STUFFED CABBAGE WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
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.
LAMB AND RICE STUFFED CABBAGE ROLLS
I love lamb burgers and lamb meatballs, so it's no surprise that I love lamb-stuffed cabbage rolls, and I'm happy to report that these particular 'lambage rolls' were the best non-beef version yet!
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h45m
Yield 4
Number Of Ingredients 23
Steps:
- Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
- Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.
- Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
- Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
- Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.
Nutrition Facts : Calories 739.9 calories, Carbohydrate 69.6 g, Cholesterol 119.1 mg, Fat 38.6 g, Fiber 11.1 g, Protein 31.5 g, SaturatedFat 16.4 g, Sodium 2564.2 mg, Sugar 17.3 g
LAMB-AND-RICE-STUFFED CABBAGE
Savoy cabbage leaves are filled with a flavorful mixture of ground lamb, brown rice, pine nuts, dried currants, and fresh herbs, then neatly folded into rolls and baked in a sweet-and-sour tomato sauce until tender and fragrant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Bring a large, deep pot of water to a boil. Season with salt. Mix together onion, lamb, rice, pine nuts, currants, cinnamon, herbs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover; refrigerate about 20 minutes.
- Meanwhile, using a paring knife, cut out and discard core of cabbage. Plunge cabbage, top-side down, into pot of boiling water. (Use a pair of tongs to keep it fully submerged.) As leaves separate from head and become pliable, remove them and transfer to a rimmed baking sheet, 6 minutes total. Let stand until cool enough to handle, 15 minutes.
- Stir together tomato sauce, lemon juice, sugar, and 1/4 cup water. Season with salt and pepper. Line a 9-by-13- inch baking dish with large cabbage leaves; spread with half of tomato mixture. Working with one remaining leaf at a time, lay flat on a work surface; with a knife held horizontally, cutting away from you, shave center rib flush with leaf. Place about 1/4 cup lamb mixture in center. Fold stem end over filling, then tuck in sides and roll to enclose. Repeat with remaining leaves (using less filling as leaves get smaller). Fit rolls snugly in dish in a single layer, seam-sides down, and top with remaining sauce. Sprinkle with garlic, season with salt and pepper, and drizzle with oil. Cover; bake 30 minutes. Spoon juices over rolls, return to oven, and bake, covered, until leaves are tender and easily cut with a knife, 55 to 65 minutes more; serve.
LAMB AND RICE STUFFED CABBAGE WITH TOMATO SAUCE
Provided by Mark Bittman
Categories dinner, project, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil and salt it. Add the cabbage leaves to the boiling water a few at a time and cook for 30 seconds to one minute, or until they're just pliable. Carefully remove the leaves from the water with a slotted spoon and transfer to a colander; rinse with cold water. Repeat with the remaining leaves. Gently squeeze the leaves to remove most of the excess water, leaving them just damp enough so they will stick together when rolled.
- Put 2 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat; when hot, add half the chopped onion and one tablespoon of the garlic, along with the carrot and the parsnip, and cook until soft, about 5 minutes. Sprinkle with salt and pepper and transfer to a bowl along with the lamb and rice. Mix until just combined.
- Wipe the pan, add the remaining 2 tablespoons olive oil and turn the heat to medium-high. When the oil is hot, add the remaining onion and garlic and cook until soft, 1 to 2 minutes. Add the tomatoes, red pepper and a good sprinkling of salt; cook over medium-low heat while you prepare the cabbage leaves.
- Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem in the process; trim the top and bottom so you're left with a large rectangle. Lay a leaf on a work surface with the wide edge facing you. Put a couple tablespoons of the meat mixture in the middle of the leaf, fold in the two sides of the leaf and roll it up as you would a burrito. Repeat with the remaining leaves and filling.
- Add the cabbage rolls, seam side down, to the pot of sauce. Cover and cook over medium-low heat, stirring the sauce occasionally and adding a tablespoon or two of water if the sauce becomes too thick, until the meat and rice are both fully cooked (cut into a roll to check; the rice should be tender and the meat no longer pink), 30 to 45 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 42 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 784 milligrams, Sugar 10 grams
LAMB STUFFED CABBAGE ROLLS
You'll love this twist on the Eastern European classic cabbage rolls-stuffed with perfectly seasoned ground lamb and a hearty sauce. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Sauces
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- For the cabbage rolls:.
- Core the head of cabbage and boil in salted water until soft, about 5 minutes. Transfer to an ice-cold bowl of water to stop cooking. Remove from ice water, separate the green leaves and set aside for the rolls. Thinly slice the remaining cabbage and set aside for the sauce.
- In a large bowl, combine the minced lamb, onion, breadcrumbs, egg, cilantro, ginger, chile pepper, garlic, salt, and pepper. Mix well, season, cover, and keep in the refrigerator until ready to use.
- Preheat the oven to 350 degrees F.
- Remove any thick veins from the cabbage leaves with a sharp knife. Place 1 cabbage leaf on a cutting board, add 2 tablespoons of the filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks if necessary. Repeat with other leaves. Transfer the stuffed rolls into a 13 by 9-inch oven-safe dish. Keep in the refrigerator until ready to cook.
- For the sauce:.
- In a saucepan, heat the olive oil. Add onions and reserved sliced cabbage and saute until caramelized, about 10 minutes. Add garlic and ginger, continue to cook for a minute over low heat. Add the tomatoes and veal stock. Season with salt and pepper. Simmer until the sauce thickens, about 15 minutes.
- Pour the sauce over the cabbage rolls and cook in the oven for 50 minutes.
- For serving:.
- Plate 2 cabbage rolls per person, and a ladle of sauce. Garnish with crumbled feta. Serve with the roasted potatoes and chive sour cream.
Nutrition Facts : Calories 228.9, Fat 10.7, SaturatedFat 3, Cholesterol 79.5, Sodium 140.2, Carbohydrate 13.5, Fiber 1.9, Sugar 4.2, Protein 19.4
LAMB IN TOMATO SAUCE
This is an adaptation of a dish my husband cooks from Libya. As with all my recipes.... adapt it to your own tastes... add a little of this or leave out a little of that.... use a little more of this or a little less of that until you find how you like it. If you like HOT stuff I bet this would be good with some peppers but I wouldn't have a clue which kind would compliment it best.
Provided by Veiled Princess
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in large sauce pan and add garlic.
- Brown the lamb all over and then add the tomato and onion and toss around a bit more.
- Add all the other ingredients and stir well before covering with water.
- Allow to boil for a while (maybe 20 minutes) and then you can turn down on low-medium to a slow rolling boil to cook the sauce down (maybe another 30 minutes or more).
- When the sauce is a little thick (not like paste but not water either) it should be done.
- Be sure to check the lamb to make sure it's done in the middle before you stop cooking it.
- Serve over spaghetti noodles and top it with a little parmesian cheese OR over rice or couscous.
LAMB STUFFED CABBAGE ROLLS
Chuck Hughes' twist on the Eastern European classic cabbage rolls-stuffed with perfectly seasoned ground lamb and a hearty sauce.
Provided by Chuck Hughes
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the cabbage rolls: Core the head of cabbage and boil in salted water until soft, about 5 minutes. Transfer to an ice-cold bowl of water to stop cooking. Remove from ice water, separate the green leaves and set aside for the rolls. Thinly slice the remaining cabbage and set aside for the sauce.
- In a large bowl, combine the minced lamb, onion, breadcrumbs, egg, cilantro, ginger, chile pepper, garlic, salt, and pepper. Mix well, season, cover, and keep in the refrigerator until ready to use.
- Preheat the oven to 350 degrees F.
- Remove any thick veins from the cabbage leaves with a sharp knife. Place 1 cabbage leaf on a cutting board, add 2 tablespoons of the filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks if necessary. Repeat with other leaves. Transfer the stuffed rolls into a 13 by 9-inch oven-safe dish. Keep in the refrigerator until ready to cook.
- For the sauce: In a saucepan, heat the olive oil. Add onions and reserved sliced cabbage and saute until caramelized, about 10 minutes. Add garlic and ginger, continue to cook for a minute over low heat. Add the tomatoes and veal stock. Season with salt and pepper. Simmer until the sauce thickens, about 15 minutes.
- Pour the sauce over the cabbage rolls and cook in the oven for 50 minutes.
- For serving: Plate 2 cabbage rolls per person, and a ladle of sauce. Garnish with crumbled feta. Serve with the roasted potatoes and chive sour cream.
LAMB AND RICE STUFFED CABBAGE ROLLS
I love lamb burgers and lamb meatballs, so it's no surprise that I love lamb-stuffed cabbage rolls, and I'm happy to report that these particular 'lambage rolls' were the best non-beef version yet!
Provided by Chef John
Categories Cabbage Rolls
Time 2h45m
Yield 4
Number Of Ingredients 23
Steps:
- Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
- Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.
- Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
- Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
- Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.
Nutrition Facts : Calories 739.9 calories, Carbohydrate 69.6 g, Cholesterol 119.1 mg, Fat 38.6 g, Fiber 11.1 g, Protein 31.5 g, SaturatedFat 16.4 g, Sodium 2564.2 mg, Sugar 17.3 g
More about "lamb and rice stuffed cabbage with tomato sauce food"
CABBAGE ROLL - WIKIPEDIA
From en.wikipedia.org
Estimated Reading Time 8 mins
LAMB-AND-FETA STUFFED CABBAGE - RECIPE - FINECOOKING
From finecooking.com
4.9/5 (11)Category Main CourseCuisine GreekCalories 390 per serving
GREEK STUFFED CABBAGE ROLLS RECIPE IN LEMON SAUCE ...
From mygreekdish.com
4.8/5 Total Time 1 hr 40 minsCategory MainCalories 114 per serving
STUFFED CABBAGE ROLLS RECIPE WITH LAMB - DR. AXE
From draxe.com
4.7/5 (43)Category Main DishesCuisine Eastern EuropeanTotal Time 2 hrs 45 mins
- In a medium saucepan over medium heat, stir the oil, butter, salt and pepper together until the butter is melted. Add the onion, garlic, bell pepper and jalapeno.
- Cook for 5–8 minutes, stirring occasionally to soften the vegetables. Add the spices, mix well and remove from heat. Allow the mixture to cool to room temperature while you prepare the cabbage leaves.
- Fill a large stockpot halfway full with water and bring to a boil. Pull the head of cabbage apart. Add a generous dash of salt and the cabbage leaves to the boiling water and boil for 2–3 minutes.
ENTREE RECIPE: LAMB- AND RICE-STUFFED CABBAGE WITH …
From mercurynews.com
Estimated Reading Time 2 mins
SIX O'CLOCK SOLUTION: LAMB AND RICE-STUFFED TOMATO BOATS ...
From montrealgazette.com
Author Julian ArmstrongEstimated Reading Time 4 mins
CABBAGE STUFFED WITH SPICY MINCE AND TOMATO ... - TOM'S FOOD!
From ormidalels.com
Estimated Reading Time 3 mins
LAMB AND FETA CABBAGE ROLLS - SAN PASQUAL’S KITCHEN
From sanpasqualskitchen.com
Reviews 4Servings 8Cuisine AmericanCategory Main
HOW TO MAKE LAMB AND RICE STUFFED CABBAGE LEAVES WITH ...
From meat-recipes.wonderhowto.com
Estimated Reading Time 1 min
LEBANESE CABBAGE ROLLS WITH LAMB, FETA AND A GARLIC TAHINI ...
From servingdumplings.com
Category Meat , Pasta | Rice | BarleyTotal Time 2 hrsEstimated Reading Time 3 mins
LAMB AND CABBAGE CASSEROLE - RECIPE - COOKS.COM
From cooks.com
MINCE-STUFFED CABBAGE ROLLS IN TOMATO SAUCE | WHATSFORDINNER
From whatsfordinner.co.za
LAMB STUFFED CABBAGE ROLLS RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED CABBAGE LEAVES - ARGIRO BARBARIGOU
From argirobarbarigou.com
LAMB AND RICE STUFFED CABBAGE - THE NEW YORK TIMES
From nytimes.com
LAMB-AND-RICE-STUFFED CABBAGE RECIPE | RECIPE IN 2022 ...
From pinterest.com
LAMB AND RICE STUFFED CABBAGE WITH TOMATO SAUCE RECIPES
From tfrecipes.com
LAMB AND RICE STUFFED CABBAGE - TFRECIPES.COM
From tfrecipes.com
SALMON-STUFFED CABBAGE WITH CHERRY TOMATO SAUCE - RECIPES LIST
From recipes-list.com
STUFFED CABBAGE ROLLS STOCK IMAGE. IMAGE OF PORK, LAMB ...
From dreamstime.com
STUFFED CABBAGE ROLLS WITH LAMB RECIPE - POWER FOOD HEALTH
From powerfoodhealth.com
HOW TO MAKE LAMB AND RICE STUFFED CABBAGE LEAVES WITH ...
From indeeti.co.uk
LAMB AND RICE STUFFED CABBAGE ROLLS - STUFFED CABBAGE
From worldrecipes.org
CABBAGE AND LAMB STEW RECIPE
From crecipe.com
STUFFED CABBAGE BALLS WITH LAMB RECIPE - FOOD NEWS
From foodnewsnews.com
CHEF JOHN STUFFED CABBAGE ROLLS - ALL INFORMATION ABOUT ...
From therecipes.info
LAMB-STUFFED PEPPERS IN SPICED TOMATO SAUCE RECIPE ...
From pinterest.com
FATTEH MAKDOUS (LAMB-STUFFED BABY AUBERGINES IN TOMATO ...
From bbcgoodfoodme.com
STUFFED SAVOY CABBAGE WITH TOMATO SAUCE RECIPE
From crecipe.com
LAMB STUFFED CABBAGE ROLLS!
From myinspiredrecipes.com
LAMB & RICE STUFFED CABBAGE ROLLS - GLUTEN FREE RECIPES
From fooddiez.com
LAMBAGE ROLLS! LAMB & RICE STUFFED CABBAGE LEAVES WITH ...
From foodwishes.blogspot.com
RUSS PARSONS' LAMB-STUFFED CABBAGE ROLLS - THE WEDNESDAY CHEF
From wednesdaychef.typepad.com
EASY STUFFED CABBAGE CASSEROLE - NO ROLLING!
From theviewfromgreatisland.com
FOOD: LAMB-AND-FETA STUFFED CABBAGE
From csfoodapi.blogspot.com
STUFFED CABBAGE NO RICE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
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