Cabbage Stuffed With Beef Zucchini And Herbs Recipes

BEEF STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

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.

STUFFED CABBAGE WITH BEEF

Steps:

• Preheat oven to 350°F. Bring a large pot of water to a boil over high heat. Carefully remove 12 cabbage leaves, taking care not to tear them (reserve remaining cabbage for another use). Add the leaves to the boiling water; cook, stirring occasionally, until wilted, 8 to 10 minutes. Using a slotted spoon, transfer the leaves to a wire rack set inside a rimmed baking sheet. Let cool until easy to handle, about 5 minutes. Using a knife, trim and discard the thickest part of the main vein from the bottom of each leaf.
• Combine tomato sauce, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl.
• Place ground beef, rice, onion, pepper, 2/3 cup of the tomato sauce mixture and the remaining 1/2 teaspoon salt in a large bowl. Using your hands, lightly work the mixture until just combined. Spread 1/2 cup of the remaining tomato sauce mixture in the bottom of a 7-by-11-inch baking dish.
• Arrange 1 cabbage leaf, vein-side down, on a work surface with vein running perpendicular to the edge. Scoop 1/3 cup beef mixture onto the trimmed side of the leaf. Shape the beef mixture into a 2-inch log running parallel to the work surface edge. Fold the outer sides of the leaf over the filling and in toward the center. Roll up the leaf, pressing it tightly around the filling. Place the cabbage roll, seam-side down, on the tomato sauce mixture in the baking dish. Repeat with the remaining cabbage leaves and beef mixture.
• Top the cabbage rolls evenly with the remaining tomato sauce mixture. Cover the baking dish with foil. Bake until an instant-read thermometer inserted in the center of a roll registers 160°F, about 1 hour. Garnish with parsley, if desired.

STUFFED CABBAGE WITH SPICY BEEF

Steps:

• Saute onion in oil, add beef and cook out. Add spices and cool. Blanch cabbage leaves for 1 minute and shock in an ice bath. Lay leaves on flat board on table, place a spoonful of beef in middle with 1/2 teaspoon of raw rice. Roll loosely and place in pot. Combine sauce ingredients and bring to simmer. Pour sauce over cabbage, cover with chicken stock and simmer for 2 hours, Take out of pot and plate.

CABBAGE STUFFED WITH BEEF, ZUCCHINI, AND HERBS

Steps:

• Heat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.

HERB-STUFFED ZUCCHINI

Steps:

• Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.

WHOLE STUFFED CABBAGE

Steps:

• Prepare tomato sauce: In a 3 quart saucepan combine first 6 ingredients.
• Over high heat, heat to boiling.
• Reduce heat to low, simmer covered for about 20 minutes.
• While sauce is cooking, prepare cabbage.
• Discard any tough outer leaves from cabbage, then carefully remove 2 large leaves and set aside.
• Cut out the stem and center of the cabbage, leaving a 1 inch thick shell.
• Dice the cabbage you removed from the center of the head.
• In a 5 quart Dutch oven, over medium heat, cook ground beef, onion, garlic, salt, pepper and 1 cup diced cabbage until meat is browned and cabbage is tender (about 15 minutes).
• Stir in rice and 1 cup of tomato sauce, remove from heat.
• Fill cabbage shell with meat mixture.
• Cover the opening with reserved cabbage leaves, and tie with clean string.
• In same dutch oven, stir in water, scraping to loosen brown bits.
• Add remaining diced cabbage and tomato sauce to pan.
• Place stuffed cabbage head (stem-end down) in sauce; over high heat, heat to boiling.
• Reduce heat to low and simmer, basting occasionally, until cabbage is tender (about 1 1/2 hours).
• When done, remove from Dutch oven and place cabbage in a deep platter, remove string.
• Spoon sauce over cabbage, slice cabbage head into wedges to serve.

WHOLE STUFFED CABBAGE

Steps:

• Whisk egg white in a bowl; stir in kasha to evenly coat. Heat a small saucepan over high; add kasha mixture and cook, stirring constantly, until dry and kernels separate, about 2 minutes. Reduce heat to low; stir in boiling water and a pinch of salt. Cover and cook until water evaporates and kasha is tender, about 8 minutes.
• With a paring knife, remove core of cabbage. Drop cabbage into a large pot of generously salted boiling water; cook until outer leaves turn bright green and pull easily from head, about 1 minute. Remove outer leaves; transfer to a baking sheet lined with a kitchen towel. Continue boiling cabbage and removing leaves until 12 largest outer leaves are cooked. (Remove remaining cabbage and reserve for another use.) Trim the thick center vein from bottom of each leaf.
• Preheat oven to 350 degrees. Heat 3 tablespoons oil in a skillet over medium. Add onion; season with salt and pepper and cook, stirring occasionally, until golden, about 10 minutes. Transfer to a large bowl along with cooked kasha; let cool completely. Whisk remaining egg and stir into kasha mixture with carrots, herbs, turkey, and flour. Season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
• Line an 8‐inch bowl (measured across top) with a double layer of cheesecloth, leaving about 6 inches of overhang. Then line with the 6 prettiest cabbage leaves, overlapping slightly and allowing them to hang over top of bowl. Layer with one‐third of turkey mixture; top with 2 more cabbage leaves. Repeat layering twice with remaining turkey mixture and leaves. Fold in overhanging leaves to cover filling. Gather cheesecloth overhang and lift cabbage up, twisting to tighten into a secure round.
• Place tomatoes and 1 cup water in an ovenproof pot, such as a Dutch oven; bring to a simmer. Season with salt and pepper; stir in remaining 2 tablespoons oil. Place stuffed cabbage, with twisted part of cheesecloth facing down, in pot. Cover, transfer to oven, and roast, basting occasion‐ ally with tomatoes, until a thermometer inserted in center registers 160 degrees, 40 to 50 minutes. Let cool slightly, then remove cheesecloth and slice cabbage into wedges. Serve with pan sauce, sour cream, and herbs.

STUFFED WHOLE CABBAGE

Steps:

• Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6 inches to overhang edges of bowl. Place cabbage in bowl with core facing up. Remove core and center of cabbage, leaving a 1-in. shell. Discard core; chop center cabbage leaves. , Heat large skillet over medium heat; add oil. Cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes. Remove from the heat and cool slightly. In a small bowl, combine beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper. Spoon mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling. , Place 1 cup water, remaining chopped cabbage and remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil. Reduce heat; simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165°, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm. , Combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly. Boil until thickened, about 2 minutes. Cut cabbage into wedges; serve with sauce and Parmesan cheese. If desired, sprinkle with fresh thyme and oregano leaves.

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.

STUFFED CABBAGE

Steps:

• Core out the cabbage.
• Bring water to boil in a good sized pot.
• Place cabbage in so cut side will be down in pot.
• Let simmer several minutes and one by one remove leaves. Pile them on top of each other so that the steam will continue to soften them a bit.
• When cooled, remove the hard vein of cabbage with a knife so that the leaves are about the same thickness. You should have 18 to 20 leaves.
• Pick out the 15 nicest and set the rest aside. It may come in handy for "repairs" of the other leaves. Then slice thin. This suggestion was taken by one of the readers.
• Peel and dice onions.
• In a medium frypan, place olive oil and the chopped onions. Saute on medium low until the onions have softened quite a bit. Shut heat off.
• To the onions now add the rice (uncooked). Stir and let cool. The rice will absorb some of the flavor of the sauteed onions.
• In a large bowl, add the meats, seasonings, egg and cooled onion/rice mixture. Mix well.
• Divide meat mixture into 15 portions.
• Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends.
• Now retrieve the sliced up left over cabbage and place in on the bottom of a 4 quart ovenproof pot. Layer the rolls on top of this and pour about 2 cups of ketchup on top.
• Add water so that the rolls are covered by at least 1/2" of water.
• Cover with lid or foil and bake at 350 degrees for 2 hours 15 minutes.

STUFFED BELL PEPPERS WITH BEEF AND CABBAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of two rectangular glass baking dishes.
• Melt butter in a 4- to 6-quart stockpot over medium heat. Add ground beef, green and red cabbage, onion, celery, and garlic. Stir in diced tomatoes, Worcestershire sauce, salt, oregano, basil, and pepper. Cook until beef starts to brown and cabbage softens a bit, 8 to 10 minutes. Stir, and continue cooking for 10 to 15 minutes.
• While the beef cooks, prepare bell peppers: remove stems and cut peppers in half from top to bottom. Remove seeds and white membrane. Rub outsides of the peppers with olive oil and arrange, skin-sides down like edible bowls, in the prepared baking dishes.
• Strain beef mixture to remove excess liquid; scoop into peppers to fill and mound any extra on top or reserve for another use. Cover with foil.
• Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone, and cook for an additional 5 minutes.
• Remove from the oven and allow to cool for a few minutes before serving.

STUFFED CABBAGE ROLLS RECIPE BY TASTY

Steps:

• In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
• Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
• In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
• Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
• Preheat the oven to 350°F (180°C) for 45 minutes.
• Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
• Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
• Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
• Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
• Spoon the remaining tomato sauce over the cabbage rolls.
• Cover the dish tightly with foil and bake for 45 minutes.
• Enjoy!