Rice And Cremini Stuffed Cabbage Rolls 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.

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.

VEGETARIAN WHOLE STUFFED CABBAGE

Steps:

• Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
• Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
• Pulse the garlic in a food processor until finely chopped. Add the celery, carrot and red onion and pulse until finely chopped, scraping down the sides as necessary.
• Heat a large heavy-bottomed skillet over medium heat. Add 2 tablespoons olive oil with the vegetable mixture, thyme, paprika, crushed red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool. Reserve the skillet.
• Pulse the cremini and shiitake mushrooms in batches in the food processor until finely chopped. Heat the reserved skillet over medium heat. Add 1 tablespoon olive oil with half of the mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened and the liquid has released but has not completely evaporated, about 4 minutes. Transfer to the bowl with the cooked vegetable mixture. Repeat with the remaining 1 tablespoon olive oil, remaining mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to the bowl with the cooked vegetable mixture and allow to cool for 5 minutes. Add the brown rice, parsley and eggs to the vegetable mixture, and stir to combine well.
• Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves, as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
• Gently spread about 1 2/3 cups of the mushroom mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 5 tablespoons of marinara sauce over the mushroom mixture. Cover with a layer of cabbage leaves. Repeat with another 2 layers of mushroom mixture, marinara sauce and cabbage leaves, until all of the mushroom mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
• Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 2 hours. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour.
• Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.

RICE AND CREMINI STUFFED CABBAGE ROLLS

Steps:

• Bring a medium saucepan of water to a boil.
• Stir in the brown and wild rices, cover and cook over low heat, stirring occasionally, until tender, about 45 minutes. Drain and transfer to a large bowl.
• Meanwhile, bring a large saucepan of water to a boil, add the cabbage, cored side down, and cook over moderately high heat until the outer leaves begin to loosen, about 10 minutes.
• Using tongs, carefully peel 8 outer leaves from the head of cabbage as they become loose. Reserve the remaining cabbage for another use.
• Cut each of the 8 leaves in half and discard the thick center rib.
• In a medium bowl, blend the yogurt and garlic; season with salt and pepper.
• Melt the butter in a large skillet. Add the mushrooms and lemon juice; season with salt. Cook over moderate heat until the mushrooms are tender and their liquid has evaporated, about 6 minutes.
• Add the shallots and cook, stirring, until softened, about 4 minutes.
• Add the mushrooms to the rice. Stir in 1 tablespoon of the dill and 1/2 cup of the yogurt sauce; season with salt and pepper.
• Add the tomatoes to the skillet and cook over moderately high heat until their liquid has evaporated, about 5 minutes.
• Stir in the tomato paste and season with salt and pepper.
• Preheat the oven to 375°. Spread a cabbage leaf on a work surface with the cut side facing you.
• Place 1/4 cup of the rice filling within 1/2 inch of the edge. Roll the leaf over the filling, tucking in the sides as you roll, to form a neat package.
• Repeat with the remaining leaves and filling.
• Spoon half of the tomato sauce into a shallow 10-by-14-inch glass baking dish.
• Add 1/4 cup of water, arrange the rolls in the baking dish, seam side down.
• Spoon the remaining tomato sauce over the rolls and cover with foil.
• Bake the cabbage rolls for 45 minutes, or until the sauce is bubbling and the rolls are hot throughout. Transfer the cabbage rolls to plates.
• Spoon the remaining 1 1/2 cups of yogurt sauce over the rolls. Sprinkle with the walnuts and the remaining 1 tablespoon of dill and serve.