STUFFED CABBAGE ROLLS (GALUMPKIS)
I came across several different recipes for this Polish dish and liked them all, but couldn't find one that incorporated everything I was looking for. So, true to self, I decided to create my own. Here is my version of this delicious cuisine with common ingredients that most of us keep on hand. I hope you enjoy!
Provided by AshleyNeicole
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Add whole head of cabbage to a pot of boiling water. Boil for 3-4 minutes.
- Remove cabbage from water, drain and allow to cool.
- Once cooled, carefully peel leaves off of cabbage. You will need 12 leaves total.
- Cut the hard stem out of the bottom of each leaf, being careful to not tear the leaves. Set leaves aside.
- Add ground beef, rice, onion, diced tomatoes, egg and Worchestershire sauce to a bowl.
- Season to taste with the salt, pepper and garlic powder.
- Mix all ingredients well. Set aside.
- In a saucepan, mix the tomato sauce, garlic, sugar and lemon juice.
- Heat mixture through. Set aside.
- Fill each cabbage leaf with the ground beef mixture.
- Roll each leaf closed, folding in the sides as you roll.
- Place the rolls seam down in a baking dish.
- Cover the rolls with the sauce.
- Bake for 1 hour uncovered.
- Serve with sour cream.
TUSHONAYA KAPUSTA (RUSSIAN-STYLE STEWED CABBAGE)
This is the classic Russian recipe to a fabulous side dish, the cabbage cooks a lot, so that it's flavor is mild and mixed with the other ingredients, very delicious. It's perfect next to chicken or beef.
Provided by AniSarit
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a cast iron or ceramic pot, heat up the oil, and sautee the onions until soft and translucent. Don't brown them.
- Add the shredded cabbage, and on a medium heat, cook for 2-3 minutes, mixing well.
- Add the water, and reduce the heat to small-medium, and continue cooking the cabbage until it's soft, about 30-40 minutes. The cabbage will release it's own water, so you don't need to worry that it will be dried out. Mix every so often, just to be sure, and if it does get dry, go ahead and add just a bit of water more.
- When the cabbage is soft, mix in the drained saurkraut, and cook for 10minutes longer.
- Mix in the tomato paste, salt and pepper. The color should be orange. If you would like to add some dill, this is the time to do so.
- Cook for 5-10min longer, and taste for seasoning.
- Serve hot. Reheats very well in a microwave, and stays fresh in the fridge for 5-7days.
Nutrition Facts : Calories 58.2, Fat 1.4, SaturatedFat 0.2, Sodium 477.6, Carbohydrate 11.1, Fiber 4.2, Sugar 6.1, Protein 2.4
SHAKSHUKA
Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.
Provided by Food Network Kitchen
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
- Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
- Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.
STUFFED CABBAGE WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
- In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
- Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
- Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
- Preheat the oven to 375 degrees F.
- Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
- Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.
SHAKSHUKA WITH CHICKPEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chickpeas, cumin and a pinch each of salt and pepper; stir well to coat. Add the tomatoes and 1/3 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes.
- Make 8 wells in the sauce and crack an egg into each; run the edge of a spatula through the whites to distribute them, being careful not to break the yolks. Transfer the skillet to the oven and bake until the egg whites are just set, 8 to 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Meanwhile, wrap the pita bread in foil and warm in the oven, about 5 minutes; cut into wedges.
- Combine the yogurt, hummus and a pinch of salt in a small bowl. Sprinkle the herbs over the eggs; season with salt and pepper. Serve with the pita bread and hummus sauce.
Nutrition Facts : Calories 452 calorie, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 430 milligrams, Sodium 811 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 24 grams
SESAME-CRUSTED TUNA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
- Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
- When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
- Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
- To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.
TSUKEMONO- JAPANESE CABBAGE SALAD
You know that yummy cabbage salad they serve you at some Japanese restaurants before you get your miso soup and your food? Well here is the recipe!
Provided by Marsi
Categories Vegetable
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut cabbage into thin strips (about the width of fettucini noodles) and place into a large bowl.
- Boil remaining ingredients in a small pot.
- Remove the pot from heat and pour over cabbage.
- Mix (using tongs) cabbage and vinegar mixture for about 2 minutes.
- Drain vinegar mixture from cabbage, and return vinegar to heat.
- Repeat steps 3 and 4.
- Drain vinegar from cabbage and discard.
- Place cabbage into refrigerator until cool.
- Enjoy!
Nutrition Facts : Calories 76, Fat 0.1, Sodium 5252.8, Carbohydrate 18.9, Fiber 2.6, Sugar 16.6, Protein 1.6
LEBANESE KOOSA (STUFFED YELLOW SQUASH)
My great grandparents are from Lebanon and I am learning to make all of the wonderful recipes they have passed down through the family. As I learn, I will post and share here. The Stuffing for the squash can be used to stuff Bell Peppers, Tomato, or as the filling for cabbage or grape leaf rolls. My father lives rather close and so I use him as the taste tester. He commented that the Koosa was the most flavorful he's had in a while. Note: Unless you have about twice as many squash, or want to also stuff a bunch of green bell peppers, you may want to halve the stuffing recipe. I had a ton left over. You will need to be able to cover the squash with a bit of water in whatever pan you choose, so a deep frying pan or a shallow pot will work. Keep in mind that all the squash will need to be able to sit in the bottom of the pan, not on top of each other.
Provided by pewpew1982
Categories White Rice
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut stems from squash and scoop out seeds. Because of the small size of the squash, you may twirl a knife in the flesh to scrape the seeds. The most effective method is to take a flat handle silver spoon and use the handle end to scrape out the seeds. You may rinse out the inside with water.
- Heat olive oil in pan over medium heat.
- Slice onion and add to hot olive oil.
- Let fry for about 3-5 minutes while you make the stuffing.
- In a large bowl, combine lamb, rice, and spices. The best method is to get in it with your hands and just smoosh and mix without any sort of utensils.
- Add cans of tomato sauce and diced tomato to the onions.
- Stuff squash with mixture. Leave about a half inch to a quarter inch of room at the end as the rice will expand. Also, do not pack too tightly as the expanding rice will break the squash.
- Add the stuffed squashes to the pan.
- Chop the garlic cloves into fine pieces and sprinkle between the squash in the pan.
- Add water to just cover the squash and let simmer over medium heat for 40 minutes.
- Squeeze a few drops fresh lemon juice over squash and sprinkle a pinch of mint.
- Allow to cook another 10 minutes or so.
- **Note** I have made this several more times and revised only the cooking time slightly. I found it somewhat easier to cut the squashes in half from the start. Additionally, I always test the filling to make sure the rice is fully cooked.
Nutrition Facts : Calories 856.5, Fat 51.8, SaturatedFat 19.2, Cholesterol 124.4, Sodium 1277.6, Carbohydrate 61.1, Fiber 7.3, Sugar 16.4, Protein 38.2
UKRAINIAN CABBAGE ROLLS
My parents are Ukrainian and this is a recipe we always made when I was growing up. These cabbage rolls have no meat in them. Sometimes they used salt pork in them, but I didn't care for it.
Provided by starbuck
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
- Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.
- Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of rice into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.
- Cover and bake in preheated oven for 2 hours.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 39.6 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3 g, Protein 5.7 g, SaturatedFat 1.9 g, Sodium 521.4 mg, Sugar 7.1 g
HALUSKA (CABBAGE & NOODLES)
Make and share this Haluska (Cabbage & Noodles) recipe from Food.com.
Provided by keen5
Categories Greens
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large pan or pot, large enough to hold the chopped cabbage.
- Sauté the cabbage and the onion in the butter until glossy and tender.
- Add the salt and pepper.
- Cover and let the cabbage mixture simmer over low heat for about 15 minutes.
- Add cooked drained egg noodles and mix.
- Serve with a bowl of sour cream.
- Add salt to taste.
Nutrition Facts : Calories 923.1, Fat 51, SaturatedFat 29.2, Cholesterol 216.6, Sodium 933.6, Carbohydrate 98.5, Fiber 8.9, Sugar 13.5, Protein 21.5
YAKISOBA
Sponsored by Lea & Perrins®. Yakisoba loosely translates to grilled noodles, but you're not expected to place noodles on the grill. Traditionally, an iron pan is placed over the grill and noodles are cooked on them. The dish's roots are from Chinese lo mein, but with a Japanese flavor twist and a fusion of flavor from Worcestershire sauce. It's a Japanese street food favorite that will quickly become a weeknight favorite in your home.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
- For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
- For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
- Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
- Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.
HALUSKI - CABBAGE AND NOODLES
Egg noodles with cooked chopped cabbage and onions - a great ethnic dish!
Provided by PAgirlgoneSouth
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
- Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
- Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
- Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
- Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 35.9 g, Cholesterol 72 mg, Fat 17.1 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 10.2 g, Sodium 152.2 mg, Sugar 5.6 g
AUTHENTIC YAKISOBA
This authentic yakisoba was taught to me by my host mother when I lived in Osaka, Japan. It is the real deal and my friends love it.
Provided by veithk
Categories World Cuisine Recipes Asian Japanese
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
- Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
- Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
- Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 110.2 g, Cholesterol 24.5 mg, Fat 6.3 g, Fiber 1.6 g, Protein 27.4 g, SaturatedFat 1.1 g, Sodium 2220.2 mg, Sugar 13.9 g
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