STUFFED COURGETTE ROLLS
Try Gordon Ramsay's take on Italian antipasti - tantalise your palate with this no-cook starter
Provided by Gordon Ramsay
Categories Buffet, Dinner, Starter
Time 20m
Yield Makes 24 rolls
Number Of Ingredients 7
Steps:
- Slice the courgettes lengthways, using a swivel vegetable peeler - you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
- Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.
Nutrition Facts : Calories 49 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.03 milligram of sodium
STUFFED CABBAGE ROLLS
I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.
Provided by Judy
Categories World Cuisine Recipes European Eastern European Russian
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g
BEST STUFFED CABBAGE ROLLS
Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
- Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
- Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
- Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
- Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
- Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g
BACON-STUFFED COURGETTES
Make and share this Bacon-Stuffed Courgettes recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 1h6m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop the onion. Cut the rind from the bacon; cut or chop it into small pieces. Chop the tomato. Heat the oil in a frying pan, add the onion and fry gently for 3-4 minutes, until soft. Add the bacon, and cook for a further 8-10 minutes, stirring well. Add the tomato and seasoning.
- Wash the courgettes in cold water and cut a wedge-shaped 'lid' along the length of each courgette, to leave a hollow. Pile the filling into the hollow. Put the courgettes carefully into a greased, ovenproof dish and top with the 'lids'. Cover with a piece of foil and bake in a moderate oven (350F/180C/Gas Mark 4-5) for about 45 minutes. Serve with hot, brown bread rolls and butter, and a green salad.
Nutrition Facts : Calories 731.7, Fat 61.7, SaturatedFat 18.6, Cholesterol 77.1, Sodium 986.5, Carbohydrate 28, Fiber 7.3, Sugar 17.7, Protein 20.2
STUFFED COURGETTES
Make and share this Stuffed Courgettes recipe from Food.com.
Provided by PinkCherryBlossom
Categories Cheese
Time 20m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- Slice the courgettes length ways, using a swivel vegetable peeler - you'll need 24 long strips.
- Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap.
- Sprinkle with more oil and balsamic; cover and leave to marinate in the fridge for at least 20 minutes. Can be prepared up to 6 hrs ahead.
- Mix the ricotta with lemon juice and seasoning to taste.
- mix in the basil and pine nuts.
- Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up.
- Repeat until you have used up all the filling.
- Arrange rolls upright on a plate and grind over some black pepper.
- Drizzle with a little more oil and balsamic vinegar to serve.
Nutrition Facts : Calories 50.4, Fat 4.5, SaturatedFat 1.2, Cholesterol 5.3, Sodium 10.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.5, Protein 1.7
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