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mn farm gal

Cabbage Rolls

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Here's a recipe that I've used before.

Cabbage Rolls

12 cabbage leaves

Filling:

1 pound ground beef or turkey

3/4 cup cooked rice

1/2 cup finely chopped onion

2 teaspoons salt

1 teaspoon pepper

Sauce:

1 small can (8 ounces ) tomato sauce

1 can diced tomatoes, undrained

3 tablespoons sugar

2 tablespoons vinegar

1/2 cup water

2 tablespoons cornstarch mixed with 1/4 cup cold water

PREPARATION:

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, salt and pepper. Mix well and divide into 12 portions.

Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350


Liz

Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

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For a Hungarian variation (we called it stuffed cabbage), we neither used toothpicks to hold them together, cooked rice, or baking.

Instead, it was a very similar recipe, but using (I think) about 1/2 cup uncooked rice to each 1lb ground meat. After rolling the cabbages up very loosely to allow for rice expansion, we'd put them in a large pot, fill it with tomato juice so all the rolls were covered, and simmer (very low), until they were cooked through.


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

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The filling is similar but I use Rokeach or Manishewitz Tomato Mushroom Sauce and add a small amount of sugar and lemon juice to that and add a couple of sliced apples and raisins into the sauce in the pot and let it simmer.

Gives it a great taste.

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This is my Aunt Mary's recipe. I like it the best:

1 head of savoy cabbage, leaves wilted

Meat mixture:

1/2 lb. ground beef

1/2 lb. ground pork

1 green pepper, diced small

1 onion, diced

2 cloves garlic, chopped

1/2 cup chopped parsley

2 c. cooked rice

1 tsp marjoram

1 tsp sage

1/2 tsp ground caraway seeds

1 tsp salt

1/4 tsp pepper

Sauce:

1 lb. saurkraut

3 TBSP brown sugar

large can (29 oz) tomato puree

salt, pepper

You can put the head of cabbage in the freezer overnight to wilt it, or just tear off leaf by leaf and wilt them in boiling water. Mix all of meat mixture together and wrap in lettuce leaves. Mix sauce ingredients, put a little on the bottom of pan, layer stuffed cabbage rolls and sauce. Put in water up to top level of cabbage rolls. Simmer one hour.

I know that the saurkraut and tomato and brown sugar sounds like eeeeewwwww, but the sauce is supposed to have a sweet/sour taste and this is the best I've had.


DD: gluten-free/casein-free, soy lite, corn lite

Me: Vegan

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