does anybody know any cabbage recipes there was one posted on here and i lost it!

Gabriella - posted on 10/04/2009

Crockpot Cabbage Rolls

Ingredients:

* 2 lbs. ground beef
* 3/4 c. cooked rice
* 1 lg. egg
* 1 onion, chopped fine
* 1/2 tsp. salt & pepper
* 1 large head of cabbage
* 1 can condensed tomato soup
* 1 can (14.5 ounces) tomatoes
* 1/4 to 1/2 teaspoon cinnamon (I usually add a little more)
* salt and pepper to taste

Preparation:
Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salt water just long enough to wilt. Take and set these on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. Place in Crock Pot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook on low for 7 to 9 hours. I usually add the excess cabbage, too.
Serves 6 to 8.

Cabbage Rolls

Serves: 10 - 14
Prep. Time: 2:45

32 oz. jar sauerkraut - drained
2 lbs. lean ground beef
1 lb. ground pork
1 med. onions - chopped
1 Tbls. vegetable oil
16 oz. can tomato sauce
1 1/4 cups un-cooked white rice
1/2 cup milk
2 Tbls. Worcestershire sauce
2 tsp. garlic salt
2 heads cabbage - boiled whole until tender, cooled
(2) 10.75 oz. cans condensed tomato soup - prepared as directed
1/2 lb. raw bacon
The Hungarian Cookbook Hungarian Cookbook: Old World Recipes for New World Cooks
A Taste of the Past : The Daily Life and Cooking of a Nineteenth-Century Hungarian-Jewish Homemaker That Hungarian's in My Kitchen
101 Things to Do with Ground Beef Betty Crocker One-Dish Meals: Casseroles, Skillet Meals, Stir Fries And More For Easy Everyday Dinners


-Spread sauerkraut in the bottom of a 13" X 9" X 2" pan; set aside.
-In a large saucepan over medium-high heat, brown beef, pork, and onion in oil.
-Stir tomato sauce, rice, milk, Worcestershire sauce, and garlic powder into pan.
-Wrap 1/2 cup meat mixture in each leaf of cabbage and secure with toothpicks.
-Lay rolls on sauerkraut, pour tomato soup evenly over rolls, and lay strips of bacon over rolls.
-Bake, covered, in a 350 degree oven for 2 hours.

Update from the Author: Robbie, There are a few changes that make this even more spectacular than it already is. With the sauerkraut, if you drain it and put in a large bowl, add 3 cans of tomato soup with equal parts of water, and the bacon either ground in meat grinder or minced, and about 2 cups of the cooked meat mixture. Stir well. Pour a generous layer on the bottom of the pan. Then a layer of rolls then sauerkraut mixture. Repeat until all is used. Be sure to complete the top with a layer of the sauerkraut mixture

Cabbage Rolls II

Submitted By: Lou Grubb
Serves: 12-16
Prep. Time: 2:20

1 med. head cabbage - cored
2 lbs. ground beef
2 onions - chopped
salt and pepper - to taste
2 cups cooked rice
minced garlic - to taste
15 oz. jar/can sauerkraut - drained
3 cans condensed tomato soup
3 soup cans filled with water
Herbs & Spices at the Firehouse Pantry


-Boil cabbage for 10 minutes.
-Separate into leaves and trim back the vein in each one.
-Place several leaves in the bottom of a 9" X 13" baking pan.
-Brown beef, onion, salt, and pepper.
-Combine browned beef and rice.
-Roll a small amount of beef and rice mixture into each cabbage leaf, tucking in the ends carefully to make a tight seal.
-Lay the rolls on top of the cabbage leaves in the pan.
-Sprinkle garlic over top, cover with sauerkraut, cover all with cabbage leaves, and pour tomato soup over top.
-Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork.
-If the soup appears to be drying out while baking, pour a small amount of water on top.

Notes: This is an old Hungarian dish I learned 42 years ago. A wonderful, unique family favorite...and even those who do NOT like sauerkraut like this dish. Don't make it if you plan on leaving out the kraut...it will not be the same!

Sharon - posted on 10/04/2009

try this link

http://allrecipes.com/Search/Recipes.asp...



Check out "cabbage rolls II" and "cabbage rolls III" they have the highest ranks & most votes that I saw.



One of my favorite recipes is fry 6 pieces of bacon, leave a little of the fat in the pan, coarsely chop a head of cabbage and toss it in the hot fat, put the heat on low, crumble a can of corned beef - some brands have more gross fat in them than others, so try different brands - into the cabbage leaves, crumble the bacon on it, toss and serve just as the cabbage begins to wilt.



you can carmelize some sweet onions in the fat before adding the cabbage, the corned beef & bacon have enough salt for me but I like to add some pepper.