Stuffed Cabbage Recipes

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STUFFED CABBAGE

Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 15



Stuffed Cabbage image

Steps:

  • Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
  • In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
  • Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
  • Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
  • In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
  • Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic clove, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish

STUFFED CABBAGE

Catering is my hobby. Believe it or not! Especially so when I cook for some of our church dinners. This is one of my recipes that is requested so many times. The reason this recipe uses RAW RICE is because it absorbs the flavor of the other ingredients more readily than cooked rice. The rule of thumb when it comes to seasoning your meats is this. One teaspoon of salt per pound of meat. This neither makes it undersalted nor oversalted. Learned this when I went to culinary school. Hope you will try it; at least once. We usually serve potato salad with this, although mashed is wonderful also.

Provided by SarikaKisSzentem

Categories     European

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 12



Stuffed Cabbage image

Steps:

  • Core out the cabbage.
  • Bring water to boil in a good sized pot.
  • Place cabbage in so cut side will be down in pot.
  • Let simmer several minutes and one by one remove leaves. Pile them on top of each other so that the steam will continue to soften them a bit.
  • When cooled, remove the hard vein of cabbage with a knife so that the leaves are about the same thickness. You should have 18 to 20 leaves.
  • Pick out the 15 nicest and set the rest aside. It may come in handy for "repairs" of the other leaves. Then slice thin. This suggestion was taken by one of the readers.
  • Peel and dice onions.
  • In a medium frypan, place olive oil and the chopped onions. Saute on medium low until the onions have softened quite a bit. Shut heat off.
  • To the onions now add the rice (uncooked). Stir and let cool. The rice will absorb some of the flavor of the sauteed onions.
  • In a large bowl, add the meats, seasonings, egg and cooled onion/rice mixture. Mix well.
  • Divide meat mixture into 15 portions.
  • Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends.
  • Now retrieve the sliced up left over cabbage and place in on the bottom of a 4 quart ovenproof pot. Layer the rolls on top of this and pour about 2 cups of ketchup on top.
  • Add water so that the rolls are covered by at least 1/2" of water.
  • Cover with lid or foil and bake at 350 degrees for 2 hours 15 minutes.

Nutrition Facts : Calories 492.1, Fat 24, SaturatedFat 6.6, Cholesterol 100.9, Sodium 1748, Carbohydrate 49.6, Fiber 5, Sugar 33.8, Protein 24.6

1 head green cabbage
1/4 cup short-grain rice (I use River Rice)
3/4 lb ground pork (ground twice)
1/4 lb ground chuck
1 teaspoon salt
3/4 teaspoon black pepper
1 egg
1 teaspoon Hungarian paprika (I use Szeged)
3/4 lb onion (yes - 3/4 lbs.)
1/4 cup olive oil
24 ounces Heinz ketchup
water

STUFFED CABBAGE

This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.

Provided by Barb

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 13h10m

Yield 8

Number Of Ingredients 7



Stuffed Cabbage image

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.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g

1 large head cabbage
1 pound lean ground beef
1 egg, beaten
1 onion, finely diced
¾ cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup

STUFFED CABBAGE ROLLS (GALUMPKIS)

For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.

Provided by Tyler Florence

Categories     appetizer

Yield about 1 dozen

Number Of Ingredients 18



Stuffed Cabbage Rolls (Galumpkis) image

Steps:

  • To make the sauce:
  • Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
  • Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
  • Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
  • Preheat the oven to 350 degrees F.
  • Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

STUFFED CABBAGE

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 17



Stuffed Cabbage image

Steps:

  • For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
  • Meanwhile, bring a large pot of water to a boil.
  • Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
  • For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
  • Preheat the oven to 350 degrees F.
  • To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

BAKED STUFFED CABBAGE

This is an easy to make Stuffed Cabbage recipe. The Recipe comes from "The New Family Cookbook for People with Diabetes".

Provided by Barb G.

Categories     Vegetable

Time 1h20m

Yield 8 cabbage rools, 4 serving(s)

Number Of Ingredients 9



Baked Stuffed Cabbage image

Steps:

  • Preheat oven to 375 degrees, prepare a flat baking dish or casserole with nonstick pan spray.
  • Blanch the cabbage leaves by immersing them in a pot of boiling water for 1 minute; drain and pat the leaves dry.
  • Combine the beef, onion, parsley,salt, thyme,garlic, and pepper,Mix Well, Divide the meat into 8 equal portions on the cabbage leaves;Roll or fold the leaves around filling; Secure each cabbage roll with wooden toothpicks.
  • Place the rolls seam side down in the prepares baking dish; pour tomato sauce over the rolls; bake, covered 50 to 60 minutes.

8 large green cabbage leaves
1 lb lean ground beef
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 clove garlic, minced
1 pinch cayenne pepper
1 (8 ounce) can tomato sauce

POLISH STUFFED CABBAGE

Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.

Provided by Christa

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h30m

Yield 6

Number Of Ingredients 10



Polish Stuffed Cabbage image

Steps:

  • Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
  • In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
  • Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

Nutrition Facts : Calories 331.2 calories, Carbohydrate 19.6 g, Cholesterol 95.3 mg, Fat 21.2 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 8.5 g, Sodium 253.2 mg, Sugar 9.1 g

1 medium head cabbage
water to cover
1 pound ground beef
1 cup cooked rice
garlic powder to taste
1 egg
1 (12 fluid ounce) can tomato juice
1 tablespoon vinegar
1 tablespoon white sugar
water to cover

STUFFED CABBAGE ROLLS RECIPE BY TASTY

These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.

Provided by Kiano Moju

Categories     Dinner

Time 2h

Yield 4 servings

Number Of Ingredients 18



Stuffed Cabbage Rolls Recipe by Tasty image

Steps:

  • In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
  • Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
  • In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
  • Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
  • Preheat the oven to 350°F (180°C) for 45 minutes.
  • Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
  • Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
  • Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
  • Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
  • Spoon the remaining tomato sauce over the cabbage rolls.
  • Cover the dish tightly with foil and bake for 45 minutes.
  • Enjoy!

Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams

2 tablespoons olive oil
2 cloves garlic, minced
28 oz crushed tomato, 1 can
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground cumin
salt, to taste
black pepper, to taste
1 lb ground beef
salt, to taste
black pepper, to taste
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
½ cup white rice, uncooked medium grain
1 green cabbage, core removed
sour cream, for serving
fresh cilantro, for garnish

BRAISED STUFFED CABBAGE

Slow-cooked cabbage leaves stuffed with a tasty rice mixture make a hearty veggie main, or an unusual side dish

Provided by Mary Cadogan

Categories     Dinner, Vegetable

Time 1h45m

Yield Serves 3 as a main, 6 as a side dish

Number Of Ingredients 11



Braised stuffed cabbage image

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.
  • Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.
  • Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling. Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath. Fill the remaining leaves in the same way. Mix the stock, vinegar and honey, then pour over the cabbage. Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins.

Nutrition Facts : Calories 349 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 12 grams sugar, Protein 8 grams protein, Sodium 0.19 milligram of sodium

6 large cabbage leaves (Savoy is perfect)
2 tbsp olive oil
1 onion , finely chopped
2 tsp finely chopped rosemary
1 celery stick, chopped
140g mixed basmati and wild rice (we like Tilda)
140g cooked chestnut , roughly chopped
50g fresh or frozen cranberry
300ml vegetable stock
1 tbsp balsamic vinegar
1 tsp clear honey

STUFFED CABBAGE WITH BEEF AND RICE

This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h45m

Number Of Ingredients 11



Stuffed Cabbage with Beef and Rice image

Steps:

  • In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
  • Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.
  • To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.

Nutrition Facts : Calories 344 g, Fat 16 g, Fiber 7 g, Protein 16 g

Coarse salt and ground pepper
1/2 large head green cabbage (1 1/2 pounds), cored
1 tablespoon olive oil
1 large yellow onion, diced small
2 garlic cloves, minced
2 cups crushed tomatoes (from a 28-ounce can)
1 tablespoon sugar
1 tablespoon cider vinegar
3/4 cup cooked long-grain white rice
1/2 pound ground beef chuck
1 large egg, lightly beaten

STUFFED CABBAGE

Delicious stuffed cabbage leaves, quick and easy.

Provided by lilithc

Time 1h30m

Yield Serves 4

Number Of Ingredients 10



Stuffed cabbage image

Steps:

  • Wash the cabbage and separate the leaves. In a large sausepan boil the leaves until soft, remove the cabbage from the heat and drain.
  • Put the mince meat in a large bowl, add two tbs of olive oil in the mix, then brake the crispbakes and add them as well. Finely chop the onions and add them to the mix also. Using your hands mix the ingredients together.
  • Pour some olive oil to a frying pan, enough to cover the base of the pan. Once heated add your mince and stir untill your mince becomes a lighter colour. Remove from the heat.
  • Once you have taken the mince of the heat add the rice and the dill to the mix, mix the ingredients together using your hands. Take the cabbage leaves and start putting some of your mix in the centre of each leaf and make into a little parcel, repeat this procedure untill all your leaves are filled with the mix.
  • Once your parcels are ready, in a large pan stuck them together starting from the sides and building towards the cenre of the pan one on top of the other. Once your pan is covered with your stuffed parcels add water and some olive oil and cover with a large plate which should be placed upside down. Bring to the boil and leave them for 45min, adding a little bit of water when needed.
  • Whilst boiling take a large bowl and put in the 2 egg yolks and the juice of one large lemon, beat the mixture with a fork, fill two cups of juice from your pan and add the as well in the mix. Once ready pour slowly and carefully on top of your stuffed parcels.

1 big cabbage
2 red onions
1/2 a packet of barboiled rice
1 large lemon
500gr pork mince
2 egg yolks
2 dutch crispbakes
Finely chopped dill
250gr olive oil
Salr and pepper (depends upon judgement)

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From stevehacks.com


STUFFED CABBAGE SOUP | MYRECIPES
Directions. Instructions Checklist. Step 1. Heat oil in a Dutch oven over medium-high. Add beef, salt, and pepper; cook, crumbling using back of a spoon and stirring often, until browned and cooked through, about 5 minutes. Add onion; cook, stirring occasionally, until …
From myrecipes.com


STUFFED CABBAGE, THE 'GRANDMOTHER' OF HUNGARIAN CUISINE ...
Stuffed cabbage is not only a typical Hungarian Christmas dish, but one of the most popular, beloved, classic Hungarian dishes of the country’s inhabitants, as well as a constant offer of restaurants cooking typical homemade Hungarian foods. Translated by Fanni Kaszás As the base of the dish is cabbage, Hungary’s oldest crop dating back almost […]
From hungarytoday.hu


HUNGARIAN STUFFED CABBAGE ROLLS - ALL INFORMATION ABOUT ...
Hungarian Stuffed Cabbage Rolls Recipe - Food.com trend www.food.com. Arrange the rolls on the bed of sauerkraut in the pot. Place the smoked pork slices on top of the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1 1/2 cups of chicken stock; it should cover the cabbage rolls. If not, add more stock.
From therecipes.info


STUFFED CABBAGE LEAVES - LIDIA
Working with one cabbage leaf at a time, place a cylinder perpendicular to the stem. Roll the leaf around the stuffing, forming a snug fit, and tuck in both ends of the leaf to enclose the stuffing completely. Repeat with the remaining cabbage leaves and stuffing. Arrange the cabbage rolls side by side in two layers in the casserole with the tomato sauce, gently shake the pan so the …
From lidiasitaly.com


STUFFED CABBAGE WITH BEEF RECIPE | EATINGWELL
Step 2. Combine tomato sauce, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl. Step 3. Place ground beef, rice, onion, pepper, 2/3 cup of the tomato sauce mixture and the remaining 1/2 teaspoon salt in a large bowl. Using your …
From eatingwell.com


STUFFED CABBAGE ROLLS {SARMAS} | FOODTALK
Stuffed Cabbage Rolls, also known as Sarmas, are a comfort food I grew up eating on the Iron Range of Minnesota. Cabbage leaves are stuffed with a seasoned mixture of beef, pork & rice and baked in a tomato sauce for a hearty & filling meal. I'm so excited to share another recipe that was a common dish served in my hometown in Northern Minnesota. I know them …
From foodtalkdaily.com


HOW TO MAKE AMAZINGLY EASY STUFFED CABBAGE ROLLS
Insert a toothpick to keep the rolls secured. In a bowl combine the water, tomato juice, tomato sauce, brown sugar, lemon juice, salt, and garlic powder. Pour some of the mixture in the bottom of the oven-safe casserole dish. Add the cabbage rolls to the casserole dish and cover with the remaining sauce. Bake at 350° for 1 hour.
From foodsafetysuperhero.com


STUFFED CABBAGE ROLLS - YUMMLY RECIPES
Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour.
From ymmlyrecipes.com


EASY STUFFED CABBAGE CASSEROLE - NO ROLLING!
Slice the cabbage into 1/2 inch shreds. Put the cabbage in a large microwave safe bowl and add a splash or two of water. Microwave on high, covered, for 4 minutes. Drain well. Layer the casserole with half the cabbage on the bottom, followed by half the meat sauce.
From theviewfromgreatisland.com


BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE
In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine. Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 …
From thepioneerwoman.com


BEST STUFFED CABBAGE CUPS RECIPES | HEALTHY EATING | …
Step 1. Bring a large pot of salted water to a boil. Step 2. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Step 3. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute.
From foodnetwork.ca


STUFFED CABBAGE - YOUTUBE | FOOD, CABBAGE, BREAKFAST
Homemade Teriyaki chicken stir fry is an easy 30-minute weeknight dinner made with the best sauce ever! Definitely satisfies the “take-out craving” and loved by the whole family. Whole grains, healthy proteins, and tummy-trimming MUFAs (monounsaturated fatty acids) transform your favorite sandwiches.
From pinterest.com


10 BEST STUFFED SAVOY CABBAGE RECIPES - YUMMLY
Skirlie Stuffed Savoy Cabbage – Total Comfort Food Its Not F***ing Rocket Science. unsalted butter, porcini powder, salt, garlic, unsalted butter and 17 more. Chicken Cutlet Sandwiches with Savoy Cabbage MichaelCmar74924. cayenne pepper, kosher salt, cornstarch, panko, olive oil, red onion and 7 more. Stuffed Savoy Cabbage with Beef, Pork, and Rice in a …
From yummly.com


STUFFED SAVOY CABBAGE - CANADIAN LIVING
Method. 1- in large pot of boiling salted water, cover and cook cabbage until skewer inserts easily into centre, about 10 minutes. Chill under cold water and drain upside down; pat off all water with towels. 2- in bowl, mix bread crumbs with milk; set aside. In small skillet, heat oil over medium-high heat; sauté onion until golden brown ...
From canadianliving.com


STUFFED CABBAGE ROLLS RECIPE - PILLSBURY.COM
Stuffed with hearty ingredients like seasoned ground beef, onions and rice, these delicious cabbage rolls baked with tomato sauce and Parmesan cheese make for a perfect comfort food meal during the cold winter months, and are a nice departure from your typical pasta dishes and hearty casseroles. With 11 ingredients that are probably already hanging out in …
From pillsbury.com


THE BEST PARTS OF STUFFED CABBAGE, MINUS THE WORK - THE ...
Classic stuffed cabbage recipes can take many forms, and not a single one is easy. Whether it’s the sweet and sour cabbage rolls of my Eastern European ancestors or a meaty French chou farci ...
From nytimes.com


EASY STUFFED CABBAGE - JAMIE GELLER
Bring a large (10-12 quart) pot of water to a boil. Remove cabbage core with a sharp knife. Using tongs, place head of cabbage in simmering water and cook for six minutes. Turn cabbage over and cook another six minutes, until leaves are just tender. Gently remove from the pot, place in a bowl, and set aside until cool enough to handle, about ...
From jamiegeller.com


HOW TO REHEAT STUFFED CABBAGE? - POKPOKSOM
Best Way to Reheat Stuffed Cabbage. Reheating stuffed cabbage rolls while heating in an oven is a good way, which takes around 30 to 45 minutes. First of all, you have to preheat the oven at a temperature of 350 degrees F. Take a baking tray and place the rolls one after another. Cover the bowl or each roll with aluminum foil.
From pokpoksom.com


OLD-FASHIONED STUFFED CABBAGE RECIPE | MRFOOD.COM
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.
From mrfood.com


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