STUFFED CABBAGE ROLLS
Provided by Lizzie Harris
Categories Starters Jamie Magazine Vegetables Dinner Party Leek Quick fixes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 180ºC/gas 4.
- Trim and finely chop the leek, chop the carrots, and peel and finely chop the garlic. Chop the almonds, plus a few extra to serve, then toast until golden. Pick the dill, then cube the feta.
- Heat the oil in a pan over a low-medium heat, and sauté the leek and carrots for a few minutes. Add the garlic, cumin seeds and a splash of water, season, then cover and gently cook until the veg is soft, about 5 minutes. Stir often, adding water if it catches.
- Blanch the cabbage leaves in boiling salted water for 2 to 3 minutes, drain and lay out on a board. Fold most of the almonds, the dill and feta into the veg mix, then spoon 3 tablespoons into the centre of each leaf.
- Roll up and place, seam-side down, in a baking dish. Drizzle with oil, cover and bake for 15 minutes. Serve with a the reserved almonds on top.
Nutrition Facts : Calories 200 calories, Fat 13.9 g fat, SaturatedFat 3.2 g saturated fat, Protein 5.9 g protein, Carbohydrate 14 g carbohydrate, Sugar 12.2 g sugar, Sodium 1.2 g salt, Fiber 6.2 g fibre
EASY CABBAGE ROLLS
I'm revising the introduction to this recipe based on a discussion with 8 Polish "senior" ladies at the General Sikorski Hall in Oshawa, Ontario who were making cabbage rolls for a weekend banquet. Their advice: Use small, new cabbages as they will be more tender, easier to roll & cook better. Purchase your cabbage in advance, boil it for about 5 minutes, put into the freezer, core and boil again just before you follow this recipe. I use any leftover cabbage in my recipe #50951 for "Polish Cabbage Casserole"!
Provided by CountryLady
Categories One Dish Meal
Time 1h30m
Yield 12 cabbage rolls (approx)
Number Of Ingredients 10
Steps:
- Prepare the cabbage according to the recipe description.
- Combine ingredients for filling.
- Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold "envelope" fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine.
- You may find it easier to roll the cabbage around the filling and just "tuck" the ends into the roll with your fingers - whatever works best for you!
- Lay flap side down in a heavy Dutch oven.
- Combine sauce ingredients - use tomato juice if you don't like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls.
- Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.
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.
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 a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.
Provided by William Anatooskin
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
- In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
- Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
- Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
- Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
- In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 59.5 g, Cholesterol 43.4 mg, Fat 16 g, Fiber 8 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 800.7 mg, Sugar 11.4 g
BRAISED WHITE CABBAGE
The combo of sliced white cabbage, bacon and fresh thyme is a total classic and has bags of lovely flavour.
Provided by Jamie Oliver
Categories Sides Cook with Jamie Vegetables Christmas Dinner Party Easter treats Father's day
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
- Meanwhile, discard the tatty outer leaves from the cabbage, then halve and very finely slice the rest, discarding the tough core.
- Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for 5 minutes.
- Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
- Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.
Nutrition Facts : Calories 174 calories, Fat 13 g fat, SaturatedFat 4.2 g saturated fat, Protein 6.4 g protein, Carbohydrate 8.4 g carbohydrate, Sugar 8.1 g sugar, Sodium 2.51 g salt, Fiber 3.9 g fibre
JAMIE OLIVER'S LAMB KOFTA FLATBREADS WITH PICKLED RED CABBAGE AND ROSE HARISSA
This colourful family favourite is really fun to put together. Quick pickled cabbage brings a hit of extra flavour, and with just five ingredients, it's an easy one to rustle up. I'm using shop-bought tortillas here, but feel free to make your own - simply check out the easy swaps below to find out how. Have fun with it!
Provided by Jamie Oliver
Categories Lunch
Time 30m
Yield SERVES 2
Number Of Ingredients 5
Steps:
- 1. Put a griddle pan on a high heat. Scrunch the minced lamb and harissa in your clean hands until well mixed. Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook. Griddle for 4 to 5 minutes on each side, or until sizzling and golden. 2. Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it. 3. Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in. Tips Easy swaps: • Try pork or beef mince in place of the lamb, no problem. • No cottage cheese? A dollop of natural yoghurt, or a sprinkling of feta cheese would be equally delicious. • White cabbage or carrot would work in place of the red cabbage. • You could use pita bread instead of a tortilla or flatbread, or you could make your own. For easy homemade flatbreads, start by placing a large dry non-stick frying pan over a medium-high heat. In a bowl, mix 100g of plain flour with 1 pinch of sea salt, 50ml of water and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½ cm thick. Cook for 1 minute on each side, or until golden and almost a little gnarly, turning halfway. Simple! Jamie: Keep Cooking and Carry On, Fridays 7:30pm only on 10.
More about "cabbage roll recipe jamie oliver food"
JAMIE OLIVER 30-MINUTE MEATBALL SANDWICH AND PICKLED …
From strandsofmylife.com
Reviews 15Estimated Reading Time 2 mins
GOODYFOODIES: I COOKED: JAMIE OLIVER'S BRAISED …
From goodyfoodies.blogspot.com
Author Baby SumoEstimated Reading Time 4 mins
STUFFED CABBAGE ROLLS RECIPE WITH GROUND BEEF AND RICE
From thespruceeats.com
Author Dorothy HarrisCalories 362 per servingCategory Entree, Dinner
RECIPE FOR JAMIE OLIVER'S GENIUS CABBAGE SOUP.
From slate.com
Author Kristen MigloreEstimated Reading Time 3 mins
BEST CABBAGE ROLLS - MY MOM'S SECRET RECIPE - MOMS & …
From momsandmunchkins.ca
4.8/5 (5)Estimated Reading Time 4 minsCategory Supper
OUR 15 MOST POPULAR CABBAGE RECIPES | ALLRECIPES
From allrecipes.com
Author Hayley Sugg
CABBAGE ROLLS | STUFFED CABBAGE | POLISH RECIPES
From cookingnook.com
Cuisine East European, Polish/UkranianTotal Time 3 hrsCategory Main CoursePublished 2013-04-25
- Freeze the cabbage 2 days ahead and thaw overnight to soften the leaves and make them easy to separate.
- If you want to make the recipe using raw unfrozen cabbage you will have to boil the leaves or the cored head of cabbage until the leaves are partially cooked.
- Core the cabbage and separate the leaves. You will need to remove and discard any heavy cores/spines from the leaves. To do this, using a small knife, gently slice the core end of the leaf so the thickness is the same as the rest of the cabbage leaf.
STUFFED CABBAGE ROLLS WITH TOMATO SAUCE RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
Cuisine British RecipesCategory Cabbage RecipesServings 4Published 2016-05-25
- To make the tomato sauce, heat a large glug of olive oil in a deep frying pan and fry the onion for around 10 minutes until soft. Add the garlic and cook for 1 more minute. Add the tomatoes, wine, sugar and oregano, then simmer over a medium heat for 30-35 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened. Season with salt and pepper to taste.
- For the filling, heat 30g of the butter in a large, deep frying pan over a medium heat, then fry the onions with the sugar for about 15 minutes until they begin to brown. Add the garlic and thyme for the last 2 minutes, then spoon onto a plate.
- While the onions are frying, prepare the cabbage. Set a steamer (or colander) over a large pan filled with 5cm simmering water. Put the outer leaves of the cabbage in the steamer (colander), cover and cook over a medium heat for 4-5 minutes. Remove the leaves, let them cool slightly, then cut out the thick part of the stem at the bottom of each one in a V-shaped notch.
CABBAGE ROLLS (GALUMPKIS) - LATEST RECIPES
From latestrecipes.net
Reviews 14Published 2010-03-23Estimated Reading Time 6 mins
- COAT A 3-QUART SAUCEPAN WITH THE OIL AND PLACE OVER MEDIUM HEAT. ADD THE GARLIC AND SAUTE FOR 1 MINUTE. ADD THE TOMATOES AND COOK, STIRRING OCCASIONALLY, FOR 5 MINUTES. ADD THE VINEGAR AND SUGAR; SIMMER, UNTIL THE SAUCE THICKENS, ABOUT 5 MINUTES. SEASON WITH SALT AND PEPPER AND REMOVE FROM THE HEAT.
- PLACE A SKILLET OVER MEDIUM HEAT AND COAT WITH 2 TABLESPOONS OF THE OLIVE OIL. SAUTÉ THE ONION AND GARLIC FOR ABOUT 5 MINUTES, UNTIL SOFT. STIR IN THE TOMATO PASTE, A SPLASH OF WINE, PARSLEY, AND 1/2 CUP OF THE PREPARED SWEET AND SOUR TOMATO SAUCE, MIX TO INCORPORATE AND THEN TAKE IT OFF THE HEAT. COMBINE THE GROUND MEAT IN A LARGE MIXING BOWL. ADD THE EGG, THE COOKED RICE, AND THE SAUTEED ONION MIXTURE. TOSS THE FILLING TOGETHER WITH YOUR HANDS TO COMBINE, SEASON WITH A GENEROUS AMOUNT OF SALT AND PEPPER.
BBQ CABBAGE ROLLS BY THE BBQ PIT BOYS - DONUTS
From zakruti.com
4/5 (1)
STUFFED CABBAGE ROLLS | VEGETABLE RECIPES | JAMIE OLIVER ...
From pinterest.com
Servings 4Total Time 30 mins
CABBAGE ROLLS RECIPE - SAVORING THE GOOD® | FAMILY, FOOD ...
From savoringthegood.com
4.5/5 (42)Total Time 4 hrs 35 minsCategory Beef RecipesCalories 211 per serving
JAMIE OLIVER'S STEAMED ASIAN CHICKEN "PARCELS" RECIPE
From seriouseats.com
5/5 (2)Category Dinner, Lunch, Entree, MainsCuisine AsianTotal Time 25 mins
RED CABBAGE SOUP JAMIE OLIVER : 30+ EASY FOOD VIDEOS - THE ...
From tpwrecipes.eu.org
CLASSIC CABBAGE ROLLS - CANADIAN LIVING
From canadianliving.com
RECIPE FOR JAMIE OLIVER'S GENIUS CABBAGE SOUP. - FOOD NEWS
From foodnewsnews.com
RECIPE OF JAMIE OLIVER MINCED MEAT CABBAGE ROLLS | THE ...
From favoritemenu.netlify.app
EASIEST WAY TO MAKE JAMIE OLIVER STUFFED CABBAGE ROLLS ...
From usfood.netlify.app
HOW DO I MAKE CABBAGE ROLL SOUP? – FOOD & DRINK
From smallscreennetwork.com
EASY WEEKNIGHT GROUND BEEF RECIPES - STEVEN AND CHRIS
From cbc.ca
STEPS TO MAKE JAMIE OLIVER CABBAGE ROLL | THE AMERICAN DINNER
From americandinner.netlify.app
CABBAGE GREENS RECIPE / 30+ BASIC FOOD VIDEOS - JAMIE ...
From jamieoliverrecipes.eu.org
HERE'S HOW YOU STUFF CABBAGE ROLLS - 48+ EBOOK COOKING ...
From jamieoliverrecipes.eu.org
CHRISTMAS RED CABBAGE | JAMIE OLIVER | A WORLD OF FOOD
HOW TO MAKE JAMIE OLIVER STUFFED CABBAGE ROLLS | THE US ...
From theusrecipes.netlify.app
√ JAMIE OLIVER RECIPE FOR CHICKEN CURRY / STUFFED CABBAGE ...
From browserecipecollections.xyz
CABBAGE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CABBAGE RECIPES JAMIE OLIVER BEST RECIPES
From wiki-recipes.info
JAMIE OLIVER'S ITALIAN BREAD AND CABBAGE SOUP RECIPE ON ...
From foodnewsnews.com
BREAD ROLL RECIPE JAMIE OLIVER - RECIPE ME
From recipeme.info
JAMIE OLIVER - HAM HOCK AND CABBAGE - YOUTUBE
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love