STUFFED CABBAGE
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
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.
SIMPLE STUFFED MUSHROOMS
For this easy appetizer, mushrooms are stuffed with a mixture of finely chopped bread, goat cheese, scallions, and pepper. Once the mushrooms are filled, they are baked until warm, then broiled to brown the grated cheese on top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 dozen
Number Of Ingredients 9
Steps:
- Pulse the bread in the bowl of a food processor until finely chopped. Transfer to a bowl. Place the scallions, bell pepper, and goat cheese in the bowl of a food processor, and pulse until finely chopped and well combined. Transfer mixture to the bowl with the breadcrumbs, and stir. Stir in the cilantro, half the grated Monterey Jack, salt, and pepper.
- Heat oven to 350 degrees; position rack in the center of oven. Place mushroom caps, cups facing upward, on a large cookie sheet. Spoon a heaping teaspoon of stuffing mixture into each cap. Bake until mushrooms are tender and filling is hot, 15 to 20 minutes. Remove mushrooms, turn oven to broil, and position rack about 4 inches from broiler. Sprinkle mushrooms with remaining grated cheese, and broil until cheese is golden, about 1 minute. Serve immediately.
Nutrition Facts : Calories 18 g, Cholesterol 2 g, Fat 1 g, Protein 1 g, Sodium 122 g
STUFFED PEPPERS WITH MRS. KOSTYRA
Brought to us by Martha's mother, Martha Kostyra, this flavorful recipe makes an ideal holiday side dish or entree. Choose firm, plump peppers with a glossy surface, and avoid blemishes or soft spots. For a bit more bite, substitute green peppers for the yellow.Martha made this recipe on Cooking School episode 306.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spread pine nuts in single layer on a small baking sheet. Bake until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure nuts toast evenly.
- Line a baking pan that's just large enough to hold the peppers with the tomato slices. Season with salt and pepper.
- Combine raisins and orange juice in a small bowl. Let stand until raisins are plumped, about 15 minutes.
- Using a sharp knife, cut around the stems of six of the peppers. Core and seed the peppers, reserving the stems. Set aside.
- Bring 2 cups water to a boil in a small saucepan. Add the rice, and simmer, covered, until rice is just a little undercooked, about 15 minutes.
- Melt the butter in a medium saucepan over medium heat. Add the onion and shallots, and cook until translucent, about 4 minutes. Season with salt and pepper. Stir in the finely chopped pepper and the plumped raisins. Cook for 2 minutes, stirring occasionally. Add the thyme leaves, basil, chervil, and pine nuts, stirring to combine. Stir in the cooked rice.
- Fill each pepper with one sixth of the rice mixture. Place reserved pepper stems on top of each pepper. Top the tomatoes with the reserved thyme stems. Fit the peppers into the baking dish, and place the chervil sprigs between them. Cover with parchment paper-lined aluminum foil, and bake for 50 minutes. Uncover, and continue to bake until peppers are tender and rice is heated through, about 10 minutes.
STUFFED TURKEY BREAST (MARTHA STEWART)
This wonderful recipe is from "Martha Stewart's Cooking School" and is delicious any time of the year! It is a bit tedious to assemble, but well worth it! It is very moist and each slice is swirled with stuffing. It makes a beautiful presentation! I first made it for Thanksgiving when I was also serving pork loin and did not want to make a whole turkey. It was a huge hit! I make it with America's Test Kitchen's Classic Bread Stuffing with Sage and Thyme (Recipe # 354309), but you can use your favorite stuffing recipe. A moist stuffing works best! To save time, ask your butcher to bone and butterfly the turkey breast. Make-ahead tip: This can be assembled (through step 2) and refrigerated up to 24 hrs before roasting.
Provided by CindyMarie
Categories Turkey Breasts
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees.
- Butterfly turkey: Use a slicing knife and your fingers to gently remove skin from breast, reserving skin. Be careful not to tear the skin. Turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). Season with salt and pepper.
- Stuff turkey: Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. The amount of stuffing you use will depend on the size of the turkey breast. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals. Rub butter evenly all over cloth.
- Roast: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
- Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.
ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE
I adapted this recipe from the Martha Stewart website. It's a great fall vegetarian meal, as it's very filling, and the rice would be great as a side dish, on it's own! **NOTE: The quantity of the filling I have listed is for 4 squash halves in the original recipe, but I use the extra filling as a side dish for a dinner the next night.
Provided by Greeny4444
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and season cut sides of squash with salt and pepper. Drizzle with 1 tablespoon oil, and turn cut sides down. Roast until tender, about 35 minutes.
- Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
- Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
Nutrition Facts : Calories 798, Fat 30.1, SaturatedFat 7.8, Cholesterol 22, Sodium 1148.5, Carbohydrate 107.5, Fiber 6.7, Sugar 5.6, Protein 27
STUFFED PEPPERS
This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
- Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
- Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.
Nutrition Facts : Calories 442 g, Fat 16 g, Protein 25 g
MARTHA STEWART'S HEALTHY TURKEY STUFFED CABBAGE ROLLS
This is the best stuffed cabbage rolls recipe you'll find. Rich and meaty, hearty and warm. One of the best Martha Stewart Recipes on the Internet.
Provided by Brette Sember
Categories Entree
Time 1h20m
Number Of Ingredients 14
Steps:
- Remove the center core of the cabbage. Boil 2 quarts of the water in a stockpot that is not made of aluminum (aluminum will react with the cabbage, or so says Martha). Add the cabbage and cook for 2-3 minutes until the outer leaves are tender. Remove the outer leaves and continue cooking the rest, removing outer leaves and cooking the interior until all the leaves are cooked and removed. Reserve two cups of the cooking water.
- Cut away the bottom of the center vein on each leaf. Place 4 large outer leaves at the bottom of the stockpot.
- Melt the butter in a pan and add the onion and garlic, cooking until it is golden.
- Mix onion/garlic mixture in a bowl with ground meat, rice, salt, pepper, parsley, green pepper, and celery.
- Place 1/4 to 1/3 cup of the rice mixture on each cabbage leaf. To roll the leaves up, fold in the sides, then begin rolling from the bottom of the leaf, tucking the edge of the leaf under the finished roll. Place the rolled leaves in the stockpot and place the chopped apple on top.
- Mix tomatoes and reserved cabbage water in a bowl. Pour enough into the stockpot to almost cover the cabbage. Bring to a boil, then reduce heat to low and cover and simmer for 1 hour until the cabbage is tender. Add more reserved tomato/water mix while cabbage cooks if the level drops too far.
- Optional garnish: Mix sour cream with ¾ cup of the sauce from the stockpot. Return it to the pot and stir, being careful not to disturb the cabbage rolls. I've also discovered this is quite good with Parmesan cheese sprinkled on it. It fools me into thinking I'm eating pasta.
- Substitution note: Feel free to swap out a jar of spaghetti sauce for the pureed tomatoes. Martha will never know, and you might enjoy having the additional herbs and spices in your dish. I've made it both ways.
Nutrition Facts : Calories 394 kcal, Carbohydrate 47 g, Protein 21 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 79 mg, Sodium 836 mg, Fiber 10 g, UnsaturatedFat 7 g, ServingSize 1 serving
More about "martha stewart website recipes recipe for stuffed recipe for stuffed"
OUR MOST FLAVORFUL STUFFED CHICKEN BREAST RECIPES | …
From marthastewart.com
Estimated Reading Time 3 mins
10 BEST MARTHA STEWART STUFFED CABBAGE RECIPES | YUMMLY
From yummly.com
10 BEST MARTHA STEWART STUFFED PEPPERS RECIPES - YUMMLY
From yummly.com
TOM COLICCHIO’S STUFFED CORNISH HEN RECIPE – MARTHA …
From recipeflow.com
MARTHA STEWART'S SAUSAGE-STUFFED ZUCCHINI - EVERYDAY ...
From everydaycookingadventures.com
Reviews 2Estimated Reading Time 2 mins
MARTHA STEWART GREEK STUFFED PEPPERS - COOKEATSHARE
From cookeatshare.com
STUFFED CABBAGE RECIPE | RECIPE | CABBAGE RECIPES, RECIPES ...
From pinterest.ca
MARTHA STEWART REIMAGINES THE CLASSIC CARROT CAKE — AS A ...
From acpeo.com
MARTHA STEWART STUFFED MUSHROOMS RECIPES ALL YOU NEED …
From stevehacks.com
CABBAGE ROLLS MARTHA STEWART'S MOTHER - ALL INFORMATION ...
From therecipes.info
10 BEST MARTHA STEWART STUFFED PEPPERS RECIPES | YUMMLY
From yummly.com
WHOLE STUFFED CABBAGE RECIPE - ALL POPULAR BIRTHDAY ...
From birthdayask.com
STUFFED CABBAGE- MARTHA STEWART - YOUTUBE
From youtube.com
MARTHA STEWART STUFFED MUSHROOMS - ALL INFORMATION ABOUT ...
From therecipes.info
MARTHA STEWART STUFFING RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
MARTHA STEWART’S STUFFED SHELLS PASTA HACK IS TOTALLY ...
From sheknows.com
RECIPE FOR CABBAGE ROLLS STUFFED - ALL INFORMATION ABOUT ...
From therecipes.info
MARTHA STEWART STUFFED MUSHROOMS RECIPE - ALL INFORMATION ...
From therecipes.info
MARTHA STEWART LIVING RECIPE - STUFFED SHELLS CALORIES ...
From androidconfig.myfitnesspal.com
MARTHA STEWARTS MOMS STUFFED CABBAGE - COOKEATSHARE
From cookeatshare.com
MARTHA STEWART STUFFED CABBAGE ROLLS - ALL INFORMATION ...
From therecipes.info
RICOTTA STUFFED MEATBALL RECIPE - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love