Sweet and Sour Stuffed Cabbage Rolls German beef glutenfree Sweet

Sweet and Sour Stuffed Cabbage Rolls Almost classic sweet and sour

Add sugar, lemon juice, tomatoes & pineapple juice; bring to a boil. Add 2 Tbsp parsley & cook for 15 minutes, breaking up tomatoes with spoon. Season with salt & pepper. Preheat oven to 350 F. Line a 2 L casserole with 1/3 of the cabbage slices. Spread with half of the meat mixture & 1/3 of the sauce.

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Place in rows in the pan, nice side up. If you need to, put two smaller leaves together and roll together as one. Pour the sauce over the cabbage rolls. Nudge the rolls around a bit so the sauce can slip between the rolls. Cover tightly with foil and bake for two hours at 325 degrees.

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In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside. Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes.

Almost classic sweet and sour stuffed cabbage rolls, just like mom made

Remove any remaining head of cabbage and let cool. Do not discard water. Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

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Step 1. Bring a large pot of water to a boil and carefully place the whole cabbage in until the outer leaves begin to soften, about 10 minutes. Step 2. Place the cabbage in a colander to cool enough to handle. Cut out the core of the cabbage and gently peel away whole cabbage leaves. Step 3.

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Mix together and put aside. To Assemble: Using outer leaves of cabbage, wrap 1/2 cup meat mixture with 22 leaves. Roll up, tuck ends. Put a ladle of sauce in bottom of 9"x13" pan. Place cabbage rolls in pan and pour sauce over rolls. Cover and bake at 375 degrees for 1 1/2 hours. This makes quite a few cabbage rolls, enough to freeze some for.

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Simmer for 10 minutes. Spoon a thin layer of the tomato sauce into a 9 x 13-inch casserole dish. In a large bowl, mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley, and paprika. Place about 1/3 cup of the meat mixture in the center of the cabbage roll. Bring in the sides and roll tight.

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Arrange the cabbage rolls on top of the sauce. Add the remaining sauce. Place a lid on the slow cooker and cook on low heat for 3 hours. Preheat oven to 350˚F. Flatten the reserved egg roll wrappers and place them on a parchment-lined baking sheet. Bake the egg roll wrappers for 10-12 minutes or until lightly browned, dry, and crisp.

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Place baking parchment on the bottom of a casserole dish or roasting pan. Ladle in enough of the sauce to cover the bottom of the paper. Place the stuffed rolls on the sauce, seam side down. Tuck any meatballs into corners. Ladle the rest of the sauce over the rolls. Cover the casserole with tin foil. Bake 2 hours.

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Preheat your oven to 375-F. Bring a large pot of water to a boil and peel off about 12 of the outer leaves. Cook them in the boiling water for about 3 minutes, then drain. Combine the cooked rice, egg, milk, onion, ground beef, salt and pepper, garlic, garlic salt, and onion powder in a large bowl. Mix until combined.

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In another small saucepan, bring water to a boil. Pour in rice and boil for 5 minutes. Rinse and drain. Mix rice with ground beef, eggs, raisins and salt and pepper. Roll mixture in cabbage leaves. Spread a thin layer of one can of soup and one cup water in a large baking pan. Layer cabbage rolls and cover with drained sauerkraut.

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Directions. In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.

Sweet and Sour Stuffed Cabbage Rolls German beef glutenfree Sweet

Pre-heat the oven to 375 degree F. Mix the rice, grated onion, eggs, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add the beef and combine all the ingredients with your hands. Make small meatballs between golfball and baseball-sized. Set them aside on a plate.

Easy Stuffed Cabbage Rolls Recipe S&SM

Directions. Heat oil in a large pot over medium heat. Cook and stir onions in hot oil until transparent, about 5 minutes. Add tomatoes and tomato sauce, using a spoon to slightly break up whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover and simmer for 20 minutes, stirring occasionally.

This is the recipe you want, Stuffed Cabbage Rolls with Sweet Sour

Using tongs, remove the cabbage leaves and transfer to a large colander. Place in the sink under cold running water to cool down, then leave to strain. Step 3. Once the onions are cooked, add the spices, walnuts and pine nuts and cook for another 5 minutes, stirring occasionally, until fragrant and lightly toasted.

Stuffed Cabbage Rolls Recipe Spicy Southern Kitchen

Coarsley chop tomatoes and pour in saucepan. Add rest of sugar, brown sugar, gingersnaps and lemon juice. Heat at slow simmer until sauce is heated through. Sauce should have a sweet and sour taste. Add more salt and pepper if you wish at this point. Pour sauce over cabbage rolls and cover baking pan. Bake at 350 degrees Fahrenheit for 2 hours.