Cabbage With Meat Sauce Food

POLISH STUFFED CABBAGE ROLLS (GOLABKI) IN TOMATO SAUCE

Steps:

• Prepare the cabbage by cutting out the tough middle bit (see photo above). Place the cabbage in a large pot filled with about 5-6 cm of water (cut end down), cover and bring to boil. Lower the heat and simmer gently for about 10 minutes, covered, until the outer leaves start separating. Remove the cabbage from the pot (use 2 forks and a knife to help the leaves separate) and carefully place the loose leaves on a plate one by one. Put the cabbage back in the pot, continue simmering, then remove a few more leaves. Repeat this process until you've got about 20 leaves.
• Whilst the cabbage is simmering rinse the rice thoroughly, combine with 1 and ¼ cup of lightly salted water, cover and bring to the boil. Lower the heat and simmer for about 10 minutes, covered, until all the water has been absorbed. Place in a large bowl and set aside to cool completely.
• In a frying pan heat up the oil, add the onion and cook over a low heat for about 5-6 minutes until softened and golden. Combine with the rice and set aside.
• Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large casserole dish with cabbage leaves (the small ones or ones that have torn) and set aside.
• Using a sharp knife slice off the thick bit running along the length of the cabbage leaf on the outside (see photo). Be careful not to split the leaf. Do this for each leaf.
• Combine the rice and onion mixture (once cooled) with the meat, about 1 teaspoon of fine sea salt, add plenty of pepper and stir thoroughly.
• Make a good size oval shaped meatball and place in the leaf. To make a cabbage roll fold in the longer sides, then wrap the filling starting with the thick end of the leaf. Press the mixture in with your fingers as you are rolling and roll as tightly as possible. Place the cabbage rolls one by one in the casserole dish so they are nice and snug, very close together.
• Make the sauce by combining the hot stock with the passata and tomato paste and stirring thoroughly. Pour this mixture over the cabbage rolls. Cover with a sheet of non-stick paper cut to fit the shape of your dish (or small leaves if there are any left), then cover with a lid or tin foil and bake in the centre of the oven for 1.5 hours. Remove from the oven and enjoy!

GROUND BEEF AND CABBAGE STIR FRY

Steps:

• Warm oil in a skillet over medium-low heat. Sauté garlic and ginger for 1 minute.
• Add cabbage and salt; stir fry until soft for about 5-8 minutes.
• Push cabbage to one side of the skillet. Increase the heat to medium-high and lightly brown the meat for 2 minutes. Mix all together and continue cooking until meat is done to your liking.
• Reduce heat back to medium. Whisk soy sauce, sesame oil, and apple cider vinegar in a bowl. Pour over meat and stir to combine.
• Garnish with green onion. Serve warm.

STUFFED CABBAGE ROLLS WITH TOMATO SAUCE

Steps:

• Make the cabbage rolls: Combine the bread and milk in a small bowl and soak 5 minutes. Squeeze the excess milk from the bread and transfer to a large bowl. Add the pork, beef, parmesan, eggs, parsley, cognac, oregano, garlic, nutmeg, 1 1/4 teaspoons salt and 1/4 teaspoon pepper; mix with your hands until combined. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 day.
• Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Carefully separate the cabbage leaves (you will need 12 large leaves, or you can use 2 small leaves to make a large one). Working in batches, blanch the leaves until pliable, about 45 seconds, then remove with tongs and transfer to the ice water. Remove from the ice water, shake dry, then layer between paper towels to soak up the excess moisture. Trim the tough center stem from the bottom of each leaf.
• Shape the meat mixture into twelve 4-inch-long sausages. Lay out a cabbage leaf, then put a sausage on top lengthwise. Fold in the short ends of the leaf, then tightly roll up the leaf like a burrito. Repeat with the remaining cabbage leaves and sausages. Transfer the rolls to a plate and refrigerate until ready to cook.
• Fit a large, wide pot with a steamer insert and fill with 2 inches of water; bring the water to a boil. Arrange the cabbage rolls in the steamer insert, cover and reduce the heat to medium low; steam until the filling is cooked through, about 45 minutes.
• Meanwhile, make the sauce: Heat the butter in a saucepan over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the cognac and simmer until almost evaporated, about 2 minutes. Add the tomatoes, 1 1/2 cups water, the oregano and 3/4 teaspoon salt; bring to a simmer and cook until slightly thickened, about 30 minutes. Transfer to a blender and puree until mostly smooth, then return to the pot; thin with up to 1/2 cup hot water, if desired. Season with salt. Bring just to a simmer and stir in a splash of cognac.
• Serve the cabbage rolls topped with the sauce, parmesan and parsley.

GROUND BEEF AND CABBAGE

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

CABBAGE WITH MEAT SAUCE

Steps:

• In a skillet, cook sausage, green pepper and onion until the sausage is browned; drain. Stir in the tomato juice, tomatoes, oregano, salt and pepper; simmer for 1 hour. Melt butter in a Dutch oven; saute cabbage over medium heat until tender, about 15 minutes. Transfer to a serving platter; top with the meat sauce.

OLD-FASHIONED STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.
• In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well.
• Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.
• Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.

CABBAGE WITH MEAT SAUCE

Steps:

• In a skillet, cook sausage, green pepper and onion until the sausage is browned; drain.
• Stir in the tomato juice, tomatoes, oregano, salt and pepper; simmer for 1 hour.
• Melt butter in a Dutch oven; saute cabbage over medium heat until tender, about 15 minutes.
• Transfer to a serving platter and top with the meat sauce.

STUFFED CABBAGE WITH CRANBERRY SAUCE

Steps:

• Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan.
• Bring to a boil; then add the raisins and the fresh cranberries.
• Peel, core, and dice the apple and add.
• Simmer for another 5 minutes.
• Core the cabbage and place in a large pot with water to cover.
• Bring to a boil and then simmer, covered, about 10 minutes or until wilted.
• Cover with cold water and drain.
• (Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally.) In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed.
• Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them.
• Pull off the inside leaves and place them one by one on a board, outside down.
• Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf.
• Fold up like an envelope, top first, then bottom and then the 2 sides.
• Place seam side down in the lined casserole.
• Repeat with the rest of the cabbage and the filling.
• Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours.
• Then place the stuffed cabbage in a preheated 300 degree Fahrenheit oven and bake, uncovered, for one half hour more.
• Tip: Another American way to make this dish is to make a sauce of 3/4 cup ketchup, 1- 1/2-2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste.
• Make this dish ahead.
• It tastes much better the next day.
• Also, this is a good recipe to double.
• Freeze one portion for unexpected guests.

ITALIAN CABBAGE AND GROUND BEEF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Heat a skillet over medium heat. Add cabbage and cook until wilted, 5 to 7 minutes. Transfer to the prepared casserole dish.
• Add hamburger and onion to the skillet and fry until brown and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer mixture to the baking dish with the cabbage.
• Pour spaghetti sauce on top of cabbage mixture in the baking dish. Top with mozzarella and Parmesan cheeses.
• Bake in the preheated oven until brown and bubbly, about 30 minutes.

CABBAGE ROLLS WITH TOMATO SAUCE

Steps:

• Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; after about 3 minutes, outer leaves should be tender enough to remove. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Remove the tough center stalk from each leaf; reserve extra leaves and line a large baking dish with them. (If leaves for rolling are too brittle, return to boiling water for 1-2 minutes.) , Combine meat, rice, onion, egg and seasonings. Place about 2 tablespoons of meat mixture on each cabbage leaf. Roll toward the stalk, tucking in sides. Place rolls, seam side down, in a baking dish. , Combine sauce ingredients; pour over rolls. Cover and bake at 350° for 1-1/2 to 1-3/4 hours.

STUFFED CABBAGE ROLLS

Steps:

• Preheat the oven to 350 degrees and prepare a 9x13 baking pan with cooking spray. Set aside.
• In a large pot filled with water, boil the head of cabbage for 5 minutes. Pull 12 leaves off of the head, set aside to cool.
• To prepare the sauce: Heat oil over medium high heat and cook onion until tender. Add garlic and cook for one additional minute. Add the crushed tomatoes, tomato sauce and seasonings and simmer for 10 minutes. Remove from heat and set aside.
• To prepare the stuffing: In a large bowl, combine the beef, rice, egg and seasonings. Mix until fully incorporated. Add 1 cup prepared sauce into the mixture.
• Fill each prepared leaf with about ¼ cup of the mixture and carefully fold the cabbage around, wrapping tightly.
• Place the stuffed cabbage rolls into the pan, seam sides down and top with the additional sauce.
• Bake for 60 minutes or until the internal temperature reaches 160 degrees. Check halfway and spoon extra sauce over rolls if needed.

CABBAGE ROLLS

Steps:

• Prepare the cabbage leaves by cutting off ¼ inch from the bottom of the cabbage head. Place the whole cabbage head into a big pot of boiling water and boil for two minutes. Using long tongs gently peel off the outer cabbage leaves from the cabbage head inside the pot. Using the tongs you can roll the cabbage head around in the hot water and gently lift the leaves. After several layers have been removed you may have to use a knife to disconnect the leaf next to the core. Set aside the removed leaves to cool while you prepare the sauce and filling.
• Preheat oven to 350 degrees.
• In a medium bowl mix all of the sauce ingredients together.
• Spread a thin layer of the sauce in the bottom of a 9x13 baking dish.
• Remove ¼ cup of sauce to be added to the meat filling.
• In a skillet brown the ground beef cooking along with the onions, parsley, oregano, salt, pepper, and dill over medium heat until no pink remains and onions are tender.
• Stir in the garlic and cook another minute.
• Remove from heat and add the cooked rice, ¼ cup mixed tomato sauce, and egg. Mix well. Set aside.
• Remove the thick stem of the cabbage leaves (cutting a V at the bottom of each leaf to notch out the thick part and this also helps it lay flatter).
• Lay the leaf flat and place 1/3 cup of filling toward the middle bottom of the leaf. Fold burrito style by folding in the sides onto the filling and rolling the leaf up. If your leaves have torn that's okay, just fold the torn side in first and cover it up with the other side before rolling.
• Place the roll seam side down in the prepared baking dish. Repeat the process until all the leaves are filled and the dish is filled.
• Pour the remaining sauce over the rolls and cover tightly with foil. Bake for 1 hour and 30 minutes.
• Let cabbage rolls sit for 10-15 minutes before serving

STUFFED CABBAGE WITH BEEF

Steps:

• Preheat oven to 350°F. Bring a large pot of water to a boil over high heat. Carefully remove 12 cabbage leaves, taking care not to tear them (reserve remaining cabbage for another use). Add the leaves to the boiling water; cook, stirring occasionally, until wilted, 8 to 10 minutes. Using a slotted spoon, transfer the leaves to a wire rack set inside a rimmed baking sheet. Let cool until easy to handle, about 5 minutes. Using a knife, trim and discard the thickest part of the main vein from the bottom of each leaf.
• Combine tomato sauce, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl.
• Place ground beef, rice, onion, pepper, 2/3 cup of the tomato sauce mixture and the remaining 1/2 teaspoon salt in a large bowl. Using your hands, lightly work the mixture until just combined. Spread 1/2 cup of the remaining tomato sauce mixture in the bottom of a 7-by-11-inch baking dish.
• Arrange 1 cabbage leaf, vein-side down, on a work surface with vein running perpendicular to the edge. Scoop 1/3 cup beef mixture onto the trimmed side of the leaf. Shape the beef mixture into a 2-inch log running parallel to the work surface edge. Fold the outer sides of the leaf over the filling and in toward the center. Roll up the leaf, pressing it tightly around the filling. Place the cabbage roll, seam-side down, on the tomato sauce mixture in the baking dish. Repeat with the remaining cabbage leaves and beef mixture.
• Top the cabbage rolls evenly with the remaining tomato sauce mixture. Cover the baking dish with foil. Bake until an instant-read thermometer inserted in the center of a roll registers 160°F, about 1 hour. Garnish with parsley, if desired.

STUFFED CABBAGE WITH TOMATO SAUCE

Steps:

• Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
• In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
• Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
• Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
• Preheat the oven to 375 degrees F.
• Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
• Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.

STUFFED CABBAGE

Steps:

• For the sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. With a microplane, grate the clove of garlic into the sauce and stir well to combine. (Alternatively, you can very finely chop the garlic.)
• For the filling: Bring a large pot of salted water to a boil. Cut out the core from the base of the cabbage and remove the 1-2 outer leaves. Place the cabbage cut side down into the pot of boiling water. As you see leaves naturally start to separate from the head of cabbage, gently coax the leaf off with a pair of tongs and transfer it to a colander set over a bowl. You will need about 14 cabbage leaves. This process takes about 6-8 minutes. Rinse the leaves with cold water until cool enough to handle. Drain well and pat dry with a clean kitchen towel.
• Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib.
• In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine.
• Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long. (For some of the larger leaves, use up to ½ cup of filling.) Place the oval in the center a cabbage leaf, just above where the rib was cut. Fold the sides of the cabbage leaf over the filling and roll up into a little bundle (start rolling at the cut side, over into the uncut side). Place seam side down over top of the sauce in the baking dish. Repeat until each cabbage leaf is used. Drizzle the remainder of the sauce all over.
• Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is cooked through. Serve with a side of mashed potatoes, if you like.