbage and place into a bowl. Set aside.
3. In a Large Measuring Cup, or bowl, add all sauce ingredients (diced tomatoes w/ juice, crushed tomatoes, tomato sauce, coconut oil (or Crisco), mined garlic, Sour Salt (OR juice from 2 lemons OR 2 teaspoons True Lemon Crystals), brown sugar substitute, salt and pepper) and whisk together well.
4. In another large mixing bowl, add ground turkey (or ground beef), riced cauliflower, egg, salt, pepper, minced garlic, xanthan gum and Worcestershire sauce. Mix together well.
5. Use a Large Cookie Scoop and form meat mixture into meatballs. [They do not need to be perfect.]
6. Gently, place half the meatballs (10-12) to the Instant Pot.
7. Add half the remaining onions and cabbage. Lightly press down the cabbage and onions, being careful not to smash the meatballs.
8. Pour half of the sweet and sauce over the onions and cabbage.
9. Form the rest of the meatballs and place them in the Instant Pot.
10. Spread half of the remaining cabbage and onions over the meatballs.
11. Carefully pour the rest of the sauce over the cabbage and onions.
12. Spread the rest of the onions and cabbage over the meatballs and slightly press down. The pot will be very full.
13. Lock on lid and close pressure valve. Cook at high pressure for 4 minutes. 
14. When beep sounds, wait 10 minutes and then manually release the rest of the pressure (if any is left).
15. Remove lid and give it a mix.
16. Serve in bowls or plates.

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OMG, the BEST Instant Pot Unstuffed Cabbage Rolls AND they are LOW CARB, OMG, OMG, make them now!!!

These Lazy Slow Cooker Cabbage Rolls taste exactly like regular meat and rice cabbage rolls, but in cabbage roll casserole form and without all the work. They are also Weight Watchers friendly!

📋 Lazy Slow Cooker Cabbage Rolls Recipe

lb extra lean ground beef (cooked)

onion

mushrooms (can substitute canned mushrooms)

ketchup (add additional to taste)

cabbage (*chopped)

-10 oz -cans condensed tomato soup (*gluten-free)

sour cream

dill

Brown ground beef with chopped onion on stove top. Add mushrooms when ground beef is nearly done. Cook until meat is browned and onions and mushrooms are soft. Drain.

Cook rice per package directions.

Mix ground beef mixture, rice and ketchup together in large bowl.

Remove core from cabbage and chop cabbage leaves into bit sized pieces

Spray slow cooker with non-stick cooking spray and add 1/2 of the cabbage to the bottom of the crock-pot.

Then add 1/2 the rice with meat mixture, then 1 can of tomato soup on top of it.

Add the remaining layer of cabbage, then remaining rice and meat mixture, then 2 cans of tomato soup on top.

Cook for 8-9 hours on low, until cabbage is tender and a fork can easily go through it (may need a little longer)

Garnish with light or non-fat sour cream and fresh dill, if desired.

Garnish

These stuffed cabbage rolls are SOO GOOD! These are packed with lean ground beef, onion, garlic, dill, and just a hint of nutmeg. The cabbage rolls are slow-cooked in marinara sauce until they&#039;re melt-in-your-mouth delicious!

 Stuffed Cabbage Rolls

cabbage

beef (lean beef is best)

onion,

favorite jarred marinara sauce

Italian seasoning

nutmeg

Preheat oven to 350 degrees.

Bring a large pot of water to a rolling boil. Season with salt. Use a pairing knife to cut around the core. Gently pull off six leaves of cabbage, trying not to break them. If they tear a little bit that&#39;s okay. You can also submerge the whole head of cabbage in the boiling water for a few minutes to loosen up the leaves a bit before pulling them off. Boil cabbage leaves, three at a time until very soft and pliable, about 3-4 minutes.

Add the ground beef, onion, garlic, 1/2 cup marinara, Italian seasoning, egg, salt, dill, nutmeg, and brown rice to a medium bowl. Use hands or a fork to mix the ingredients just until combined.

Spoon half of the sauce in the bottom of a 9x12 baking dish. Use the paring knife to cut the hard vein out of the cabbage. Spoon about 1/2 cup of the filling in the middle of each cabbage leave. Tuck the edges in and roll up jelly-roll style. Place in the prepared pan seam-side down. Cover with remaining sauce.

Cover with foil. Bake until cabbage is super soft and meat is cooked through for about 1 hour.

https://content.jwplatform.com/videos/p0vxMrcz.mp4

Stuffed Cabbage Rolls.mp4

A classic and flavorful recipe, these Stuffed Cabbage Rolls are a dinner recipe everyone loves and the always come back for seconds!

Stuffed Cabbage Rolls

white rice

pork

onion (chopped fine)

parsley

garlic powder

onion powder

pepper

tomato soup

can diced or crushed tomatoes

sugar

Optional garnish is fresh chopped parsley

Spray a 9x13-inch baking dish. Preheat the oven to 350F degrees.

Use a long thin knife to remove the core from the head of the cabbage.

Place the cabbage in a covered microwave-safe dish with ½ cup of water. Cook on high power for 5 minutes.

Turn the cabbage over and cook for another 10 minutes. Drain the water out of the cabbage bowl completely and allow it to cool enough to handle.

Then, peel the leaves off one at a time and allow them to dry and fully cool on a kitchen towel.

While the cabbage is cooling, stir together the ingredients to fill the rolls. Combine the rice, ground beef, ground pork, chopped onion parsley, salt, garlic powder, onion powder, and pepper.Set this aside.

Mix the tomato soup, diced/crushed tomatoes, and sugar in a separate bowl.  Set this aside.

Pat the cabbage leaves dry with paper towels. Remove the hard ridges in the center of the cabbage leaves with a knife, creating two separate pieces.These would be very difficult to roll up.

Taking one cabbage leaf at a time, place about 1 ½ to 2 Tablespoons of filling into each leaf.

Roll up the leaf and tuck the ends under.

Pour half of your sauce in the base of the dish.

Place rolls seam-side down into the baking dish. Place the cabbage rolls in two long rows, close to each other.  (If your dish is smaller and you must layer the cabbage rolls, cover each layer with some tomato sauce.)

Then pour the tomato sauce overall.

Cover the pan tightly with tin foil and bake for 90 minutes.

Let it cool for about 10 minutes before serving.

My easy Russian cabbage rolls recipe for golubtsi (голубцы) makes a more petite version of my baboushka’s bigger cabbage rolls – one roll was a meal in itself! – and as I cook her savoury pork, beef, carrot and rice filling before stuffing the cabbage rolls, they bake much faster than the larger golubtsi filled with a raw meat mixture, yet they’re equally delicious.

Russian Cabbage Rolls Recipe for Golubtsi (голубцы)

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