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.
AUNT PEGGY AND UNCLE BILL'S STUFFED CABBAGE
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.
- Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.
- Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.
- Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.
- In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.
- Serve hot with sauce.
SUPER EASY LAZY STUFFED CABBAGE CASSEROLE
Tastes like the real thing without all the work. Took the idea from recipe & comments from recipe # 72409 and made some changes and came up with this dish. It was a surprisingly good and a super easy one dish meal.
Provided by cajunhippiegirl
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Spray 13 x 9 pan with Pam.
- Mix Tomato soup, 1/2 soup can of water and diced tomatoes together in a bowl until blended.
- Place a layer of chopped cabbage on bottom of pan (about 1/2).
- Put 1/2 of chopped onions over cabbage.
- Crumble 1/2 of raw Ground Sirloin over onions and cabbage.
- Season with Salt, Pepper and Garlic Powder.
- Sprinkle 1/2 of Uncooked rice over this layer.
- Pour 1/2 of Tomato mixture over this layer.
- Repeat layers, ending with Rice and tomato mixture on top.
- Cover with foil.
- Bake for 1 hour covered, uncover and bake until liquid is reduced to your personal taste.
- We like ours with some juice.
- Served with fresh baked bread and butter, great comfort food on a cold (for Florida) night.
Nutrition Facts : Calories 334.1, Fat 8.4, SaturatedFat 3.3, Cholesterol 49.1, Sodium 263.4, Carbohydrate 44.4, Fiber 5.4, Sugar 10.5, Protein 20.8
STUFFED CABBAGE
This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Provided by Barb
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 13h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
- Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g
CAPUNET (STUFFED CABBAGE)
Provided by Marian Burros
Categories dinner, project, main course
Time 1h25m
Yield 10 rolls
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a medium saucepan place the whole onion, potato and cabbage. Fill to two-thirds with water, cover, and bring to a boil. Simmmer for 30 minutes. Remove the onion, potato and cabbage, and let cool.
- In a food processor finely chop the onion, potato, sausage, veal, celery leaves and garlic. Mix in the eggs, cheese and salt and pepper.
- Separate 10 cabbage leaves. Place 1/3 cup of the mixture into the center of each leaf. Fold over opposite ends of each leaf.
- Place stuffed leaves, folded side down, into buttered shallow baking pan. Bake for 30 minutes. Serve with red or yellow pepper sauce.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 301 milligrams, Sugar 1 gram, TransFat 0 grams
CABBAGE STUFFED WITH BEEF, ZUCCHINI, AND HERBS
Steps:
- Heat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.
SEAFOOD-STUFFED CABBAGE
Provided by John Besh
Categories Shellfish Bake Dinner Crab Shrimp Cabbage Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 23
Steps:
- 1. Preheat the oven to 325°. For the sauce, melt the butter in a cast iron pot over medium heat until it begins to bubble. Add the flour; whisking briskly until it is thoroughly incorporated. Let the mixture bubble for 1 minute, but don't let it darken. Add the shallot, thyme, and cayenne and continue to whisk as you stir in the seafood broth and wine. Bring the sauce to a simmer and cook until it thickens nicely. Season with salt and pepper. Transfer the sauce to a bowl and refrigerate.
- 2. For the cabbage, heat the olive oil in a skillet over medium heat. Add the onions, bell pepper, and garlic and sweat until soft. Transfer to a large mixing bowl and mix in the shrimp, eggs, bread, milk, Tabasco, and celery salt. Carefully fold in the crabmeat, keeping the lumps intact. Cool the seafood filling while you blanch the cabbage leaves.
- 3. Bring a big pot of salted water to boil. Have a large bowl of ice water nearby to cool the leaves as they blanch. Add the cabbage leaves one at a time to the boiling water and blanch for 30 seconds. Transfer to the ice water, then quickly remove from the water and drain flat on towels.
- 4. Spoon 2 tablespoons of the seafood mixture into the center of each cabbage leaf and roll up burrito-style. Pour the seafood sauce into the bottom of the cleaned cast iron pot. Carefully place each cabbage roll, seam-side down, snugly together over the sauce. There should be enough sauce to rise halfway up the sides of the rolls. Bake, covered, for 20-25 minutes.
DECONSTRUCTED STUFFED CABBAGE CASSEROLE
Just like stuffed cabbage but without the hassle! Goes very well with mashed potatoes!
Provided by roxychic3253
Time 1h5m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
- Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 62.6 g, Cholesterol 55.7 mg, Fat 14.9 g, Fiber 8.5 g, Protein 23.8 g, SaturatedFat 5.8 g, Sodium 669.5 mg, Sugar 13.7 g
STUFFED WHOLE CABBAGE
My husband's fantastic about trying new recipes-like this one I experimented with before getting just right! -Wyn Jespersen, Suffield, Connecticut
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6 inches to overhang edges of bowl. Place cabbage in bowl with core facing up. Remove core and center of cabbage, leaving a 1-in. shell. Discard core; chop center cabbage leaves. , Heat large skillet over medium heat; add oil. Cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes. Remove from the heat and cool slightly. In a small bowl, combine beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper. Spoon mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling. , Place 1 cup water, remaining chopped cabbage and remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil. Reduce heat; simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165°, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm. , Combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly. Boil until thickened, about 2 minutes. Cut cabbage into wedges; serve with sauce and Parmesan cheese. If desired, sprinkle with fresh thyme and oregano leaves.
Nutrition Facts : Calories 306 calories, Fat 14g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 724mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 8g fiber), Protein 17g protein.
SKILLET STUFFED CABBAGE
Many people, me included, love stuffed cabbage but don't like all that tedious rolling. Here's a recipe that gives flavor without the work.
Provided by Barefoot Beachcomber
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a 4 or 5-quart saucepot, cook ground beef and onion over medium-high heat, stirring frequently for 5 minutes or until beef is cooked through, drain any fat.
- Stir in rice mix, water and allspice.
- Bring mixture to a boil then reduce heat to low.
- Cover and simmer 10 minutes; stir.
- Top with shredded cabbage and press down gently.
- Pour spaghetti sauce over cabbage.
- Cover and cook for 15-20 minutes until cabbage is just tender.
Nutrition Facts : Calories 339.1, Fat 10.5, SaturatedFat 3.2, Cholesterol 70.3, Sodium 1036.9, Carbohydrate 31.3, Fiber 3.8, Sugar 22.6, Protein 30
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