Cabbage Packets Food

EASY CABBAGE POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly.
• Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting.
• Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.

GRILLED CABBAGE PACKETS

Steps:

• Preheat grill for medium heat, and lightly oil grate.
• Place each wedge of cabbage on a sheet of aluminum foil. Top with onion slices, bell pepper slices, garlic, black pepper, and butter.
• Fold edges of foil together to seal, then wrap entire package again with another sheet of foil.
• Cook on hot grill for 30 to 45 minutes, turning packets every 10 minutes.

CABBAGE PACKETS

Steps:

• Slice cabbage into six 2" thick slices.
• Lay each slice on individual sheets of foil (approximately double the size of the cabbage slice).
• Top with thick onion slice, 1 T butter, and 1/6 of the bacon pieces.
• Salt & pepper to taste.
• Seal foil into packet.
• Grill at 375 for 30 minutes .
• P.S. This can also be made as a casserole in a 13x9 glass pan sealed in foil, baking at 350 for 30 minutes.

BONUS RECIPE: DO THE CABBAGE PACK!

Steps:

• Preheat the oven to 400 degrees F.
• Carefully remove the tough core from the cabbage using a sharp knife. Slice the cabbage half into 4 thin wedges. Halve each wedge, leaving you with 8 "chunks."
• Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Spread the cabbage out in the center, and top with onion. Add butter in four evenly spaced dollops over the onion. Sprinkle with salt, pepper, and paprika. Top with bacon and garlic.
• Place another large piece of foil over the veggies. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
• Place the baking sheet in the oven and bake for 30 to 35 minutes, until the veggies are soft.
• Let it cool slightly. Using oven mitts, carefully flip the packet over, allowing the butter mixture to coat the veggies, and then return to right-side-up. Cut the packet to release steam before opening it entirely. (Careful - steam will be hot.) If you like, season with additional salt, pepper, and paprika, to taste. Mmmmm!

RUNZAS/CABBAGE POCKETS

Steps:

• Dough:.
• Measure 1 3/4 cups flour into large bowl.
• Stir in sugar, salt, and yeast.
• Heat water, milk and shortening until warm (120deg).
• Pour into flour mixture; add eggs and beat.
• Stir in rest of flour; knead 3 minutes.
• Cover; let rest 20 minutes.
• Filling:.
• Brown beef; add other ingredients.
• Cook till cabbage is wilted.
• Roll dough thin.
• Cut into 6" squares.
• Put 3 Tblsps of filling in center; bring corners up and seal.
• Bake at 350 for about 20 minutes or until golden.

KIELBASA AND CABBAGE

Steps:

• In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
• Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
• Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

BARBEQUED CABBAGE

Steps:

• Preheat an outdoor grill for medium heat.
• Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
• Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.

KIELBASA AND CABBAGE PACKETS

Steps:

• Preheat grill to medium high.
• Tear off 4 18x12 sheets of heavy duty aluminum foil.
• Place 1/4 of all the ingredients on each sheet and double fold the edges.
• Grill uncovered, 4-6 inches from the heat source, for 30-40 minutes or until the vegetables are tender.

FOIL-WRAPPED CABBAGE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Spread 1/2 teaspoon butter over the cut-side of each cabbage wedge.
• Mix Parmesan cheese, salt, garlic powder, and black pepper together in a bowl; sprinkle over the buttered sides of the cabbage wedges. Wrap a slice of bacon around each wedge and wrap wedges individually in heavy aluminum foil.
• Grill cabbage until tender in the middle and the bacon is crisp, turning once, about 40 minutes.

CABBAGE PACKETS STUFFED WITH SHRIMP AND SALMON

Steps:

• Bring a large pot of lightly salted water to a boil and immerse the cabbage head. After a few minutes the outer leaves will begin to soften and separate; as they do, remove them from the water with a wooden fork and drain in a colander. Continue cooking until all the leaves are loose, about 10 minutes. Rinse the cabbage leaves under cool water and drain.
• Cut the salmon fillet into eight strips, about one-half-inch wide and two inches long, and set aside.
• To make the mousse, combine the shrimp, Tabasco sauce, salt, pepper, ginger and egg yolk in the container of a food processor or blender and puree for five seconds. Add the egg whites and puree for about 45 seconds, or until the mixture is smooth. Add one-half cup of the fish stock in a steady stream while pureeing and continue blending for another minute or so until the mousse is very smooth. (You can test the consistency by dropping a teaspoonful of the mousse into simmering, salted water and poaching for a minute. If the texture is too watery, add more shrimp; if too firm and tough, add more fish stock.) Stir in the scallions. There should be about two cups of filling.
• To assemble the cabbage packets, place three medium-sized cabbage leaves on a thin cotton cloth or on a double layer of cheesecloth in a circular pattern. The top edges of the leaves should overlap and the three stem sides should face away from the center. Cut out the tough white stem sections. Salt and pepper the cabbage generously. Place one-third cup of mousse in the center of each set of leaves and lay a strip of salmon over each mound of mousse.
• Carefully fold the cabbage leaves over the filling, overlapping them to form a complete seal. Lift the edges of the cloth to encircle the packet and very slowly twist the cloth, over a sink, exerting a gentle pressure on the cabbage packet. The pressure should be sufficient to squeeze liquid from the cabbage packet without breaking the leaves. Carefully open the cloth and set aside the packet, seal side down. Repeat to make a total of eight packets.
• To make the sauce, combine the butter, oil, shallots and onions in a pot over high heat and cook for a minute, stirring well. Add the remaining ingredients and cook for another minute, stirring occasionally.
• Gently place the cabbage packets in the pot, seal side down. Salt and pepper them generously, cover, and braise over medium-high heat for 10 minutes. To serve, place two cabbage packets on each of four plates and spoon some sauce around them.