CABBAGE-FILLED PASTRIES
Filled pastries are a popular item all over Eastern Europe. These are a vegetarian version filled with cabbage.
Provided by morgainegeiser
Categories Breads
Time 50m
Yield 10 pastries
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add onion, and cabbage. Sprinkle with brown sugar, lemon juice, dill weed, salt and pepper.
- Cook, strirring frequently, about 8 minutes or until tender. Stir constantly toward the end of coooking time to keep vegatables from sticking. Remove from heat and let cool 5 to 10 minutes.
- Preheat oven to 400 degrees. Have an ungreased baking sheet ready. Separate biscuits and place them between two sheets of wax paper several inches apart. With a rolling pin, roll biscuits into 4 to 5 inch circles. Carefully remove the top sheet of wax paper.
- Using a heaping tablespoonful of filling, place slightly off-center on each circle. Carefully fold biscuits over, making a half-circle and stretching dough gently over the filling. Crimp the edges together with a fork. Place pastries on baking sheet.
- Bake 8-10 minutes until golden brown. Serve hot or at room temperature.
Nutrition Facts : Calories 119.6, Fat 5.1, SaturatedFat 1.3, Cholesterol 0.8, Sodium 226.4, Carbohydrate 16.4, Fiber 1.1, Sugar 3.1, Protein 2.4
CABBAGE PIEROGI
Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes approximately 8 dozen dumplings
Number Of Ingredients 9
Steps:
- Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
- Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.
- To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.
- To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.
- Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
- Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.
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
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.
BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)
This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.
Provided by FlemishMinx
Categories Savory Pies
Time 2h30m
Yield 15 Bierocks
Number Of Ingredients 13
Steps:
- FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
- This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
- Season with salt, pepper, and cayenne, if desired.
- In a separate pan, brown the hamburger.
- Season with salt, pepper, and cayenne, if desired.
- Mix the cabbage/onion with the hamburger thoroughly.
- You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
- DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
- In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
- Ad to flour mixture; add eggs.
- Beat at low speed for 1/2 minute, then three minutes at high speed.
- Stir in as much remaining flour as you can mix in with a spoon.
- Turn out onto a floured surface.
- Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball, and place in a greased bowl; turn once.
- Cover and let rise in a warm place till double (about 1 hour).
- Punch down and cover; let rest 10 minutes.
- ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
- Cut into squares of 3 inches by 3 or 4 inches by 4.
- By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
- For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
- You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
- Water on your fingertips will facilitate them staying"glued" together.
- The end product should be a square with a seam running from each corner to the center where all four are joined.
- Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
- Let raise 30 minutes.
- Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.
More about "cabbage filled pastries recipes"
BEST STUFFED CABBAGE RECIPE - HOW TO MAKE …
From delish.com
4.1/5 (42)Total Time 2 hrs 20 mins
CABBAGE PUFF PASTRY TRIANGLES - THE BOSSY …
From thebossykitchen.com
4.7/5 (5)Total Time 37 minsCategory AppetizersCalories 203 per serving
CABBAGE FILLED PUFF PASTRY | TASTY KITCHEN: A …
From tastykitchen.com
OUR 15 MOST POPULAR CABBAGE RECIPES
From allrecipes.com
CABBAGE AND SAUSAGE STUFFED PUFF PASTRY …
From yummly.com
STUFFED CABBAGE CASSEROLE - DINNER, THEN …
From dinnerthendessert.com
RUSSIAN CABBAGE PIE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
Reviews 4Category Dinner, LunchCuisine Eastern European, Russian, SlavicTotal Time 1 hr 20 mins
CRESCENT CABBAGE AND BEEF BUNDLES RECIPE - PILLSBURY.COM
From pillsbury.com
CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
STUFFED CABBAGE SOUP - DINNER, THEN DESSERT
From dinnerthendessert.com
CABBAGE AND NOODLES WITH SMOKED SAUSAGE RECIPE
From southernliving.com
CABBAGE PIROSHKY RECIPE - VALENTINA'S CORNER
From valentinascorner.com
AIR FRYER STUFFED CABBAGE ROLLS - FORK TO SPOON
From forktospoon.com
CABBAGE ROLL CASSEROLE RECIPE | BON APPéTIT
From bonappetit.com
10 BEST CABBAGE DESSERTS RECIPES | YUMMLY
From yummly.com
CABBAGE ROLL CASSEROLE (EASY COMFORT FOOD!) - WHOLESOME YUM
From wholesomeyum.com
BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE
From thepioneerwoman.com
STUFFED CABBAGE SOUP RECIPE
From southernliving.com
14 BEST CABBAGE ROLL RECIPES
From allrecipes.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #breads #european
You'll also love