OLD-FASHIONED STUFFED CABBAGE
Steps:
- Gather the ingredients.
- In a large saucepan, combine the ground beef with the onion and 2 cloves of the garlic; cook and stir to break up the meat until the beef is browned and the onion and garlic are tender; drain well and set aside.
- In a large bowl, mix together the beef mixture, the cooked rice, mustard, egg, and salt and pepper until combined.
- Cut out the core end of the cabbage and remove and discard some of the exterior leaves. Then carefully remove 8 whole perfect leaves . Soak the leaves in hot water in a large bowl until they are limp and pliable.
- Chop half of the remaining cabbage and add this to the beef and rice mixture. Roll up about 1/4 cup of the meat mixture in each cabbage leaf. Reserve any remaining meat mixture. At this point, preheat the oven to 350 F.
- Then, in the same large skillet, sauté 2 cloves of garlic in the olive oil until tender, about 2 to 3 minutes.
- Add the tomato puree, diced tomatoes, bay leaves, salt, and pepper. Simmer this sauce for 15 minutes, stirring frequently. Then remove and discard the bay leaves.
- Place the stuffed cabbage rolls in a Dutch oven or large casserole. Top the rolls with any remaining meat mixture. Pour the tomato sauce mixture over all.
- Cover the casserole and bake for 80 to 90 minutes or until the cabbage rolls are tender.
- Serve the stuffed cabbage with the sauce. Enjoy.
Nutrition Facts : Calories 280 kcal, Carbohydrate 23 g, Cholesterol 74 mg, Fiber 6 g, Protein 20 g, SaturatedFat 4 g, Sodium 432 mg, Sugar 9 g, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 0 g
STUFFED CABBAGE
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
- Meanwhile, bring a large pot of water to a boil.
- Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
- For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
- Preheat the oven to 350 degrees F.
- To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
WHOLE STUFFED CABBAGE
In this modern take on the Eastern European comfort food, leaves of Savoy cabbage turn buttery and tender when braised, and ground turkey replaces the usual beef. It's a colorful entree for fall or winter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 2h20m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Whisk egg white in a bowl; stir in kasha to evenly coat. Heat a small saucepan over high; add kasha mixture and cook, stirring constantly, until dry and kernels separate, about 2 minutes. Reduce heat to low; stir in boiling water and a pinch of salt. Cover and cook until water evaporates and kasha is tender, about 8 minutes.
- With a paring knife, remove core of cabbage. Drop cabbage into a large pot of generously salted boiling water; cook until outer leaves turn bright green and pull easily from head, about 1 minute. Remove outer leaves; transfer to a baking sheet lined with a kitchen towel. Continue boiling cabbage and removing leaves until 12 largest outer leaves are cooked. (Remove remaining cabbage and reserve for another use.) Trim the thick center vein from bottom of each leaf.
- Preheat oven to 350 degrees. Heat 3 tablespoons oil in a skillet over medium. Add onion; season with salt and pepper and cook, stirring occasionally, until golden, about 10 minutes. Transfer to a large bowl along with cooked kasha; let cool completely. Whisk remaining egg and stir into kasha mixture with carrots, herbs, turkey, and flour. Season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Line an 8‐inch bowl (measured across top) with a double layer of cheesecloth, leaving about 6 inches of overhang. Then line with the 6 prettiest cabbage leaves, overlapping slightly and allowing them to hang over top of bowl. Layer with one‐third of turkey mixture; top with 2 more cabbage leaves. Repeat layering twice with remaining turkey mixture and leaves. Fold in overhanging leaves to cover filling. Gather cheesecloth overhang and lift cabbage up, twisting to tighten into a secure round.
- Place tomatoes and 1 cup water in an ovenproof pot, such as a Dutch oven; bring to a simmer. Season with salt and pepper; stir in remaining 2 tablespoons oil. Place stuffed cabbage, with twisted part of cheesecloth facing down, in pot. Cover, transfer to oven, and roast, basting occasion‐ ally with tomatoes, until a thermometer inserted in center registers 160 degrees, 40 to 50 minutes. Let cool slightly, then remove cheesecloth and slice cabbage into wedges. Serve with pan sauce, sour cream, and herbs.
LISA'S STUFFED CABBAGE
This is a family recipe past down through generations. You can substitute polish sausage with pork chops. Place chops at the bottom of the pot and place cabbage rolls over the top.
Provided by lisatobin83172
Categories One Dish Meal
Time 1h45m
Yield 12 1 cup, 12 serving(s)
Number Of Ingredients 10
Steps:
- Boil cabbages in a big pot until softened DO NOT cook all the way. Save the liquid the cabbage was boiled inches Remove cabbage and cool it a little before you handle it.
- Mix together your ground beef and rice. Add a teaspoon of salt 1/2 teaspoon of pepper, garlic powder and onion powder to the meat mixture.
- Mix together your ground beef and rice. Add a teaspoon of salt 1/2 teaspoon of pepper, garlic powder and onion powder to the meat mixture.
- After the cabbage has cooled a little, cut your cabbage in half starting at the stem. Then cut the stem out. Separate your cabbage leaves.
- Take a cabbage leaf and add about 1/3 cup of meat mixture to each leaf depending on the size of the leaf. Roll it up. Roll up leaves with meat mixture and add each one to a round pot. Using a circular direction around the pot. When all meat and cabbage have been used and your pot is full of cabbage rolls, take your cabbage juice you saved from the first boil and slowly pour it over the cabbage rolls.
- Next get your can of tomato sauce and pour it over the top pushing down with a spoon blend in the tomato sauce rather than stirring. Cut up your onion and put it on top. Last but not least place you sausage ring around the top of the pot. Allow this to boil for about 1 1/2 hour, until rice and meat are cooked.
Nutrition Facts : Calories 322.9, Fat 11.8, SaturatedFat 4.5, Cholesterol 51.4, Sodium 203.7, Carbohydrate 35.8, Fiber 4.4, Sugar 6.9, Protein 18.8
STUFFED CABBAGE
This simple dinner is classic comfort food: boiled cabbage leaves stuffed with a hearty meat and rice filling.
Categories feed a crowd winter comfort food dinner main dish meat
Time 2h
Yield 6-8 servings
Number Of Ingredients 19
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.
LISA'S TRADITIONAL STUFFING
This recipe has been handed down with minor changes, if you love traditional stuffing this is a great one to try. This stuffing is also very good if you add dried cranberries or you favorite nut.
Provided by Lisa
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 45m
Yield 16
Number Of Ingredients 17
Steps:
- Place bread cubes in a large bowl.
- Heat oil in a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onions, celery, 1/2 cup butter, and garlic. Saute until onions appear translucent, about 5 minutes.
- Add sage, parsley, savory, salt, pepper, Italian seasoning, marjoram, thyme, and nutmeg; mix well. Stir in 1 cup broth.
- Slowly pour broth and sausage mixture over bread cubes, stirring continuously as you pour. Add additional broth and butter as desired.
- Stuffing is ready to bake in the oven or stuff in the bird.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 27.8 g, Cholesterol 26.8 mg, Fat 13.4 g, Fiber 4.7 g, Protein 11.7 g, SaturatedFat 6 g, Sodium 734.4 mg, Sugar 4.7 g
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- Steam cabbage to soften and make the leaves more pliable and easier to fold. In a large bowl, combine hamburger, rice, salt, pepper and eggs.
- Then take 1/4 cup of the hamburger mixture and place on a leaf of the steamed cabbage and fold into rolls, place in the bottom of a large pan, seam side down. Repeat with the remaining hamburger/cabbage leaves till all of the product is used. Pour the tomatoes and juice on top then follow with the tomato sauce, catsup, mustard, crumble the brown sugar over the top and pour the vinegar on top of this.
- Cover with a lid, bring to a boil, reduce heat and simmer for 3 to 4 hours. This is excellent served with mashed potatoes to sop up the juice.
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