MOO SHU PORK POCKETS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 39m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
- Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
- Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
- Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
- Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.
HEARTY BEEF & CABBAGE POCKETS
I found a similar recipe many years ago and experimented with my own version until I had it just right. If you can't find the frozen rolls, you can use a homemade dough. -Elaine Clark, Wellington, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Let dough stand at room temperature 30-40 minutes or until softened. In a Dutch oven, cook beef, sausage and onion over medium heat 12-15 minutes or until meat is no longer pink, breaking meat into crumbles; drain. Stir in carrots, chiles, mustard, salt and pepper. Add cabbage in batches; cook and stir until tender., On a lightly floured surface, press or roll each dinner roll into a 5-in. circle. Top with a heaping 1/3 cup filling; bring edges of dough up over filling and pinch to seal., Place on baking sheets coated with cooking spray, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown. Freeze option: Freeze baked and cooled pockets in an airtight container. To use, reheat pockets on a baking sheet coated with cooking spray in a preheated 350° oven 30-35 minutes or until heated through; cover loosely with foil if needed to prevent overbrowning.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 379mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
EASY CABBAGE POCKETS
I grew up in a town that was filled with Wolgadeutsche, or Germans from Russia. Family members and friends of the family made these cabbage pockets, sometimes called Krautbrot or Bierocks. This is a perfect food for lunches, as it is self contained and freezes well. I have changed it slightly to make it easier to make and enjoy. I love mine served hot, with ketchup for dipping!
Provided by Niki Frick
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 22.9 g, Cholesterol 13.1 mg, Fat 5.4 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 226.6 mg, Sugar 3.9 g
CABBAGE ROLLS
Steps:
- Preheat the oven to 350 degrees F.
- Bring a gallon of salted water to a rapid boil in a stockpot. Remove the core of the cabbage head by cutting about a 3-inch deep cone only around the thick stem, keeping most of the head solidly intact. Place the cabbage de-cored-side down into the boiling water. Place a plate or a smaller pot on top of the cabbage head to keep it from floating. Boil until tender, soft to the touch and bright green, 15 to 20 minutes. Place in an ice water bath to stop the cooking process. Remove the damaged first couple of outside leaves and save for the bottom the pan. Then carefully remove the rest of the cabbage leaves until the head is smaller than a baseball.
- Cook the bacon, saving the drippings. Place the cooked bacon into a food processor and puree. Then place into a large mixing bowl. Puree the onion and green pepper and place into the mixing bowl. Then do the same with the Parmesan. Then add the ground meats, rice, ketchup, garlic, 1 tablespoon salt, pepper, seasoning sauce and egg to the mixing bowl. Mix well. Scoop or ball into 4-ounce portions. Place the damaged outside leaves and the too-small center leaves on the bottom of a baking pan. Place a blanched cabbage leaf into one hand like a cup. Then place the ball of meat mixture in the center, pull the hard spine over the top and almost tuck into the meat, then fold the rest of the leaf around the ball.
- Place in the baking pan with the folded sides down. Repeat. Place them nice and tight next to one another. Add about 1/2 cup water to the pan to help steam the cabbage rolls. Cover tightly with foil. Cook for 1 hour and 15 minutes. Drizzle with clarified parsley butter and serve.
CABBAGE ROLLS
Steps:
- Preheat the oven to 350 degrees F.
- Steam the rice and cabbage head separately. Set the steamed rice aside. Peel off the cabbage leaves to have individual leaves.
- Add chopped onion, oil, bouillon, and the steamed rice to the ground pork meat. Mix together. Season with salt and pepper. Roll the ground pork mixture into golf ball-sized balls. Wrap each pork ball in a cabbage leaf.
- Add carrots and celery into the baking pan (vegetables prevent the cabbage from burning onto the bottom of the pan, and also adds an aroma to the rolls) and arrange the cabbage rolls on top.
- Place the pan into the oven and cook for about 1 1/2 hours. Check if it is thoroughly cooked before removing from the oven.
ANNE FAMIE'S CABBAGE ROLLS
Steps:
- Preheat oven to 375 degrees F.
- For the sauce, in a small mixing bowl, combine the tomato soup and diced tomatoes. Set the bowl aside until needed.
- In a large mixing bowl, with a large spoon, combine the mushroom soup, tomato soup, pork, beef, onions, and seasonings. Once the mixture is thoroughly combined, prepare the baking dish. In a glass, 9 by 13-inch pan, pour about 2/3 of the reserved tomato sauce in the bottom the pan. Set the remaining 1/3 aside.
- To stuff the cabbage leaves, place about 3 ounces of the meat mixture on each leaf. Then tightly roll the mixture into the leaf. Place each roll, as they are finished, into the prepared baking dish. When all of the cabbage rolls are in the pan, spread the remaining third of the tomato sauce on top of them. Cover the dish with aluminum foil and bake in the oven for 60 to 75 minutes, until the cabbage rolls are cooked through. Serve.
CLASSIC CABBAGE ROLLS
I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. -Beverly Zehner, McMinnville, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.
Nutrition Facts : Fat 21 g fat (8 g saturated fat), Cholesterol 85 mg cholesterol, Sodium 1,845 mg sodium, Carbohydrate 49 g carbohydrate, Fiber 8 g fiber, Protein 32 g protein.
CABBAGE ROLLS
This is our favorite cabbage roll recipe. I often double or triple it to take it to pot lucks. They always go down a treat. People love them.
Provided by MarieRynr
Categories Oven
Time 1h20m
Yield 12 cabbage rolls
Number Of Ingredients 12
Steps:
- Mix together meat, rice, egg, onion, carrot, salt, pepper and bacon.
- Spoon mixture into the center of each of the 12 cabbage leaves.
- Roll up, tucking in sides to completely enfold meat.
- Place folded side down in a greased baking dish.
- Mix together brown sugar, lemon juice and tomato sauce.
- Pour over rolls, cover tightly and bake at 375°F for 1 hour.
- Uncover and bake 20 minutes longer.
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