STUFFED CABBAGE-TROO STYLE
I got this recipe from a back issue of BBC Good Food magazine. It is the simplest and best of all stuffed cabbage recipes. Use any kind of cabbage, as long as it is fresh, but be sure to use the finest quality sausages. Then just let them cookdown together very slowly. don't hurry it by raising the heat, it will simply burn and you'll be sorry.
Provided by MarieRynr
Categories Greens
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 130*C (275*F).
- Cook the cabbage in boiling salted water for 4 minutes or so, then drain and run under the cold tap.
- Drain again thoroughly.
- Butter a deep oven proof dish generously with half the butter.
- Cover the base with a third of the cabbage.
- Season well.
- Arrange half the sausagemeat over the cabbage, flattening it out a bit with your fingertips so that it covers it reasonably well, pressing down as you go.
- Repeat these layers and then finish with a final layer of cabbage.
- Season again with salt and pepper.
- Dot with remaining butter, cover tightly and bake for 2 1/2 hours until the cabbage is as tender as butter.
Nutrition Facts : Calories 828, Fat 64.7, SaturatedFat 24.8, Cholesterol 173.5, Sodium 1472, Carbohydrate 27.7, Fiber 14.1, Sugar 10.3, Protein 39.2
STUFFED CABBAGE OLD COUNTRY STYLE
These STUFFED CABBAGE ROLLS are enjoyed all around the world! There have been many imitations but very few passed down from the OLD COUNTRY that taste as good as these and so very easy to make.They also freeze very well!Give them a try and you will not be dissappointed!
Provided by Timothy H.
Categories Meat
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Take the head of cabbage and wrap in plastic and put it in freezer a day ahead.The next day let thaw and remove the core of the cabbage. This can be done in advance also.
- After the cabbage is thawed and core removed, start separating the leaves from the cabbage and set aside. They will come off easier than blanching.
- PLEASE NOTE:I USED BRATSWORTH NOT POLISH SAUSAGE, THERE IS NO CHOICE FOR BRATS.Remove the skin off the brats.In a skillet, brown the hamburger and the brats together,drain the fat then set aside.After the meat is cooled,chop the meat in a food processor until the meat is very fine.Set aside.
- Boil the rice following instructions on package,let cool and add to the meat.Chop the onion very fine and add to the mixture.
- Next, in a small bowl combine garlic,pepper,salt,basil,paprika, and thyme. Blend well and add to the meat.Set aside.
- NOW IT"S THYME to start stuffing the cabbage leaves.Using one leaf at a time, remove the small part of the leaf at the bottom that was attached to the core, this will help the leaf be a little bit more flexiable.Lay on a flat surface.Take 1,2 or 3 tablespoons of the mixture and place in the center of the leaf.Tuck the sides of the leaf in first then roll. Use a tooth pick or two to keep the rolled leaf's together.
- FOR THE SAUCE:Combine the chopped tomato's,beef broth,pizza sauce and Woreshire sauce.Mix very well and pour over the cabbage rolls.Take the remaining cabbage leafs and spread across the rolls, this will keep the moisture inches.
- These can be baked in the oven for 1 hour at 350 degrees or in a crock pot on low for 8 hours, your choice.I like them better in the crock personally.
Nutrition Facts : Calories 532.2, Fat 31.3, SaturatedFat 11.3, Cholesterol 104, Sodium 1507.6, Carbohydrate 32, Fiber 5.8, Sugar 9.2, Protein 31
STUFFED CABBAGE - TRôO STYLE
This is the simplest and best of all stuffed cabbage recipes - with good-quality sausages, it's divine. By Sophie Grigson
Provided by Good Food team
Categories Dinner, Main course
Time 3h
Number Of Ingredients 3
Steps:
- Pre-heat the oven to 150C/Gas 2/fan 130C. Cook the cabbage in boiling salted water for 4 minutes or so, then drain and run under the cold tap. Drain again thoroughly. Butter a deepish oven-proof dish (about 3 litre) generously with half the butter. Cover the base with a third of the cabbage. Season well.
- Arrange half the sausagemeat over the cabbage, flattening it out a bit with your fingers so that it covers it reasonably well, pressing down as you go. Repeat these layers, and then finish with a final layer of cabbage. Season again with salt and pepper, then dot with the remaining butter. Cover tightly and bake for 21⁄2 hours, until the cabbage is as tender as butter.
Nutrition Facts : Calories 680 calories, Fat 20 grams fat, SaturatedFat 50 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1.5 grams sugar, Fiber 12 grams fiber, Protein 35 grams protein, Sodium 3.81 milligram of sodium
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