Cabbage Rolls ~ can I have your most delicious recipe.?

Sausage and Cornbread Cabbage Rolls

Ingredients:

2 ea Large Cabbage Leaves

1 ea Large Beaten Egg

1/2 c Chopped Apple (1 small)

3 tb Cornbread Stuffing Mix

1 tb Apple Juice Or Cider

1/4 lb Bulk Pork Sausage

1/4 c Water

3 tb Apple Juice Or Cider

1/2 ts Cornstarch

1/4 ts Instant Beef Bouillon

Instructions

Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider. Add sausage; mix well. Divide meat mixture into two equal protions. Place one portion of meat mixture on each cabbage leaf. Fold in sides. Starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes. Transfer rolls to a plate. Cover and keep warm. For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls and serve.

I don't care what kind of filling you use, the very best cabbage rolls ever are cooked in evaporated milk, not that heavey tomato stuff, but here is a good filling mix.

Mix 1 pound of lean ground beef with a chopped onion and seasonings that you like, Put the head of cabbage in a large dutch oven full of boiling water to wilt leaves. Peel off a batch of wilted leaves and place a small amount of filling on leaves, roll up and put in bottom of skillet. When skillet is completely covered with cabbage rolls, Pour a can of evaporated milk in skillet, bring to boil, reduce to simmer, put a lid on and cook 25-35 min, until done, how long depends on big the rolls are. If you need more liquid, add water to the canned milk.( Also trim the thickness off the cabbage leaves before you roll them up.) Yum!

Cabbage Rolls:

Meat stuffing in cabbage leaves. Hungarian recipe,with modern touches.

2 lbs. ground chuck

half lb. sausage

1 cup diced onion

1cup raw rice

1 large or 2 small head cabbage

1 tall can V8 or tomato juice

1 lg.pkg sauerkraut

parboil cabbage leaves (cut loose from head a few at a time) drain, then

cut vee shape from hard stem end to facilitate rolling.

mix meats,onion,rice together,and place tablespoon meat mix into stem end of leaf, roll toward big end

Trim a little cabbage off each end of roll. tuck ends in (this gets easier with practice),lay roll in bottom of LARGE pot.

continue to place seam down, put some sauerkraut on first layer, make another layer, then kraut, until all mix and cabbage leaves are used.

Quarter leftover small cabbage head , place on top.

Pour juice, and enough water to come three quarters up the side of pot. Cover and cook over medium heat for at least three hours.

Carefully shake pot occasionally, and watch for dryness or sticking. After first hour, turn heat to low.

This could be cooked in large roaster in the oven.

Very good first day, wonderful as leftovers!

Yield: 10 servings

Micro the leaves for a a couple of minutes but not too long, or they'll be limp.

Saute 1 lb ground sirloin with several slices of onion.

Drain grease from pan.

Partially cook a cup of rice.

Combine the sauteed sirloin and rice; now add 3/4 C. Ketchup ,one beaten egg, your favorite seasonings, and mix well.

Spoon the meat mixtiure into the center of each cabbage leaf, and roll ( like an eggroll shape)

Place the cabbage rolls into a large sauce pan, and cover with tomato juice (not tomato sauce, it's too heavy)

Simmer on top of stove for about an hour.

Serve with salad and mashed potatoes.

CROCK-POT STUFFED CABBAGE ROLLS

1 lb ground beef

1/2 lb sausage meat

1 cup rice, uncooked

1/2 cup bread crumbs (optional)

2 cloves garlic, (put through garlic crusher)

1/3 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

2 eggs

1 1/2 teaspoons salt

1 large onion, ground with onion juice

large cabbage leaves

flour for dredging

vegetable or olive oil

1 1/2 cups tomato sauce or soup

Grind day-old bread in a blender, and add seasonings (or use pre-seasoned breadcrumbs).

Grind the onion in a blender, or if you're grinding your own hamburger and pork, add the raw onion to the meat which is to be ground.

Combine all ingredients other than the cabbage.

Remove the core of the cabbage. Find a large, heavy, carving fork (2 prongs) and put it through the center of the cabbage.

Fill a very large stockpot with salted water and bring to a boil. Place the cabbage into the boiling water, leaving the fork extending. Simmer for a few minutes and remove as the outer leaves begin to turn a bright green.

The object is to cook the cabbage for as little time as possible, but long enough to tenderize the outer leaves. Remove from the water and allow to cool on a dish until the outer leaves are still hot but are cool enough to handle.

Remove as many outer leaves as you can by cutting them off at the bottom, one at a time, with a sharp paring knife. Continue to remove leaves until you reach leaves that are not flexible. Return this uncooked portion of the inner cabbage to the boiling water pot and continue as before until all the leaves are steamed and removed and prepared for the filling.

NOTE: As you remove leaves, some will tear and otherwise not be suitable for using as a wrapper. Do not discard these, as they can be used to line the pot, or you can shred them to add to the filling mixture.

At the bottom of each leaf there will be a thick stem; sliver a slice off this to thin it out (some people cut a V-notch here). The purpose is to make the base flexible so that you can roll it up.

Stuff each leaf with the filling mixture. Starting at the bottom of the leaf, roll up one turn, then turn in the sides of the leaf to cover the filling, then roll up some more until you reach the top of the leaf and have a little bundle.

Sprinkle with salt and dredge in flour. Brown in fat in a skillet (This is an optional step if you have the time).

You can now re-use the pan used to cook the cabbage rolls on your stove top or you may cook these in your slow cooker.

Layer the bottom of the Crockpot or pan with broken cabbage leaves (the ones that weren't complete or too small to use for rolling). Stack the filled cabbage leaf bundles on top of the bed of leaves, a single layer at a time. Top each layer with a few spoons of sauce or tomato soup, and repeat with another layer of leaves, another layer of cabbage rolls, etc.

Stack the bundles in their layers carefully with the end of each leaf underneath (some people fasten with a toothpick but this is not really required). Finish off the final layer with any remaining filling.

Cover and simmer on the lowest heat setting of your stove top for 2-3 hours or in the slow cooker for 4-5 hours.

Alternatively, you can bake these in the oven.

To bake, stack bundles over cabbage leaves in a casserole dish, pour on the tomato sauce or soup, cover with foil, and bake in a slow oven, 300 degrees F., for about 2 hours.

Whichever method you use to cook the cabbage rolls, be sure not to overcook, so test often and remove when the cabbage leaves are tender. If you use tomato sauce rather than tomato soup, add a teaspoon catsup to the mix.

I can sell you my recipe, at a Yahoo! Answers discount, just email me and I can give you more info.