Cabbage Cake Stuffed With Beef Rice Nuts And Raisins Recipes

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.

CABBAGE CAKE STUFFED WITH BEEF, RICE, NUTS, AND RAISINS

Steps:

• Fill a large pot with about 3 quarts (3 L) water, add 2 teaspoons of the salt, and bring the water to a boil. With a sharp knife, carefully carve out the core of the cabbage (this will allow the leaves to loosen and cook more evenly). Using tongs or a slotted spoon, gently plunge the cabbage into the rapidly boiling water, cored-side down, and cook over medium-high heat for 4 to 5 minutes. Using tongs or two large spoons, remove the cabbage from the pot and place it on the counter, cored-side down. (Keep the water in the pot at a simmer.) Using tongs or two forks, peel away as many of the outer leaves as have softened and become pliable enough to remove. Pile the leaves flat in a colander and rinse with cold water. Bring the water back to a boil, return the cabbage head to the pot, and boil for 2 to 3 minutes. Remove the cabbage from the water and separate more softened leaves. Repeat this process until you have 14 nice leaves. Check the leaves: If there's still some core attached or their bottoms are a little tough, trim the leaves or shave any thick ribs as needed so the leaves bend easily. Set aside. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and sauté until soft and golden brown, 7 to 8 minutes. Add the rice and sauté for 2 minutes longer. Add the ground beef, mix well, and sauté, crumbling the meat with a fork, for 2 to 3 minutes. Remove the pan from the heat and add the pine nuts, almonds, pistachios, raisins, Aleppo pepper, cumin, cinnamon, the remaining 3 teaspoons salt, and several twists of black pepper. Mix everything thoroughly with your hands or a spoon; set aside. Preheat the oven to 325°F (165°C). To assemble the cake: Slick the bottom and sides of an ovenproof 8- to 9-inch (20 to 23 cm) pot (such as a small Dutch oven) with the remaining tablespoon oil. Line the bottom with one nice cabbage leaf, then arrange 8 more leaves in an overlapping fashion over the bottom and up the sides of the pot. If you are using a shallow (4-inch-high/10 cm) pot, the leaves may hang over the rim; that's fine. Pile the beef mixture in the center of the cabbage leaves and smooth it lightly into an even layer. Fold the ends of the cabbage leaves over the beef mixture, then layer the remaining 6 leaves on top to make a tidy cake. Slowly pour in the stock or water, taking care not to disturb the leaves. Find a smaller pot lid or a plate that will fit inside the pot (anything flat and heatproof will do) and place it on top of the cabbage cake. (This will weigh down the cake as it cooks and keep it flat.) Cover the pot with a lid or aluminum foil, transfer it to the oven, and bake for 1 hour. To check for doneness, open the leaves a little and check the rice: When the rice is tender, everything is cooked. Take the pot out of the oven, remove the lid and the plate, and heat the cabbage cake on the stovetop over medium heat for about 10 minutes; this will get a little color on the bottom of the cake (which will eventually be the top) and evaporate any excess liquid around the sides. Remove from the heat and leave the cake in the pot to settle the layers for about 10 minutes. Now get ready for the flip: Place a large flat serving plate (or a cake stand) on top of the pot and, holding the pot and the plate tightly together, flip them with one smooth, decisive swing (watch out for any hot juices). Lift the pot away carefully. Cut the cabbage cake into wedges and serve with tahini sauce.

STUFFED CABBAGE

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.

BAKED STUFFED CABBAGE

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.

RICE AND RAISIN-STUFFED CABBAGE ROLLS

Steps:

• Steam the cabbage in a large pot with a steamer rack until the first few layers of leaves are softened, about 10 minutes. Remove from the pot and allow to cool.
• Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the raisins, parsley, sugar, allspice, and cinnamon, season with cayenne, salt, and black pepper, and mix well. Remove from the heat, stir in the rice and lemon juice, and mix well.
• Remove as many of th cabbage leaves that are soft and lay them out on a flat surface, rib side down. Place about 1/3 cup of the stuffing mixture on each leaf. Roll up each leaf around the stuffing, tucking in the sides as you roll. Repeat the process until the mixture is used up, steaming more cabbage leave to soften as necessary.
• Place the filled cabbage rolls in a 5.5 to 6 quart slow cooker, seam side down. Drizzle with the remaining 1 tablespoon olive oil, the water, and apple juice. Cover and cook on Low for 6 to 8 hours, until the cabbage is tender. Serve hot.

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.