Pan Fried Cabbage And Meat Stuffed Bell Peppers Food

REAL STUFFED BELL PEPPERS (OR STUFFED CABBAGE)

Steps:

• In a large saucepan (large enough to accomodate the peppers standing upright) bring tomato sauce, water, onion, and tomato soup to a boil.
• Add all other ingredients except beef and continue to simmer.
• Stuff peppers with beef and add to pan.
• Place tops of peppers slightly askew on each stuffed pepper.
• Sauce should come about 3/4 of the way up each pepper or you can add a bit more water.
• Cover pan and simmer for about 1 hour, basting occasionally with sauce, or until meat is cooked through.
• Seasoning can be corrected by adding more brown sugar or sour salt to taste.

PAN-FRIED CABBAGE ROLLS RECIPE BY TASTY

Steps:

• Blanch the cabbage leaves in boiling water for 3 minutes, then transfer directly to a large bowl of ice water.
• Remove the tough stem, finely dice and set aside.
• In a medium bowl, combine the ground pork, ground beef, diced cabbage stems, onion, egg, salt, and pepper, and mix until well-combined. Divide into four equal parts.
• Fold the mozzarella slices in half and roll them up.
• Form each portion of meat into a patty. Add a roll of cheese to each patty and form the meat around the cheese so it is completely encased.
• Put a meat patty on a cabbage leaf, fold in front and right side, and roll up.
• Fold the left side inwards towards the meat filling to seal. Repeat with the remaining meat and cabbage.
• Heat a bit of oil in a medium pan over medium heat. Add thecabbage rolls and fry for 3 minutes, until browned on one side.
• Turn cabbage rolls over and add the water, bullion, and butter.
• Once the water is boiling, add the canned tomatoes. Cover and cook for 15 minutes.
• Season with salt and pepper.
• Sprinkle with Parmesan cheese and parsley, then serve.
• Enjoy!

FRIED CABBAGE

Steps:

• Cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. Add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.

STUFFED BELL PEPPERS WITH BEEF AND CABBAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of two rectangular glass baking dishes.
• Melt butter in a 4- to 6-quart stockpot over medium heat. Add ground beef, green and red cabbage, onion, celery, and garlic. Stir in diced tomatoes, Worcestershire sauce, salt, oregano, basil, and pepper. Cook until beef starts to brown and cabbage softens a bit, 8 to 10 minutes. Stir, and continue cooking for 10 to 15 minutes.
• While the beef cooks, prepare bell peppers: remove stems and cut peppers in half from top to bottom. Remove seeds and white membrane. Rub outsides of the peppers with olive oil and arrange, skin-sides down like edible bowls, in the prepared baking dishes.
• Strain beef mixture to remove excess liquid; scoop into peppers to fill and mound any extra on top or reserve for another use. Cover with foil.
• Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone, and cook for an additional 5 minutes.
• Remove from the oven and allow to cool for a few minutes before serving.

FRIED CABBAGE WITH CARROTS AND PEPPERS

Steps:

• Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
• Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
• Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.