Stuffed Cabbage With Three Cheese Food

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STUFFED CABBAGE



Stuffed Cabbage image

This simple dinner is classic comfort food: boiled cabbage leaves stuffed with a hearty meat and rice filling.

Categories     feed a crowd     winter     comfort food     dinner     main dish     meat

Time 2h

Yield 6-8 servings

Number Of Ingredients 19

15 oz. crushed tomatoes
8 oz. tomato sauce
3/4 tsp. salt
1/4 tsp. red chili flakes, optional
1 tbsp. brown sugar
1 tbsp. red wine vinegar
1 clove of garlic
1 whole head of green cabbage
1 lb. ground beef
1 lb. ground pork
1/2 c. chopped onions
1 egg
2 tbsp. milk or cream
1/4 c. breadcrumbs
1 c. cooked rice
1/4 c. chopped fresh parsley
1 tsp. salt
1/2 tsp. ground black pepper
Mashed potatoes, for serving

Steps:

  • For the sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. With a microplane, grate the clove of garlic into the sauce and stir well to combine. (Alternatively, you can very finely chop the garlic.)
  • For the filling: Bring a large pot of salted water to a boil. Cut out the core from the base of the cabbage and remove the 1-2 outer leaves. Place the cabbage cut side down into the pot of boiling water. As you see leaves naturally start to separate from the head of cabbage, gently coax the leaf off with a pair of tongs and transfer it to a colander set over a bowl. You will need about 14 cabbage leaves. This process takes about 6-8 minutes. Rinse the leaves with cold water until cool enough to handle. Drain well and pat dry with a clean kitchen towel.
  • Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib.
  • In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine.
  • Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long. (For some of the larger leaves, use up to ½ cup of filling.) Place the oval in the center a cabbage leaf, just above where the rib was cut. Fold the sides of the cabbage leaf over the filling and roll up into a little bundle (start rolling at the cut side, over into the uncut side). Place seam side down over top of the sauce in the baking dish. Repeat until each cabbage leaf is used. Drizzle the remainder of the sauce all over.
  • Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is cooked through. Serve with a side of mashed potatoes, if you like.

STUFFED CABBAGE



Stuffed Cabbage image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

3 tablespoons vegetable oil
1 cup diced onion
1 tablespoon chopped garlic
1 cup tomato puree
1/2 cup sugar
1/4 cup golden raisins
1 tablespoon salt
1/2 teaspoon pepper
1/4 teaspoon citric acid
2 pounds 80 percent lean ground beef
2 eggs
1/3 cup ground onion
1/4 cup chopped green peppers
1/4 cup cooked rice
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 to 3/4 cup breadcrumbs
1 large head cabbage, cored

Steps:

  • For the sauce: Heat oil, then cook onions and garlic until soft. Add 8 cups water and stir, then add tomato puree, sugar, raisins, salt, pepper and citric acid and bring to a boil. Simmer for 30 minutes.
  • For the filling: Meanwhile, mix beef, eggs, onion, peppers, rice, garlic powder, salt, pepper and 1/2 cup water in a bowl by hand until well blended. Work in breadcrumbs until mixture is firm. Roll the meat into logs approximately 2 inches by 1 1/2 inches. Refrigerate while preparing cabbage leaves.
  • For cabbage leaves: Preheat the oven to 400 degrees F.
  • Fill a large pot halfway with water and bring to a boil. Place entire cabbage in pot, core-side down, until outer leaves are softened and easily removed. Remove the outer leaves, then replace cabbage in water until next leaves can be removed. Continue in this manner until you have about 30 leaves.
  • Lay a few leaves flat, overlapping them, to make a piece big enough to enclose a ground beef log inside. Place a ground beef log on top of the leaves. Roll the leaves up from the bottom, turn the sides in and continue to roll up. Repeat with next leaves. Place on cookie sheet until all logs are rolled.
  • Transfer rolled leaves to a 12-by-10-inch baking dish and pour the sauce over the top. Bake, 1 hour 30 minutes.

VEGETARIAN WHOLE STUFFED CABBAGE



Vegetarian Whole Stuffed Cabbage image

This hearty and satisfying stuffed cabbage is sure to impress vegetarians and meat eaters alike. Layers of mushrooms, brown rice, marinara sauce and cabbage combine in a large-format version of cabbage rolls, without the need to fill and roll individual leaves. At the table, it slices up perfectly into a main dish showstopper.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 16

5 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound savoy cabbage leaves (10 to 12 leaves from 1 small head)
3 cloves garlic
1 stalk celery, roughly chopped into 1-inch pieces
1 medium carrot, roughly chopped into 1-inch pieces
1 small red onion, roughly chopped into 1-inch pieces
1 tablespoon fresh thyme, finely chopped
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1 pound cremini mushrooms, quartered
1 pound shiitake mushrooms, stems removed, quartered
3/4 cup brown rice
2 tablespoons fresh parsley, finely chopped
2 large eggs, lightly beaten
2 1/2 cups marinara sauce

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.

CABBAGE-STUFFED CABBAGE WITH BLUE CHEESE



Cabbage-Stuffed Cabbage With Blue Cheese image

Provided by Molly O'Neill

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 savoy or green cabbage
Salt
1 1/2 tablespoons butter
1 leek, including 1 inch of the greens, halved and thinly sliced
10 juniper berries, bruised with the flat of a knife
1/3 cup heavy cream
Freshly ground pepper
8 1/2-inch cubes Gorgonzola or Roquefort cheese

Steps:

  • Bring a large pot of salted water to a boil. Cut deeply around the core at the base of the cabbage but do not remove it. Immerse the cabbage in the boiling water for 4 to 5 minutes, then use a strainer and large fork to remove it from the water. Peel off as many of the large outer leaves as come off easily. Return the head of cabbage to the water, boil for a few more minutes, remove from the water again and repeat until you have 8 leaves. Drain on paper towels.
  • Halve the remaining cabbage and remove the core. Cut the halves into wide ribbons and gently squeeze out any remaining water. Melt the butter in a large skillet and add the leek, juniper berries and 1 tablespoon of water and cook over medium heat until the leek is tender, about 5 minutes. Add the cut cabbage and cream, cover and cook over low heat for 10 minutes. Season with salt and pepper.
  • Put 1/2 cup of chopped cabbage and 1 cheese cube in the center of each leaf. Roll up the leaf, folding in the sides as you go. Steam the cabbage rolls until heated through, about 10 minutes, and serve.

STUFFED CABBAGE - TRôO STYLE



Stuffed cabbage - Trôo style image

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

1.5-2kg/3lb 5oz-4lb 8oz Savoy, white or green cabbage , thickly shredded
50g butter
800g fabulous butchers sausages , or Duchy Originals, skinned

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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