Braised Stuffed Cabbage Recipes

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

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!

Steps:

• Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.

Steps:

• To make the stuffing: Pour the milk over the bread chunks in a bowl, and let them soak for a few minutes, until completely saturated.
• Using a food processor, mince the pancetta, onion, carrot, celery, and garlic into a fine-textured pestata. You should have about 2 cups total.
• Pour the 3 tablespoons of olive oil into the heavy pan, and set over medium-high heat. Scrape in 1/2 cup of pestata, and cook for a few minutes, stirring frequently, until it starts to dry and stick on the pan bottom. Crumble the sausage into the skillet, and cook, stirring, until all the meat is sizzling and no longer pink, about 5 minutes. Season with 1 teaspoon salt, and pour in the white wine. Bring to a boil, and cook until the wine has evaporated completely. Remove from the heat, and immediately scrape the sausage into a large bowl to cool.
• Meanwhile, preheat the oven to 375°. Fill the big pot with water, and bring to a boil.
• When the meat has cooled, squeeze the milk from the soaked bread (catch it in the bowl, and use it for another purpose). Crumble the softened bread over the sausage, and combine them with your hands, then work in the beaten egg, chopped parsley, and grated cheese, tossing all together into a loose stuffing.
• To prepare the cabbage: Pull off and discard any bruised or torn outer leaves. Cut out the core of the cabbage, and separate the largest leaves from the head, keeping them intact. Lay each leaf flat, outside up, and with a sharp paring knife shave off the raised ridge of the rib at the leaf base. When you've trimmed twelve good-sized leaves (and a few extra) for the rolls, slice the remaining cluster of small inner leaves into shreds about 1/4 inch wide.
• Drop the big, trimmed leaves into the boiling water, and blanch them until soft and quite floppy, about 7 minutes. Cool them in a bowl of icy water; drain well, lay them on paper towels, and pat dry.
• Return the big sauté pan to the stove (wipe out any browned bits), pour in the 1/4 cup olive oil, and turn on medium-high heat. Stir in the remaining pestata, and cook until dried and sticking, about 4 minutes. Toss in all the shredded cabbage and 2 1/2 teaspoons salt, and cook, stirring, until the cabbage starts to wilt. Pour in the white wine, raise the heat to bring it to a boil, then lower the heat and simmer the sauce for 10 minutes or so, to blend the flavors.
• As the sauce simmers, make the cabbage rolls. Lay out each softened leaf with its shaved rib side down. Take about 1/3 cup of stuffing in your fingers, form it into a plump log, and lay it on the leaf. Roll the bottom of the leaf over the filling, tuck the sides in, and roll up tightly the rest of the way.
• When all the polpette are formed, lower the heat under the sauce and place each roll in the sauté pan, seam side down. Pour in the stock, submerging the rolls, heat to a bubbling boil, and put on the pan lid. Set the pan in the oven to braise the rolls for an hour. Remove the lid, and push the rolls down in the sauce, which will have reduced. Bake, uncovered, for another 30 minutes or so, until the sauce has reduced and thickened and the tops of the rolls are nicely caramelized.
• Serve in a warm bowl with some of the sauce, accompanied by rice, potatoes, or polenta.

Steps:

• In a large saute pan, melt 2 tablespoons butter over medium heat. Add the cumin, caraway and coriander seeds and toast them slightly for 30 seconds. Do not let them brown.
• Immediately add half of the cabbage and season with the salt. Toss and stir to wilt and to combine with the spices. Add the remaining cabbage and if necessary, reseason with salt and allow it to continue wilting. Stir in the poblano, toss and cook over medium heat, stirring from time to time, about 10 to 15 minutes. Taste for seasoning.
• Stir in the vinegar and orange juice and toss to blend. Taste for seasoning.
• Lower the heat and add the cilantro. Stir to combine and remove the pan from the heat. Arrange it on a serving platter and serve.

Steps:

• Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.

Steps:

• Heat oven to 350 degrees. Bring a pan of water to a boil. Stir in barley; reduce to simmer. Cook until tender, 20 to 30 minutes. Drain in a colander or fine sieve, and rinse with cold water. Cover, and set aside.
• Fill saucepan with water; boil. Remove cabbage's large outer leaves.You'll need 24 large leaves. Add half to boiling water; simmer until tender, about 4 minutes. Drain in a colander; cool. Repeat with remaining leaves; set aside.
• In a large bowl, combine shallot, carrot, celery, pepper, tomato, raisins, turkey, cumin, coriander, cayenne, nutmeg, cloves, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and 1 cup reserved barley. Using hands, mix. Chill until ready to assemble.
• Heat 1 tablespoon olive oil in a highsided saute pan on medium heat.Add onion and garlic; cook until soft, about 3 minutes. Add tomato sauce, brown sugar, parsley sprigs, and oregano sprigs. Stir to combine; bring to a boil. Reduce to gentle simmer; cover. Cook while assembling cabbage. Once cooked, the sauce can be pureed if desired.
• Lay 2 cabbage leaves side by side, slightly overlapping, on a work surface. (If leaves are large, use one.) Place a heaping 1/3 cup turkey mixture on the stem end. Roll into a tight cylinder, folding in ends. Repeat with remaining leaves and mixture. Uncover sauce; place cabbage rolls in a baking pan. Spoon sauce over tops; cover. Bake 1 hour.
• Meanwhile, toss reserved barley and remaining teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; set aside.
• After 1 hour, remove rolls from oven. Serve over room-temperature barley mixture, topped with sauce and chopped herbs.

Steps:

• FOR THE SAUCE
• In a food processor, purée the onion, celery, fennel, and garlic to a coarse paste.
• Coat a large wide pan with olive oil and add the pancetta; bring to medium heat and cook until brown and crispy, 4 to 6 minutes.
• Add the puréed veggies, ground fennel seeds, and red pepper and cook until the vegetables become soft and aromatic and start to brown, 8 to 10 minutes.
• Add the wine, bring to a boil (BTB), and reduce by half, 3 to 4 minutes.
• Add the tomatoes, chicken stock, and bay leaves and season with salt. Bring to a boil (BTB) and reduce to a simmer (RTS); cook for 15 minutes. Taste to make sure it's delicious; adjust the seasoning as needed.
• FOR THE CABBAGE AND STUFFING
• Add the vinegar to large pot of well-salted water, bring it to a boil (BTB), and set up a large bowl of well-salted ice water. Add the cabbage to the boiling water and cook for 3 to 4 minutes or until just tender; immediately plunge it into the salty ice water. When the leaves are cool, remove them from the water and pat dry. Reserve.
• Coat a large sauté pan with olive oil. Add the onion, fennel, and red pepper and season with salt. Bring the pan to medium heat and cook the vegetables until soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Turn off the heat and let the mixture cool.
• In a large bowl, combine the sausage, bread crumbs, Parm, chicken livers (if using), and egg. Season with salt, add 1/2 cup water, and mix well to combine; if the mixture seems too dry, add up to another 1/2 cup water-it should be kind of wet. Stir in the onion-fennel mixture.
• Make a 1- to 2-inch tester patty. In a small sauté pan, heat a bit of oil and cook the patty. When it's cool enough, taste it to make sure it's delicious-if it's not, reseason.
• Lay each cabbage leaf on a flat work surface. Spoon about 1/4 cup of filling into each leaf. Fold the outside edges in and roll the leaf around the stuffing. Place each roll on the work surface with the seam side down so the roll will hold itself shut. Look at us, always thinking!
• Add the cabbage rolls to the sauce, cover, and simmer for 15 minutes, then uncover and simmer for another 15 to 20 minutes, or until the sauce has reduced and thickened. Taste and adjust the seasoning. Serve the cabbage rolls with the sauce spooned over them.

Steps:

• Bring broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat. Add cabbage and leek. Cover; reduce heat to medium. Simmer until cabbage is tender, 12 to 15 minutes. Transfer cabbage and some of the broth to a serving platter.