Stuffed Cabbage With Pork Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HALUPKI (STUFFED CABBAGE)



Halupki (Stuffed Cabbage) image

Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!

Provided by Jillian

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 3h30m

Yield 10

Number Of Ingredients 15

1 head cabbage, cored
water to cover
¼ teaspoon salt
1 ½ pounds lean ground beef
1 ½ pounds ground pork
1 ½ cups cooked white rice
¼ cup finely chopped onion
2 tablespoons chopped fresh parsley
2 eggs, slightly beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) can tomato sauce
¼ cup white vinegar
2 ⅔ tablespoons white sugar

Steps:

  • Place the cabbage in a stockpot with enough water to cover.
  • Add 1/4 teaspoon salt to the water and cabbage.
  • Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
  • Reserve 12 oz. of cabbage water.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Trim thick center vein off of bottom of each cabbage leaf.
  • In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
  • Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
  • Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
  • Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
  • Layer the stuffed cabbage rolls over the cut leaves.
  • In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
  • Pour the tomato sauce mixture over the cabbage rolls.
  • Cover roasting pan with aluminum foil.
  • Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g

PORK-STUFFED CABBAGE ROLLS



Pork-Stuffed Cabbage Rolls image

In this savory, mildly sweet dish green cabbage leaves are wrapped around a meat filling seasoned with tomato paste, apricot preserves, and sage.

Provided by Martha Stewart

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

Time 40m

Number Of Ingredients 10

1 small head green cabbage (2 pounds), cored
12 ounces lean ground pork
1 slice white sandwich bread, crumbled
1 medium carrot, shredded
3 scallions, trimmed and thinly sliced
2 tablespoons tomato paste
2 tablespoons apricot preserves
1/2 cup reduced-sodium canned chicken broth
1/2 teaspoon dried sage
Coarse salt and ground pepper

Steps:

  • In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf.
  • In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4 cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate.
  • In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.

Nutrition Facts : Calories 303 g, Fat 18 g, Fiber 3 g, Protein 16 g

EASY PORK-STUFFED CABBAGE ROLLS



Easy Pork-Stuffed Cabbage Rolls image

I remember having this for our local high school (Hawaii), school lunch. This was always made with ground pork and the gravy poured over white rice. Also, for added heat, I use tabasco sauce on the cabbage rolls. Delicious!

Provided by MasakoHI

Categories     Pork

Time 3h45m

Yield 10-12 cabbage rolls, 4-6 serving(s)

Number Of Ingredients 6

1 large head of cabbage
1 1/2 lbs ground pork
2 large eggs
3/4 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce

Steps:

  • Core the head cabbage and parboil in a pot of boiling water until cabbage leaves are pliable. Drain and set aside to cool.
  • Make filling:.
  • Mix together, the ground pork, eggs, salt and pepper.
  • Use a large ice-cream scoop and place one scoop of filling into core end of cabbage leaf and roll. I make the filling the size of a golf ball.
  • Place all the rolls, seam side down into large pot and pour the two cans of tomato sauce over the cabbage rolls. Simmer on low heat for about three to four hours. Cook until cabbage leaves are soft.
  • Serve over white or brown rice.

Nutrition Facts : Calories 581.3, Fat 38.1, SaturatedFat 14, Cholesterol 265.8, Sodium 1195.7, Carbohydrate 9.2, Fiber 1.9, Sugar 5.3, Protein 48.5

STUFFED CABBAGE WITH PORK



Stuffed Cabbage With Pork image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, appetizer

Time 2h30m

Yield Eight or more servings

Number Of Ingredients 20

1 3-pound head cabbage
4 tomatoes, about 1 pound
1 tablespoon corn, peanut or vegetable oil
2 cups finely chopped onions
2 1/2 teaspoons finely minced garlic
1 teaspoon dried thyme
1/4 teaspoon ground cloves
1 1/2 pounds ground lean pork
1/2 cup finely chopped parsley
1 cup fine, fresh bread crumbs
2 eggs, lightly beaten
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
1 1/2 cups coarsely chopped onions
1 cup finely chopped celery
1 bay leaf
2 whole allspice
1/2 cup dry white wine
3 cups fresh or canned chicken broth

Steps:

  • Carefully cut away the bottom center core of the cabbage. Pull off and discard any tough or blemished outer leaves.
  • Bring enough water to the boil to cover the cabbage when it is added. Drop the cabbage into the water and cook, turning occasionally, about 10 to 15 minutes.
  • Drain the cabbage and run it briefly under cold water. Place the cabbage cored side down to drain further.
  • Meanwhile, cut away the cores of the tomatoes. Cut the tomatoes into one-half-inch cubes. There should be about three cups. Set aside.
  • Heat the oil in a heavy skillet and add the two cups of finely chopped onions and two teaspoons of the garlic. Cook, stirring, until the onions are wilted. Sprinkle with one-half teaspoon of the thyme and add the cloves. Cook, stirring occasionally, about five minutes. Scrape the mixture onto a plate and let cool.
  • Preheat the oven to 375 degrees.
  • Put the pork in a large mixing bowl and add the parsley, bread crumbs, eggs, salt and pepper. Add the cooled onion and garlic mixture and blend thoroughly with the hands.
  • Lay out a rectangle of cheesecloth of double thickness measuring about 17 by 24 inches (folded measure).
  • Place one of the large outer leaves, rounded side up, just off center with the stem pointing outside. Add a second leaf, the leaf ends slightly overlapping. Add a total of eight leaves, the leaf edges overlapping to form a circle.
  • Add two cups of the pork mixture to the center of the leaves and spread it out slightly. Cover with a second layer of six fairly large leaves, stem point outside and with the leaf edges overlapping. Add two more cups of the pork mixture to the center and spread it out slightly. Add a third layer of leaves, edges overlapping, and the remaining pork mixture. Bring up the edges of the cloth rectangle and pull tightly to reassemble the mass into a large cabbage shape. Twist the ends of the cheesecloth bag tightly and tie tightly with string. Cut off the excess cheesecloth ends.
  • Heat the butter in a heavy casserole large enough to hold the stuffed cabbage comfortably without crowding. Add the one and one-half cups of coarsely chopped onions, celery, bay leaf and remaining one-half teaspoons of garlic and thyme and cook briefly until the mixture is wilted. Add the tomatoes and allspice, salt and pepper. Bring to the boil and cook about one minute.
  • Add the wine and broth. Put in the stuffed cabbage, tied side down, and cover closely. Bring to the boil and simmer one and one-half hours or until the internal temperature reads 170 degrees.
  • Remove the cabbage from the casserole. Cut away and remove the cheesecloth bag. Line a mixing bowl with a sieve and pour the liquid and solids from the casserole into it. Strain, pressing the solids to extract as much liquid as possible. Reheat this sauce.
  • Cut the cabbage into pie-shaped wedges and serve with the hot sauce.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1252 milligrams, Sugar 11 grams, TransFat 0 grams

BRAISED CABBAGE STUFFED WITH PORK



Braised Cabbage Stuffed with Pork image

Provided by Anne Burrell

Categories     main-dish

Time 2h

Yield 4 servings or 8 to 10 cabbage rolls

Number Of Ingredients 27

1 large onion, cut into chunks
1 large or 2 small carrots, peeled and cut into chunks
2 ribs celery, cut into chunks
3 garlic cloves, smashed
Extra-virgin olive oil
1/4 pound pancetta, cut into 1/4-inch dice
1 cup white wine
1(28-ounce) can Italian plum tomatoes, passed through the food mill
2 cups chicken stock
2 bay leaves
1 bundle thyme
Kosher salt
1/4 cup red wine vinegar
1 large head savoy cabbage, leaves removed and tough bottom ribs discarded
Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
3 garlic cloves, smashed and finely chopped
1/2 pound ground pork
1/2 pound spicy Italian pork sausage, casings removed
3 chicken livers, finely chopped, optional
1/2 to 3/4 cup bread crumbs
1/2 cup grated Parmesan, plus more for garnish
1 egg
2 sprigs fresh rosemary, leaves finely chopped
Pinch crushed red pepper flakes
1/2 to 1 cup chicken stock or water

Steps:

  • To make the sauce:
  • Puree the onions, carrots, celery and garlic to a coarse paste in a food processor. Coat a large wide pan with olive oil and heat over medium heat. Add the pancetta and cook until it's brown and crispy. Add the pureed veggies and cook them until they become very soft and aromatic and are starting to turn brown, about 8 to 10 minutes. Stir in the white wine and let it reduce by half. Add the tomatoes, chicken stock, bay leaves, and thyme bundle and season with salt, to taste. Bring to a boil, then reduce heat and simmer for 15 minutes. Reserve.
  • To prep the cabbage:
  • Add the vinegar to large pot of well-salted water and bring it to a boil over medium heat. Set up a bowl of well-salted iced water. Add the cabbage to the boiling water and cook for 3 to 4 minutes, then immediately plunge it into the bowl of iced water. When the leaves are cool, remove them from the water and pat them dry. Reserve.
  • Coat a large saute pan with olive oil and put over medium heat. Add the onions and season with salt, to taste. Cook the onions until they are translucent and very aromatic, about 6 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Turn off the heat and let cool.
  • In a large bowl combine the ground pork, pork sausage, chicken livers, if using, bread crumbs, Parmesan, egg, rosemary and crushed red pepper flakes. Season with salt, to taste. Add the chicken stock and mix well to combine. Stir in the cooked onions and garlic. Make a tester patty, cook it and eat it. It should taste really good, if it doesn't, adjust the seasoning.
  • Lay each cabbage leaf on a flat work surface. Spoon a generous 1/4 cup of filling into each leaf. Fold the outside edges in and roll the leaf around the stuffing. Arrange each roll with the seam side down so that the roll will hold itself shut.
  • Add the cabbage rolls to the sauce. Cover and simmer over low heat for 15 minutes. Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes. Taste and adjust seasoning, if necessary. Transfer the cabbage rolls to a serving platter and lightly cover with the sauce. Sprinkle with Parmesan and serve.
  • MMMMMM...cabbage!

STUFFED CABBAGE ROLLS (GALUMPKIS)



Stuffed Cabbage Rolls (Galumpkis) image

For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.

Provided by Tyler Florence

Categories     appetizer

Yield about 1 dozen

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

Steps:

  • To make the sauce:
  • Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
  • Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
  • Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
  • Preheat the oven to 350 degrees F.
  • Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

PORK AND CABBAGE ROLLS



Pork and Cabbage Rolls image

I received this recipe from my mother-in-law and made some adjustments. Because I'm allergic to tomatoes. I cover the rolls with chicken broth. Either way, they're fabulous!

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 7

1 medium head cabbage (3 pounds)
1 pound ground pork
1/2 pound sage-flavored pork sausage
1 cup chopped onion
2 cups cooked brown rice
1/4 teaspoon pepper
2 cups chicken broth or 2 cans (15 ounces each) seasoned tomato sauce

Steps:

  • Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Remove cabbage; set softened leaves aside. Return cabbage to boiling water to soften more leaves. Repeat until all leaves are softened. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls. Coarsely chop enough of the remaining leaves to measure 8 cups. Place chopped cabbage in an ungreased 13-in. x 9-in. baking dish. , In a skillet over medium heat, cook pork, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in rice. Place 1/2 cup meat mixture on each cabbage leaf. Fold in sides; starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. , Place rolls, seam side down, in the baking dish. Sprinkle with pepper. Pour broth or tomato sauce over rolls. Cover and bake at 325° for 1 to 1-1/4 hours.

Nutrition Facts : Calories 443 calories, Fat 24g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 883mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 7g fiber), Protein 27g protein.

CHINESE PORK-STUFFED CABBAGE



Chinese Pork-Stuffed Cabbage image

Provided by Barbara Kafka

Categories     side dish

Time 30m

Yield 18 cabbage rolls

Number Of Ingredients 8

2 pork chops with the bone (6 ounces each), or 1/2 pound boneless pork chops, cut in 1-inch chunks, including a small amount of the surrounding fat
1/2 cup loosely packed cilantro leaves
2 medium-size cloves garlic, peeled and smashed
1/2 teaspoon Chinese five-spice powder
2 teaspoons soy sauce
2 1/2 tablespoons sliced water chestnuts, cut in 1/8-inch cubes
1 large head cabbage (2 1/2 pounds), blanched
2 tablespoons water

Steps:

  • Place pork, cilantro and garlic in a food processor and pulse until pork is ground and cilantro is coarsely chopped. Add spice powder and soy sauce and process until combined. Stir in water chestnuts.
  • Carefully separate nine cabbage leaves. Cut each leaf in half, removing the center rib. Trim the heavy white sections from each half, leaving a rough 4 1/2-inch square.
  • Place one cabbage leaf outside down on work surface. Drop 1 level tablespoon of the pork in the top third of the leaf. Fold the top of the leaf over the filling. Fold the sides of the leaf over the filling, then roll up as tight as possible. Repeat with remaining leaves and pork mixture.
  • Arrange stuffed leaves in three rows in an 11-by-7 by 2 1/2-inch glass dish. Sprinkle with water. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes. Prick plastic to release steam.
  • Remove from oven and uncover.

Nutrition Facts : @context http, Calories 55, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 2 grams, TransFat 0 grams

STUFFED CABBAGE



Stuffed Cabbage image

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

1 large head cabbage
1 pound lean ground beef
1 egg, beaten
1 onion, finely diced
¾ cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup

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

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

"IN OUR area of Pennsylvania, cabbage rolls are frequently served at special occasions of all kinds. These versatile roll-ups can be stuffed with pork or other kinds of fillings. Though we've tried some of the others, my family always goes back to the ground beef-it just tastes best to us."

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

1 large head cabbage
1 cup quick-cooking rice, cooked and cooled
1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided
1/2 cup water

Steps:

  • Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage. , In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat., Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender. , Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

Nutrition Facts : Calories 254 calories, Fat 7g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 755mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 6g fiber), Protein 19g protein.

STUFFED SAVOY CABBAGE WITH BEEF, PORK, AND RICE IN A SPICY TOMATO SAUCE



Stuffed Savoy Cabbage with Beef, Pork, and Rice in a Spicy Tomato Sauce image

This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a fragrant mix of beef, pork, herbs, and nutty brown rice. The bundles, which meld with a spicy tomato sauce, are easy to make: The cabbage leaves are boiled briefly until tender and pliable, and then folded around the filling.

Provided by Martha Stewart

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

Number Of Ingredients 14

Coarse salt
1 large head Savoy cabbage (2 to 3 pounds)
12 ounces ground chuck (90 percent lean)
12 ounces ground pork
2 cups cooked brown rice (from 1 cup dry)
1/2 medium onion, finely chopped (1 cup)
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon hot paprika
1 can (28 ounces) whole peeled plum tomatoes, with juice
2 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped (1 cup)
2 garlic cloves, minced
1/8 teaspoon red-pepper flakes
Coarse salt

Steps:

  • Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until slightly thick, about 20 minutes. Season with salt. Let cool completely.
  • Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel outer layer of leaves, and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large light-green leaves. Reserve remaining leaves for another use.
  • Preheat oven to 375 degrees. Using 2 forks, gently stir together beef, pork, rice, onion, parsley, paprika, and 1 tablespoon salt.
  • Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.
  • Spread sauce over stuffed cabbage leaves. Cover with parchment-lined foil, and bake until cooked through and cabbage is tender, about 1 hour.

Nutrition Facts : Calories 212 g, Cholesterol 37 g, Fiber 4 g, Protein 14 g, SaturatedFat 3 g, Sodium 548 g

STUFFED CABBAGE



Stuffed cabbage image

Delicious stuffed cabbage leaves, quick and easy.

Provided by lilithc

Time 1h30m

Yield Serves 4

Number Of Ingredients 10

1 big cabbage
2 red onions
1/2 a packet of barboiled rice
1 large lemon
500gr pork mince
2 egg yolks
2 dutch crispbakes
Finely chopped dill
250gr olive oil
Salr and pepper (depends upon judgement)

Steps:

  • Wash the cabbage and separate the leaves. In a large sausepan boil the leaves until soft, remove the cabbage from the heat and drain.
  • Put the mince meat in a large bowl, add two tbs of olive oil in the mix, then brake the crispbakes and add them as well. Finely chop the onions and add them to the mix also. Using your hands mix the ingredients together.
  • Pour some olive oil to a frying pan, enough to cover the base of the pan. Once heated add your mince and stir untill your mince becomes a lighter colour. Remove from the heat.
  • Once you have taken the mince of the heat add the rice and the dill to the mix, mix the ingredients together using your hands. Take the cabbage leaves and start putting some of your mix in the centre of each leaf and make into a little parcel, repeat this procedure untill all your leaves are filled with the mix.
  • Once your parcels are ready, in a large pan stuck them together starting from the sides and building towards the cenre of the pan one on top of the other. Once your pan is covered with your stuffed parcels add water and some olive oil and cover with a large plate which should be placed upside down. Bring to the boil and leave them for 45min, adding a little bit of water when needed.
  • Whilst boiling take a large bowl and put in the 2 egg yolks and the juice of one large lemon, beat the mixture with a fork, fill two cups of juice from your pan and add the as well in the mix. Once ready pour slowly and carefully on top of your stuffed parcels.

More about "stuffed cabbage with pork recipes"

BEST PAPRIKA-PORK STUFFED CABBAGE RECIPE - HOW TO MAKE …
best-paprika-pork-stuffed-cabbage-recipe-how-to-make image
To mimic the tangy-salty flavor of fermented cabbage using fresh cabbage, we cook the head in a highly seasoned mixture of water and vinegar. Before …
From 177milkstreet.com
Servings 4-6
Category Mains


TRADITIONAL POLISH STYLE STUFFED CABBAGE ROLLS (NO CANNED SOUP)
2022-04-10 Lightly spray a 9 x 13 baking dish with cooking spray. Place a few cabbage leaves (broken or whole) on the bottom of the dish and layer with a little sauce. Place the cabbage rolls on top. Cover with remaining sauce, and additional leaves if desired. Cover with foil and bake for 50 min – 1 hour.
From happilyunprocessed.com


CROCK POT STUFFED CABBAGE ROLLS RECIPE - THE SPRUCE EATS
2021-04-06 Combine beef, pork, egg, milk, onion, rice, salt, and pepper; mix well. Place 1/4 cup meat mixture onto a cabbage leaf. Roll it up burrito-style and put it into the crock pot (fasten with toothpicks if desired). Repeat with the remaining leaves and meat mixture. In a small bowl, combine tomato sauce, lemon juice, brown sugar, and Worcestershire ...
From thespruceeats.com


EASY CABBAGE ROLLS - SPEND WITH PENNIES
2022-03-05 Bring a large pot of water to a boil. Boil cabbage until tender. Cook rice slightly undercooked per the recipe below. Brown the ground beef and pork while the rice is cooking. Combine remaining filling ingredients. Add the filling to cabbage leaves and roll. Place seam side down in a casserole dish. Top with the sauce and bake.
From spendwithpennies.com


STUFFED CABBAGE ROLLS - IMMACULATE BITES
2021-05-12 Place about ¼ -⅓ cup of meat mixture in center of each cabbage leaf, and tightly roll up, tucking in ends. Secure with toothpicks .Repeat process until all the meat mixture is used up. Set aside. In a large saucepan, add about 1/4 cup oil, bring to medium heat.
From africanbites.com


STUFFED CABBAGE WITH PORK RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Stuffed Cabbage With Pork Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy ...
From recipeshappy.com


GROUND PORK AND CABBAGE RECIPE (STUFFED CABBAGE CASSEROLE)
2018-02-19 Combine the remaining tomato puree and sour cream. Pour 1/3 of this mixture into a large baking dish. Add 1/2 of the cabbage, then another 1/3 of the sauce. Spread the ground pork all over, cover with the rest of the cabbage and the rest of the sauce. Bake in the preheated oven for about 30-40 until the rice is cooked through and the top of the ...
From whereismyspoon.co


PORK-STUFFED CABBAGE ROLLS | WILLIAMS SONOMA
2017-12-08 To make the cabbage rolls, bring a large pot of water to a boil over high heat. Using a sharp paring knife, cut out the core from the cabbage. Lower the cabbage into the boiling water and cook until the leaves soften, about 5 minutes. Remove and set aside to cool. When the cabbage is cool enough to handle, gently peel off 12 large outer leaves.
From williams-sonoma.com


STUFFED CABBAGE WITH PORK & RICE - FLAVCITY WITH BOBBY PARRISH
Instructions. Pre-heat a pan over medium-high heat and add1 Tbsp of EVOO. Add the ground pork and break it up in little pieces with a wooden spoon. Cook for 5 minutes and add the onion and a good pinch of salt and pepper. Cook for 8-10 minutes, or until most of the moisture from the onion has evaporated. Add the rice, savory, and paprika, cook ...
From flavcity.com


EASIEST STUFFED CABBAGE EVER: CAST-IRON SKILLET ROAST …
2022-04-11 For the cabbage and meat filling, freeze the whole cabbage wrapped in plastic for a day, then defrost a day in the fridge or on the counter overnight. Core cabbage and stem larger leaves and separate them, drying on kitchen towels or parchment layers; season with a little fine sea salt. From the center of the cabbage, shave off smaller leaves ...
From rachaelrayshow.com


STUFFED CABBAGE PORK RECIPES - TUTDEMY.COM
For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried. Provided by Bea Gassman. Categories Cabbage Rolls. Total Time 3 hours 15 minutes. Prep Time 15 minutes
From tutdemy.com


PORK-STUFFED DIM SUM - RECIPE - DIET DOCTOR
Fold the sides and roll the cabbage leaf up from the nearest side to the farthest. You should have a neat tight roll. Place each roll in a steamer basket. Repeat with all of the remaining leaves and stuffing. Steam the dim sum for 10-15 minutes until cooked through and the filling is …
From dietdoctor.com


PORK STUFFED CABBAGE ROLL SOUP - DELIGHTFUL PLATE
2020-04-22 The most time-consuming part is forming the cabbage rolls. First, you will need to blanch cabbage leaves and scallions quickly to soften them. Then fill each leaf with the filling, roll and tie with a strip of scallion. Once the rolls are ready, simmer them for 10-12 minutes. The cooking time depends on how large your rolls are.
From delightfulplate.com


STUFFED CABBAGE | RECIPE - RACHAEL RAY SHOW
Preparation. In a large saucepot or deep skillet, heat olive oil, 2 turns of the pan, over medium heat. Add butter and melt into oil. When butter foams, add onions, bay, garlic, salt and stir. Cook to soft but not caramel in color, about 12-15 minutes. Add stock, tomatoes and passata, and bring sauce to bubble.
From rachaelrayshow.com


OLD FASHIONED POLISH STUFFED CABBAGE - THE BROOKLYN COOK
2018-01-29 Bring a large sauce pot to medium-high heat. Add olive oil and onion. Cook until onion has softened and is translucent. Stir in canned tomatoes, vinegar, brown sugar, raisins and marjoram. Season to taste with salt and pepper. Let simmer 20 minutes. While sauce is simmering, boil a large pot of water.
From thebrooklyncook.com


GOłąBKI (POLISH STUFFED CABBAGE RECIPE) - THE SPRUCE EATS
2021-02-11 Cook and Serve the Rolls. Heat the oven to 350 F. Place the cabbage rolls, seam down, on top of the chopped cabbage in the casserole dish or Dutch oven. Season each layer with salt and pepper. The Spruce. Pour the beef stock over the rolls, cover, and place in the oven.
From thespruceeats.com


CABBAGE WITH PORK- ROMANIAN RECIPE - THE BOSSY KITCHEN
2022-03-30 Instructions. Preheat oven to 350F. Heat the oil or the lard in an oven-safe pan, on the stovetop, medium heat. Add the cubed pork meat and brown it on all sides. Chop the onion and add it to the pan. Saute it until translucent, stirring frequently. Add the shredded cabbage and stir well. Add a pinch of salt.
From thebossykitchen.com


PORK-STUFFED CABBAGE ROLLS RECIPE - BBC FOOD
Stir over the heat for one minute to cook the tomato purée and then sprinkle in the flour. Cook for 3-4 minutes. Pour in the stock, whisking to create a smooth sauce. Place the cabbage rolls ...
From bbc.co.uk


PORK STUFFED CABBAGE ROLLS - FOOD CHANNEL
2009-11-06 1 To make the cabbage rolls, bring a large pot of water to a boil over high heat. Using a sharp paring knife, cut out the core from the cabbage. Lower the cabbage into the boiling water and cook until the leaves soften, about 5 minutes. Remove and set aside to cool. 2 When the cabbage is cool enough to handle, gently peel off 12 large outer leaves.
From foodchannel.com


GOłąBKI: POLISH STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
2022-03-16 Pour in around a cup (250 ml) of the stock that got made from cooking the cabbage rolls. Bring to a boil, then reduce the heat. Pour in 2 cups of tomato passata/purée and add a tablespoon of tomato paste. Bring to a boil yet again, then reduce the heat to a minimum. Season with salt and ground pepper.
From polonist.com


BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE
2021-12-15 In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine. Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 …
From thepioneerwoman.com


10 BEST PORK CABBAGE CASSEROLE RECIPES | YUMMLY
2022-05-02 peppers, cumin, tomato paste, sea salt, pork mince, cabbage, rice and 6 more Cabbage Casserole Bunny's Warm Oven cabbage, butter, shredded cheddar cheese, green bell pepper, black pepper and 13 more
From yummly.com


GRANDMA'S GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI)
2021-08-28 Remove the stalk from the bottom of the cabbage head. Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat. Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes.
From foodfolksandfun.net


HUNGARIAN STUFFED CABBAGE ROLLS RECIPE - MYGOURMETCONNECTION
2022-01-05 Bake the cabbage rolls: Preheat the oven to 350°F. Coat a large pot or Dutch oven (7 to 8 quart – see notes) with nonstick spray. Place a 3/4-inch thick layer of the chopped cabbage-sauerkraut-tomato mixture in the bottom. Layer some cabbage rolls on top, keeping them 1/2-inch or so from the sides of the pot.
From mygourmetconnection.com


MOM’S CLASSIC STUFFED CABBAGE ROLLS - THE KITCHEN WHISPERER
2017-07-06 Remove the foil and the plastic wrap. Transfer the stuffed cabbages to a lightly sprayed baking dish. Add in some tomato soup on the bottom, place in the cabbage rolls, top with a little more tomato soup. Preheat the oven to 350F, rack in …
From thekitchenwhisperer.net


STUFFED CABBAGE WITH PORK RECIPE - THERESCIPES.INFO
Fill a pan with lightly salted boiling water and cook the cabbage leaves for 1-2 minutes or until tender. Drain really well and run under cold water until cooled. Step 2. In a bowl, mix together the pork mince, onion, pecorino, egg and breadcrumbs …
From therecipes.info


10 BEST BEEF PORK CABBAGE ROLLS RECIPES | YUMMLY
2022-05-03 Crock Pot Hungarian Stuffed Cabbage Rolls With Sauerkraut Recipe The Spruce Eats water, onion, pork, salt, tomato juice, egg, paprika, sauerkraut and 5 more Amazing Stuffed Cabbage Rolls AndreaFinch71650
From yummly.com


STUFFED CABBAGE ROLLS - PAULA DEEN
Pack a small amount of mixture in the center of each leaf—do not overstuff. Roll leaf starting at the stem—fold sides inward. In a bowl, mix the can of tomatoes with brown sugar. Pour mixture over cabbage rolls. Then add the tomato juice to cover rolls. Bake at 350˚F for 1 to 1½ hours. Beef & pork should be fully cooked—if it’s pink ...
From pauladeen.com


DECONSTRUCTED STUFFED CABBAGE - A FAMILY FEAST®
2022-02-27 Bring a large pot of salted water to a boil and blanch cabbage chunks for five minutes. Drain, cool and set aside. In a large sauté pan over medium heat, place olive oil and bacon and cook until bacon is almost browned, about 4 minutes. Increase heat to medium high and add onions and sauté for three minutes.
From afamilyfeast.com


PORK AND BEEF STUFFED CABBAGE ROLLS RECIPE | CDKITCHEN.COM
Place cabbage rolls seam side down in ungreased baking dish. Mix remaining tomato sauce, sugar and lemon juice then pour over cabbage rolls. Cover and bake at 350 degrees F for 45 minutes. Mix cornstarch and water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling and boil 1 minute. Serve sauce over cabbage rolls.
From cdkitchen.com


PORK-STUFFED CABBAGE ROLLS RECIPE - FOOD NEWS
For Stuffed Cabbage Rolls: 1 head white cabbage (3-3.3 lb, 1.3-1.5 kg) or savoy cabbage 1.7 lb (800 g) ground pork (e.g. pork shoulder) 1 large onion (7 oz, 200 g), yellow or white 2 tbsp neutral oil, e.g. canola 3 garlic cloves ½ cup (100 g) cooked rice - cooked ‘al dente’; that’s roughly 1.2 oz/33 g of uncooked rice
From foodnewsnews.cc


PORK STUFFED CABBAGE RECIPE - OLIVEMAGAZINE
2019-07-01 Heat the oven to 190C/fan 170C/gas 6. Tip the tomatoes into a large baking dish and use a potato masher to break up the large pieces. Season well, then stir in the vinegar, sugar and 100ml of boiling water.
From olivemagazine.com


STUFFED CABBAGE ROLLS - THE SEASONED MOM
2020-02-05 Instead of steaming the cabbage in the microwave, you can boil the cabbage in a pot of water until tender. Bring 2 cups of water and 1 tablespoon of vinegar to a boil, and then add the cabbage (stem-side-down). Boil for 10 minutes; turn the cabbage over, and continue cooking for 4 more minutes (or until soft).
From theseasonedmom.com


PORK-STUFFED CABBAGE LEAVES RECIPE - BBC FOOD
Method. To make the stuffing, half-fill a medium saucepan with water and bring to the boil. Add the rice and cook for just five minutes. Rinse in a sieve under running water until cold.
From bbc.co.uk


SLOW-COOKER PORK-STUFFED CABBAGE RECIPE | REAL SIMPLE
3/4 pound ground pork ; 1/3 cup long-grain white rice (uncooked) 1/2 small onion, chopped ; 1 clove garlic, chopped ; 1/4 cup toasted pine nuts ; 1/4 cup golden raisins ; 2 tablespoons chopped fresh dill, plus more for serving ; Kosher salt and black pepper ; 8 large Savoy cabbage leaves ; 3 cups marinara sauce (from one 24-ounce jar)
From realsimple.com


Related Search