Deconstructed Cabbage Rolls (or Cabbage Stew)

This is another Facebook recipe found by my husband who loves stuffed cabbage rolls. This recipe has the same flavors and cuts the preparation in half. We love it!

I wrote in my 6th grade yearbook that I liked cabbage rolls. These are my mom's cabbage rolls that I have been eating since I was a child.Select a pot in which you can tightly line up the cabbage rolls so that they don't move around, and slow-boil over a low heat so that they don't dance around. It takes about 15 minutes in a pressure cooker. Recipe by Keyua

My Stuffed Cabbage Rolls are hearty and tasty, filled with rice, seasoned ground meat and baked in a delicious tomato based sauce.

I've never made cabbage rolls before. In fact, I'm not sure I've ever eaten cabbage rolls before. But the wife asked for them, and since I'm not the type to pass up a cooking challenge, I gave it a try. She said they were good, and I liked them too, so I'll count this as a success. Base recipe is from sweetandsavorymeals.com.

I grew up on polish cabbage rolls; so I decided to try making them inside out; something different; to my surprise it still had the same good old taste I love...hope y'all enjoy!

One of my favorite meals as a child was my Grandmother Donahue's stuffed cabbage rolls. This is my version of her recipe for the crockpot. I love cooked cabbage so I just chopped it instead of rolling the meat in the cabbage leaves.

Very appetizing, healthy and delicious! Diet friendly

I wanted to share an affordable, simple, and tasty dish.Using a simple recipe with ingredients, you can achieve the taste of a true cabbage roll. For 4 servings. Recipe by Nyakun

Grandma Velma used to make these for us as kids. She would call us to come get a pan full from her, where she lived across the alley. If this isn't an #heirloom recipe, we don't know what is!

This is a classic, simple stuffed cabbage roll recipe.Photo updated in October 2011!About this recipe: These are the stuffed cabbage rolls I always make at home.

These cabbage rolls are very delicious ! Enjoy !

No doubt, this is comfort-food and it makes for great leftovers.

Had 3/4 head of cabbage and some sausage and hamburger, and pantry items.

Dinner for my family.

Someone requested it from me, I had never made it before. My whole family had a serving before I could give it to the person who requested it. DELISH!

My family loves these cabbage rolls..I always serve with a side salad and garlic bread. I usually make more than what I need. Which allows me to freeze and serve later. Enjoy!

I think simply-flavored cabbage rolls are the best.If you use tender spring cabbage, the rolls will cook in a short time and be very tender.Use the garlic powder and cardamon to taste, and add any other spices or herbs of your choice.Be generous with the salt and pepper in Step 2.The number of rolls you can make varies depending on the size of the cabbage leaves! The leaves I used here were pretty big. For 6 rolls. Recipe by Jina shufu

:hungry

Catherine Yelich Zula

This Lebanese version of cabbage rolls is just one of many variations served all over the world. It is particularly enjoyed during the colder fall and winter months. The word “Malfouf” actually has 2 meanings in Arabic, “rolled” and “cabbage.” Loads of fresh garlic and lemon juice give these cabbage rolls wonderful flavor.😍👌

Comfort food, that's sure to satisfy the heartiest of appetites!

My mom is from southern Louisiana, a little town outside of Church Point, called Richard(pronounced REE-SHARD). I grew up knowing and loving boudin. It’s a rice and meat filled sausage. It’s Spicey and savory and truly the food of the gods. I stuff bell peppers with boudin also. It’s found in the refrigerator sausage section of the grocery or I guess online orrrr, if you live in Richard, you can get it with your gas, beer and bait💗😂

A friend of mine was telling me how he missed his grandmother’s stuffed cabbage. I was like, “What’the you say”? So he started describing it and I thought it sounded pretty good. I decided to give it a shot with Napa Cabbage... although I’m sure it’s traditionally made with Green Cabbage.