Pioneer Woman Stuffed Cabbage Rolls Recipe

by E-Wilson Nancy
STUFFED CABBAGE ROLLS Recipes

I’ve been interested in making Pioneer Woman stuffed cabbage rolls recipes for quite a while. I love cabbage, I make slaw, and mixed greens and use them in pan sear constantly. I love the way crunchy it is and the way that it tastes.

PIONEER WOMAN STUFFED CABBAGE ROLLS RECIPES

This is one of the most outstanding new plans I have attempted. The pureed tomatoes is astonishing. It has balsamic vinegar which gives it tart pleasantness that I simply cherished.
Pioneer Woman
Stuffed cabbage rolls with ground meat and rice covered in tart-sweet pureed tomatoes are currently one of my beloved dinners.
The stuffing is so delicate and the leaves simply assimilate every one of the flavors from the meat and sauce. If it’s not too much trouble, accept me when I tell you, this is a triumphant formula!

HOW TO MAKE PIONEER WOMAN STUFFED CABBAGE?

  • For the sauce: In a huge pot, saute onion in olive oil until clear, around three minutes. Then, add minced garlic, tomato glue, earthy colored sugar, and balsamic vinegar. Cook for around 30 seconds until fragrant.
  • Mix in the squashed tomatoes and oregano, lessen hotness to medium-low, and stew sauce for 20 minutes.
  • In an enormous pot, heat water to the point of boiling and whiten the cabbage for about a moment and eliminate the leaves when delicate and adaptable. Channel them.
  • Preheat the broiler to 350F. Make the filling: In a medium-sized bowl, blend the ground hamburger, one cup of sauce, rice, bread morsels, slashed onion, and parsley. Season with salt and pepper.
  • Make the rolls: eliminate the extreme piece of the white vein in the leaves and add ⅓ cup of filling toward one side
  • Roll up, wrapping up the sides as you roll. Keep your rolls crease side down as you wrap up moving every one of them.
  • Spread one cup of sauce on the lower part of a 9 x 13-inch meal dish and orchestrate rolls crease side down on top of the sauce
  • Spoon the remainder of the sauce on top of the rolls, cover with aluminum foil and prepare for 1 hour and 15 minutes.

CAN I MAKE PIONEER WOMAN STUFFED CABBAGE ROLLS EARLY:

You surely can. Make your sauce and make the rolls the day preceding you intend to eat them.
Recollect there is crude meat inside the rolls, so don’t save them in the cooler for over a day.
Then, at that point, collect the goulash when you are prepared to heat it.

FREQUENTLY ASKED QUESTIONS ABOUT HOW TO MAKE PIONEER WOMAN STUFFED CABBAGE ROLLS:

MOST EFFECTIVE WAY TO FREEZE PIONEER WOMAN STUFFED CABBAGE ROLLS?

The most effective way to freeze them is gradual. By this I mean, place them first in the fridge for a couple of hours to “solidify” them up a little, then, at that point, place them in a cooler sack and eliminate however much air as could be expected.
I would freeze them without the sauce. You can freeze the sauce in a different sack, in any case, when they defrost, they will go to pieces.
At the point when you are prepared to heat them, defrost the rolls and the sauce for the time being in the refrigerator, take them out 30 minutes prior to baking and collect them in the baking dish not long prior to placing them in the stove.

WHAT TO SERVE WITH PIONEER WOMAN STUFFED CABBAGE ROLLS?

At the point when I serve this, I just add bread to gather up the sauce, yet you can add a side of veggies like broccoli, carrots, or cauliflower. Basic steamed veggies and afterward threw-in spread are great.
This dish is adequately tasty and right now has rice in it, so no compelling reason to present any more carbs.

WHAT KIND OF PIONEER WOMAN CABBAGE SHOULD I USE?

You can use any type of cabbage for this recipe, but green cabbage is the most traditional.

TIPS FOR MAKING PERFECT PIONEER WOMAN STUFFED CABBAGE ROLLS:

Make sure to rinse the cabbage leaves well and then pat them dry before using them in the recipe.

Use a mixing bowl to combine the ground beef, cooked rice, egg, onion, green pepper, garlic, salt and pepper.

Place a cabbage leaf on a work surface and spoon some of the beef mixtures into the center.

Fold the sides of the cabbage leaf in and then roll it up like a burrito.

Repeat with the remaining leaves and beef mixture.

Place the rolls in a baking dish and cover them with tomato sauce or gravy.

Bake for 30-35 minutes, until the rolls are cooked through.

Other Recipes You Might Enjoy:

STUFFED CABBAGE ROLLS Recipes

STUFFED CABBAGE ROLLS Recipes

I've been interested in making stuffed cabbage rolls recipes for quite a while. I love cabbage, I make slaw, and mixed greens and use them in pan sear constantly. I love the way crunchy it is and the way that it tastes.
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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 6

Ingredients

FOR THE SAUCE:

  • 2 tbsp extra virgin olive oil
  • ½ large onion, chopped
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1 28 oz can crushed tomatoes
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 2 tsp dried oregano
  • Kosher salt
  • Freshly ground black pepper

FOR THE CABBAGE ROLLS

  • 15 cabbage leaves
  • 1 lb ground beef
  • ¼ cup uncooked white rice
  • ¼ cup Italian breadcrumbs
  • ½ large onion, chopped
  • 2 tbsp freshly chopped parsley, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper

Instructions

For the sauce:

  • In a large pot, saute onion in olive oil until translucent, about three minutes. Next, add minced garlic, tomato paste, brown sugar, and balsamic vinegar.
  • Cook for about 30 seconds until fragrant.
  • Mix in the crushed tomatoes and oregano, reduce heat to medium-low, and simmer sauce for 20 minutes;
  • In a large pot, bring water to a boil and blanch the cabbage for about a minute and remove the leaves when tender and flexible. Drain them;
  • Preheat the oven to 350F.

Make the filling:

  • In a medium-sized bowl, mix the ground beef, one cup of sauce, rice, bread crumbs, chopped onion, and parsley. Season with salt and pepper;

Make the rolls:

  • remove the tough part of the white vein in the middle of the leaves and add ⅓ cup of filling on one end;
  • Roll up, tucking in the sides as you roll. Keep your rolls seam side down as you finish rolling all of them;
  • Spread one cup of sauce on the bottom of a 9 x 13-inch casserole dish and arrange rolls seam side down on top of the sauce;
  • Spoon the rest of the sauce on top of the rolls, cover with aluminum foil and bake for 1 hour and 15 minutes.;
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