Skillet Stuffed Cabbage Food

UNSTUFFED CABBAGE SKILLET

Steps:

• In a large deep skillet over medium heat, heat oil; cook turkey and onion 5 to 7 minutes, or until turkey is no longer pink, stirring occasionally.
• Add remaining ingredients except cabbage and mix well. Stir in cabbage and bring to a boil. Cover and simmer 25 to 30 minutes, or until cabbage is tender.

CABBAGE ROLL SKILLET

Steps:

• Drain tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid., Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.

BEEF STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

SKILLET STUFFED CABBAGE

Steps:

• 1. In large skillet, saute onion with butter, when onions become clear add ground meat to skillet seasoning with cajun seasoning. When meat is browned stir in cooked rice, topped with cabbage, can of Rotel tomatoes and water. Cover and cook on medium low heat for 25 - 30 minutes, until cabbage is tender.

UNSTUFFED CABBAGE ROLL

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

CHORIZO CABBAGE ROLLS

Steps:

• Put a large pan of water on to boil. When it's boiling drop the cored cabbage head into the water.
• Cook for three minutes of until the leaves start to relax away from the cabbage head. Drain and let cool.
• Remove the cabbage leaves carefully from the cabbage head. You'll need six large leaves. (I do this while the meat mixture is cooking).
• Slice the large leaf stem vein from each cabbage leaf. You'll make a V in the leaf bottom. Do not cut the leaf in half. Just cut out the tough part of the stem vein.
• Lay the cabbage leaves out on a counter or bread board.
• Meanwhile, Put a large skillet (at least 12 inch) on medium low heat on the stove top.
• Brown the hamburger and chorizo.
• When the meat is about halfway cooked add the onion and garlic and cook until the onion is translucent.
• Add the rice, tomatoes and salsa and 1 cup of stock to the meat, mix and cover for 10 minutes or so.
• Preheat oven to 350 degrees:
• Remove the cover from the skillet. The meat /rice mixture should be spoonable.
• Spoon 2 to 3 Tablespoons of filling onto a leaf.
• Cover and roll the leaf and repeat until six cabbage leaves are filled and rolled. You will have extra filling.
• Place the cabbage rolls back into the skillet.
• Nestle the six cabbage rolls into the extra filling. The skillet will be full.
• Pour the remaining stock over the skillet filling and cabbage rolls and cover
• Place your oven proof skillet or oven proof baking dish into the oven and place a baking sheet on the bottom rack to catch any drips.
• Bake one hour.

HALUPKIS: STUFFED CABBAGE

Steps:

• Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 ounces of the cabbage cooking water.
• Boil rice in a separate saucepot until half cooked. Drain and set aside.
• In a large skillet, saute bacon and discard excess fat. Add the onion to the skillet and cook until lightly browned. Chop the bacon into small pieces and add back to the pan.
• In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size.
• Preheat oven to 350 degrees F.
• On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers.
• Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cover and bake for 2 to 2 1/2 hours. Add more liquid, if needed.
• They taste best the next day.

STUFFED CABBAGE CASSEROLE

Steps:

• In a cast iron skillet on high heat add the ground beef.
• Season the beef with kosher salt and black pepper.
• Brown the beef well and crumble it into large crumbles.
• Remove from the pan, then add in the onion and half the butter.
• Cook for 3-4 minutes or until just browning.
• Remove onions to the same dish as the beef.
• Add in the remaining butter and cabbage and cook on high heat until cabbage is wilted and browned.
• Add the beef and onion mixture into the pan, mix slightly.
• Add in the rice and tomato and stir gently, then cook for 5-7 minutes, covered, to cook and warm through.

SKILLET STUFFED CABBAGE

Steps:

• In a 4 or 5-quart saucepot, cook ground beef and onion over medium-high heat, stirring frequently for 5 minutes or until beef is cooked through, drain any fat.
• Stir in rice mix, water and allspice.
• Bring mixture to a boil then reduce heat to low.
• Cover and simmer 10 minutes; stir.
• Top with shredded cabbage and press down gently.
• Pour spaghetti sauce over cabbage.
• Cover and cook for 15-20 minutes until cabbage is just tender.

STUFFED CABBAGE ROLL SKILLET

Steps:

• Mix 2 tablespoons of soup with rest of ingredients.
• Divide mixture among cabbage leaves.
• Fold in sides.
• Roll up and secure with toothpicks.
• In skillet, place rolls seam side down.
• Add remaining soup.
• Cover; simmer on low 40 minutes.
• Every 10 minutes, spoon sauce over rolls.

CABBAGE ROLL SKILLET

Steps:

• Heat a large skillet over medium-high heat. Season beef with salt and pepper; cook and stir in the hot skillet until browned, about 5 minutes. Add onion and garlic; cook until onion is translucent, 2 to 3 minutes. Add tomato sauce, beef broth, brown sugar, lemon juice, and Worcestershire sauce. Stir until well mixed.
• Add cabbage to the skillet and bring to a simmer. Cover and let simmer until cabbage is tender, about 20 minutes. Serve over rice with a little sour cream.

SIMPLY DELICIOUS UNSTUFFED CABBAGE SKILLET

Steps:

• In a large skillet, brown ground beef with the onions, peppers and garlic until beef is no longer pink and vegetables are tender; drain, if necessary.
• Add remaining ingredients, except for rice; stir well and bring to a boil.
• Reduce heat and simmer covered for 20 to 30 minutes, until cabbage is tender.
• Serve over prepared rice.

UNSTUFFED CABBAGE SKILLET

Steps:

• Brown meat with onions in large deep nonstick skillet or Dutch oven.
• Add tomatoes and dressing mix; mix well. Stir in cabbage. Cover; simmer on medium-low heat 20 to 25 min. or until tender, stirring occasionally.
• Stir in water and rice; bring to boil. Simmer, covered, on low heat 5 min. Remove from heat; stir. Let stand, covered, 5 min. before serving.

RICK'S UNSTUFFED CABBAGE CASSEROLE

Steps:

• Brown hamburger and onions in pan sprayed with butter-flavored cooking spray.
• Add remaining ingredients.
• Bring to mild boil.
• Reduce heat and let simmer for 5 minutes or until done.