Here are my two favourite cabbage roll recipes. The first one is more traditional and the second one is a Greek version.

Home Cookin Chapter: Recipes From Thibeault's Table

Cabbage Rolls

1 Tablespoon olive oil
2 onions, peeled and sliced
extra garlic cloves

2 cups hot chicken stock
1 can chopped tomatoes

For the Stuffing

1 onion chopped
1/4 cup chopped parsley
2 tablespoons butter or margarine or olive oil
1-1/4 pound ground pork (can use Beef or veal)
2 cloves minced garlic
rosemary and thyme to taste
3/4 cup to 1 cup of raw rice, Cooked until almost tender.

.
bring some water to boil in a large pot. Add the cabbage and steam for
10
minutes to soften leaves.

Remove leaves and return cabbage to pot if needed. Continue removing
leaves.

Saute onion until soft and add chopped garlic, and parsley.

Mix the ground pork with the rice, onions, garlic and parsley,, season
with
salt and pepper and herbs.

Fry a small piece to test for seasoning. Add more if needed.

Cut onions into slices and place in bottom om covered roasting pan. Add
some cracked garlic cloves.

Add 2 cups of chicken broth and one can of tomatoes coarsely chopped.

Place cabbage rolls on top of onion mixture and cover tightly. I cover
with
foil and then the lid.

Bake in oven until cooked approximately 1 1/2 hours at 350 to 375°.

Serve with some of the juices from the pan and some sour cream.

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Cabbage Rolls in Avgolemono Sauce
=======================================
Greek Cabbage Rolls in Avgolemono Sauce

Chicken broth
head of garlic

For the Stuffing

1 onion chopped
1/4 cup chopped parsley
2 tablespoons butter or olive oil
1 pound ground pork
2 cloves minced garlic
1/2 cup chopped fresh dill
zest from one lemon
3/4 cup to 1 cup of raw rice, Cooked until almost tender.

Prepare filling

Saute onion in oil or butter until tender. Add minced garlic and cook for 30 seconds.

Mix together the pork, rice, cooked onions, parsley, dill , lemon zest and season with salt and pepper.

Form the cabbage rolls and place in a deep oven proof casserole. Add enough chicken broth to almost cover. Add a number of peeled and cracked garlic cloves and a few sprigs of dill. Top with any leftover cabbage leaves. Cover and bake for about 2 hours in a low oven (325°F).

Avgolemono Sauce

Rather than make the traditional Avgolemono sauce enriched with eggs, I make a sauce using:

3 tablespoons butter
3 tablespoons flour
3 cups of chicken broth
salt
pepper
juice of one lemon
lemon zest optional

Make a roux using the butter and flour. Add the chicken broth and when the sauce is cooked add the juice of one lemon and the zest if using. Season with salt and pepper and serve over the cabbage rolls.

Cabbage Rolls can be prepared earlier in the day and then reheat in the Avgolemono sauce.

Ann Thank you so much for responding.The first one is exactly what I was looking for.On the menu for sunday.Can these be made ahead and froze?

Thanks again,Shelley

I'm making Diane's Cabbage Rolls tomorrow.... they are delish and YES they freeze well!

Alexa

**************************************************
Dianes GOLABKI (craftyrn)
a 3 # head of cabbage
½ # ground beef
¼ # ground pork
¼ # ground veal
1 ½ C cooked long grain rice
1 small onion, chopped
1 egg, beaten
salt & pepper
1 clove garlic, minced
2 tsp ground horseradish
1 C condensed tomato soup
2 T brown sugar
1 T vinegar
1 C beef broth
Remove the core from the cabbage, place cored end down in large pot with an inch or two of water & steam for 15-20 min. (Mom used to freeze the whole head the night before she made these--then cabbage leaves are just as pliable as steamed). Remove the head of cabbage and CAREFULLY peel down leaves by placing the cored end up and doing one leaf at a time.
Mix ground meats, egg, onion, rice, salt, pepper, garlic and horseradish. Scoop out about 1/2 C of mixture and GENTLY pat into an oval. Place the oval on thickest part of cabbage leaf and roll once. Then tuck edges over the rolled part & continue to roll.
Place all rolls into heavy pan that is lined with a few cabbage leaves, layering rolls as needed.
Mix undiluted soup, beef broth, brown sugar & vinegar and pour over rolls. Cover and bake in 350° oven for 2 -2 1/2 hrs.
(I've often used left over spaghetti sauce diluted with a little beef broth. Also can be made in casserole form. Just layer steamed cabbage leaves with a layer of meat and rice mixture, another layer of cabbage leaves. Pour sauce over all and bake.)

Here's the recipe I use. It came from my college roommate's Hungarian mother. It's a little more complicated than Ann's and quite different in taste due to the typical sweet/sour Hungarian element.
Stuffed Cabbage
Separate leaves on a large head of cabbage by putting it in a large opt of bouiling water. Turn off the pot and let stand for 10 minutes. Peel back the leaves carefully being careful not to tear them. Lay the leaves flat on a damp towel, cut out the mid rib if it helps in rolling them and fill one at a time, with the following mixture:
2pounds of lean ground beef (raw)
1 egg
1 tsp salt
1/2 c. water
1/2 c. uncooked rice
2 or 3 cloves of garlic, crushed...pepper to taste

Mix the meat and other stuff together, and divide between 20 to 25 of the cabbage leaves, rolling and folding so as to enclose the meat mixture. Fasten with a tooth pick if necessary.
Place in a large Dutch oven, alternate layers of the cabbage rolls and the following:
The shredded center portion of the cabbage, 1 large onion sliced, chopped celery, two stalks, and 1 grated carrot and a 1 pound 10 oz can of whole tomatoes. Add 1/2 a small can of tomato paste, water to almost cover the rolls, 1/2 to 3/4 c. of brown sugar I like 3/4 cup) and the juice of 1 lemon. spread some catsup over the top and top with extra cabbage leaves. Cover the pot and bake at 325 for at least 4 hours. Watch to see that it doesn't boil dry and add a little more water if needed.
Makes about 20 to 25 rolls.

I love cabbage rolls, all of them! I use Diane's recipe , as posted by Alexa, delicious!

I also make a cabbage roll using only beef broth, no tomatoes or tomato sauce and bread in the filling, no rice. It's a German recipe and very, very good. Something a bit different.

I need to try those myself..They look so delish!

Our farmers' market had huge heads of homegrown cabbage for $1.50 today so I have cabbage rolls cookung in the crockpot and the cabbage and onions for halushki carmelizing on the stove right now.

I also like the Ukranian Chritmas Eve cabbage rolls filled with buckwheat groats and mushrooms with a creamy sauce.

i recently tried Ann's original recipe (check the WFD thread) and absolutely love them. I took some to my aunt and she said they were "divine". The whole chicken broth onion garlic tomato thing really works great.

Yes, they do freeze very well! I just made Dianes recipe in a casserole form and froze 2 8 x8 pans for baking later this winter.

You are welcome Shelley, I usually make enough to freeze. I bake them first.

Ann

My Hungarian grandma made her cabbage rolls very similar to Diane's that caliloo posted above, except I don't remember her putting in horseradish but that would be good too!

She always used a mixture of both ground beef and pork, and layered the cabbage rolls with sauerkraut. She mixed together a can of condensed tomato soup with tomato juice and poured that over the rolls before simmering on top of the stove. I bake the cabbage rolls instead of simmering them on top of the stove just so as not to take the chance that the bottom would burn before they were finished cooking. They freeze very well!

OMG - The recipes and pictures are wonderful! This is a great Autumn recipe! Yum! -maria