PORK-STUFFED CABBAGE ROLLS
In this savory, mildly sweet dish green cabbage leaves are wrapped around a meat filling seasoned with tomato paste, apricot preserves, and sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf.
- In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4 cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate.
- In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.
Nutrition Facts : Calories 303 g, Fat 18 g, Fiber 3 g, Protein 16 g
BAKED STUFFED CABBAGE
This is an easy to make Stuffed Cabbage recipe. The Recipe comes from "The New Family Cookbook for People with Diabetes".
Provided by Barb G.
Categories Vegetable
Time 1h20m
Yield 8 cabbage rools, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees, prepare a flat baking dish or casserole with nonstick pan spray.
- Blanch the cabbage leaves by immersing them in a pot of boiling water for 1 minute; drain and pat the leaves dry.
- Combine the beef, onion, parsley,salt, thyme,garlic, and pepper,Mix Well, Divide the meat into 8 equal portions on the cabbage leaves;Roll or fold the leaves around filling; Secure each cabbage roll with wooden toothpicks.
- Place the rolls seam side down in the prepares baking dish; pour tomato sauce over the rolls; bake, covered 50 to 60 minutes.
STUFFED CABBAGE ROLLS
"IN OUR area of Pennsylvania, cabbage rolls are frequently served at special occasions of all kinds. These versatile roll-ups can be stuffed with pork or other kinds of fillings. Though we've tried some of the others, my family always goes back to the ground beef-it just tastes best to us."
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage. , In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat., Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender. , Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.
Nutrition Facts : Calories 254 calories, Fat 7g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 755mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 6g fiber), Protein 19g protein.
STUFFED SAVOY CABBAGE WITH BEEF, PORK, AND RICE IN A SPICY TOMATO SAUCE
This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a fragrant mix of beef, pork, herbs, and nutty brown rice. The bundles, which meld with a spicy tomato sauce, are easy to make: The cabbage leaves are boiled briefly until tender and pliable, and then folded around the filling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 14
Steps:
- Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until slightly thick, about 20 minutes. Season with salt. Let cool completely.
- Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel outer layer of leaves, and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large light-green leaves. Reserve remaining leaves for another use.
- Preheat oven to 375 degrees. Using 2 forks, gently stir together beef, pork, rice, onion, parsley, paprika, and 1 tablespoon salt.
- Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.
- Spread sauce over stuffed cabbage leaves. Cover with parchment-lined foil, and bake until cooked through and cabbage is tender, about 1 hour.
Nutrition Facts : Calories 212 g, Cholesterol 37 g, Fiber 4 g, Protein 14 g, SaturatedFat 3 g, Sodium 548 g
POLISH STUFFED CABBAGE
Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.
Provided by Christa
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
- In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
- Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)
Nutrition Facts : Calories 331.2 calories, Carbohydrate 19.6 g, Cholesterol 95.3 mg, Fat 21.2 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 8.5 g, Sodium 253.2 mg, Sugar 9.1 g
STUFFED CABBAGE
This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Provided by Barb
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 13h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
- Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g
STUFFED CABBAGE WITH PORK
Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, appetizer
Time 2h30m
Yield Eight or more servings
Number Of Ingredients 20
Steps:
- Carefully cut away the bottom center core of the cabbage. Pull off and discard any tough or blemished outer leaves.
- Bring enough water to the boil to cover the cabbage when it is added. Drop the cabbage into the water and cook, turning occasionally, about 10 to 15 minutes.
- Drain the cabbage and run it briefly under cold water. Place the cabbage cored side down to drain further.
- Meanwhile, cut away the cores of the tomatoes. Cut the tomatoes into one-half-inch cubes. There should be about three cups. Set aside.
- Heat the oil in a heavy skillet and add the two cups of finely chopped onions and two teaspoons of the garlic. Cook, stirring, until the onions are wilted. Sprinkle with one-half teaspoon of the thyme and add the cloves. Cook, stirring occasionally, about five minutes. Scrape the mixture onto a plate and let cool.
- Preheat the oven to 375 degrees.
- Put the pork in a large mixing bowl and add the parsley, bread crumbs, eggs, salt and pepper. Add the cooled onion and garlic mixture and blend thoroughly with the hands.
- Lay out a rectangle of cheesecloth of double thickness measuring about 17 by 24 inches (folded measure).
- Place one of the large outer leaves, rounded side up, just off center with the stem pointing outside. Add a second leaf, the leaf ends slightly overlapping. Add a total of eight leaves, the leaf edges overlapping to form a circle.
- Add two cups of the pork mixture to the center of the leaves and spread it out slightly. Cover with a second layer of six fairly large leaves, stem point outside and with the leaf edges overlapping. Add two more cups of the pork mixture to the center and spread it out slightly. Add a third layer of leaves, edges overlapping, and the remaining pork mixture. Bring up the edges of the cloth rectangle and pull tightly to reassemble the mass into a large cabbage shape. Twist the ends of the cheesecloth bag tightly and tie tightly with string. Cut off the excess cheesecloth ends.
- Heat the butter in a heavy casserole large enough to hold the stuffed cabbage comfortably without crowding. Add the one and one-half cups of coarsely chopped onions, celery, bay leaf and remaining one-half teaspoons of garlic and thyme and cook briefly until the mixture is wilted. Add the tomatoes and allspice, salt and pepper. Bring to the boil and cook about one minute.
- Add the wine and broth. Put in the stuffed cabbage, tied side down, and cover closely. Bring to the boil and simmer one and one-half hours or until the internal temperature reads 170 degrees.
- Remove the cabbage from the casserole. Cut away and remove the cheesecloth bag. Line a mixing bowl with a sieve and pour the liquid and solids from the casserole into it. Strain, pressing the solids to extract as much liquid as possible. Reheat this sauce.
- Cut the cabbage into pie-shaped wedges and serve with the hot sauce.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1252 milligrams, Sugar 11 grams, TransFat 0 grams
FOODCHANNEL EDITOR
Various renditions of this Eastern European staple are found in Poland, Hungary and Austria. Here, the sweet-and-sour balance of the pork stuffing and braising liquid highlights the traditional flavors. Serve with buttered egg noodles. Recipe courtesy of Williams-Sonoma.com
Provided by By FoodChannel Editor | November 6, 2009 2:11 pm
Yield -
Number Of Ingredients 17
Steps:
- 1 To make the cabbage rolls, bring a large pot of water to a boil over high heat. Using a sharp paring knife, cut out the core from the cabbage. Lower the cabbage into the boiling water and cook until the leaves soften, about 5 minutes. Remove and set aside to cool. 2 When the cabbage is cool enough to handle, gently peel off 12 large outer leaves. Drain the leaves and let cool. Coarsely chop enough of the remaining cabbage to make 1/4 cup. 3 In a bowl, combine the chopped cabbage, pork, rice, egg, green onions, nutmeg, salt and pepper. Using your hands, gently but thoroughly blend the ingredients. Divide the pork filling among the cabbage leaves. Fold the core end of each leaf over the filling, then fold in the sides and roll up the leaf. Set aside. 4 Preheat an oven to 325°F. 5 In a large Dutch oven over medium heat, cook the bacon, turning, until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain. Crumble the bacon and set aside. 6 Add the onion, celery and carrot to the pot and sauté over medium heat until the vegetables are tender and tinged with gold, about 5 minutes. Stir in the caraway seeds, tomatoes, broth, raisins and vinegar. 7 Place the cabbage rolls, seam sides down, in a single layer in the pan, spooning some of the liquid over the rolls. Cover, transfer to the oven and bake until the cabbage rolls are tender and the pork filling is cooked through, 1 to 1 1/2 hours. 8 Transfer the cabbage rolls to warmed bowls. Ladle the cooking juices over the top, garnish with the crumbled bacon and serve immediately.
BRAISED CABBAGE STUFFED WITH PORK
Provided by Anne Burrell
Categories main-dish
Time 2h
Yield 4 servings or 8 to 10 cabbage rolls
Number Of Ingredients 27
Steps:
- To make the sauce:
- Puree the onions, carrots, celery and garlic to a coarse paste in a food processor. Coat a large wide pan with olive oil and heat over medium heat. Add the pancetta and cook until it's brown and crispy. Add the pureed veggies and cook them until they become very soft and aromatic and are starting to turn brown, about 8 to 10 minutes. Stir in the white wine and let it reduce by half. Add the tomatoes, chicken stock, bay leaves, and thyme bundle and season with salt, to taste. Bring to a boil, then reduce heat and simmer for 15 minutes. Reserve.
- To prep the cabbage:
- Add the vinegar to large pot of well-salted water and bring it to a boil over medium heat. Set up a bowl of well-salted iced water. Add the cabbage to the boiling water and cook for 3 to 4 minutes, then immediately plunge it into the bowl of iced water. When the leaves are cool, remove them from the water and pat them dry. Reserve.
- Coat a large saute pan with olive oil and put over medium heat. Add the onions and season with salt, to taste. Cook the onions until they are translucent and very aromatic, about 6 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Turn off the heat and let cool.
- In a large bowl combine the ground pork, pork sausage, chicken livers, if using, bread crumbs, Parmesan, egg, rosemary and crushed red pepper flakes. Season with salt, to taste. Add the chicken stock and mix well to combine. Stir in the cooked onions and garlic. Make a tester patty, cook it and eat it. It should taste really good, if it doesn't, adjust the seasoning.
- Lay each cabbage leaf on a flat work surface. Spoon a generous 1/4 cup of filling into each leaf. Fold the outside edges in and roll the leaf around the stuffing. Arrange each roll with the seam side down so that the roll will hold itself shut.
- Add the cabbage rolls to the sauce. Cover and simmer over low heat for 15 minutes. Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes. Taste and adjust seasoning, if necessary. Transfer the cabbage rolls to a serving platter and lightly cover with the sauce. Sprinkle with Parmesan and serve.
- MMMMMM...cabbage!
STUFFED CABBAGE
Steps:
- Bring a large pot of water to boil. Salt it generously.
- Core the cabbage. Gently peel away the leaves to expose the heart (by heart, I mean the ball of more yellowish leaves at the center which are too tightly packed to bother prying apart). Cut out that core of inner-most leaves and shred to add to the stuffing. Cut the thick ribs out of the remaining leaves (they will look like you've stolen a sliver from a pie). Set aside.
- Blanch the cabbage leaves for 5 to 7 minutes. Drain, and refresh under ice-cold water. Drain and pat dry with a towel.
- Break the bread into crumbs in a bowl, pour over the milk and set aside to soften. Heat the butter and olive oil in a skillet and gently fry the onion and shallot until transparent, about 5 minutes. Add the chopped cabbage, mushrooms, garlic and thyme. Cook another 5 minutes. Add the bread and cook until the milk has evaporated. Stir through the quatre-epices and season generously with salt and pepper. Add this mixture to the sausage meat in a large bowl and mix thoroughly with a fork. Make a small ball and fry it in the frying pan. Taste it to check the seasonings. Adjust as needed.
- Lay a tea towel on the counter with a piece of cheesecloth or muslin large enough to wrap the cabbage in. You're going to reconstruct the cabbage, but with layers of stuffing between the leaves. So, first lay down the large outer leaves, in a circle, slightly overlapping with the prettiest side out. Spread over a layer of stuffing. Lay over another layer of leaves and repeat the action. Continue until you have run out of leaves. Pull up the edges of the cheesecloth, like a bag, and twist, as if making the head of a puppet, to shape the cabbage into a round loaf shape. Tie a string around the beard of cheesecloth where it meets the cabbage ball, to secure the package. The cabbage can be prepared to this stage in advance, refrigerated and then cooked before serving.
- To cook: Steam the cabbage over water or good chicken stock (about 2 cups/500 ml of it) for 45 minutes. The flavor from the stuffed cabbage will drip into the water or stock and give it the most amazing flavor. When the cabbage is done, boil down the cooking juices and serve a spoonful around each wedge of cabbage in a soup bowl.
CHINESE PORK-STUFFED CABBAGE
Provided by Barbara Kafka
Categories side dish
Time 30m
Yield 18 cabbage rolls
Number Of Ingredients 8
Steps:
- Place pork, cilantro and garlic in a food processor and pulse until pork is ground and cilantro is coarsely chopped. Add spice powder and soy sauce and process until combined. Stir in water chestnuts.
- Carefully separate nine cabbage leaves. Cut each leaf in half, removing the center rib. Trim the heavy white sections from each half, leaving a rough 4 1/2-inch square.
- Place one cabbage leaf outside down on work surface. Drop 1 level tablespoon of the pork in the top third of the leaf. Fold the top of the leaf over the filling. Fold the sides of the leaf over the filling, then roll up as tight as possible. Repeat with remaining leaves and pork mixture.
- Arrange stuffed leaves in three rows in an 11-by-7 by 2 1/2-inch glass dish. Sprinkle with water. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes. Prick plastic to release steam.
- Remove from oven and uncover.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 2 grams, TransFat 0 grams
EASY PORK-STUFFED CABBAGE ROLLS
I remember having this for our local high school (Hawaii), school lunch. This was always made with ground pork and the gravy poured over white rice. Also, for added heat, I use tabasco sauce on the cabbage rolls. Delicious!
Provided by MasakoHI
Categories Pork
Time 3h45m
Yield 10-12 cabbage rolls, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Core the head cabbage and parboil in a pot of boiling water until cabbage leaves are pliable. Drain and set aside to cool.
- Make filling:.
- Mix together, the ground pork, eggs, salt and pepper.
- Use a large ice-cream scoop and place one scoop of filling into core end of cabbage leaf and roll. I make the filling the size of a golf ball.
- Place all the rolls, seam side down into large pot and pour the two cans of tomato sauce over the cabbage rolls. Simmer on low heat for about three to four hours. Cook until cabbage leaves are soft.
- Serve over white or brown rice.
Nutrition Facts : Calories 581.3, Fat 38.1, SaturatedFat 14, Cholesterol 265.8, Sodium 1195.7, Carbohydrate 9.2, Fiber 1.9, Sugar 5.3, Protein 48.5
More about "stuffed cabbage with pork food"
STUFFED CABBAGE AND PORK | MISS CHINESE FOOD
From misschinesefood.com
Servings 4Category Homely
PORK-STUFFED CABBAGE LEAVES RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
CABBAGE WITH PORK- THE BOSSY KITCHEN
From thebossykitchen.com
STUFFED CABBAGE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CROCK POT STUFFED CABBAGE ROLLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORK AND BEEF STUFFED CABBAGE ROLLS RECIPE
From cdkitchen.com
OLD FASHIONED POLISH STUFFED CABBAGE - THE BROOKLYN …
From thebrooklyncook.com
GRANDMA'S GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI)
From foodfolksandfun.net
10 BEST PORK CABBAGE CASSEROLE RECIPES - YUMMLY
From yummly.com
STUFFED CABBAGE WITH PORK & RICE - FLAVCITY WITH …
From flavcity.com
10 BEST BEEF PORK CABBAGE ROLLS RECIPES | YUMMLY
From yummly.com
GOłąBKI (POLISH STUFFED CABBAGE RECIPE) - THE SPRUCE …
From thespruceeats.com
PORK-STUFFED CABBAGE (CHOU FARCI) RECIPE : SBS FOOD
From sbs.com.au
STUFFED CABBAGE - CHINESE STYLE - FOXY FOLKSY
From foxyfolksy.com
STUFFED CABBAGE WITH PORK RECIPE - THERESCIPES.INFO
From therecipes.info
SLOW-COOKER PORK-STUFFED CABBAGE RECIPE | REAL SIMPLE
From realsimple.com
GOłąBKI: POLISH STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
From polonist.com
GROUND PORK AND CABBAGE RECIPE (STUFFED CABBAGE CASSEROLE)
From whereismyspoon.co
BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED …
From thepioneerwoman.com
MOM’S CLASSIC STUFFED CABBAGE ROLLS - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
PORK-STUFFED CABBAGE DIM SUM - RECIPE - DIET DOCTOR
From dietdoctor.com
STUFFED CABBAGE AND PORK | MISS CHINESE FOOD | RECIPE | FOOD, …
From pinterest.com
STUFFED CABBAGE ROLLS - IMMACULATE BITES
From africanbites.com
PORK-STUFFED CABBAGE ROLLS | WILLIAMS SONOMA
ITALIAN-STYLE STUFFED CABBAGE - RICARDO
From ricardocuisine.com
PORK-STUFFED CABBAGE ROLLS RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE STUFFED CABBAGE ROLLS - DELISH
From delish.com
STUFFED CABBAGE ROLLS - PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
CABBAGE ROLL – HOW TO MAKE THE BEST CHINESE STUFFED CABBAGE
From tasteasianfood.com
PORK STUFFED CABBAGE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
EASIEST STUFFED CABBAGE EVER: CAST-IRON SKILLET ROAST STUFFED …
From rachaelrayshow.com
RUSSIAN FOOD RECIPES STUFFED CABBAGE | JAIME'S BLOG
From jaime-willis.github.io
PORK-STUFFED CABBAGE ROLLS | WILLIAMS SONOMA
From williams-sonoma.com
STUFFED CABBAGE PORK RECIPES - TUTDEMY.COM
From tutdemy.com
DECONSTRUCTED STUFFED CABBAGE - A FAMILY FEAST®
From afamilyfeast.com
STUFFED CABBAGE LEAVES RAISINS - RECIPES | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love