Mothers Best Stuffed Cabbage Food

STUFFED CABBAGE

Steps:

• Make the Rolls:.
• Soak the cabbage in hot (boiling) water to soften (or freeze and thaw).
• Mix all other ingredients together.
• Separate the leaves from the head of cabbage carefully - you don't want them to rip. Cut out the bottom portion of the thick, central rib of each leave (but not too much). You're going to roll the cabbage leaves around the stuffing.
• Roll a portion of the meat mixture in each cabbage leaf. I roll up from the bottom (one fold), then the sides, and then the remainder of the leave from the bottom toward the top.
• For the Sauce:.
• Saute the onions in a large pot.
• Add apricots, prunes, raisins, lemon juice, one can sauce, 15 oz water, and brown sugar. Simmer 1 hour.
• Preheat oven to 275 about 15 minutes before the end of the one-hour simmer.
• Cook the rolls:.
• Add the cabbage rolls to the sauce.
• Cover with the second can of sauce and 15 oz water.
• Dice any remaining leaves of cabbage and add to sauce.
• Bake for 2 hours.
• Add additional lemon juice to taste.

STUFFED CABBAGE LIKE MY MOTHER MADE

Steps:

• Boil about 2 c.
• water in a lg.
• pot.
• Wash your cabbage.
• Then place the full head into the boiling water for a few min.
• (Pour water into a measuring cup and save.) You will see the outer leaves softening.
• Remove.
• Turn upside down on a cutting board and remove a good portion of the stem.
• Gentley and carefully peel off full leaves until you no longer can pull any off.
• Wrap each ball separately with a leaf.
• Shred the remaining cabbage and put it back into the lg.
• pot.
• To make the rolls to meats add egg, rice, garlic, salt, paprika,(1/2 tsp.chili powder opt.) and pepper. Make rolls and roll a leaf around each. Lay your cabbage rolls on top of the shredded cabbage.
• Pour the canned puree over the the top and add the spices( bay leaves, peppercorn, and basil.
• Pour as much water in as needed to produce enough liquid to cook on stove with.
• Bring to a boil, then simmer for about 1 1/2 to 2 hrs.
• Meat should be soft.
• If you have too much liquid.
• Remove the rolls.
• In a small saucepan melt 2 tblsp margarine and 2 tblsp.
• flour and make a roux.
• When a golden yellow, shut off your heat and add 1 tsp.
• hungarian sweet paprika.
• This gives the sauce a nice flavor and thickens the sauce as well.

STUFFED CABBAGE

Steps:

• Bring a large pot of water to boil. Salt it generously.
• Core the cabbage. Gently peel away the leaves to expose the heart (by heart, I mean the ball of more yellowish leaves at the center which are too tightly packed to bother prying apart). Cut out that core of inner-most leaves and shred to add to the stuffing. Cut the thick ribs out of the remaining leaves (they will look like you've stolen a sliver from a pie). Set aside.
• Blanch the cabbage leaves for 5 to 7 minutes. Drain, and refresh under ice-cold water. Drain and pat dry with a towel.
• Break the bread into crumbs in a bowl, pour over the milk and set aside to soften. Heat the butter and olive oil in a skillet and gently fry the onion and shallot until transparent, about 5 minutes. Add the chopped cabbage, mushrooms, garlic and thyme. Cook another 5 minutes. Add the bread and cook until the milk has evaporated. Stir through the quatre-epices and season generously with salt and pepper. Add this mixture to the sausage meat in a large bowl and mix thoroughly with a fork. Make a small ball and fry it in the frying pan. Taste it to check the seasonings. Adjust as needed.
• Lay a tea towel on the counter with a piece of cheesecloth or muslin large enough to wrap the cabbage in. You're going to reconstruct the cabbage, but with layers of stuffing between the leaves. So, first lay down the large outer leaves, in a circle, slightly overlapping with the prettiest side out. Spread over a layer of stuffing. Lay over another layer of leaves and repeat the action. Continue until you have run out of leaves. Pull up the edges of the cheesecloth, like a bag, and twist, as if making the head of a puppet, to shape the cabbage into a round loaf shape. Tie a string around the beard of cheesecloth where it meets the cabbage ball, to secure the package. The cabbage can be prepared to this stage in advance, refrigerated and then cooked before serving.
• To cook: Steam the cabbage over water or good chicken stock (about 2 cups/500 ml of it) for 45 minutes. The flavor from the stuffed cabbage will drip into the water or stock and give it the most amazing flavor. When the cabbage is done, boil down the cooking juices and serve a spoonful around each wedge of cabbage in a soup bowl.

SWEET AND SOUR STUFFED CABBAGE

Steps:

• Cook cored cabbage about 10 minutes or until limp in boiling water. Drain leaves and dry with paper towel.
• Combine beef, salt, pepper, rice and egg.
• Add sauteed onions to beef mixture and mix well. Set aside.
• Place a small portion (3 tbsps.) of mixture in each cabbage leaf.
• Roll up and secure with toothpicks,.
• Repeat until all cabbage leaves are full.
• In a greased roasting pan, spread 1 1/2 cups chopped onion evenly and arrange cabbage rolls in neat rows on top of onion.
• Combine chili sauce and grape jelly in a 2 quart saucepan with 2 tbsps. of water; heat over medium heat and stir to melt jelly.
• Pour the sauce over rolls.
• Cover pan tightly with foil.
• Bake 2 hours at 375 degrees.
• Remove foil; brush rolls with sauce, bake uncovered 40 minutes longer or until sauce is thick and cabbage rolls are glazed.
• Serve with sauce spooned over rolls.

LINDA'S STUFFED CABBAGE

Steps:

• Put cabbage leaves in hot water, and bring to boil. Drain. Set aside.
• Cook rice according to directions (Do NOT overcook). Set aside.
• Place ground beef in a large bowl. Set aside.
• Finely chop onion, green pepper, and garlic. (You can use your food processor or blender if your in a hurry).
• Grind the allspice, if you are using fresh.
• Add chopped onion, green pepper, garlic, beef bouillon, allspice, thyme, celery salt and ground pepper to the bowl with the ground beef. Mix well.
• Add egg, and mix well.
• Add rice, and mix well.
• To make the sauce:.
• In a large pot add Roma tomatoes with sauce, tomato sauce and tomato paste.
• Add instant onion, salt, pepper and brown sugar. Let come to boil, then turn down to medium, cover pot and cook for about 15 minutes.
• Take about 2 tablespoons of meat mixture and place on cabbage roll. fold sides over meat, then roll up into a roll. Place rolls side by side, in a 9x13" baking pan. Continue rolling the leaves until the mixture is gone.
• Cover rolls with sauce.
• Preheat oven to 350.
• Sprinkle some additional celery salt and pepper on top before placing in the oven.
• Bake for 1 hour.

MOTHER'S BEST STUFFED CABBAGE

Steps:

• In a large pot (or two separate pots if cabbage won't fit in one), add enough water to come halfway up cabbage heads and bring to a boil. Reduce heat to a simmer and cook until a knife can be inserted about 1/4 inch into each cabbage head. Remove the cabbage heads from the water one at a time and remove outer leaves to a platter covered with paper towels to drain and cool. Only the outer leaves will be cooked - when you reach the point where the leaves are still raw, return cabbage heads to the boiling water to cook thoroughly until a knife can be inserted all the way to the middle of the head. Remove remaining cabbage heads from water and carefully peel away remaining leaves, adding them to the first batch. Stop peeling leaves when you reach the small ones as they will not be big enough to make rolls. Also, set aside any damaged or overcooked leaves. Save the remaining cabbage heads, save the water in which the heads were boiled, and set the leaves aside.
• Heat oil in a separate skillet. Add onion and cook until tender.
• Add paprika to onion (onion should be heavily coated with paprika - add more paprika than called for if needed).
• In large bowl, combine ground beef, rice, onion mixture, salt & pepper. Mix well.
• One at a time, place about 2-3 tablespoons of the meat mixture in the center of a leaf (adjust the amount of meat by the size of the leaf). Starting at the outer part of the leaf, roll the leaf down around the meat, folding in the sides of the leaf as you go. Continue making rolls until you either run out of meat or leaves. (Note: Any remaining meat mixture may be frozen for next time.) Place rolls on a platter and set aside.
• Chop up any damaged leaves and the leftover cabbage heads.
• Place half of the chopped cabbage in the bottom of a large pot (not to exceed about 2 inches in depth).
• Add 1 can of tomato sauce.
• Add 1 can of sauerkraut (including juices).
• Layer cabbage rolls on top of mixture.
• Add 1 can of tomato sauce.
• Add 1 can of sauerkraut.
• Add enough of the cabbage water to cover.
• Cover pot and bring to a boil. Reduce heat and cook 5-6 hours at a simmer. Make sure you cook at a simmer as a hard boil will damage the rolls.