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.
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
BEST EVER STUFFED MUSHROOMS
At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.
Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SPICY STUFFED CABBAGE ROLLS IN MUSHROOM GRAVY SAUCE
I was wanting something different than normal stuffed cabbage rolls with tomato sauce so I came up with my own idea. My husband and I really enjoyed this and I was very satisfied. I wanted to share my idea with you and I hope you and your family enjoy it as much as we do.
Provided by Marsha D.
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut cabbage head in half.
- In a glass bowl add 1/3c water and cabbage halfs.
- Cover with paper towel and heat in microwave oven for 3-5 minutes. Til tender.
- Remove cabbage and drain water. Let cool.
- In a medium saucepan add 2 1/2c. water and oil and bring to a boil. Reduce heat.
- Add Zatarain's New Orleans Style Dirty Rice Mix and simmer 25 minutes.
- While rice is cooking, brown Italian sausage in a frying pan and drain grease.
- When rice is fully cooked (no existing water).
- add cooked sausage and mix together.
- Stuff meat mixture in cool cabbage leaves.
- Place in a lightly greased 13x9 baking dish.
- Set aside.
- Preheat oven to 350'.
- In a medium saucepan add margarine, melt and add chopped onion and saute 2 minutes.
- Add chopped mushrooms and saute another 2 minutes.
- Add flour and stir well.
- Add chicken broth,salt and black pepper and whipping cream and stir until thicken on medium heat. Remove from heat.
- Pour over stuffed cabbage rolls and place in oven for 10 minutes.
Nutrition Facts : Calories 486.2, Fat 37.4, SaturatedFat 13.4, Cholesterol 71.7, Sodium 1385.6, Carbohydrate 19.4, Fiber 4.1, Sugar 6.9, Protein 19.9
UKRAINIAN CABBAGE ROLLS WITH MUSHROOMS AND MUSHROOM SAUCE
Shchedryi Vechir or Generous Eve is the spirited Ukrainian celebration of New Year's Eve. In some regions of Ukraine, the celebration is held on the eve of the Feast of St. Basil on January 14th. It other areas, the New Year's Eve celebration doesn't occur until the eve of the Feast of Jordan on January 19th. No matter when it arrives, it's a feast of fun, and hearty fare is in demand. This recipe is served on many a Ukrainian holiday table. Why not try it with your celebrations this holiday season?
Provided by Olha7397
Categories European
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the rice according to the directions on the package.
- Remove the core from the cabbage and place the full head in a large pot of boiling water.
- Cover and cook for about 3 minutes.
- Remove the cabbage from the water and let cool until it's easy to handle.
- Then remove the softened whole leaves from the head and stack them on a platter for filling.
- Thin out the tough vein near the stem portion of the leaf to make easier rolling.
- Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan.
- Cover with water and bring the mushrooms to a boil over medium-high heat.
- Reduce the heat to simmer and continue to cook the mushrooms for about 1 hour.
- Strain off the liquid and grind the mushrooms in a food processor or blender.
- Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and sauté the two medium chopped onions until transparent, about 5 minutes.
- Mix the two medium sautéed onions with the mushrooms and a dash of salt and pepper to taste.
- Sauté the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent.
- Add the mushroom filling and cooked rice to the large fried onion.
- Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing.
- Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture.
- Place the stuffed leaves seam-side down in the casserole dish.
- PREPARE THE MUSHROOM SAUCE by melting two tablespoons of butter in a large skillet over medium heat.
- Sauté the 1/4 cup chopped onions until tender.
- Add the one cup of freshly chopped mushrooms and cook for about 10 minutes.
- Sprinkle the flour over the mixture and blend well.
- Slowly pour in the broth and stir constantly until the mixture thickens.
- Remove from the heat source and stir in the parsley, then season with salt and pepper to taste.
- Let the sauce cool a bit, then add the sour cream and blend well.
- Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hours.
- Serve warm.
- Makes a great companion for plain roast beef.
ANNE FAMIE'S CABBAGE ROLLS
Steps:
- Preheat oven to 375 degrees F.
- For the sauce, in a small mixing bowl, combine the tomato soup and diced tomatoes. Set the bowl aside until needed.
- In a large mixing bowl, with a large spoon, combine the mushroom soup, tomato soup, pork, beef, onions, and seasonings. Once the mixture is thoroughly combined, prepare the baking dish. In a glass, 9 by 13-inch pan, pour about 2/3 of the reserved tomato sauce in the bottom the pan. Set the remaining 1/3 aside.
- To stuff the cabbage leaves, place about 3 ounces of the meat mixture on each leaf. Then tightly roll the mixture into the leaf. Place each roll, as they are finished, into the prepared baking dish. When all of the cabbage rolls are in the pan, spread the remaining third of the tomato sauce on top of them. Cover the dish with aluminum foil and bake in the oven for 60 to 75 minutes, until the cabbage rolls are cooked through. Serve.
GOLABKI (STUFFED CABBAGE)
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 12 to 14 cabbage rolls
Number Of Ingredients 16
Steps:
- For the sauce: Heat up tomatoes in a saucepan over medium-low heat until they begin to boil, then remove them from the heat. With an immersion blender, blend in cubed butter one piece at a time until the sauce is smooth and emulsified. Season with salt and a dash of cayenne if you like it a little spicy, but not enough to scare your Mom-Mom.
- For the cabbage: Bring a large pot of salted water to a boil. Slice off the bottom of the cabbage head and insert the knife around the core to make a square of insertions into the core of the cabbage. (Do not completely core the cabbage.)
- When the pot is boiling gently, drop the cabbage head in and boil it until outer leaves are softened, 4 to 5 minutes. Remove the cabbage head and wait a minute for it to cool, then begin to gently peel the outer leaves away. When the leaves are no longer soft and they become hard to peel, place the cabbage head back into the boiling water for another 4 to 5 minutes. Repeat removing the leaves and then boiling the cabbage until you get down to the core or the leaves become too small. (It's a good idea to boil extra cabbage leaves so you have the extras just in case the leaves rip.)
- Saute onions with a dash of canola oil in a saute pan over medium-low heat until onions are translucent. Combine sauteed onions with cooked white rice and allow to cool.
- Combine ground beef, pork, veal, eggs, onion and rice mixture and salt and pepper in a large stainless steel bowl. Mix until well combined, then set aside. (We'll call this the filling from here out.)
- Preheat the oven to 425 degrees F.
- Place 1/4 cup filling into the bottom of a cabbage leaf. Tuck the sides of the leaf in and roll the leaf up and over and make a small package. Place the finished roll seam-side down in a 12-by-10-inch baking pan that's at least 2 1/2 inches deep. Continue with the remaining leaves and filling and tuck them tightly into the baking pan. Pour 1 inch vegetable stock into the bottom of the baking pan. Cover the cabbage rolls with a sheet of parchment paper, then cover in foil. Bake for 25 minutes.
- Remove cabbage rolls from the oven and turn it down to 325 degrees F. Take off (but reserve) foil and parchment paper. Pour off the vegetable stock (no need to save it; it'll taste like cabbage water...yum). Top the drained cabbage leaves with just enough tomato sauce to coat the top of the cabbage and make a small pool under the rolls. Replace the parchment paper and foil and bake the cabbage rolls 45 minutes more.
- Serve the finished golabki by topping them with a ladle of the reserved sauce, a little fresh dill, and a dollop of sour cream.
VEGETARIAN WHOLE STUFFED CABBAGE
This hearty and satisfying stuffed cabbage is sure to impress vegetarians and meat eaters alike. Layers of mushrooms, brown rice, marinara sauce and cabbage combine in a large-format version of cabbage rolls, without the need to fill and roll individual leaves. At the table, it slices up perfectly into a main dish showstopper.
Provided by Food Network Kitchen
Categories main-dish
Time 3h45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
- Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
- Pulse the garlic in a food processor until finely chopped. Add the celery, carrot and red onion and pulse until finely chopped, scraping down the sides as necessary.
- Heat a large heavy-bottomed skillet over medium heat. Add 2 tablespoons olive oil with the vegetable mixture, thyme, paprika, crushed red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool. Reserve the skillet.
- Pulse the cremini and shiitake mushrooms in batches in the food processor until finely chopped. Heat the reserved skillet over medium heat. Add 1 tablespoon olive oil with half of the mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened and the liquid has released but has not completely evaporated, about 4 minutes. Transfer to the bowl with the cooked vegetable mixture. Repeat with the remaining 1 tablespoon olive oil, remaining mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to the bowl with the cooked vegetable mixture and allow to cool for 5 minutes. Add the brown rice, parsley and eggs to the vegetable mixture, and stir to combine well.
- Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves, as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
- Gently spread about 1 2/3 cups of the mushroom mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 5 tablespoons of marinara sauce over the mushroom mixture. Cover with a layer of cabbage leaves. Repeat with another 2 layers of mushroom mixture, marinara sauce and cabbage leaves, until all of the mushroom mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
- Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 2 hours. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour.
- Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.
CABBAGE ROLLS WITH MUSHROOM SOUP
Make and share this Cabbage Rolls With Mushroom Soup recipe from Food.com.
Provided by Witch Doctor
Categories Pork
Time 3h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stew chopped onion and garlic in butter in a large skillet for 3-5 minutes.
- Add rice, meat, salt, and pepper.
- Stir just to mix well.
- Remove from heat.
- Remove core from cabbage.
- Place whole head in a large kettle filled with boiling water.
- Cover and cook for 3 minutes.
- Remove softened outer leaves.
- Take out all large leaves
- Cut thick center stem from each leaf.
- Take one large cabbage leaf at a time, put 1 rounded tablespoonful of meat mixture in center of a leaf. Roll leaves.
- Put stuffed cabbage leaves with seam down close to each other on a frying pan.
- Do not make more than 2 layers.
- Combine beef broth and mushroom soup; Pour over cabbage rolls.
- Bake in a well heated (350 degree) oven for 1 1/2 hours.
CABBAGE ROLLS WITH MUSHROOM SOUP
I found this Russian recipe online and thought it sounded pretty good and wanted to give it a try. Servings are just a guess since I'm unsure of actual servings/serving sizes. Feedback welcome.
Provided by Riverlivin
Categories Rice
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees and start a large pot of water to boil.
- In a large skillet, saute onion and garlic for 3-5 minutes.
- Add rice, meat, salt, and pepper. Stir to mix well. Remove from heat.
- Take the cabbage and pound the core end against the countertop to loosen. Remove core and discard.
- Place the whole head of cabbage into the boiling water. Cover and cook for 3 minutes.
- Remove softened outer leaves and discard. Separate the large leaves from one another and trim out the thick center stem from each one.
- One at a time, put 1 rounded tablespoonful of the meat & rice mixture into the center of a leaf. Roll up leaf and place seam side down into a large greased baking pan. (Do not make more than 2 layers).
- Combine the beef broth and mushroom soup and pour over cabbage rolls.
- Bake in a 325 degree oven for 1-1/2 hours.
Nutrition Facts : Calories 404.8, Fat 20.9, SaturatedFat 8.3, Cholesterol 71.7, Sodium 1008.2, Carbohydrate 32.8, Fiber 4.4, Sugar 6.9, Protein 22.2
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CABBAGE ROLLS WITH MEAT STUFFING AND WILD MUSHROOM …
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- Fill a large pot—one in which you can submerse a whole head of cabbage—with water and bring to a boil. (It is helpful to use a pot with a strainer insert, such as a pasta pot, so you can pick up the insert to remove the cooked cabbage, rather than struggle with spoons or tongs.)
- Gently pull the outer leaves off each cabbage. (Some of these might be soggy or torn.) Set these aside to line the baking dish. It helps to cut off some of the coarse stem at the beginning and while peeling off the leaves.
- In a small frying pan, melt 2 tbsp of the butter over medium heat, add the onion, and cook until lightly browned. Remove from the heat and put the onion, rice, and chopped meat into a food processor; season with salt and pepper; and whirl until well mixed.
- Lay out the "choice" cabbage leaves on a work surface and divide the filling among the leaves: The exact portion size for each one will depend on the size of the leaf.
- Line the bottom of a 9-x-12-in/23-x-30.5-cm baking dish with any leftover cabbage leaves. (If, after lining the dish, you find you still have a lot of leftover leaves, store them in the refrigerator and eventually chop them, cook in butter, and season with salt and pepper to serve as a side dish for another meal!).
- Pour in the chicken broth (it should come about a third of the way up the sides of the rolls, and not submerge them). Dot the tops of the rolls with the remaining 3 tbsp butter.
- Remove the cabbage rolls to a platter and keep warm (you can tent them with foil and keep them in the turned-off oven). Discard the leaves lining the baking dish, but reserve the broth, which will be added to the mushroom sauce.
- Soak the dried mushrooms in the boiling water for at least 30 minutes, until softened. Strain the soaking liquid through a fine-mesh strainer lined with a paper towel or cheesecloth, placed over a bowl.
- In a large frying pan, melt the butter over medium heat and cook the onion until translucent. Add the chopped fresh mushrooms and soaked dried mushrooms, and cook, stirring often, until all the mushrooms are soft and golden.
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- While the rice cooks, heat the oil in a large skillet over medium. Add in the onion and sauté, stirring often, until golden, about 10-12 minutes. Add in the garlic, mushrooms, red pepper flakes, thyme, basil, pepper, and salt. Cook until the mushrooms are tender, about 7-10 minutes. Once cooked, stir in the rice.
- In a small saucepan add in all of the sauce ingredients. Over medium heat, bring the sauce to a simmer. Cover and simmer for 5 minutes. Mix 1/2 cup of the sauce into the filling. Coat the bottom of a 9×13 inch baking dish with a thin layer of sauce.
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