Hester Street Beef Rice Cabbage Rolls Food

CABBAGE ROLLS

Steps:

• Preheat the oven to 350 degrees F.
• Steam the rice and cabbage head separately. Set the steamed rice aside. Peel off the cabbage leaves to have individual leaves.
• Add chopped onion, oil, bouillon, and the steamed rice to the ground pork meat. Mix together. Season with salt and pepper. Roll the ground pork mixture into golf ball-sized balls. Wrap each pork ball in a cabbage leaf.
• Add carrots and celery into the baking pan (vegetables prevent the cabbage from burning onto the bottom of the pan, and also adds an aroma to the rolls) and arrange the cabbage rolls on top.
• Place the pan into the oven and cook for about 1 1/2 hours. Check if it is thoroughly cooked before removing from the oven.

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.

BEEF & RICE STUFFED CABBAGE ROLLS

Steps:

• In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.

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**.