Dirty Rice Stuffed Cabbage 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.

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.

DIRTY RICE STUFFED COLLARDS

Steps:

• Preheat the oven to 350 degrees F.
• Sauce:
• Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened. Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper. Let simmer for 15 minutes.
• Filling:
• Heat the oil in a heavy-bottomed saute pan over medium-high heat. Add the pork and brown. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper, to taste. Add the chicken broth and cayenne. Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste and season with salt and pepper, if necessary.
• In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water.
• Lay a collard leaf out on a flat surface and add 1/4 cup of the dirty rice into the center. Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves. If there are any remaining leaves you can chop them up and add to the sauce.
• Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuffed collards and cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven and serve.

WILD RICE STUFFED CABBAGE

Steps:

• 2 tablespoons butter
• 1. Preheat oven to 350degreesF. In a medium saucepan, melt butter over medium-high heat. Add 1/2 cup of the onions, the celery, and apple; saute for 5 minutes. Stir in rice, seasoning packet from rice mix, 3/4 cup of the broth, and garlic. Bring to a boil. Cover and simmer for 10 minutes or until liquid is absorbed. Rice should be al dente. Transfer to a medium bowl; stir in pecans. Set aside.
• 2. Place 12 to 15 large cabbage leaves in a large bowl. Cover with boiling water; let stand for 2 to 3 minutes or until wilted. Cut off thickest part of each cabbage leaf. Place 2 tablespoons of the rice mixture near the stem end of a leaf. Fold over sides and roll up. Do not roll too tightly as the rice will expand as it cooks. Repeat with remaining leaves and rice mixture.
• 3. Place cabbage rolls, seam sides down, in a shallow baking dish. Pour marinara sauce over the top and sprinkle with remaining onions. Cover pan tightly with aluminum foil. Bake in preheated oven for 1 hour. Serve hot with sauce.

DIRTY RICE STUFFED CABBAGE

Steps:

• Preheat the oven to 350 degrees F.
• SAUCE:.
• Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened.
• Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper.
• Let simmer for 15 minutes.
• FILLING:.
• Heat the oil in a heavy-bottomed saute pan over medium-high heat.
• Add the pork and brown.
• Once browned, add the garlic, onion, celery, and green bell pepper.
• Cook until softened, about 5 minutes.
• Season with salt and pepper, to taste.
• Add the chicken broth, italian seasoning,basil, and cayenne.
• Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan.
• Taste and season with salt and pepper, if necessary.
• In a large pot of boiling salted water, over medium heat, add the cabbage leaves and cook until tender, about 5 minutes.
• Drain and rinse with cold water.
• Lay a cabbage leaf out on a flat surface and add 1/4 cup of the dirty rice into the center.
• Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves.
• Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish.
• Arrange the cabbage rolls, seam sides down, on top of the sauce.
• Pour the remaining sauce over the stuffed cabbage and cover with foil. Bake in the preheated oven for 40 minutes.
• Remove from the oven and serve.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
• Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.

SMALL RICE-STUFFED CABBAGES

Steps:

• Make stuffed cabbage through step 7, removing 12, not 5, large leaves from cabbage before boiling. Bring a large pot of water to a boil, and cook cabbage leaves until tender, about 3 minutes. Spread leaves in a single layer on paper towels to drain.
• Preheat oven to 350 degrees. Cut ribs from cabbage leaves, leaving each leaf intact. Place 1 cabbage leaf on a work surface, overlapping cut edges to form a solid round. Add 1/4 cup rice filling to center, then gather ends together to create a parcel. Place parcel in a clean kitchen towel, cup in hand, and squeeze gently to remove excess liquid, and shape cabbage parcel into a ball. Repeat with remaining cabbage leaves and filling.
• Place parcels, seam side down, on a lightly oiled baking sheet. Top each parcel with 1 teaspoon butter, and bake until heated through, about 15 minutes. Serve immediately.

CAJUN CABBAGE WITH RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
• Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
• Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.

BASMATI RICE-STUFFED CABBAGE

Steps:

• Heat oil in saucepan over medium-low heat. Sauct onion, celery, and bell pepper. Season with salt. Cover and cook for 5 minutes. Add mushrooms and garlic. Cover and cook 5 more minutes.
• Stir in stock and rice. Season to taste with pepper. Increase heat and bring to boil. Cover, reduce heat, and cook for 15 minutes or until rice is tender. Remove from heat, fluff rice. sir in parsley and set aside.
• Bring 1 inch of water to boil in a large pot. Place cabbage in water, cored side down. Cover and cook for 5 minutes. Remove cabbage and immediately peel off first 4 leaves. Return cabbage to pot and repeat. Cover the leaves with plastic wrap. When the leaves are cool enough to handle, carve off touch ridge from center of leaves.
• Preheat oven to 375. Drain sauerkraut in a colander. Rinse and squeeze out liquid. Place sauerkraut in even layers in a 13x9 inch casserole pan. Top with 2 cups of tomato sauce.
• Place 3/4 cup of rice in center of each leaf. Fold leaf around rice and place seam side down in casserole dish. Spoon remaining tomato sauce over cabbage.
• Can be covered and stored in refrigerator for a day at this point.
• Cover with foil and bake until bubbly, about 45 minutes. Check after 30 minutes and if it looks too liquidy remove foil.

DIRTY RICE STUFFING

Steps:

• In a heavy saucepan combine the rice, 2 1/2 cups cold water, and salt to taste. Bring the water to a boil, reduce the heat to low, and cook the rice, covered, for 15 minutes, or until it is tender and the water is absorbed.
• In another heavy saucepan combine the giblets, the broth, 2 cups water, the parsley, the peppercorns, 1 of the onions, halved, and salt to taste, bring the mixture to a boil, and simmer it for 8 to 10 minutes, or until the livers are just cooked through. Transfer the livers with a slotted spoon to a bowl, simmer the mixture for 30 minutes more, and strain the stock through a fine sieve into another bowl, reserving the giblets with the livers. Let the giblets cool, trim the kidneys, and remove the meat from the necks, discarding the skin and bones. Chop the giblets including the livers and return them to their bowl.
• In a heavy skillet, preferably cast-iron, combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 30 minutes, or until it is the color of milk chocolate. Add the remaining onion, chopped, the bell pepper, and the celery and cook the mixture, stirring, until the vegetables are softened. Add the giblet stock, simmer the gravy for 30 minutes, and stir in the giblets. The rice and the giblet gravy may be made 1 day in advance and kept covered and chilled. Let the rice return to room temperature before continuing with the stuffing.
• In a large bowl combine well the rice, the gravy, the scallion greens, the cayenne, and salt to taste.