MIDDLE EASTERN-STYLE CABBAGE ROLLS
Add this vegan dish to your repertoire. We've filled cabbage leaves with satisfying brown rice and lentils along with mint, lemon, tahini and pine nuts
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h20m
Number Of Ingredients 18
Steps:
- Bring a large pan of water to the boil, add the cabbage leaves and put a heavy ladle on top to keep them submerged. Boil for 4 mins, then drain, reserving the water.
- Meanwhile, heat the oil in a non-stick pan. Reserve 2 tbsp of the onion, then fry the rest for 10 mins until just golden. Stir in the pine nuts and cook until starting to colour. Add the spices and rice, then pour in 450ml of the reserved water. Stir in the bouillon powder, cover and cook for 15 mins until the rice is almost tender and the liquid is absorbed. Stir in the lentils, zest and mint.
- Heat the oven to 180C/160C fan/gas 4. Put a spoonful of the rice into the centre of a cabbage leaf, roll up and put in a shallow casserole dish. Repeat with the remaining rice and leaves. Cover and bake for 30 mins until the rice is fully tender.
- Meanwhile, combine the tahini, lemon juice, garlic and 3 tbsp water, and mix the salad ingredients with the reserved onion. If you're following our Healthy Diet Plan, serve half the rolls with half of the sauce and half of the salad. Cover and chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in the microwave until hot.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
LEBANESE STUFFED CABBAGE ROLLS
Steps:
- Bring a large pot of water (or chicken broth) to a boil.
- Using a sharp knife, carefully remove tough inner core of the cabbage. When water or broth has come to a boil, add the whole head of cabbage (cored) to the pot. In about 2-3 minutes, the cabbage leaves will slowly start to separate from the head. Carefully place them on a plate as they fall off the core.
- In a medium bowl, combine sirloin, rice, salt, pepper, lemon juice, cinnamon and half of the garlic.
- Working one leaf at a time, place 1-2 tablespoons of meat mixture in the middle and roll until meat is covered with cabbage.
- Place stuffed cabbage rolls in the same pot you used to cook the leaves and line them up close together, alternating direction with each layer. Continue until leaves are gone.
- If you have any extra meat mixture, roll them into tiny meatballs and add them on top of the stuffed rolls. Cover stuffed cabbage with water - about ½ in above top layer. Throw in dried mint and remaining 2 crushed garlic cloves. Squeeze any leftover lemon juice and season with salt and pepper to taste.
- Take a small plate and turn it upside down and place on top of rolls.Push down to ensure all rolls are submersed in liquid. Cover pot and bring to a boil. Simmer for 20-30 minutes or until meat is fully cooked through. Serve with plain yogurt.
Nutrition Facts : Calories 211 kcal, Carbohydrate 16.8 g, Protein 18 g, Fat 7.9 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 434 mg, Fiber 1.9 g, ServingSize 1 serving
EUROPEAN CABBAGE ROLLS (HOLISHKES)
These are fussy and time consuming to make, but when cabbage is plentiful in early fall, gather some helping hands and make a big batch to store in the freezer. The ingredients look long but they mix together in one bowl, quickly. Delicious as a meal on their own, or as a side dish for festive meal, no one ever refuses Cabbage Rolls! Some Cabbage tricks for 1 large cabbage. To make cabbage rolls, you need to remove each cabbage leaf from the core. Not a simple task. But here are a few ways. 1. With small sharp knife, cut out cabbage core as deeply as you can. Set whole cabbage in large pot of boiling water and simmer till leaves are tender. Drain in colander and cut off leaves one by one. If some center leaves are still firm, return them to pot and simmer. Then repeat process. Slice the thick vein of the cabbage leaf to make it thin with the leaf. 2. Place whole head of cabbage in plastic bag into freezer at least 2 days, before preparing cabbage rolls. Remove from freezer night before. Remove from the plastic bag, place in colander and allow frozen head to thaw slowly. In the morning core cabbage and limp leaves will separate easily. Pat them dry. 3. Same method as in number 1 except you wrap head of cabbage in waxed paper and heat in microwave till leaves are limp, returning to heat again if inner ones are stubbornly firm. Now you are ready to begin!
Provided by Olha7397
Categories European
Time 2h45m
Yield 30 rolls
Number Of Ingredients 13
Steps:
- For the filling: In a large mixing bowl, combine all the filling ingredients. Place 1 heaping tablespoons in center of each leaf, folding in end and sides and rolling up to form a snug roll. Continue till all filling and leaves are used. Shred smaller remaining leaves.
- For the sweet and sour sauce combine ingredients in small bowl. If you can't find mushroom tomato sauce, then use tomato sauce.
- In large pot or roasting pan, layer shredded cabbage (any leaves not suitable for filling), place stuffed cabbage rolls and sauce on top of shredded cabbage. Continue till all are in pot. Simmer for 2 hours on stove top tightly covered, or cook in preheated 275 oven for 2 hours. Yield: 30 Cabbage Rolls.
- VARIATIONS:.
- THE MEATLESS WAY: Substitute 3 cups cooked mixed beans, peas and lentils as you like. ( A good combination is cooked garbanzos (chickpeas) and brown lentils). Use 1 cup raw rice. Crush them as you combine with other ingredients. Continue as above. Season to taste.
- HUNGARIAN LAYERED CABBAGE: Use SAVOY cabbage for this dish as it softens when cooked. In a baking pan layer cabbage leaves, meat filling, and sauce, ending with sauce on top. Bake in preheated 350°F oven for 1 hour. Keep warm till serving, cut in squares to serve.
- THE MEATLESS WAY: Try this same method as for Hungarian Layered Cabbage using grated raw potatoes instead of meat filling. Season with finely minced browned onions, salt and pepper. Top casserole with sauce. Bake 1 hour.
- MIDDLE EAST CABBAGE ROLLS: Use ground lamb, COOKED rice, and season with allspice and cinnamon. Layer rolls with lemon juice flavored chicken broth instead of Sweet and Sour Sauce. Cook as in main recipe.
- To Life!
Nutrition Facts : Calories 48.5, Fat 0.1, Sodium 31.8, Carbohydrate 11.9, Fiber 0.5, Sugar 8.5, Protein 0.6
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- Gently saute spring onions in 1/4 cup olive oil for 2-3 minutes. Place in large bowl add remaining stuffing ingredients, adding salt and pepper to taste.
- Remove leaves from cabbage carefully so as not to tear them. Parboil leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 batches. Drain in colander, rinse with cold water.
- Cut out larger center rib of each leaf, any large leaves in half. Line base of a deep pan with the ribs and any leftover torn leaves.
- Place a generous tablespoon of stuffing on base of each leaf, roll once and tuck in sides to contain filling. Roll to end of leaf. Repeat with remaining ingredients.
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