Small Rice Stuffed Cabbages Food

RICE-STUFFED CABBAGE

Steps:

• Make the cabbage: Bring a large pot of water to a boil. Remove 4 or 5 unblemished outer leaves from cabbage, and reserve. Add cabbage head and 2 tablespoons salt to pot. Cover and simmer, flipping once, until tender, about 45 minutes. Transfer cabbage to work surface, then add reserved leaves to pot, and cook until bright green and tender but not mushy, about 3 minutes. Spread in a single layer on paper towels to drain.
• Make the filling: Bring a medium pot of water to a boil. Add rice and 1/4 teaspoon salt, and simmer until tender, about 15 minutes. Drain, rinse rice with cold water, and drain again. Toss with 2 tablespoons oil in a large bowl.
• Place currants in a small bowl, and add enough warm water to cover. Let stand until plump, about 15 minutes.
• Heat 2 tablespoons oil in a medium saucepan over medium heat. Add chard stems and 1/2 teaspoon salt, and cook, stirring occasionally, for 3 minutes. Add water, and simmer until tender, about 12 minutes. Add onion, and cook, stirring occasionally, for 5 minutes. Remove from heat.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add chard leaves, and cook until barely wilted and bright green, about 2 minutes. Add spinach, and cook until wilted and bright green, about 2 minutes more. Remove from heat. Let cool for 10 minutes.
• To assemble: Preheat oven to 350 degrees. Cut out stem from cooked cabbage, and discard. Using a spoon, scoop out inside of cabbage, leaving a 1/2-inch-thick shell. Squeeze out excess liquid from scooped cabbage, and coarsely chop insides, then stir into rice. Dry cabbage shell.
• Stir together the spinach mixture, chard stems, currants, apricots, pine nuts, parsley, eggs, vinegar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper into rice mixture.
• Lightly oil a rimmed baking sheet. Fill cabbage shell with rice mixture. Place on a clean kitchen towel, and gather ends of towel around cabbage, squeezing gently to form a round shape and remove excess liquid. Remove towel, and flip stuffed cabbage, open side down, onto baking sheet. Rub butter over entire surface of cabbage, and bake until heated through, about 30 minutes.
• Drape reserved cabbage leaves over stuffed head, overlapping, to cover. Smooth leaves down and tuck underneath cabbage. Cut into wedges, and serve immediately.

SMALL RICE-STUFFED CABBAGES

Steps:

• Make stuffed cabbage through step 7, removing 12, not 5, large leaves from cabbage before boiling. Bring a large pot of water to a boil, and cook cabbage leaves until tender, about 3 minutes. Spread leaves in a single layer on paper towels to drain.
• Preheat oven to 350 degrees. Cut ribs from cabbage leaves, leaving each leaf intact. Place 1 cabbage leaf on a work surface, overlapping cut edges to form a solid round. Add 1/4 cup rice filling to center, then gather ends together to create a parcel. Place parcel in a clean kitchen towel, cup in hand, and squeeze gently to remove excess liquid, and shape cabbage parcel into a ball. Repeat with remaining cabbage leaves and filling.
• Place parcels, seam side down, on a lightly oiled baking sheet. Top each parcel with 1 teaspoon butter, and bake until heated through, about 15 minutes. Serve immediately.

STUFFED CABBAGE WITH TOMATO SAUCE

Steps:

• Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
• In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
• Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
• Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
• Preheat the oven to 375 degrees F.
• Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
• Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.

GREEK MEATLESS STUFFED CABBAGE ROLLS WITH RICE

Steps:

• Combine onion, rice, tomatoes, dill, parsley, zucchini, salt, pepper, cumin, and 2/3 cup olive oil in a bowl. Mix well.
• Remove the core of the cabbage and discard. Stick a large fork into the center of the cabbage head.
• Bring a large pot of water to a boil, and immerse the cabbage, leaving the fork in.
• When the outer leaves turn bright green, remove the cabbage using the fork; detach softened leaves and set aside.
• Return cabbage head to the pot and repeat process until all cabbage leaves have been removed.
• If using other types of leaves, blanch leaves in hot water until they soften and turn a darker green. Remove thick stems if necessary. To use large chard leaves, cut in half and fill each half.
• If making large cabbage rolls, use the whole leaf (or half of the large leaves). If making small rolls, tear leaves into 4 parts (for smaller leaves, tear into fewer pieces).
• For large rolls, place a heaping tablespoon of filling 1 inch from the thick end of the cabbage leaf. Fold the bottom over the filling, fold the sides in, and roll up.
• For small rolls, place 1 teaspoon of filling on one side of the leaf part, fold the leaf up over the filling, fold in sides, and roll up. Don't roll too tightly. The rice will need some room to expand during cooking.
• Line the bottom of a large pot with any torn or unused leaves (and trimmed thick stems) and drizzle with the 2 tablespoons of olive oil.
• Place rolls closely together, seam-side down in the pot in 2 to 3 layers, as needed.
• Cover with a plate that fits over the rolls, turned upside down.
• Place the pot over medium heat and bring to a full boil (it will boil with its own liquid).
• Add 1 cup of water (or enough to cover the rolls); when it resumes a full boil, reduce heat to low, cover, and simmer for 20 minutes, long enough for the rice to cook.
• Test to make sure rice is fully cooked. Remove the plate.
• In a small bowl, stir the flour into the lemon juice until dissolved. Add several tablespoons of liquid from the pot and stir to combine.
• Pour lemon juice mixture into the pot and shake the pot gently to distribute. Let sit 10 to 20 minutes before serving.
• Serve warm or at room temperature.

BEEF & RICE STUFFED CABBAGE ROLLS

Steps:

• In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.

WILD RICE STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F. In a medium saucepan, melt butter over medium-high heat. Add 1/2 cup of the onions, the celery, and apple; saute for 5 minutes. Stir in rice, seasoning packet from rice mix, 3/4 cup of the broth, and garlic. Bring to a boil. Cover and simmer for 10 minutes or until liquid is absorbed. Rice should be al dente. Transfer to a medium bowl; stir in pecans. Set aside.
• Place 12 to 15 large cabbage leaves in a large bowl. Cover with boiling water; let stand for 2 to 3 minutes or until wilted. Cut off thickest part of each cabbage leaf. Place 2 tablespoons of the rice mixture near the stem end of a leaf. Fold over sides and roll up. Do not roll too tightly as the rice will expand as it cooks. Repeat with remaining leaves and rice mixture.
• Place cabbage rolls, seam sides down, in a shallow baking dish. Pour marinara sauce over the top and sprinkle with remaining onions. Cover pan tightly with aluminum foil. Bake in preheated oven for 1 hour. Serve hot with sauce.

VEGETARIAN WHOLE STUFFED CABBAGE

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.

BRAISED STUFFED CABBAGE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.
• Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.
• Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling. Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath. Fill the remaining leaves in the same way. Mix the stock, vinegar and honey, then pour over the cabbage. Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins.

DIRTY RICE STUFFED CABBAGE

Steps:

• Preheat the oven to 350 degrees F.
• SAUCE:.
• Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened.
• Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper.
• Let simmer for 15 minutes.
• FILLING:.
• Heat the oil in a heavy-bottomed saute pan over medium-high heat.
• Add the pork and brown.
• Once browned, add the garlic, onion, celery, and green bell pepper.
• Cook until softened, about 5 minutes.
• Season with salt and pepper, to taste.
• Add the chicken broth, italian seasoning,basil, and cayenne.
• Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan.
• Taste and season with salt and pepper, if necessary.
• In a large pot of boiling salted water, over medium heat, add the cabbage leaves and cook until tender, about 5 minutes.
• Drain and rinse with cold water.
• Lay a cabbage leaf out on a flat surface and add 1/4 cup of the dirty rice into the center.
• Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves.
• Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish.
• Arrange the cabbage rolls, seam sides down, on top of the sauce.
• Pour the remaining sauce over the stuffed cabbage and cover with foil. Bake in the preheated oven for 40 minutes.
• Remove from the oven and serve.

STUFFED CABBAGE WITH BEEF AND RICE

Steps:

• In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
• Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.
• To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.