Cabbage Stuffed With Two Meats Recipes

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STUFFED CABBAGE



Stuffed Cabbage image

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

1 large head cabbage
1 pound lean ground beef
1 egg, beaten
1 onion, finely diced
¾ cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup

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 SPICY BEEF



Stuffed Cabbage with Spicy Beef image

Provided by Food Network

Number Of Ingredients 14

1 medium onion
2 tablespoons olive oil
1 pound ground beef
1 tablespoon chopped parsley
1 teaspoon ground cumin
1 teaspoon ground fennel seed
1/2 cup rice, uncooked
Cabbage
2 pounds chopped tomato
1 lemon, juiced
1/4 cup chopped basil
1/4 teaspoon ground allspice
1/2 teaspoon chopped garlic
Chicken stock (enough to cover cabbage)

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.

STUFFED CABBAGE



Stuffed cabbage image

Delicious stuffed cabbage leaves, quick and easy.

Provided by lilithc

Time 1h30m

Yield Serves 4

Number Of Ingredients 10

1 big cabbage
2 red onions
1/2 a packet of barboiled rice
1 large lemon
500gr pork mince
2 egg yolks
2 dutch crispbakes
Finely chopped dill
250gr olive oil
Salr and pepper (depends upon judgement)

Steps:

  • Wash the cabbage and separate the leaves. In a large sausepan boil the leaves until soft, remove the cabbage from the heat and drain.
  • Put the mince meat in a large bowl, add two tbs of olive oil in the mix, then brake the crispbakes and add them as well. Finely chop the onions and add them to the mix also. Using your hands mix the ingredients together.
  • Pour some olive oil to a frying pan, enough to cover the base of the pan. Once heated add your mince and stir untill your mince becomes a lighter colour. Remove from the heat.
  • Once you have taken the mince of the heat add the rice and the dill to the mix, mix the ingredients together using your hands. Take the cabbage leaves and start putting some of your mix in the centre of each leaf and make into a little parcel, repeat this procedure untill all your leaves are filled with the mix.
  • Once your parcels are ready, in a large pan stuck them together starting from the sides and building towards the cenre of the pan one on top of the other. Once your pan is covered with your stuffed parcels add water and some olive oil and cover with a large plate which should be placed upside down. Bring to the boil and leave them for 45min, adding a little bit of water when needed.
  • Whilst boiling take a large bowl and put in the 2 egg yolks and the juice of one large lemon, beat the mixture with a fork, fill two cups of juice from your pan and add the as well in the mix. Once ready pour slowly and carefully on top of your stuffed parcels.

STUFFED CABBAGE WITH BEEF AND RICE



Stuffed Cabbage with Beef and Rice image

This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h45m

Number Of Ingredients 11

Coarse salt and ground pepper
1/2 large head green cabbage (1 1/2 pounds), cored
1 tablespoon olive oil
1 large yellow onion, diced small
2 garlic cloves, minced
2 cups crushed tomatoes (from a 28-ounce can)
1 tablespoon sugar
1 tablespoon cider vinegar
3/4 cup cooked long-grain white rice
1/2 pound ground beef chuck
1 large egg, lightly beaten

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.

Nutrition Facts : Calories 344 g, Fat 16 g, Fiber 7 g, Protein 16 g

CABBAGE STUFFED WITH BEEF, ZUCCHINI, AND HERBS



Cabbage Stuffed with Beef, Zucchini, and Herbs image

Categories     Herb     Bake     Sauté     Low Fat     Ground Beef     Eggplant     Zucchini     Fall     Winter     Cabbage     Self

Yield Makes 4 servings

Number Of Ingredients 12

2 cabbages or Napa cabbages (1 1/2 lb each)
1/4 cup fat-free chicken broth
3 tbsp olive oil
2 small zucchini, finely diced
1 large tomato, finely diced
1 sweet onion, finely chopped
1 small eggplant, finely diced
1 tbsp chopped garlic
6 oz lean ground beef
1 tbsp each chopped fresh basil, parsley and thyme
1/4 cup whole-grain breadcrumbs
2 tbsp melted unsalted butter

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.

BEEF STUFFED CABBAGE ROLLS



Beef Stuffed Cabbage Rolls image

We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage
1 to 1-1/4 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 large egg, lightly beaten
2 teaspoons salt-free seasoning
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 can (16 ounces) tomato sauce
4 teaspoons brown sugar
1/4 cup water
1 tablespoon lemon juice or vinegar

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.

Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.

STUFFED CABBAGE



Stuffed Cabbage image

Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 15

2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic clove, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish

Steps:

  • Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
  • In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
  • Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
  • Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
  • In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
  • Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

CABBAGE STUFFED WITH TWO MEATS



Cabbage Stuffed With Two Meats image

Make and share this Cabbage Stuffed With Two Meats recipe from Food.com.

Provided by SharleneW

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 onions, chopped
1 carrot, chopped
2 cloves garlic, minced
1 3/4 cups beef stock
1/2 cup white wine
1 (16 ounce) can tomato sauce
1 1/3 teaspoons dried thyme
salt and pepper
1 head green cabbage (3 -4 pound head)
1 tablespoon vegetable oil
1/2 teaspoon ground marjoram
1/3 lb lean ground beef
1/3 cup ground lean pork
1 cup cooked rice

Steps:

  • Combine half the onion and garlic, all of the carrot and 1 cup of stock in a large saucepan.
  • Bring to a boil.
  • Reduce heat and simmer, uncovered, until the vegetables are very soft.
  • Add remaining stock, the wine, tomato sauce, 1 teaspoon thyme and 1/2 teaspoon salt.
  • Simmer over very low heat.
  • Meanwhile, prepare the cabbage rolls.
  • Put the whole head of cabbage in a large pot of boiling water.
  • Boil for about 5 minutes until leaves are loosened.
  • Remove cabbage and carefully peel off 12 leaves.
  • Return these to the boiling water and cook until soft, about 5 more minutes.
  • Remove from pot and drain carefully so they remain whole.
  • Chop enough of the remaining cabbage to make 1 cup.
  • Heat oil in a frying pan over medium heat.
  • Add remaining onion and cook until soft, about 5 minutes.
  • Add remaining garlic and cook 1 minute.
  • Add 1/2 teaspoon thyme and the marjoram and stir briefly.
  • Combine this mixture with the ground meats, rice, and chopped cabbage.
  • To this add 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon thyme.
  • Form meat mixture into 12 ovals.
  • Cut large rib from each of the 12 cabbage leaves.
  • Put 1 meat oval on each leaf and roll up half way.
  • Fold 2 ends in and finish rolling Place in large casserole dish.
  • Cover with tomato sauce mixture and cover with foil.
  • Bake in 350 degree oven for about an hour.

Nutrition Facts : Calories 280, Fat 5.5, SaturatedFat 1.5, Cholesterol 16.4, Sodium 713.7, Carbohydrate 44.2, Fiber 6.5, Sugar 10.3, Protein 11.6

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