Hester Street Beef Rice Cabbage Rolls Food

HESTER STREET BEEF & RICE CABBAGE ROLLS

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the cabbage and cook, covered, until the outer layers of leaves peel off easily. Peel off the tender outer leaves and choose the 10 largest ones. (Save the remaining cabbage for another use, such as stir-frying.) Trim out the thick rib in the center of each leaf. In a medium saucepan of lightly salted boiling water, cook the rice for 5 minutes. Drain, rinse under cold, running water, and drain again. In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer to a medium bowl, and mix in the parcooked rice, the ground beef, egg, savory, salt and pepper. Place about 1/3 cup of the filling in the center of a cabbage leaf, fold over the sides, and roll up into a cylinder. Place the roll on a plate, seam side down, and repeat with remaining leaves and filling. In a blender, process the tomatoes with their juice, the brown sugar, and lemon juice to a puree. Pour the sauce into a 3 1/2 quart slow cooker, and layer the cabbage rolls in the sauce. Cover and cook until the cabbage rolls are tender, 6-7 hours on low. Using a slotted spoon, transfer the rolls to a serving platter. Pour the sauce into a sauceboat and serve with the cabbage rolls.

LAZY MAN'S CABBAGE ROLL CASSEROLE

Steps:

• In a skillet, brown onion and ground beef.
• Place in the bottom of a medium casserole dish.
• Salt and pepper to taste.
• Sprinkle rice on top.
• Spread shredded cabbage on top of the rice.
• Mix water and soup together and pour over everything.
• Do NOT stir.
• Bake for 1 hour at 325F.

MEPSTER'S CABBAGE ROLLS

Steps:

• Core cabbage head: steam in a large pot with about 2-3 inches of water at the bottom.
• Remove outer leaves as they soften.
• Remove remaining cabbage and set aside.
• In a skillet, in hot butter, cook onion 5 minutes or until softened, stirring occasionally.
• Add tomato sauce, brown sugar, 1 teaspoon of salt and 1/4 teaspoon of pepper.
• Mix well and set aside.
• Meanwhile, in a large bowl, combine remaining ingredients, 1 teaspoon of salt and 1/4 teaspoon of pepper.
• Divide mixture into 12 portions.
• In the center of each cabbage leaf, place a portion of the meat mixture.
• Fold 2 sides of the leaf toward the center.
• From one narrow edge, roll up jelly-roll fashion.
• Secure them with toothpicks (but make SURE they're noticeable).
• Place the sauce with some chopped up cabbage that you reserved in an electric frying pan or roasting pan with a lid.
• Cover and simmer for 45 minutes to an hour in the fry pan- same for the oven at 350*.

VENISON/BEEF CABBAGE ROLLS

Steps:

• Strain tomatoes to make 1/2 - 3/4 of a cup of tomato chunks.
• Add chunks to raw meat reserving rest of tomato and juice.
• Add cooked rice,diced onion and egg to raw meat and mix all well.
• In a blender puree spices, reserved tomatoes with juice and Worcestershire sauce until well blended.
• Assemble rolls by placing 1/4 - 1/2 cup of meat mixture in center of leaves.
• Roll leaf around mixture tucking ends in as you roll.
• Lay seam side down in 9x13-inch pan.
• Pour tomato puree over rolls Bake at 350°F for 1 hour.
• Sprinkle with shredded cheese and bake an extra 15 minutes.
• *If you use smaller leaves you can make nice small appetizer rolls*.
• **These can be made in the crock pot as well I'm just not sure of cooking time**.