STUFFED CABBAGE CUPS
This fresh and faster take on classic steamed cabbage rolls takes half the time but does not sacrifice on flavor. It's also a cinch to prepare, with no fussy filling and rolling each cabbage leaf before cooking. Instead, the sauteed filling is simply scooped into boiled cabbage leaves and topped with a creamy tomato sauce before serving. It's a meaty, hearty and completely satisfying meal for a busy weeknight.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil.
- For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.
- For the cabbage cups: Meanwhile, add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry.
- Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through, about 2 minutes. Stir in the parsley.
- Finish the sauce by stirring in the sour cream until fully incorporated. To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.
CABBAGE SALAD
Steps:
- Whisk together vinegar and melted butter. Season with salt and pepper. Mix with cabbage. Prepare well ahead of dinnertime so that the flavors can marry.
FRESH CABBAGE SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a bowl whisk together the vinegar, oil, Dijon, sugar, and season with salt and pepper. Set aside.
- In another bowl, toss the cabbage, carrot, red pepper, red onion, and chives together lightly.
- Drizzle the salad with the vinaigrette, and toss to coat.
CABBAGE ROLLS
This is our favorite cabbage roll recipe. I often double or triple it to take it to pot lucks. They always go down a treat. People love them.
Provided by MarieRynr
Categories Oven
Time 1h20m
Yield 12 cabbage rolls
Number Of Ingredients 12
Steps:
- Mix together meat, rice, egg, onion, carrot, salt, pepper and bacon.
- Spoon mixture into the center of each of the 12 cabbage leaves.
- Roll up, tucking in sides to completely enfold meat.
- Place folded side down in a greased baking dish.
- Mix together brown sugar, lemon juice and tomato sauce.
- Pour over rolls, cover tightly and bake at 375°F for 1 hour.
- Uncover and bake 20 minutes longer.
EASY CABBAGE ROLLS
I'm revising the introduction to this recipe based on a discussion with 8 Polish "senior" ladies at the General Sikorski Hall in Oshawa, Ontario who were making cabbage rolls for a weekend banquet. Their advice: Use small, new cabbages as they will be more tender, easier to roll & cook better. Purchase your cabbage in advance, boil it for about 5 minutes, put into the freezer, core and boil again just before you follow this recipe. I use any leftover cabbage in my recipe #50951 for "Polish Cabbage Casserole"!
Provided by CountryLady
Categories One Dish Meal
Time 1h30m
Yield 12 cabbage rolls (approx)
Number Of Ingredients 10
Steps:
- Prepare the cabbage according to the recipe description.
- Combine ingredients for filling.
- Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold "envelope" fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine.
- You may find it easier to roll the cabbage around the filling and just "tuck" the ends into the roll with your fingers - whatever works best for you!
- Lay flap side down in a heavy Dutch oven.
- Combine sauce ingredients - use tomato juice if you don't like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls.
- Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.
CABBAGE-CUCUMBER GELATIN CUPS
When we have fresh cabbage and cucumbers from the garden, this is one of my favorite salads to make for Sunday dinner. But with fresh produce available year-round, it's good anytime.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a bowl, dissolve gelatin in boiling water. Whisk in the mayonnaise until smooth. Stir in the cabbage, cucumber and green pepper. Pour into four custard cups. Cover and refrigerate until firm.
Nutrition Facts :
PORK CABBAGE CUPS
Delicious dinner in less than 30 minutes.
Provided by ajschirack
Categories Ground Pork
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Remove any damaged cabbage leaves from head. Set aside 6 larger leaves to use for serving. Dice remaining cabbage head and set aside.
- Brown ground pork in a large skillet over medium-high heat, about 5 minutes. Add diced cabbage, onion, mushrooms, garlic, and ginger to the skillet and reduce heat to medium. Continue to cook and stir until onion has softened, about 5 minutes.
- Season with soy sauce, vinegar, and sesame oil. Stir to combine and allow flavors to meld, 1 to 2 minutes.
- Set out cabbage leaves and fill with pork mixture. Garnish with green onions.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 14.2 g, Cholesterol 98.1 mg, Fat 24.3 g, Fiber 4.8 g, Protein 31 g, SaturatedFat 8.5 g, Sodium 708.8 mg, Sugar 6.9 g
RED CABBAGE SALAD WITH APPLES
This easy red cabbage salad is full of vitamins. The salad should sit for at least 1 hour to develop its full flavor before eating.
Provided by Marianne
Categories Salad Vegetable Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Combine red cabbage and salt in a bowl and knead with your hands for a few minutes until cabbage is soft. Mix in apples.
- Whisk white balsamic vinegar and honey together in a cup. Whisk in oil. Drizzle over salad, mix well, and set aside for at least 1 hour for flavors to combine.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 27.1 g, Fat 7.1 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 612.7 mg, Sugar 20.9 g
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