Lisas Stuffed Cabbage Recipes

BEST STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
• Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
• Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
• Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
• Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
• Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

STUFFED CABBAGE LASAGNA

Steps:

• Discard the tough outer cabbage leaves. Using a small pointed knife to help disengage the leaves, gently separate the remaining leaves from the stalk.
• In a stockpot, bring 6 quarts of salted water to a boil. Add the cabbage leaves and return to a boil. Boil until the leaves are semisoft, about 10 minutes.
• Drain the cabbage in a colander set in the kitchen sink and let cool while you make the ground pork stuffing.
• In a large nonstick skillet, heat the oil over medium heat and brown the ground meat for 2 minutes; add the onion, garlic, tomato paste, and tomato sauce and stir. Sprinkle with salt, freshly ground pepper, and hot pepper flakes. Cover and simmer over low to medium heat for 10 minutes, stirring occasionally to make sure it's not sticking to the bottom of the pan.
• Set aside 2 tablespoons of grated cheese. Using a wooden spoon, whisk the egg into the ground meat with the remaining cheese.
• Preheat the oven to 400 degrees.
• Organize the cabbage leaves into three piles. Layer 1/3 of the cabbage leaves in a buttered 3-quart rectangular or oval ovenproof baking dish. Sprinkle with salt and spread half the ground meat over the cabbage. Layer another 1/3 of the cabbage leaves over the stuffing and add the remaining meat stuffing. Cover with the remaining cabbage leaves.
• Pour the white sauce over the cabbage and sprinkle with reserved cheese. Cover the dish with parchment paper.
• (At this stage you can wait several hours before baking it. You may want to turn off the oven unless you're using it for something else!).
• Bake the casserole in the middle of the oven for 15 minutes; discard the parchment, and continue cooking uintil the cheese browns slightly.
• Serve piping hot.

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

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.