GIANT STUFFED CABBAGE
This stunning stuffed cabbage will delight you with its layers if meat, rice and tomato sauce filling. It slices beautifully, especially if you let it set after it bakes. Although regular green cabbage can be substituted, we prefer savoy cabbage for its deep green color, distinct veining and tender leaves. Don't be too fussy about perfecting the layers; as long as there are no obvious gaps in the bottom and sides of the souffle dish, it will turn out just right.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
- Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
- Heat a medium nonstick pan over medium heat. Add the remaining 2 tablespoons olive oil with the onion, garlic, carrot, celery, thyme, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently with a heatproof silicone spatula, until vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool for 5 minutes.
- Add the meat, parsley, rice, egg, 1 teaspoon salt and 1/2 teaspoon pepper to the vegetable mixture. Stir to combine well using the spatula.
- Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
- Gently spread about 1 1/4 cups of the meat mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 4 tablespoons of marinara sauce over the meat mixture. Cover with a layer of cabbage leaves. Repeat with another layer of meat mixture, marinara sauce and cabbage leaves until all the meat mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
- Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 1 hour 40 minutes. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour. Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.
VEGETARIAN WHOLE STUFFED CABBAGE
This hearty and satisfying stuffed cabbage is sure to impress vegetarians and meat eaters alike. Layers of mushrooms, brown rice, marinara sauce and cabbage combine in a large-format version of cabbage rolls, without the need to fill and roll individual leaves. At the table, it slices up perfectly into a main dish showstopper.
Provided by Food Network Kitchen
Categories main-dish
Time 3h45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
- Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
- Pulse the garlic in a food processor until finely chopped. Add the celery, carrot and red onion and pulse until finely chopped, scraping down the sides as necessary.
- Heat a large heavy-bottomed skillet over medium heat. Add 2 tablespoons olive oil with the vegetable mixture, thyme, paprika, crushed red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool. Reserve the skillet.
- Pulse the cremini and shiitake mushrooms in batches in the food processor until finely chopped. Heat the reserved skillet over medium heat. Add 1 tablespoon olive oil with half of the mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened and the liquid has released but has not completely evaporated, about 4 minutes. Transfer to the bowl with the cooked vegetable mixture. Repeat with the remaining 1 tablespoon olive oil, remaining mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to the bowl with the cooked vegetable mixture and allow to cool for 5 minutes. Add the brown rice, parsley and eggs to the vegetable mixture, and stir to combine well.
- Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves, as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
- Gently spread about 1 2/3 cups of the mushroom mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 5 tablespoons of marinara sauce over the mushroom mixture. Cover with a layer of cabbage leaves. Repeat with another 2 layers of mushroom mixture, marinara sauce and cabbage leaves, until all of the mushroom mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
- Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 2 hours. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour.
- Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.
CABBAGE SOUFFLE
My Mom made this several years ago when my children were very young. They did not like cabbage, but loved cheese.
Provided by Marie Totora
Categories Side Casseroles
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Boil cabbage until tender, drain and cool. In another pan, heat canola oil, stir in flour and mix well with the chopped onions. Combine oil and flour mixture with drained cabbage, add salt and pepper to taste. Blend shredded cheese into cabbage mixture. Add beaten eggs,mix well and then place in a deep casserole dish and preheat oven and bake at 350 degrees covered for 30 minutes. Lift cover and sprinkle more cheese on top and brown slightly. Walla!
CAULIFLOWER GRATIN
Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.
Provided by Trine Hahnemann
Categories Winter Thanksgiving Christmas Soufflé/Meringue Casserole/Gratin Cauliflower Cabbage Egg Milk/Cream Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the cauliflower into chunks and the cabbage into large pieces. Boil both in the measured, salted water for about 2 minutes. Drain over a bowl, reserving the cooking liquid.
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Melt the 50g (3½ tbsp) butter in a saucepan over a medium-low heat and stir in the flour, mixing it into a smooth roux. Now start adding the reserved vegetable cooking water, little by little, stirring after each addition until all the lumps have gone, then add the milk in the same way. When it has all been added, season with salt, pepper and the nutmeg.
- Turn off the heat and let the sauce cool a little. Then add the egg yolks and stir again. Fold in the cauliflower and cabbage.
- In a separate, scrupulously clean bowl, whisk the egg whites until stiff, then fold into the cauliflower mixture and season once more with salt and pepper.
- Butter a large ovenproof dish or cake tin with the 1 tsp of butter and sprinkle the buttered inside evenly with some of the breadcrumbs. Spoon in the cauliflower mixture, cover with the remaining breadcrumbs, then place small dots of butter evenly on top.
- Bake for 45 minutes, then serve.
FRIED POTATOES AND CABBAGE
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Categories Potato Vegetable Side Fry Quick & Easy Cabbage Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
- Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
- Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.
CREAMED GREEN CABBAGE
This luscious casserole is a twist on traditional creamed vegetable dishes. Shredded cabbage and lemon zest bring texture and tang to the table, while milk, butter, and grated Pecorino Romano cheese form a rich, velvety sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Bring 1 inch salted water to a boil in a Dutch oven or large pot. Add cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
- Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1 to 2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add 1/4 cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
- Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 162 g, Cholesterol 25 g, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, Sodium 206 g
POTATO & SAVOY CABBAGE SOUP WITH BACON
A warming, hearty soup with that takes just 20 minutes to make
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Soup, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
- While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
- Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.
Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.61 milligram of sodium
BREADCRUMB CABBAGE CASSEROLE
I got this recipe from a friend of mine and it is very good, you can season it to your taste!! I use the Italian bread crumbs and also I use cream of mushroom soup sometines and it is just as good. You can use any kind of cheese you like as well. this is a very flexible recipe and is so easy to do!
Provided by Mnheartbreaker
Categories < 60 Mins
Time 45m
Yield 1 9x13 pan, 6 serving(s)
Number Of Ingredients 8
Steps:
- Shred cabbage and boil for 5-7 min, drain well. Mix together soup, milk and cheese, salt and pepper when cabbage is well drained mix with soup mixture. put cabbage mixture on the bottom of a lightly greased 9x13 top with melted butter and bread crumbs mixed together. Bake for 15 Min at 350 deg.
Nutrition Facts : Calories 129.9, Fat 5.8, SaturatedFat 3.1, Cholesterol 13.9, Sodium 627.9, Carbohydrate 17.4, Fiber 4.4, Sugar 5.7, Protein 3.8
NAKIPLAYAK IZ KAPUSTI - STEAMED CABBAGE SOUFFLE
Wonderful cabbage, egg & cheese dish popular in Ukraine & Russia. Time consuming to make but well worth the effort.
Provided by kozzak
Categories Cheese
Time 1h40m
Yield 1 souffle, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- *NOTE: Must have the outer leaves attached.
- **NOTE: Tvorog, a Russian cheese avalaible in Slavic groceries is what this is usually made with but the cottage cheese can substitute.
- Peel outer leaves from cabbage.
- Core cabbage.
- Blanch outer leaves in boiling water for 4-5 minutes.
- Set leaves aside after drining.
- Cut cabbage head into 1" chunks.
- Pour Milk/Half-&-Half into a large pot.
- Add cabbage, cover & simmer for 25-30 minutes.
- Drain cabbage & mince.
- When cabbage was cooking you must have saute'd onion in butter.
- Use a large bowl. In ti you mjust mix cabbage, onion, bread crumbs, seasonings, & egg yolks.
- Add butter from skillet used to cook onions.
- Beat egg whites until slightly stiff & then fold into mixture.
- Mix well.
- Place a clean cloth such as a dish towel on your table.
- Lay your blanched outer leaves on this cloth so that they overlap.
- Be sure to place them so that they can hold the mixture.
- Place mixture in center of these leaves.
- Very carefully roll up leaves so filling is in center.
- Fold ends of cylinder into center so the mixture is enveloped completely.
- Bring corners of towel together & tie with a string.
- Place this into a colander to retain shape.
- Place colander into a large pot with 3" - 4" of water.
- Seal lid onto pot tightly.
- Bring water to a boil & simmer cabbage for 45-50 minutes.
- Remove towel package from colander.
- Place on a table.
- Open package & place cabbage bundle on a large platter.
- Invert platter onto another platter.
- Remove towel & serve.
Nutrition Facts : Calories 259.7, Fat 13.2, SaturatedFat 7.4, Cholesterol 124.3, Sodium 1517.7, Carbohydrate 24, Fiber 4.5, Sugar 10.1, Protein 13.4
More about "cabbage souffle food"
CABBAGE SOUFFLé: IT WILL RISE TO LOFTY AND FLAVORFUL HEIGHTS!
From video.cookist.com
LITURGICAL YEAR : RECIPES : CABBAGE SOUFFLE | CATHOLIC CULTURE
From catholicculture.org
INDIAN CABBAGE POTATO CURRY {VEGAN ... - THE WHOLESOME FORK
From thewholesomefork.com
POTATO AND CABBAGE SOUFFLE | MUMMYPAGES.IE
From mummypages.ie
CABBAGE SOUFFLE SALAD RECIPE – CLIPPING « RECIPECURIO.COM
From recipecurio.com
CABBAGE CASSEROLE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CABBAGE SOUFFLE RECIPE - COOKBOOK CREATE
From cookbookcreate.com
BLACK CABBAGE SOUFFLé WITH ANCHOVY SAUCE RECIPE FROM ...
From cooked.com
UKRAINIAN STEAMED CABBAGE SOUFFLE - BIGOVEN.COM
From bigoven.com
CABBAGE SOUFFLE SALAD RECIPE BY GARDEN.FRESH | IFOOD.TV
From ifood.tv
CANCER-PREVENTIVE RECIPES: 6 WAYS CABBAGE IS BETTER ...
From huffpost.com
HOW TO MAKE UKRAINIAN STEAMED CABBAGE SOUFFLE - RECIPES
From mobirecipe.com
POTATO AND CABBAGE SOUFFLé – FITLIFE RECIPES
From fitliferecipes.com
10 BEST CABBAGE CASSEROLE GROUND BEEF RECIPES - YUMMLY
From yummly.com
PANERA BREAD MENU - WARRENTON VA 20186 - (636) 435-2989
From allmenus.com
20 CABBAGE STEAMED RECIPES | RECIPELAND
From recipeland.com
CABBAGE KUGEL | RECIPE
From kosher.com
STEAMED CABBAGE SOUFFLE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
23 LOW-CALORIE CABBAGE RECIPES - TASTE OF HOME
From tasteofhome.com
OLD-FASHIONED CABBAGE CASSEROLE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
FAVORITE POLISH CABBAGE RECIPES | ALLRECIPES
From allrecipes.com
TASTY AND (MOSTLY) HEALTHY RECIPES: SAUTEED CABBAGE WITH ...
From laurasrecipeadventures.blogspot.com
OUR 15 MOST POPULAR CABBAGE RECIPES | ALLRECIPES
From allrecipes.com
CABBAGE CASSEROLE RECIPE - SOUTHERN LIVING
From southernliving.com
ONLINE MENU FOR BLUE ROCK INN - 12567 LEE HWY WASHINGTON VA
From blue-rock-inn-va.hub.biz
CABBAGE SOUFFLE PUDDING - RECIPE | COOKS.COM
From cooks.com
CABBAGE SOUFLEE PUDDING RECIPES
From tfrecipes.com
CABBAGE SOUFFLE | CONTINENTAL | FESTIVE | RECIPE
From bawarchi.com
CABBAGE CASSEROLE - PAULA DEEN
From start.pauladeen.com
EDNA MAE’S ESCALLOPED CABBAGE - THE PIONEER WOMAN
From thepioneerwoman.com
SOUFFLE - MARTHA STEWART
From marthastewart.com
CANADIAN LIVING’S BEST RECIPES, TESTED TILL PERFECT ...
From canadianliving.com
IRISH POTATO AND CABBAGE SOUFFLé WITH SMOKED CHEDDAR ...
From fitliferecipes.com
CABBAGE SOUFFLE - RECIPES - COOKS.COM
From cooks.com
CABBAGE SOUFFLE RECIPES
From tfrecipes.com
BEET-CABBAGE SOUFFLE RECIPE BY JENNIFERJAZ | IFOOD.TV
From ifood.tv
47 OF THE BEST CABBAGE RECIPES | BON APPéTIT
From bonappetit.com
STUFFED CABBAGE WITH MEATBALLS: AN INCREDIBLE RECIPE FOR A ...
From video.cookist.com
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