Rice Stuffed Cabbage Recipes

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STUFFED CABBAGE WITH BEEF AND RICE



Stuffed Cabbage with Beef and Rice image

This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h45m

Number Of Ingredients 11

Coarse salt and ground pepper
1/2 large head green cabbage (1 1/2 pounds), cored
1 tablespoon olive oil
1 large yellow onion, diced small
2 garlic cloves, minced
2 cups crushed tomatoes (from a 28-ounce can)
1 tablespoon sugar
1 tablespoon cider vinegar
3/4 cup cooked long-grain white rice
1/2 pound ground beef chuck
1 large egg, lightly beaten

Steps:

  • In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
  • Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.
  • To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.

Nutrition Facts : Calories 344 g, Fat 16 g, Fiber 7 g, Protein 16 g

WILD RICE STUFFED CABBAGE



Wild Rice Stuffed Cabbage image

Provided by Sandra Lee

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons butter
1 1/2 cups frozen chopped onions, Ore-Ida
1 stalk celery, finely chopped
1 cup finely chopped green apple
1 box (6-ounce) long grain and wild rice mix, Near East
2 1/2 cups reduced-sodium chicken broth, Swanson
4 cloves garlic, chopped
1/2 cup chopped pecans, Diamond
15 large green cabbage leaves
1 jar (26-ounce) marinara sauce, Newmans Own

Steps:

  • Preheat oven to 350 degrees F. 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.
  • 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.
  • 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.

STUFFED CABBAGE WITH LEMONY RICE AND SUMAC



Stuffed Cabbage With Lemony Rice and Sumac image

With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol' green variety also works. Both will become meltingly tender.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Lunch     Cabbage     Rice     Herb     Lemon     Pine Nut     Vegetarian     Wheat/Gluten-Free     Soy Free     Peanut Free     Steam

Yield 4 servings

Number Of Ingredients 14

12-14 large savoy or green cabbage leaves (from 1 large head)
Kosher salt
¾ cup long-grain white rice (such as basmati or jasmine), rinsed
¼ cup extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped
½ cup pine nuts
1 cup finely chopped mixed tender herbs (such as parsley, mint, dill, and/or tarragon)
⅓ cup chopped golden or brown raisins
2 Tbsp. sumac, plus more for serving
1 Tbsp. fresh lemon juice
1 large egg, beaten to blend
Freshly ground black pepper
3 Tbsp. unsalted butter
Sour cream (for serving)

Steps:

  • Line a baking sheet with a clean kitchen towel or a few layers of paper towels; set aside. Working in batches, cook cabbage leaves in a large pot of boiling generously salted water until bright green and pliable, about 2 minutes per batch. Transfer leaves to a bowl of ice water to cool; reserve pot of water for cooking rice. Transfer cabbage leaves to prepared baking sheet and let drain.
  • Return water in pot to a boil and cook rice, stirring often, until grains swell and rise to the surface, 3-6 minutes (depending on quality of rice). Bite into a few grains to test; they should be al dente (rice will finish cooking when baked inside the cabbage). Drain rice and rinse under cold running water to stop it from cooking further. Drain again and transfer to a large bowl.
  • Wipe out pot. Pour in ¼ cup oil and set pot over medium heat. Add onion and cook, stirring occasionally, until softened and golden, 7-9 minutes. Add pine nuts and cook, stirring often, until nuts smell toasty and have slightly darkened in color and onion is almost jammy, about 5 minutes. Mix in herbs, raisins, and 2 Tbsp. sumac and cook, still stirring, until herbs have slightly darkened in color and are very fragrant, about 2 minutes. Remove from heat and stir in lemon juice; let cool 5 minutes.
  • Add onion mixture and egg to rice and mix well; season generously with salt and pepper. Wipe out pot; reserve. Working with 1 cabbage leaf at a time, cut out the thickest part of rib by making a thin V-shape; discard. Place 3 heaping Tbsp. filling in the center, running crosswise across leaf. Starting at the base where you cut the V, fold notched side of leaf up and over filling, then fold in sides and roll up leaf like a burrito.
  • Arrange cabbage rolls, seam side down, in a single layer in reserved pot. Add butter and ½ cup water and bring to a simmer over medium-high heat. Reduce heat to low, cover pot, and steam rolls until filling is cooked through and leaves are tender, 18-25 minutes.
  • Divide cabbage rolls among plates; drizzle with oil and sprinkle with sumac and pepper. Serve with sour cream.

BEEF & RICE STUFFED CABBAGE ROLLS



Beef & Rice Stuffed Cabbage Rolls image

This recipe is special to me because it's an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. -Lynn Bowen, Geraldine, Alabama

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 13

12 cabbage leaves
1 cup cooked brown rice
1/4 cup finely chopped onion
1 large egg, lightly beaten
1/4 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
SAUCE:
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

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.

Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

LAMB AND RICE STUFFED CABBAGE WITH TOMATO SAUCE



Lamb and Rice Stuffed Cabbage With Tomato Sauce image

Provided by Mark Bittman

Categories     dinner, project, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

Salt
1 large head Savoy cabbage, separated into leaves
4 tablespoons olive oil
2 medium onions, chopped
3 tablespoons minced garlic
1 medium carrot, shredded
1 medium parsnip, shredded
2/3 to 3/4 pound ground lamb
3/4 cup short-grain rice
Salt
freshly ground black pepper
One 28-ounce can crushed tomatoes
1/4 to 1/2 teaspoon crushed red pepper, or more to taste

Steps:

  • Bring a large pot of water to boil and salt it. Add the cabbage leaves to the boiling water a few at a time and cook for 30 seconds to one minute, or until they're just pliable. Carefully remove the leaves from the water with a slotted spoon and transfer to a colander; rinse with cold water. Repeat with the remaining leaves. Gently squeeze the leaves to remove most of the excess water, leaving them just damp enough so they will stick together when rolled.
  • Put 2 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat; when hot, add half the chopped onion and one tablespoon of the garlic, along with the carrot and the parsnip, and cook until soft, about 5 minutes. Sprinkle with salt and pepper and transfer to a bowl along with the lamb and rice. Mix until just combined.
  • Wipe the pan, add the remaining 2 tablespoons olive oil and turn the heat to medium-high. When the oil is hot, add the remaining onion and garlic and cook until soft, 1 to 2 minutes. Add the tomatoes, red pepper and a good sprinkling of salt; cook over medium-low heat while you prepare the cabbage leaves.
  • Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem in the process; trim the top and bottom so you're left with a large rectangle. Lay a leaf on a work surface with the wide edge facing you. Put a couple tablespoons of the meat mixture in the middle of the leaf, fold in the two sides of the leaf and roll it up as you would a burrito. Repeat with the remaining leaves and filling.
  • Add the cabbage rolls, seam side down, to the pot of sauce. Cover and cook over medium-low heat, stirring the sauce occasionally and adding a tablespoon or two of water if the sauce becomes too thick, until the meat and rice are both fully cooked (cut into a roll to check; the rice should be tender and the meat no longer pink), 30 to 45 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 42 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 784 milligrams, Sugar 10 grams

LAMB AND RICE STUFFED CABBAGE ROLLS



Lamb and Rice Stuffed Cabbage Rolls image

I love lamb burgers and lamb meatballs, so it's no surprise that I love lamb-stuffed cabbage rolls, and I'm happy to report that these particular 'lambage rolls' were the best non-beef version yet!

Provided by Chef John

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 2h45m

Yield 4

Number Of Ingredients 23

¼ cup butter
2 tablespoons olive oil
½ onion, diced
4 cloves garlic, crushed
1 teaspoon ground black pepper
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 pinch dried oregano
1 pound ground lamb
1 cup white rice
2 teaspoons salt
¼ cup packed chopped Italian parsley
2 tablespoons sliced almonds
1 tablespoon dried currants
1 head cabbage
salt and ground black pepper to taste
2 bay leaves
1 cup tomato puree
3 ½ cups chicken broth
½ onion, sliced
¼ cup crumbled feta cheese
2 tablespoons chopped Italian parsley

Steps:

  • Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
  • Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.
  • Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
  • Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
  • Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.

Nutrition Facts : Calories 739.9 calories, Carbohydrate 69.6 g, Cholesterol 119.1 mg, Fat 38.6 g, Fiber 11.1 g, Protein 31.5 g, SaturatedFat 16.4 g, Sodium 2564.2 mg, Sugar 17.3 g

BASMATI RICE-STUFFED CABBAGE



Basmati Rice-Stuffed Cabbage image

Make and share this Basmati Rice-Stuffed Cabbage recipe from Food.com.

Provided by Nourished Homestead

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 teaspoon olive oil
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red bell pepper, diced
3 cups mushrooms, thinly sliced
1 garlic clove, minced
3 cups vegetable stock
1 1/2 cups basmati rice, uncooked
2 tablespoons parsley
1 green cabbage, cored
2 lbs sauerkraut
3 1/2 cups tomato sauce

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.

Nutrition Facts : Calories 499.4, Fat 7.9, SaturatedFat 1.3, Sodium 2685.1, Carbohydrate 99.4, Fiber 18.3, Sugar 25.5, Protein 16

RICE-STUFFED CABBAGE



Rice-Stuffed Cabbage image

The filling for this stuffed cabbage is surprisingly light, making it perfect for serving at a buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 16

1 large head savoy cabbage (about 2 3/4 pounds)
Coarse salt
2/3 cup long-grain white rice
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for sheet
2 ounces dried currants (1/2 cup)
1 small bunch Swiss chard (about 3/4 pound), leaves removed from stems and reserved, stems peeled and cut into 1/4-inch dice
1/2 cup water
1 medium onion, finely chopped (1 cup)
1 bunch spinach (8 ounces), stems removed
4 ounces dried apricots, finely chopped (3/4 cup)
1/4 cup pine nuts, toasted
1 small bunch fresh flat-leaf parsley, coarsely chopped (about 1 cup)
2 large eggs
2 teaspoons red-wine vinegar
1 1/2 ounces (3 tablespoons) unsalted butter, softened

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.

GREEK MEATLESS STUFFED CABBAGE ROLLS WITH RICE



Greek Meatless Stuffed Cabbage Rolls With Rice image

Greek cabbage leaves stuffed with a mixture of rice and herbs is a favorite Lenten dish. They can be made as the main course or as an appetizer.

Provided by Nancy Gaifyllia

Categories     Appetizer     Side Dish     Entree

Time 40m

Yield 10

Number Of Ingredients 17

For the Stuffing:
1 large onion (finely chopped)
2 cups rice (preferably long grain)
3 medium ripe tomatoes (finely chopped)
1 tablespoon fresh dill (finely chopped)
1/2 cup fresh parsley (finely chopped)
2/3 cup zucchini (or Italian squash, finely chopped)
2 tablespoons sea salt
1/2 teaspoon freshly ground pepper
1 teaspoon cumin
2/3 cup olive oil
For the Rolls:
30 cabbage leaves (or chard or Romaine)
2 tablespoons olive oil
About 1 cup of water
1 teaspoon all-purpose flour
The juice of 1 lemon (about 1/4 cup)

Steps:

  • Combine onion, rice, tomatoes, dill, parsley, zucchini, salt, pepper, cumin, and 2/3 cup olive oil in a bowl. Mix well.
  • Remove the core of the cabbage and discard. Stick a large fork into the center of the cabbage head.
  • Bring a large pot of water to a boil, and immerse the cabbage, leaving the fork in.
  • When the outer leaves turn bright green, remove the cabbage using the fork; detach softened leaves and set aside.
  • Return cabbage head to the pot and repeat process until all cabbage leaves have been removed.
  • If using other types of leaves, blanch leaves in hot water until they soften and turn a darker green. Remove thick stems if necessary. To use large chard leaves, cut in half and fill each half.
  • If making large cabbage rolls, use the whole leaf (or half of the large leaves). If making small rolls, tear leaves into 4 parts (for smaller leaves, tear into fewer pieces).
  • For large rolls, place a heaping tablespoon of filling 1 inch from the thick end of the cabbage leaf. Fold the bottom over the filling, fold the sides in, and roll up.
  • For small rolls, place 1 teaspoon of filling on one side of the leaf part, fold the leaf up over the filling, fold in sides, and roll up. Don't roll too tightly. The rice will need some room to expand during cooking.
  • Line the bottom of a large pot with any torn or unused leaves (and trimmed thick stems) and drizzle with the 2 tablespoons of olive oil.
  • Place rolls closely together, seam-side down in the pot in 2 to 3 layers, as needed.
  • Cover with a plate that fits over the rolls, turned upside down.
  • Place the pot over medium heat and bring to a full boil (it will boil with its own liquid).
  • Add 1 cup of water (or enough to cover the rolls); when it resumes a full boil, reduce heat to low, cover, and simmer for 20 minutes, long enough for the rice to cook.
  • Test to make sure rice is fully cooked. Remove the plate.
  • In a small bowl, stir the flour into the lemon juice until dissolved. Add several tablespoons of liquid from the pot and stir to combine.
  • Pour lemon juice mixture into the pot and shake the pot gently to distribute. Let sit 10 to 20 minutes before serving.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 316 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 10 g, Protein 7 g, SaturatedFat 2 g, Sodium 1311 mg, Sugar 15 g, Fat 18 g, ServingSize 8 to 10 rolls (10 servings), UnsaturatedFat 0 g

VALERIE'S STUFFED CABBAGE



Valerie's Stuffed Cabbage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h5m

Yield 12 rolls

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 cups cauliflower rice
1 large head green cabbage
1 pound ground turkey, preferably dark meat
One 14.5-ounce can diced tomatoes, drained
2 tablespoons chopped fresh basil
1 teaspoon Italian seasoning
1 large egg
1 yellow onion, diced
3 tablespoons chopped fresh parsley
4 cloves garlic
One 28-ounce can tomato purée
1/2 teaspoon onion powder

Steps:

  • Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
  • Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
  • Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
  • Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
  • Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
  • Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
  • Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
  • Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.

STUFFED CABBAGE



Stuffed Cabbage image

Catering is my hobby. Believe it or not! Especially so when I cook for some of our church dinners. This is one of my recipes that is requested so many times. The reason this recipe uses RAW RICE is because it absorbs the flavor of the other ingredients more readily than cooked rice. The rule of thumb when it comes to seasoning your meats is this. One teaspoon of salt per pound of meat. This neither makes it undersalted nor oversalted. Learned this when I went to culinary school. Hope you will try it; at least once. We usually serve potato salad with this, although mashed is wonderful also.

Provided by SarikaKisSzentem

Categories     European

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 head green cabbage
1/4 cup short-grain rice (I use River Rice)
3/4 lb ground pork (ground twice)
1/4 lb ground chuck
1 teaspoon salt
3/4 teaspoon black pepper
1 egg
1 teaspoon Hungarian paprika (I use Szeged)
3/4 lb onion (yes - 3/4 lbs.)
1/4 cup olive oil
24 ounces Heinz ketchup
water

Steps:

  • Core out the cabbage.
  • Bring water to boil in a good sized pot.
  • Place cabbage in so cut side will be down in pot.
  • Let simmer several minutes and one by one remove leaves. Pile them on top of each other so that the steam will continue to soften them a bit.
  • When cooled, remove the hard vein of cabbage with a knife so that the leaves are about the same thickness. You should have 18 to 20 leaves.
  • Pick out the 15 nicest and set the rest aside. It may come in handy for "repairs" of the other leaves. Then slice thin. This suggestion was taken by one of the readers.
  • Peel and dice onions.
  • In a medium frypan, place olive oil and the chopped onions. Saute on medium low until the onions have softened quite a bit. Shut heat off.
  • To the onions now add the rice (uncooked). Stir and let cool. The rice will absorb some of the flavor of the sauteed onions.
  • In a large bowl, add the meats, seasonings, egg and cooled onion/rice mixture. Mix well.
  • Divide meat mixture into 15 portions.
  • Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends.
  • Now retrieve the sliced up left over cabbage and place in on the bottom of a 4 quart ovenproof pot. Layer the rolls on top of this and pour about 2 cups of ketchup on top.
  • Add water so that the rolls are covered by at least 1/2" of water.
  • Cover with lid or foil and bake at 350 degrees for 2 hours 15 minutes.

Nutrition Facts : Calories 492.1, Fat 24, SaturatedFat 6.6, Cholesterol 100.9, Sodium 1748, Carbohydrate 49.6, Fiber 5, Sugar 33.8, Protein 24.6

DECONSTRUCTED STUFFED CABBAGE CASSEROLE



Deconstructed Stuffed Cabbage Casserole image

Just like stuffed cabbage but without the hassle! Goes very well with mashed potatoes!

Provided by roxychic3253

Time 1h5m

Yield 5

Number Of Ingredients 7

2 ½ pounds cabbage, cut into strips
1 pound ground beef
1 medium onion, chopped
4 ½ cups cooked white rice
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 62.6 g, Cholesterol 55.7 mg, Fat 14.9 g, Fiber 8.5 g, Protein 23.8 g, SaturatedFat 5.8 g, Sodium 669.5 mg, Sugar 13.7 g

More about "rice stuffed cabbage recipes"

STUFFED CABBAGE WITH RICE RECIPE | BON APPéTIT
stuffed-cabbage-with-rice-recipe-bon-apptit image
2020-02-11 Step 1. Line a baking sheet with a clean kitchen towel or a few layers of paper towels; set aside. Working in batches, cook cabbage leaves in a large …
From bonappetit.com
5/5 (20)
Estimated Reading Time 6 mins
Servings 4
  • Line a baking sheet with a clean kitchen towel or a few layers of paper towels; set aside. Working in batches, cook cabbage leaves in a large pot of boiling generously salted water until bright green and pliable, about 2 minutes per batch. Transfer leaves to a bowl of ice water to cool; reserve pot of water for cooking rice. Transfer cabbage leaves to prepared baking sheet and let drain.
  • Return water in pot to a boil and cook rice, stirring often, until grains swell and rise to the surface, 3–6 minutes (depending on quality of rice). Bite into a few grains to test; they should be al dente (rice will finish cooking when baked inside the cabbage). Drain rice and rinse under cold running water to stop it from cooking further. Drain again and transfer to a large bowl.
  • Wipe out pot. Pour in ¼ cup oil and set pot over medium heat. Add onion and cook, stirring occasionally, until softened and golden, 7–9 minutes. Add pine nuts and cook, stirring often, until nuts smell toasty and have slightly darkened in color and onion is almost jammy, about 5 minutes. Mix in herbs, raisins, and 2 Tbsp. sumac and cook, still stirring, until herbs have slightly darkened in color and are very fragrant, about 2 minutes. Remove from heat and stir in lemon juice; let cool 5 minutes.
  • Add onion mixture and egg to rice and mix well; season generously with salt and pepper. Wipe out pot; reserve. Working with 1 cabbage leaf at a time, cut out the thickest part of rib by making a thin V-shape; discard. Place 3 heaping Tbsp. filling in the center, running crosswise across leaf. Starting at the base where you cut the V, fold notched side of leaf up and over filling, then fold in sides and roll up leaf like a burrito.


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