GIANT STUFFED CABBAGE
This stunning stuffed cabbage will delight you with its layers if meat, rice and tomato sauce filling. It slices beautifully, especially if you let it set after it bakes. Although regular green cabbage can be substituted, we prefer savoy cabbage for its deep green color, distinct veining and tender leaves. Don't be too fussy about perfecting the layers; as long as there are no obvious gaps in the bottom and sides of the souffle dish, it will turn out just right.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
- Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
- Heat a medium nonstick pan over medium heat. Add the remaining 2 tablespoons olive oil with the onion, garlic, carrot, celery, thyme, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently with a heatproof silicone spatula, until vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool for 5 minutes.
- Add the meat, parsley, rice, egg, 1 teaspoon salt and 1/2 teaspoon pepper to the vegetable mixture. Stir to combine well using the spatula.
- Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
- Gently spread about 1 1/4 cups of the meat mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 4 tablespoons of marinara sauce over the meat mixture. Cover with a layer of cabbage leaves. Repeat with another layer of meat mixture, marinara sauce and cabbage leaves until all the meat mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
- Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 1 hour 40 minutes. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour. Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.
NAKIPLAYAK IZ KAPUSTI - STEAMED CABBAGE SOUFFLE
Wonderful cabbage, egg & cheese dish popular in Ukraine & Russia. Time consuming to make but well worth the effort.
Provided by kozzak
Categories Cheese
Time 1h40m
Yield 1 souffle, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- *NOTE: Must have the outer leaves attached.
- **NOTE: Tvorog, a Russian cheese avalaible in Slavic groceries is what this is usually made with but the cottage cheese can substitute.
- Peel outer leaves from cabbage.
- Core cabbage.
- Blanch outer leaves in boiling water for 4-5 minutes.
- Set leaves aside after drining.
- Cut cabbage head into 1" chunks.
- Pour Milk/Half-&-Half into a large pot.
- Add cabbage, cover & simmer for 25-30 minutes.
- Drain cabbage & mince.
- When cabbage was cooking you must have saute'd onion in butter.
- Use a large bowl. In ti you mjust mix cabbage, onion, bread crumbs, seasonings, & egg yolks.
- Add butter from skillet used to cook onions.
- Beat egg whites until slightly stiff & then fold into mixture.
- Mix well.
- Place a clean cloth such as a dish towel on your table.
- Lay your blanched outer leaves on this cloth so that they overlap.
- Be sure to place them so that they can hold the mixture.
- Place mixture in center of these leaves.
- Very carefully roll up leaves so filling is in center.
- Fold ends of cylinder into center so the mixture is enveloped completely.
- Bring corners of towel together & tie with a string.
- Place this into a colander to retain shape.
- Place colander into a large pot with 3" - 4" of water.
- Seal lid onto pot tightly.
- Bring water to a boil & simmer cabbage for 45-50 minutes.
- Remove towel package from colander.
- Place on a table.
- Open package & place cabbage bundle on a large platter.
- Invert platter onto another platter.
- Remove towel & serve.
Nutrition Facts : Calories 259.7, Fat 13.2, SaturatedFat 7.4, Cholesterol 124.3, Sodium 1517.7, Carbohydrate 24, Fiber 4.5, Sugar 10.1, Protein 13.4
VEGETARIAN WHOLE STUFFED CABBAGE
This hearty and satisfying stuffed cabbage is sure to impress vegetarians and meat eaters alike. Layers of mushrooms, brown rice, marinara sauce and cabbage combine in a large-format version of cabbage rolls, without the need to fill and roll individual leaves. At the table, it slices up perfectly into a main dish showstopper.
Provided by Food Network Kitchen
Categories main-dish
Time 3h45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
- Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
- Pulse the garlic in a food processor until finely chopped. Add the celery, carrot and red onion and pulse until finely chopped, scraping down the sides as necessary.
- Heat a large heavy-bottomed skillet over medium heat. Add 2 tablespoons olive oil with the vegetable mixture, thyme, paprika, crushed red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool. Reserve the skillet.
- Pulse the cremini and shiitake mushrooms in batches in the food processor until finely chopped. Heat the reserved skillet over medium heat. Add 1 tablespoon olive oil with half of the mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened and the liquid has released but has not completely evaporated, about 4 minutes. Transfer to the bowl with the cooked vegetable mixture. Repeat with the remaining 1 tablespoon olive oil, remaining mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to the bowl with the cooked vegetable mixture and allow to cool for 5 minutes. Add the brown rice, parsley and eggs to the vegetable mixture, and stir to combine well.
- Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves, as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
- Gently spread about 1 2/3 cups of the mushroom mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 5 tablespoons of marinara sauce over the mushroom mixture. Cover with a layer of cabbage leaves. Repeat with another 2 layers of mushroom mixture, marinara sauce and cabbage leaves, until all of the mushroom mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
- Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 2 hours. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour.
- Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.
CABBAGE SOUFFLE
My Mom made this several years ago when my children were very young. They did not like cabbage, but loved cheese.
Provided by Marie Totora @mariekt
Categories Vegetables
Number Of Ingredients 7
Steps:
- Boil cabbage until tender, drain and cool. In another pan, heat canola oil, stir in flour and mix well with the chopped onions. Combine oil and flour mixture with drained cabbage, add salt and pepper to taste. Blend shredded cheese into cabbage mixture. Add beaten eggs,mix well and then place in a deep casserole dish and preheat oven and bake at 350 degrees covered for 30 minutes. Lift cover and sprinkle more cheese on top and brown slightly. Walla!
DILLARD HOUSE CABBAGE CASSEROLE
This dish is served at The Dillard House, a well-known Southern "family style" restaurant in the North Georgia Mountains. This recipe is found in their cookbook.
Provided by CarahsMama
Categories Cheese
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Basic White Sauce-.
- Melt margarine in sauce pot.
- Add flour, salt, pepper and stir.
- Add milk and cook until thick, stirring constantly.
- Casserole-.
- Shred cabbage (with a large kitchen knife).
- Cook 5-8 minutes in boiling water with 1 tsp salt. Don't overcook. Cabbage should remain crisp.
- Drain well.
- Layer ingredients in a buttered 2 quart casserole dish in this order: half of cabbage, enough white sauce to cover, second half of cabbage, remaining sauce, cheese.
- Sprinkle with bread crumbs and bake at 300 degrees for 15-20 minutes.
Nutrition Facts : Calories 573.2, Fat 41.9, SaturatedFat 15.2, Cholesterol 53.3, Sodium 1206.5, Carbohydrate 31.8, Fiber 1.3, Sugar 5.7, Protein 17.9
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