STUFFED VEAL ROLLS IN TOMATO SAUCE RECIPES

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KALYN'S STUFFED CABBAGE CASSEROLE RECIPE - SKINNYTASTE



Kalyn's Stuffed Cabbage Casserole Recipe - Skinnytaste image

This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It's SO good!

Provided by Gina

Categories     Dinner

Total Time 105 minutes

Prep Time 15 minutes

Cook Time 90 minutes

Yield 10

Number Of Ingredients 13

2 tsp olive oil (divided)
1 lb. 95% lean ground beef
1 large onion (chopped fine)
1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1 1/2 heads green cabbage (coarsely chopped)
1 can (14.5 oz. petite dice tomatoes with juice)
1 can (15 oz. tomato sauce)
1/4 cup water
2 cups cooked brown rice
2 cups low-fat mozzarella cheese (Sargento)

Steps:

  • Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10")
  • Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
  • In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
  • Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.
  • Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
  • While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
  • Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
  • When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
  • Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.
  • Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
  • Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Cut into 10 slices and serve hot.

Nutrition Facts : ServingSize 1 slice, Calories 251 kcal, CarbohydrateContent 24 g, ProteinContent 17 g, FatContent 11.5 g, SodiumContent 459 mg, FiberContent 5.5 g, SugarContent 2 g

STUFFED CABBAGE ROLLS RECIPE FROM RACHAEL RAY | RECIPE ...



Stuffed Cabbage Rolls Recipe From Rachael Ray | Recipe ... image

Stuffed cabbage rolls are Rach's healthy-ish comfort meal.

Provided by Rachael Ray

Number Of Ingredients 29

1 large cabbage
Salt
3 tablespoons extra-virgin olive oil (EVOO)
2 medium onions
finely chopped
Pepper
6 cloves  garlic
chopped
1 tablespoon Calabrian chili paste
or 1 teaspoon red pepper flakes (optional)
2 tablespoons tomato paste
One 28-ounce can diced or crushed tomatoes
1 jar passata
tomato puree
2 pounds ground meat (Rach likes half beef and half veal or beef
 pork and veal)
1 cup uncooked white rice
1 large egg
½ cup water
1 tablespoon paprika (a palmful) 
1 tablespoon dried oregano (a palmful)
1 tablespoon fennel seed
or 2 teaspoons fennel pollen (optional)
1 tablespoon Worcestershire
¼ teaspoon ground allspice
or ⅛ teaspoon ground cloves
1 cup grated Parmigiano-Reggiano cheese (about 2 ounces)
Finely chopped fresh parsley
for garnish

Steps:

  • Trim outer leaf or two and core of cabbage and place in pot, cover with water and bring to boil, add salt and boil 15 minutes, cool
  •  Carefully peel 16 leaves and use kitchen scissors or paring knife to trim the tough bottom of the vein of each large leaf of cabbage
  •  Chop or shred core and save for a warm slaw or a soup
  •  Let the cabbage drain well on a kitchen towel as you separate leaves, then pile the 16 trimmed or stemmed leaves and move them to a work surface
  • Meanwhile, in a pot or Dutch oven, heat EVOO, 3 turns of the pan, add onions, season with salt and pepper, soften 5 minutes, add garlic, stir a minute, add about ½ cup water and let it absorb
  •  Remove half the mixture and place in large mixing bowl to cool
  •  To the remaining onions and garlic, add Calabrian paste or red pepper and tomato paste, stir to combine, add tomatoes and passata, bring to a bubble, reduce heat to simmer and cook 30 minutes
  •   To the cool onions and garlic, add the ground meat (or plant-based protein), salt and pepper, rice, egg, water, paprika, oregano, fennel (if using), Worcestershire, allspice or cloves, and grated cheese
  •  Mix well
  •  Score the meat into 16 potions
  •  Place a portion on each leaf, tuck in sides and roll
  • Preheat oven to 400˚F with rack at center
  • Line a large casserole with about ⅓ sauce and fill pan with cabbage rolls
  • Top with remaining sauce and cover pan tightly with foil
  •  Bake 90 minutes until cooked through
  • Top with chopped parsley

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KALYN'S STUFFED CABBAGE CASSEROLE RECIPE - SKINNYTASTE
This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It's SO good!
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Reviews 4.9
Total Time 105 minutes
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