GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION
This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.
Provided by Locally Grown
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 7h44m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
- Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
- Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
- Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
- Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
- Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.
Nutrition Facts : Calories 403 calories, Carbohydrate 30.6 g, Cholesterol 91.2 mg, Fat 21.7 g, Fiber 4.9 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 884 mg, Sugar 10.1 g
MALFOUF
Malfouf, also known as Lebanese cabbage rolls, is a delicacy in the Middle East. Not only are cabbage rolls delicious, but they dress up any table with their beautiful presentation. -Michael & Mathil Chebat, Layla's Lebanese Restaurant
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In batches, cook cabbage in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim thick vein from bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine garbanzo beans, onion, rice, parsley, butter, oil, tomato paste and seasonings. 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 rolls in a Dutch oven, seam side down. Add water, lemon juice and garlic. Bring to a boil; reduce heat. Simmer, covered, until a thermometer inserted in beef reads 160° and cabbage is tender, 10-12 minutes. If desired, serve with lemon slices.
Nutrition Facts : Calories 311 calories, Fat 22g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 157mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 11g protein.
CROCKPOT LEBANESE MISHI MALFOOF/MALFOUF (STUFFED CABBAGE)
Everyone in my family loves stuffed cabbage, but it's time consuming so I can't make it as often as I like. This recipe was developed with the busy, modern family in mind. The crockpot makes it simple to come home to a healthy, gourmet meal! You do have to plan ahead and buy and freeze your cabbage 4-5 days ahead of time to use the freezer trick to separate the leaves. If you are doing this the day of, you can parboil the cabbage in water and separate the leaves one at a time. This will require more time and management at the stove.
Provided by ValFosburgh
Time 9h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare Cabbage: Wash and dry the cabbage, then wrap it tightly with Saran wrap. Place wrapped cabbage in tied grocery or ziploc bag and then freeze for 3 days.
- Remove cabbage from freezer the 1-2 days prior to using. The cabbage will still appear "frozen" after 1 day, so you can run under water to de-ice and loosen and separate the leaves for stuffing.
- Remove large vein from leaves (V-notch) and cut them in half to ready for stuffing.
- Take 5-6 of the smallest, inner-core leaves and flatten out and place them on the bottom of the crockpot as a barrier for the bottom layer of rolled leaves, covering the entire bottom.
- Prepare "Sauce": Saute garlic in olive oil until lightly brown and soft over medium heat.
- Add water and lemon juice and 1/2 tsp salt and stir for 1-2 minutes. Turn off heat and leave in pan.
- Prepare stuffing (mishi): Rince rice in fine colander and place in large bowl.
- Add 2 tsp salt and all of the allspice to rice and mix well. If using, add chopped onion and mix well.
- Add meat to rice mixture and mix with hands until rice and seasonings are thoroughly incorporated.
- Stuff the cabbage: take roughly 1/4 cup of meat/rice mixture and place on stem side of cabbage leaves and roll semi-loosely to allow room for rice to expand during cooking. Meat should not leak out the sides and should be fairly contained by the rolled cabbage.
- Neatly organize each roll into the crockpot, leaving no room in a layer, but not packing so tightly that there is no room for rice expansion. After the first layer is done, pour about ½ the sauce over that layer. Sprinkle with 1T of dried mint.
- Add the second layer of cabbage and pour the rest of the sauce over the top. Sprinkle with remaining mint.
- Cook on low: Make sure water "barely covers" the top of the cabbage - add more water, if needed, to cover. Place a small, round, flat microwave and heat-safe plate on top to keep the cabbage in place and to help them stay rolled.
- Cover and cook on low for 6-8 hours.
Nutrition Facts : Calories 343.1, Fat 16.6, SaturatedFat 5.6, Cholesterol 57.8, Sodium 809.7, Carbohydrate 29.4, Fiber 3.6, Sugar 4.1, Protein 19.6
STUFFED CABBAGE
Make and share this Stuffed Cabbage recipe from Food.com.
Provided by Kasia3
Categories Pork
Time 4h
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Mix ground beef, ground pork, salt, rice, onion, black pepper, eggs and paprika all together.
- Core cabbage and place in steamer till leaves are tender and able to be pulled off easily.
- Peel off what you can and return to steamer till other leaves can be pulled off easily -- repeat till leave get small.
- Stuff cabbage leaves with meat mixture till all meat is gone, judge amount by size of leaves.
- Shred rest of cabbage into large roasting pan, add 1/2 jar of sauerkraut.
- Put rolls ontop of cabbage and sauerkraut.
- Top with the rest of the sauerkraut.
- Add vinegar to Tomato Juice and pour over rolls add water to cover.
- Add 3 cloves, 1 bay leaf, peppercorns and sprinkle with sugar.
- Place sausage on top of rolls and cover and cook at 325 for 3 hours.
Nutrition Facts : Calories 349.6, Fat 23.2, SaturatedFat 8.4, Cholesterol 88.8, Sodium 1213.7, Carbohydrate 12.3, Fiber 2.2, Sugar 5, Protein 22.6
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