Veal Stuffed Cabbage Recipes

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

STUFFED CABBAGE

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.

VEAL IN SAVOY CABBAGE WITH MUSHROOM SAUCE

Steps:

• Put aside the cabbage. In a mixing bowl, mix by hand all the other ingredients, except sauce, and set aside. (This will be the filling to stuff the cabbage leaves.)
• Core out the centers of the cabbage. Place the whole cored cabbage in a large pot of boiling water. Boil until the leaves become slightly transparent. (Savoy cabbage cooks very quickly). Remove leaves from the water, 1 at a time.
• Preheat oven to 375 degrees F.
• Roll the meat mixture into 2-inch balls. Elongate slightly and place on individual cabbage leaves. Starting from core edge, roll cabbage with meat inside and tuck in sides to complete rolling process. Place in a covered roaster pan with some water and cook for 1 1/2 hours.
• Remove cooked cabbage rolls from roaster pan, and place on a serving plate. Serve with mushroom sauce over top.
• In a saucepan, combine mushrooms and 4 cups water, and bring to a boil. Boil for about 10 minutes or until mushrooms are soft. In a mixing bowl, mix flour and sour cream with 1/2 cup cold water, whisking until blended. Add mixture to mushrooms, stirring until blended. Simmer, stirring, for 5 minutes. Season, to taste, with salt and pepper.

GOLABKI (STUFFED CABBAGE)

Steps:

• For the sauce: Heat up tomatoes in a saucepan over medium-low heat until they begin to boil, then remove them from the heat. With an immersion blender, blend in cubed butter one piece at a time until the sauce is smooth and emulsified. Season with salt and a dash of cayenne if you like it a little spicy, but not enough to scare your Mom-Mom.
• For the cabbage: Bring a large pot of salted water to a boil. Slice off the bottom of the cabbage head and insert the knife around the core to make a square of insertions into the core of the cabbage. (Do not completely core the cabbage.)
• When the pot is boiling gently, drop the cabbage head in and boil it until outer leaves are softened, 4 to 5 minutes. Remove the cabbage head and wait a minute for it to cool, then begin to gently peel the outer leaves away. When the leaves are no longer soft and they become hard to peel, place the cabbage head back into the boiling water for another 4 to 5 minutes. Repeat removing the leaves and then boiling the cabbage until you get down to the core or the leaves become too small. (It's a good idea to boil extra cabbage leaves so you have the extras just in case the leaves rip.)
• Saute onions with a dash of canola oil in a saute pan over medium-low heat until onions are translucent. Combine sauteed onions with cooked white rice and allow to cool.
• Combine ground beef, pork, veal, eggs, onion and rice mixture and salt and pepper in a large stainless steel bowl. Mix until well combined, then set aside. (We'll call this the filling from here out.)
• Preheat the oven to 425 degrees F.
• Place 1/4 cup filling into the bottom of a cabbage leaf. Tuck the sides of the leaf in and roll the leaf up and over and make a small package. Place the finished roll seam-side down in a 12-by-10-inch baking pan that's at least 2 1/2 inches deep. Continue with the remaining leaves and filling and tuck them tightly into the baking pan. Pour 1 inch vegetable stock into the bottom of the baking pan. Cover the cabbage rolls with a sheet of parchment paper, then cover in foil. Bake for 25 minutes.
• Remove cabbage rolls from the oven and turn it down to 325 degrees F. Take off (but reserve) foil and parchment paper. Pour off the vegetable stock (no need to save it; it'll taste like cabbage water...yum). Top the drained cabbage leaves with just enough tomato sauce to coat the top of the cabbage and make a small pool under the rolls. Replace the parchment paper and foil and bake the cabbage rolls 45 minutes more.
• Serve the finished golabki by topping them with a ladle of the reserved sauce, a little fresh dill, and a dollop of sour cream.

VEAL-STUFFED CABBAGE

Steps:

• 1 Bring a large pot of water to a boil. Add the cabbage leaves and cook until they are soft and flexible, about 2 minutes. Drain the cabbage and cool under running water. Pat the leaves dry and arrange them on a flat surface. 2 In a food processor, finely chop the veal. Add the bell pepper, eggs, cheese, parsley, nutmeg, and salt and pepper. Process until very fine. 3 Scoop 1/4 cup of the meat mixture into the center of each cabbage leaf. Fold the sides over the meat, then fold over the top and bottom to form a neat package. Seal lengthwise with a toothpick. 4 Place the flour in a shallow bowl. In a large skillet, melt the butter with the oil over medium heat. Roll the cabbage packages a few at a time in the flour, then place them in the pan. (Add just enough rolls to fit comfortably in the pan.) Brown on all sides about 10 minutes. Transfer them to a plate. Brown the remainder in the same way. 5 When all the rolls have been transferred to the plate, add the tomatoes and broth to the pan. Season with salt and pepper. Return the cabbage rolls to the pan. Partially cover and cook 40 minutes, turning the rolls once, after 20 minutes. 6 Transfer the rolls to a serving platter. (If the sauce is too thin, boil the sauce until thickened.) Spoon the sauce over the rolls and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STUFFED CABBAGE

Steps:

• Rinse and cut core from cabbage.
• Put cabbage in pot and boiling water to cover and 1 tsp salt.
• Cover and simmer about 5 minutes, or until leaves are softened.
• Carefully separate cabbage leaves and set aside on paper towel to drain.
• Filling.
• Mix together veal or beef, 1/2 cup rice, 1 1/4 cups milk, bread crumbs, onion, 2 1/2 tsp salt and nutmeg.
• Cabbage Rolls.
• Place a small cabbage leaf in the center of a large leaf.
• Drop about 1/2 cup of meat mixture onto the center of each small leaf.
• Roll each leaf, tucking ends in toward center.
• Fasten with tooth picks.
• Bring water and salt to boil in pot.
• Add cabbage rolls one at a time so water continues to boil.
• Reduce heat, cover and cook 30 minutes, or until tender.
• Carefully remove rolls with a slotted spoon.
• Remove tooth picks.
• Place rolls in a serving dish and serve with gravy and lingonberry preserves.

VEAL-STUFFED CABBAGE

Steps:

• 1 Bring a large pot of water to a boil. Add the cabbage leaves and cook until they are soft and flexible, about 2 minutes. Drain the cabbage and cool under running water. Pat the leaves dry and arrange them on a flat surface. 2 In a food processor, finely chop the veal. Add the bell pepper, eggs, cheese, parsley, nutmeg, and salt and pepper. Process until very fine. 3 Scoop 1/4 cup of the meat mixture into the center of each cabbage leaf. Fold the sides over the meat, then fold over the top and bottom to form a neat package. Seal lengthwise with a toothpick. 4 Place the flour in a shallow bowl. In a large skillet, melt the butter with the oil over medium heat. Roll the cabbage packages a few at a time in the flour, then place them in the pan. (Add just enough rolls to fit comfortably in the pan.) Brown on all sides about 10 minutes. Transfer them to a plate. Brown the remainder in the same way. 5 When all the rolls have been transferred to the plate, add the tomatoes and broth to the pan. Season with salt and pepper. Return the cabbage rolls to the pan. Partially cover and cook 40 minutes, turning the rolls once, after 20 minutes. 6 Transfer the rolls to a serving platter. (If the sauce is too thin, boil the sauce until thickened.) Spoon the sauce over the rolls and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

JACQUES' STUFFED CABBAGE

Steps:

• Remove the 12 outermost leaves from the cabbage; blanch for a few minutes in boiling, salted water to soften.
• Rinse blanched leaves in cold water, then drain, and let dry; cut out a v-shaped "notch" to remove some of the tough rib of each leaf, set aside.
• Core remainder of cabbage and chop inner leaves into 1 inch pieces so that you have about 2 cups; wash and set aside.
• Preheat oven to 375 degrees F.
• Heat oil in a large saute pan over medium high heat; add onion and celery and saute, while tossing and stirring, until they begin to soften, about 5 minutes.
• Add garlic and cabbage, cook another minute or so while tossing and stirring.
• Season with salt, pepper, caraway, and coriander, if using.
• Pour in stock, cover, bring to a boil, then reduce heat and simmer, stirring occasionally, until most of the liquid evaporates and vegetables are soft, about 10 to 15 minutes (if too much liquid remains, simply remove cover and continue cooking).
• Remove vegetables to a mixing bowl and allow to cool; add cooked rice and ground beef, mix well (with hands).
• Be sure mixture is well seasoned as this is the stuffing (to test, fry a small amount in butter to taste seasonings).
• To make the sauce, set a casserole, or other oven proof pot, on the stove top and heat over medium high heat; add oil, onion, celery, and carrots.
• Saute until vegetables begin to soften, about 4 to 5 minutes.
• Stir in tomatoes, salt and pepper, and bay leaves; cover and simmer on low while you stuff the cabbage.
• Okay, now the fun part, stuffing the cabbage (this is a Jacques Pepin exclusive method that Julia Child found utterly charming and much easier than the traditional method): Lay a large square of aluminum foil flat on your work surface.
• Place the four largest cabbage leaves on the foil; they should overlap and form a circle with the "notch" on the outside of the circle.
• Spread 1/3 of the stuffing on top, leaving about a 2 or 3 inch margin all around.
• Repeat using the next largest leaves and another 1/3 of the stuffing; then layer with the smallest leaves and remainder of the stuffing.
• Now you are going to use the foil to reshape the cabbage into it's original ball shape, no, seriously.
• Lift the corners and outside edges of the foil, and bring toward the center, so that the bottom layers of cabbage come up and sort of cover the smaller leaf layers.
• Keep pressing and forming into a ball, you will have a small opening at the top of the foil.
• Pour wine and stock into the casserole with the sauce; invert the cabbage ball and place into the sauce with the opening DOWN.
• Bring to a boil, over high heat, cover and place in center of preheated oven.
• Cook 2 hours.
• Once done, remove cabbage to a serving platter; this can be accomplished, heh heh heh, with one of those wire pasta thingys, or a heavy spatula (the opening should still be down).
• Pierce the foil and gently remove, from around and under, without disturbing the shape of the cabbage.
• Cut into wedges to serve; spoon sauce over or serve on side.

CAPUNET (STUFFED CABBAGE)

Steps:

• Preheat oven to 350 degrees.
• In a medium saucepan place the whole onion, potato and cabbage. Fill to two-thirds with water, cover, and bring to a boil. Simmmer for 30 minutes. Remove the onion, potato and cabbage, and let cool.
• In a food processor finely chop the onion, potato, sausage, veal, celery leaves and garlic. Mix in the eggs, cheese and salt and pepper.
• Separate 10 cabbage leaves. Place 1/3 cup of the mixture into the center of each leaf. Fold over opposite ends of each leaf.
• Place stuffed leaves, folded side down, into buttered shallow baking pan. Bake for 30 minutes. Serve with red or yellow pepper sauce.