STUFFED CABBAGE
This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Provided by Barb
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 13h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g
VALERIE'S STUFFED CABBAGE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h5m
Yield 12 rolls
Number Of Ingredients 14
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
Make and share this Stuffed Cabbage recipe from Food.com.
Provided by Toby Jermain
Categories Long Grain Rice
Time 3h
Yield 16 cabbage rolls, depending on cabbage size, 8 serving(s)
Number Of Ingredients 16
Steps:
- Soak rice while preparing the cabbage and the rest of the filling.
- Using a paring knife, cut out the center core of cabbage.
- Bring water to a boil in a pot large enough to easily hold cabbage head.
- Add cabbage, and cook for 2-3 minutes or until outer leaves are tender but still bright green.
- Lift cabbage from water, and remove outer leaves.
- Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all large outer leaves are removed and nothing but the core remains.
- Reserve 1 cup cabbage cooking water.
- Trim thick center vein from bottom of each leaf until thin enough to roll.
- Finely chop about 1 cup of cabbage core for the filling, and coarsely chop and reserve the remainder of the cabbage core.
- In a medium skillet, melt butter or olive oil over medium heat.
- Crumble ground beef and pork into skillet, and cook until beginning to brown.
- Add onion and garlic, and cook until golden and tender, about 5 more minutes.
- Transfer to a large bowl, and add drained rice, finely chopped cabbage, parsley, green pepper, and celery, and stir to combine.
- Season generously to taste with salt and pepper.
- Add about 1/3 cup of filling to a cabbage leaf.
- Fold base, then sides of cabbage over filling, and roll up leaf, starting with the stem end.
- Repeat with remaining leaves and filling.
- Line the bottom of a 5-6 quart Dutch oven or large casserole with coarsely chopped cabbage core, and place cabbage rolls on top, packing tightly.
- If any large gaps remain between rolls, fill with remaining chopped cabbage.
- In a small saucepan, combine tomato sauce and the reserved 1 cup of cooking water from cabbage, brown sugar, and lemon juice.
- Bring to a simmer, and season to taste with salt and pepper.
- Pour some of the tomato sauce over stuffed cabbage to just cover them.
- Bring to a gentle simmer, adding additional tomato sauce as needed, cover, and simmer for 1 hour or until cabbage rolls are very tender.
- If desired, 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, return sour cream mixture to Dutch oven, and stir to combine.
- Serve with additional sour cream if desired.
Nutrition Facts : Calories 334.7, Fat 12.3, SaturatedFat 5.3, Cholesterol 46.6, Sodium 395.8, Carbohydrate 42.5, Fiber 5.5, Sugar 16.1, Protein 15.6
DECONSTRUCTED STUFFED CABBAGE CASSEROLE
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
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
CHORIZO & CHIPOTLE STUFFED CABBAGE CUPS
Our family and friends enjoy Polish recipes, and my hubby loves Mexican, too. I created delicious cabbage rolls that highlight the warm and inviting flavors of both cultures. -Brenda Watts, Gaffney, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease 12 muffin cups. Shred a fourth of the cheese; cut remaining cheese into 12 cubes. Set aside., In a small saucepan, bring 1 chipotle in adobo sauce, crushed tomatoes and chili sauce to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes. Reserve 1/2 cup; cover remaining sauce and keep warm., Meanwhile, core cabbage head. In a Dutch oven, cook cabbage, stem side down, in boiling water to cover just until outer leaves begin to separate from head, about 2 minutes. Carefully remove outer leaves and repeat until there are 12 leaves. (Refrigerate remaining cabbage for another use.) Pat leaves dry. Trim the thick vein from the bottom of each leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, heat oil over medium-high heat. Add sausage and chorizo; cook and stir, crumbling meat, 3 to 4 minutes. Stir in onion, jalapeno and remaining chipotle; cook until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer. Stir in bread crumbs and reserved sauce., To assemble, spoon 2 teaspoons sauce onto a cabbage leaf; add about 3 tablespoons sausage mixture. Top with a cheese cube. Pull together cabbage edges to overlap; fold over filling. Place folded side down in prepared muffin cup. Repeat with remaining cabbage leaves. Top with remaining sauce. Bake until heated through, 15-20 minutes. Sprinkle with shredded cheese., Freeze option: Cover and freeze baked cabbage cups on waxed paper-lined baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, bake cabbage cups as directed, increasing time as necessary to heat through. Top with cheese.
Nutrition Facts : Calories 521 calories, Fat 37g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 1464mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.
BEEF STUFFED CABBAGE ROLLS
We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.
WHOLE STUFFED CABBAGE
In this modern take on the Eastern European comfort food, leaves of Savoy cabbage turn buttery and tender when braised, and ground turkey replaces the usual beef. It's a colorful entree for fall or winter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 2h20m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Whisk egg white in a bowl; stir in kasha to evenly coat. Heat a small saucepan over high; add kasha mixture and cook, stirring constantly, until dry and kernels separate, about 2 minutes. Reduce heat to low; stir in boiling water and a pinch of salt. Cover and cook until water evaporates and kasha is tender, about 8 minutes.
- With a paring knife, remove core of cabbage. Drop cabbage into a large pot of generously salted boiling water; cook until outer leaves turn bright green and pull easily from head, about 1 minute. Remove outer leaves; transfer to a baking sheet lined with a kitchen towel. Continue boiling cabbage and removing leaves until 12 largest outer leaves are cooked. (Remove remaining cabbage and reserve for another use.) Trim the thick center vein from bottom of each leaf.
- Preheat oven to 350 degrees. Heat 3 tablespoons oil in a skillet over medium. Add onion; season with salt and pepper and cook, stirring occasionally, until golden, about 10 minutes. Transfer to a large bowl along with cooked kasha; let cool completely. Whisk remaining egg and stir into kasha mixture with carrots, herbs, turkey, and flour. Season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Line an 8‐inch bowl (measured across top) with a double layer of cheesecloth, leaving about 6 inches of overhang. Then line with the 6 prettiest cabbage leaves, overlapping slightly and allowing them to hang over top of bowl. Layer with one‐third of turkey mixture; top with 2 more cabbage leaves. Repeat layering twice with remaining turkey mixture and leaves. Fold in overhanging leaves to cover filling. Gather cheesecloth overhang and lift cabbage up, twisting to tighten into a secure round.
- Place tomatoes and 1 cup water in an ovenproof pot, such as a Dutch oven; bring to a simmer. Season with salt and pepper; stir in remaining 2 tablespoons oil. Place stuffed cabbage, with twisted part of cheesecloth facing down, in pot. Cover, transfer to oven, and roast, basting occasion‐ ally with tomatoes, until a thermometer inserted in center registers 160 degrees, 40 to 50 minutes. Let cool slightly, then remove cheesecloth and slice cabbage into wedges. Serve with pan sauce, sour cream, and herbs.
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.
More about "stuffed cabbage cups recipes"
STUFFED CABBAGE CUPS: YOU WILL FALL IN LOVE WITH THE FIRST BITE!
From video.cookist.com
BEST STUFFED CABBAGE CUPS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
5/5 (1)Total Time 45 minsServings 4-6
EASY STUFFED CABBAGE CASSEROLE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
STUFFED CABBAGE SOUP RECIPE | EATINGWELL
From eatingwell.com
STUFFED CABBAGE RECIPE - FOOD-EASY-RECIPES.COM
From food-easy-recipes.com
STUFFED CABBAGE CUPS: YOU WILL FALL IN LOVE WITH THE FIRST BITE!
From facebook.com
STUFFED CABBAGE LEAVES - LIDIA
From lidiasitaly.com
DECONSTRUCTED STUFFED CABBAGE - A FAMILY FEAST®
From afamilyfeast.com
EASIEST STUFFED CABBAGE EVER: CAST-IRON SKILLET ROAST …
From rachaelrayshow.com
TRADITIONAL STUFFED CABBAGE - JAMIE GELLER
From jamiegeller.com
EASY STUFFED CABBAGE - JAMIE GELLER
From jamiegeller.com
CLEVER STUFFED CABBAGE ROLL CUPS-HOW-TO-101 RECIPE
From cookeatshare.com
BEST STUFFED CABBAGE RECIPES | BAREFOOT CONTESSA: BACK …
From foodnetwork.ca
STUFFED CABBAGE CASSEROLE - DINNER, THEN DESSERT
From dinnerthendessert.com
BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE …
From delish.com
STUFFED CABBAGE ROLLS - PAULA DEEN
From pauladeen.com
STUFFED CABBAGE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
STUFFED CABBAGE ROLLS - DINNER AT THE ZOO
From dinneratthezoo.com
BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE
From thepioneerwoman.com
STUFFED CABBAGE CASSEROLE
From casserolecrissy.com
STUFFED CABBAGE CUPS RECIPE - FOOD NEWS
From foodnewsnews.com
THAI BEEF CABBAGE CUPS RECIPE | MYRECIPES
From myrecipes.com
STUFFED CABBAGE CUPS - EBOX.MU
From ebox.mu
STUFFED CABBAGE ROLLS - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
COOKIST WOW STUFFED CABBAGE CUPS - CREATE THE MOST AMAZING …
From recipeshappy.com
STUFFED CABBAGE CUPS ON BAKESPACE.COM
From bakespace.com
STUFFED CABBAGE ROLLS - FORECIPES
From forecipes.com
OLD-FASHIONED STUFFED CABBAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
STUFFED CABBAGE CUPS RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
STUFFED CABBAGE CASSEROLE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
UKRAINIAN STUFFED CABBAGE ROLLS | NORTHWEST ADVENTISTS
From nwadventists.com
STUFFED CABBAGE ROLLS - THE SEASONED MOM
From theseasonedmom.com
VEGETARIAN STUFFED CABBAGE RECIPE | THE NOSHER
From myjewishlearning.com
STUFFED CABBAGE CUPS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VEGETARIAN RECIPES AROUND THE WORLD - BULGUR STUFFED CABBAGE
From ivu.org
STUFFED CABBAGE ROLLS RECIPE WITH GROUND BEEF AND RICE
From thespruceeats.com
STUFFED CABBAGE CUPS | RECIPE CART
From getrecipecart.com
STUFFED CABBAGE ROLLS – SCOTT PETE
From flavorofchicago.com
TRADITIONAL STUFFED CABBAGE RECIPES - OILSAND.ORG
From oilsand.org
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
Related Search