Wendys Recipes, Texas City, TX, United States, Texas City, TX (2026)

05/23/2025

Citrus Sunset Dream Cupcakes

Ingredients:
For the Cupcakes:

1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup unsweetened cocoa powder (natural, not Dutch-processed)
½ cup (1 stick) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract (or 2 teaspoons orange zest for more natural flavor)
½ cup sour cream or plain Greek yogurt
½ cup milk
1-2 teaspoons orange food coloring gel (optional, for vibrant color)

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3-4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1-2 tablespoons milk or cream
Zest of 1 orange (optional, for garnish)

Directions:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and orange extract (or zest).
In a separate small bowl, whisk together the sour cream (or Greek yogurt) and milk. Add the orange food coloring if desired, mixing well.
Add the dry ingredients to the wet ingredients alternately with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter until creamy. Gradually add the sifted powdered sugar, vanilla extract, and milk/cream (as needed), beating until smooth and fluffy.
Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top. Garnish with orange zest if desired.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes | Kcal: 380 | Servings: 12

05/23/2025

Effortless Autumn Pecan Delight

Ingredients:

1 cup chopped pecans, plus extra for garnish (optional)
1 (12-ounce) jar caramel sauce (or 1 cup homemade caramel sauce)
½ cup packed light brown sugar
1 (15.25 ounce) box yellow cake mix (do NOT prepare as directed on box)
¾ cup (1 ½ sticks) unsalted butter, melted

Directions:

Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Spread the chopped pecans evenly across the bottom of the prepared baking dish.
Drizzle the caramel sauce evenly over the pecans.
Sprinkle the brown sugar evenly over the caramel layer.
Evenly sprinkle the dry cake mix over the entire brown sugar layer. Do NOT stir or mix.
Pour the melted butter evenly over the dry cake mix, trying to cover as much of the surface as possible.
Bake for 45-55 minutes, or until the cake topping is golden brown and the edges are bubbly. A wooden skewer inserted into the cake part should come out mostly clean.
Remove from oven and let the cake cool in the pan for at least 15-20 minutes before serving. This allows the gooey pecan pie-like filling to set.
Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour | Kcal: 450 | Servings: 12

05/23/2025

Autumn Apple Ambrosia

Ingredients:

4 medium-sized crisp apples (such as Honeycrisp, Fuji, Gala, or Granny Smith), cored and diced
2 stalks celery, thinly sliced (optional, for crunch)
½ cup chopped pecans or walnuts, lightly toasted (optional)
½ cup dried cranberries or golden raisins (optional, for sweetness)

For the Creamy Dressing:

½ cup mayonnaise (light or regular)
¼ cup plain Greek yogurt or sour cream (for tang and lightness)
1 tablespoon fresh lemon juice (prevents browning and adds zest)
2 tablespoons granulated sugar or maple syrup (adjust to taste)
½ teaspoon ground cinnamon (optional)
Pinch of salt

Directions:

Prepare the Apples: Dice the apples into bite-sized pieces. Immediately toss them with the lemon juice (from the dressing ingredients) to prevent browning.
Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt/sour cream, granulated sugar/maple syrup, cinnamon (if using), and pinch of salt until smooth and well combined.
Combine Salad Ingredients: In a large bowl, add the diced apples. If using, add the sliced celery, chopped toasted nuts, and dried cranberries/raisins.
Dress the Salad: Pour the creamy dressing over the apple mixture. Gently toss until all the ingredients are evenly coated.
Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
Serve cold.

Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes (plus chilling time) | Kcal: 280 | Servings: 6

05/23/2025

Loaded Ranch Chicken Deviled Eggs

Ingredients:

12 large hard-boiled eggs, peeled
1 ½ cups cooked shredded chicken (rotisserie chicken works great)
½ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 packet (1 ounce) ranch seasoning mix
4 slices cooked bacon, crumbled
¼ cup shredded cheddar cheese
2 tablespoons finely chopped fresh chives or green onions, plus extra for garnish
Pinch of salt and black pepper to taste
Paprika, for garnish (optional)

Directions:

Prepare Eggs: Carefully slice each hard-boiled egg in half lengthwise. Gently scoop out the egg yolks into a medium bowl. Place the egg white halves on a platter.
Make the Filling: Add the cooked shredded chicken, mayonnaise, sour cream (or Greek yogurt), ranch seasoning mix, crumbled bacon, shredded cheddar cheese, and chives (or green onions) to the bowl with the egg yolks.
Mash and Mix: Mash the egg yolks with a fork, then thoroughly mix all the ingredients together until well combined and creamy. Taste and add a pinch of salt and pepper if needed.
Fill Egg Whites: Spoon or pipe the filling mixture evenly into the hollowed-out egg white halves. For a neater presentation, you can use a piping bag with a star tip.
Garnish and Serve: Garnish each deviled egg with a sprinkle of extra crumbled bacon, a few more chives or green onions, and a dash of paprika, if desired.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Prep Time: 25 minutes | Cook Time: 0 minutes (assuming pre-cooked chicken/eggs) | Total Time: 25 minutes (plus chilling) | Kcal: 180 | Servings: 24 halves (12 eggs)

05/23/2025

Sunshine Citrus Swirl Loaf

Ingredients:
For the Bread:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk (whole or 2%)
Zest of 2 large lemons
¼ cup fresh lemon juice

For the Cream Cheese Filling:

4 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg yolk
½ teaspoon vanilla extract

For the Lemon Glaze:

1 cup powdered sugar, sifted
2-3 tablespoons fresh lemon juice

Directions:

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
Prepare the Cream Cheese Filling: In a small bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
Prepare the Bread Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and ¾ cup granulated sugar until light and fluffy. Beat in the 2 large eggs one at a time, then stir in the 1 teaspoon vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet ingredients alternately with the milk and ¼ cup lemon juice, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Assemble the Loaf: Pour about half of the bread batter into the prepared loaf pan and spread evenly.
Carefully dollop spoonfuls of the cream cheese filling over the batter in the pan. Avoid spreading it to the edges too much.
Pour the remaining bread batter over the cream cheese layer, gently spreading to cover the filling.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center (avoiding the cream cheese layer if possible) comes out clean. If the top browns too quickly, loosely tent with foil.
Let the loaf cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Prepare the Lemon Glaze: In a small bowl, whisk together the sifted powdered sugar and fresh lemon juice until smooth. Adjust consistency with more lemon juice or powdered sugar as needed.
Once the loaf is completely cool, drizzle the lemon glaze generously over the top. Let the glaze set before slicing and serving.

Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 20 minutes | Kcal: 350 | Servings: 10

05/23/2025

Sunrise Berry & Creamy Delight Bake

Ingredients:

2 cups cottage cheese (full-fat or low-fat)

2 large eggs
¼ cup honey or maple syrup (adjust to taste)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ cup all-purpose flour (or gluten-free flour blend)
1 cup fresh or frozen blueberries (do not thaw if frozen)
Optional: 1 tablespoon lemon zest, for extra brightness
Optional: Sliced almonds or granola, for topping

Directions:

Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish or a similarly sized casserole dish.

In a large bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, and cinnamon until well combined. For a smoother texture, you can blend the cottage cheese mixture with an immersion blender or in a regular blender until mostly smooth before adding the other ingredients.
Stir in the flour until just incorporated.
Gently fold in the blueberries and optional lemon zest.
Pour the mixture into the prepared baking dish, spreading it evenly.
Optional: Sprinkle with sliced almonds or granola for added crunch.
Bake for 35-45 minutes, or until the edges are golden brown and the center is set. A wooden skewer inserted into the center should come out mostly clean.
Remove from oven and let cool for 5-10 minutes before serving. This allows the bake to set further.
Serve warm, either on its own or with a dollop of Greek yogurt or a drizzle of extra honey/maple syrup.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Kcal: 250 | Servings: 6

05/23/2025

Tropical Azure Dream Mocktail

Ingredients:

2 ounces (¼ cup) pineapple juice
1 ounce (2 tablespoons) cream of coconut (sweetened, like Coco Lopez)
1 ounce (2 tablespoons) non-alcoholic blue curaçao syrup (e.g., Monin or Torani brand)
½ ounce (1 tablespoon) fresh lemon or lime juice (to balance sweetness)
2-3 ounces (¼ - ⅓ cup) club soda or sparkling water (optional, for fizz)
Crushed ice
Garnish: Pineapple wedge or slice, maraschino cherry, cocktail umbrella (optional)

Directions:

Fill a tall glass (like a hurricane or highball glass) with crushed ice.
In a cocktail shaker, combine the pineapple juice, cream of coconut, non-alcoholic blue curaçao syrup, and fresh lemon or lime juice.
Add a handful of ice to the shaker. Secure the lid and shake vigorously for 15-20 seconds, or until the mixture is well chilled and slightly frothy.
Strain the mixture from the shaker into the prepared glass filled with crushed ice.
Top with club soda or sparkling water, if desired, for a bit of fizz. Stir gently to combine.
Garnish with a fresh pineapple wedge or slice, a maraschino cherry, and a fun cocktail umbrella for that classic tropical vibe.
Serve immediately and enjoy your taste of paradise!

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Kcal: 150 | Servings: 1

05/23/2025

Golden Glazed Morning Pastry Cookies

Ingredients:
For the Cookies:

1 cup (2 sticks) unsalted butter, softened

1 ½ cups packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

For the Brown Sugar Filling:

½ cup packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
1 tablespoon milk or water

For the Glaze:

1 ½ cups powdered sugar, sifted
3-4 tablespoons milk or cream
½ teaspoon vanilla extract
Optional: Sprinkles (for decoration)

Directions:

Prepare the Cookies: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Divide the dough in half. Wrap each half in plastic wrap and refrigerate for at least 30 minutes. This makes the dough easier to handle.
Prepare the Brown Sugar Filling: In a small bowl, combine the brown sugar, flour, melted butter, cinnamon, and milk/water. Mix until a thick paste forms.
Assemble and Bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one half of the chilled cookie dough to about ¼-inch thickness. Using a sharp knife or pizza cutter, cut the dough into rectangles (approx. 2x3 inches, or desired Pop-Tart shape). You will need an even number of rectangles.
Place half of the rectangles onto the prepared baking sheets. Spoon about 1-2 teaspoons of the brown sugar filling onto the center of each rectangle, leaving a small border.
Top each filled rectangle with another plain dough rectangle. Gently press the edges down with your fingers, then use a fork to crimp all around the edges, sealing the filling inside. This also creates the classic Pop-Tart look.
Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft when they come out of the oven.
Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Glaze: While cookies cool, whisk together the sifted powdered sugar, milk/cream, and vanilla extract until smooth. Adjust consistency with more liquid or sugar as needed.
Once cookies are completely cool, spread or drizzle the glaze over the top of each cookie. Add sprinkles immediately if desired. Let the glaze set before storing.

Prep Time: 40 minutes (plus 30 minutes chilling) | Cooking Time: 12 minutes | Total Time: 1 hour 22 minutes | Kcal: 300 | Servings: 18-24 cookies (depending on size)

05/23/2025

Big Apple Banana Bliss Cheesecake

Ingredients:
For the Vanilla Wafer Crust:

2 cups crushed vanilla wafers (about 7 oz box)
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

3 (8-ounce) blocks cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 ½ cups mashed ripe bananas (about 3-4 medium bananas)
1 teaspoon banana extract (optional, for intensified flavor)

For the Banana Pudding Topping:

1 (3.4 ounce) package instant vanilla pudding mix

2 cups cold milk
1 teaspoon vanilla extract
1 cup heavy cream, whipped
2-3 ripe bananas, sliced
1 cup vanilla wafers, whole or broken into pieces, for garnish

Directions:

Preheat oven to 325°F (160°C).
Prepare the Vanilla Wafer Crust: In a medium bowl, combine crushed vanilla wafers and sugar. Pour in melted butter and mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Remove and let cool slightly while preparing the filling.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the eggs one at a time, mixing until just combined after each addition. Stir in the vanilla extract, sour cream, mashed bananas, and optional banana extract until smooth. Do not overmix. Pour the filling over the cooled crust in the springform pan.
Bake Cheesecake: Place the springform pan on a baking sheet (to catch any potential drips). Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Cool Completely: Remove cheesecake from oven and let cool completely on a wire rack at room temperature. Once cooled, cover and refrigerate for at least 6 hours, or preferably overnight.
Prepare the Banana Pudding Topping: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes, until thickened. Stir in the vanilla extract. Gently fold in the whipped heavy cream until well combined.
Assemble: Once the cheesecake is thoroughly chilled, remove the sides of the springform pan. Spread the banana pudding mixture evenly over the top of the cheesecake. Arrange sliced fresh bananas and whole/broken vanilla wafers decoratively over the pudding.
Serve immediately or refrigerate until ready to serve. Best enjoyed within 1-2 days due to fresh bananas.

Prep Time: 40 minutes (plus chilling time) | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 55 minutes (plus 6+ hours chilling) | Kcal: 600 | Servings: 12

05/23/2025

Azure Bloom White Chocolate Cheesecake

Ingredients:
For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

3 (8 ounces each) blocks cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
6 ounces white chocolate, melted and cooled
1 cup fresh or frozen blueberries (do not thaw if frozen)

For the Blueberry Topping (Optional):

1 cup fresh or frozen blueberries
¼ cup water
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Directions:

Preheat oven to 325°F (160°C).
Prepare the Crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Remove and let cool slightly while preparing the filling.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the eggs one at a time, mixing until just combined after each addition. Stir in the vanilla extract, sour cream, and cooled melted white chocolate until smooth.
Gently fold in the fresh or frozen blueberries. Do not overmix, as this can break down the blueberries too much. Pour the filling over the cooled crust in the springform pan.
Bake Cheesecake: Place the springform pan on a baking sheet (to catch any potential drips). Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Cool Completely: Remove cheesecake from oven and let cool completely on a wire rack at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
Prepare the Blueberry Topping (Optional): In a small saucepan, combine blueberries, water, sugar, and lemon juice. Bring to a simmer over medium heat and cook for 5-7 minutes, until blueberries soften and burst. Stir in the cornstarch slurry and cook for another 1-2 minutes, stirring constantly, until thickened. Remove from heat and let cool completely before using.
Assemble: Once the cheesecake is chilled, remove the sides of the springform pan. If using, spoon the cooled blueberry topping evenly over the top of the cheesecake.
Serve immediately, garnished with fresh blueberries or white chocolate curls if desired.

Prep Time: 30 minutes (plus chilling time) | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 45 minutes (plus 4+ hours chilling) | Kcal: 540 | Servings: 12

05/23/2025

Velvet Midnight Bloom Cake with Lavender Whispers

Ingredients:
For the Cake:

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice/white vinegar, let sit 5 mins)
½ cup strong brewed coffee, cooled (or ½ cup hot water + 1 tbsp instant espresso powder)
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (do not thaw if frozen)
1 tablespoon all-purpose flour (for tossing blueberries)
1 tablespoon dried culinary lavender, crushed slightly

For the Lavender Chocolate Ganache Filling:

1 cup heavy cream
1 tablespoon dried culinary lavender
8 ounces good quality dark chocolate (60-70% cacao), finely chopped
1 tablespoon unsalted butter, softened

For the Vanilla Buttercream Frosting:

1 cup (2 sticks) unsalted butter, softened
3 ½ - 4 cups powdered sugar, sifted
1 teaspoon vanilla extract
2-3 tablespoons milk or cream
Pinch of salt

Directions:

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment paper.
For the Cake: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate medium bowl, whisk together the buttermilk, cooled coffee, vegetable oil, eggs, vanilla extract, and crushed culinary lavender.
Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer on low speed until just combined and smooth. The batter will be thin.
In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking. Gently fold the floured blueberries into the cake batter.
Divide the batter evenly between the prepared round pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely.
For the Lavender Chocolate Ganache Filling: In a small saucepan, gently heat the heavy cream and dried culinary lavender over medium-low heat until it just begins to simmer around the edges. Remove from heat, cover, and let steep for 10-15 minutes.
Strain the cream to remove the lavender (press on the lavender to extract all liquid). Reheat the lavender-infused cream until hot but not boiling. Pour the hot cream over the finely chopped dark chocolate and softened butter in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let cool at room temperature until thick enough to spread (can refrigerate briefly, stirring often).
For the Vanilla Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, vanilla extract, milk/cream (as needed), and salt, beating until smooth and fluffy.
Assemble the Cake: Once cakes are completely cool, place one layer on a serving plate. Spread the cooled lavender chocolate ganache evenly over this layer. Top with the second cake layer.
Frost the top and sides of the entire cake with the vanilla buttercream frosting.
Serve immediately or refrigerate. Bring to room temperature before serving for best flavor and texture. Garnish with fresh blueberries or a sprig of lavender if desired.

Prep Time: 40 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 15 minutes (plus cooling/chilling time) | Kcal: 580 | Servings: 12

05/23/2025

Hearty Stuffed Cabbage with Savory Tomato Gravy

Ingredients:
For the Cabbage:

1 large head green cabbage (about 3-4 pounds)

For the Filling:

1 pound ground beef (or a mix of beef and pork)

1 cup cooked rice (uncooked rice works too, but cooked is easier for beginners)
1 medium onion, finely chopped
1 large egg

1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried dill (optional, but traditional)

For the Sauce:

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce
2 cups beef broth (or water)
¼ cup packed light brown sugar (adjust to taste)
2 tablespoons white vinegar (or lemon juice, adjust to taste)
1 teaspoon dried dill (optional)
Salt and black pepper to taste

Directions:

Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Place the whole cabbage head into the boiling water. Cook for 5-10 minutes, or until the outer leaves are pliable enough to peel off. Using tongs, carefully remove softened leaves one by one, trimming any thick parts of the core from each leaf. Return the cabbage to the hot water if more leaves are needed. You'll need about 12-16 good-sized leaves.
Prepare the Filling: In a large bowl, combine the ground beef, cooked rice, chopped onion, egg, salt, pepper, and ½ teaspoon dried dill (if using). Mix gently but thoroughly with your hands until well combined.
Prepare the Sauce Base: In a separate large bowl, whisk together the crushed tomatoes, tomato sauce, beef broth, brown sugar, vinegar, and 1 teaspoon dried dill (if using). Season with salt and pepper to taste.
Assemble the Rolls: Lay a cabbage leaf flat. Place about ¼ cup of the meat filling near the stem end of the leaf. Fold in the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip. Repeat with remaining leaves and filling.
Arrange in Baking Dish: Pour about 1 cup of the sauce mixture into the bottom of a large 9x13 inch baking dish. Arrange the cabbage rolls seam-side down in a single layer in the dish. If you have extra cabbage leaves, you can line the bottom of the dish with them, or use them to cover the top of the rolls.
Pour the remaining sauce evenly over the cabbage rolls, ensuring they are mostly submerged.
Bake: Cover the baking dish tightly with foil. Bake for 1.5 - 2 hours, or until the cabbage is very tender and the filling is cooked through.
Serve hot, with extra sauce.

Prep Time: 40 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 25 minutes | Kcal: 350 | Servings: 8-10

Wendys Recipes

05/23/2025

05/23/2025

05/23/2025

05/23/2025

05/23/2025

05/23/2025

05/23/2025

05/23/2025

05/23/2025

05/23/2025

05/23/2025

05/23/2025

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category