Persian Sweet And Sour Stuffed Cabbage Rolls Recipes

PERSIAN SWEET-AND-SOUR STUFFED CABBAGE ROLLS

Steps:

• To detach the cabbage leaves, cut a deep cone into the core at the stem end with a pointed knife and plunge the whole cabbage into boiling salted water. This will soften and loosen 1 or 2 layers of leaves. Detach these, and plunge again into boiling water to detach more leaves, and continue until all of the leaves are separated. Cut very large leaves in half, but leave small ones whole.
• Prepare the filling. Wash the rice and cook in boiling water until it is almost tender-about 10 minutes-then drain. Boil the split peas separately until tender. Fry the onion in 3 tablespoons oil until soft and transparent. Add the meat and turmeric and season to taste with salt and pepper. Cook, stirring, until the meat changes color, then remove from the heat and add the rice and split peas, tomato paste, parsley, and more salt and pepper. Mix well.
• Lay the cabbage leaves on a plate one at a time. Shave off the thickest part of the hard rib if necessary. Put a heaping tablespoon of the mixture at the bottom of each leaf, bring the sides up over it, and roll up into a bundle. Put a little oil at the bottom of a heavy pan, cover with a few broken leaves to protect the others from burning, then arrange over them rows and layers of stuffed cabbage rolls.
• Mix the vinegar with an equal quantity of water, stir in the sugar, and pour over the rolls. Put a plate over them, cover the pan, and cook gently on a very low flame for 3/4-1 hour, until rolls are very tender and the liquid has been absorbed, adding water if necessary.
• Serve hot or cold.

SWEET AND SOUR STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of salted water to a boil and cook cabbage about 15 minutes.
• Peel off 9 leaves (they should be pliable); remove tough stems and cut each leaf in half.
• Shred remaining cabbage and place in the bottom of the crockpot.
• Meanwhile, in a large skillet, heat oil over medium heat and cook onion until it begins to soften, about 5 minutes: add garlic, cinnamon, and nutmeg, cook 1 minute.
• Remove half of the onion mixture and set aside; turn off heat to the skillet and stir in tomato sauce, brown sugar, and vinegar.
• In a food processor, pulse bread and milk to form a paste.
• Add reserved onion, ground beef, salt and pepper; pulse to combine well.
• On a work surface, place cabbage leaves with stem ends facing you.
• Spoon 2 heaping tablespoons of the meat mixture and roll up; place roll, seam side down, in the crockpot.
• Pour the sauce over top; cover and cook on LOW for 5 hours.
• Meanwhile, cook egg noodles according to package instructions.
• Serve cabbage rolls over the egg noodles.

SWEET AND SOUR STUFFED CABBAGE

Steps:

• Cook cored cabbage about 10 minutes or until limp in boiling water. Drain leaves and dry with paper towel.
• Combine beef, salt, pepper, rice and egg.
• Add sauteed onions to beef mixture and mix well. Set aside.
• Place a small portion (3 tbsps.) of mixture in each cabbage leaf.
• Roll up and secure with toothpicks,.
• Repeat until all cabbage leaves are full.
• In a greased roasting pan, spread 1 1/2 cups chopped onion evenly and arrange cabbage rolls in neat rows on top of onion.
• Combine chili sauce and grape jelly in a 2 quart saucepan with 2 tbsps. of water; heat over medium heat and stir to melt jelly.
• Pour the sauce over rolls.
• Cover pan tightly with foil.
• Bake 2 hours at 375 degrees.
• Remove foil; brush rolls with sauce, bake uncovered 40 minutes longer or until sauce is thick and cabbage rolls are glazed.
• Serve with sauce spooned over rolls.

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

DOLMEH KALAM (STUFFED CABBAGE LEAVES WITH SWEET-SOUR SAUCE)

Steps:

• Separate the leaves carefully from the head of the cabbage.
• blanch in boiling water for about 5 minutes until limp.
• Do not overcook.
• Drain in a colander.
• Cut out the thick secion[ribs], only removing the lower portion.
• Combine the mince with onion, rice, herbs and turmeric.
• Add 1 1/2 tsp salt and pepper to taste.
• Divide mixture into 18 portions.
• spread a cabbage leaf flat on the work surface and place one filling portion on the base of the leaf.
• Roll once, fold in the sides and roll up into a firm package.
• Repeat with remaining ingredients.
• Line a heavy pan with cabbage trimmings or a well washed outer leaf.
• Pack rolls in close together in layers.
• Add 1 cup cold water and invert a heavy plate over the rolls.
• cover, bring to a simmer and cook gently for 45 minutes.
• Blend sugar and vinegar and add to pan.
• tilt pan to blend liquids.
• Cover and cook for a further 30 minutes.
• Serve with chelou or flat bread.

STUFFED CABBAGE ROLLS WITH SWEET AND SOUR SAUCE

Steps:

• Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20) one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water.
• Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves.
• Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls.
• Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice) 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes.
• Discard clove studded onion. Sprinkle crushed cookies and raisins (if using) into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour.
• If you desire more liquid, add 1 cup of beef broth.
• Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired.

MAD DOG'S SWEET-AND-SOUR STUFFED CABBAGE

Steps:

• In a 3 quart saucepan, heat the olive oil over medium heat.
• Add the diced onion and garlic and cook until soft and golden brown (about 8 minutes).
• Add the thyme and carrot and cook for an additional 5 minutes.
• Add the tomatoes, lemon juice, sugar, raisins, cherries salt and pepper and heat to a boil while stirring constantly.
• Lower the heat and simmer for thirty minutes.
• For Cabbage Rolls.
• While sauce simmers combine meats, rice, bread crumbs, parsley, grated onions, salt and pepper.
• Place one half of the completed sauce and wine in a large covered oven-proof casserole dish.
• Take individual whole cabbage leaf and lay out on a cutting board. Place a medium-sized handful of meat mixture in the lower center of the leaf. Fold sides over the top of meat, roll towards the stem into a tight cylinder and place stem side down into the sauce. Continue with remaining cabbage leaves until meat is used up.
• Chop remaining cabbage and stir into remaining sauce.
• Spoon remaining sauce over cabbage rolls, place the covered casserole in a preheated 375ºF oven and bake for 1 hour.
• Serve immediately with mashed potatoes.
• * Stuffed cabbage rolls can be cooked up to 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving. Can be frozen for up to 6 months in an airtight container. Thaw in refrigerator, heat and serve.