STUFFED CABBAGE
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
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.
LISA'S FRIED RED CABBAGE WITH BACON
My husband loves cabbage and boiled or fried he likes both. It is so simple to fix it. They are so delicious and tasty. My kids loves them also.
Provided by Lisa Johnson
Categories Vegetables
Time 50m
Number Of Ingredients 8
Steps:
- 1. Cut and shred red cabbage. Cook bacon and put bacon on paper towel and set aside. Put drippings in a skillet and put the cabbage in a skillet and add water and bring to a boil and reduce to medium-low heat. Add sugar, cornstarch, vinegar, salt and pepper and stir well. Add bacon and crumbled in cabbage mixture and cook for 25 minutes until the cabbage is tender and thick.
LISA'S STUFFED CABBAGE
This is a family recipe past down through generations. You can substitute polish sausage with pork chops. Place chops at the bottom of the pot and place cabbage rolls over the top.
Provided by lisatobin83172
Categories One Dish Meal
Time 1h45m
Yield 12 1 cup, 12 serving(s)
Number Of Ingredients 10
Steps:
- Boil cabbages in a big pot until softened DO NOT cook all the way. Save the liquid the cabbage was boiled inches Remove cabbage and cool it a little before you handle it.
- Mix together your ground beef and rice. Add a teaspoon of salt 1/2 teaspoon of pepper, garlic powder and onion powder to the meat mixture.
- Mix together your ground beef and rice. Add a teaspoon of salt 1/2 teaspoon of pepper, garlic powder and onion powder to the meat mixture.
- After the cabbage has cooled a little, cut your cabbage in half starting at the stem. Then cut the stem out. Separate your cabbage leaves.
- Take a cabbage leaf and add about 1/3 cup of meat mixture to each leaf depending on the size of the leaf. Roll it up. Roll up leaves with meat mixture and add each one to a round pot. Using a circular direction around the pot. When all meat and cabbage have been used and your pot is full of cabbage rolls, take your cabbage juice you saved from the first boil and slowly pour it over the cabbage rolls.
- Next get your can of tomato sauce and pour it over the top pushing down with a spoon blend in the tomato sauce rather than stirring. Cut up your onion and put it on top. Last but not least place you sausage ring around the top of the pot. Allow this to boil for about 1 1/2 hour, until rice and meat are cooked.
Nutrition Facts : Calories 322.9, Fat 11.8, SaturatedFat 4.5, Cholesterol 51.4, Sodium 203.7, Carbohydrate 35.8, Fiber 4.4, Sugar 6.9, Protein 18.8
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
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
LISA'S TRADITIONAL STUFFING
This recipe has been handed down with minor changes, if you love traditional stuffing this is a great one to try. This stuffing is also very good if you add dried cranberries or you favorite nut.
Provided by Lisa
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 45m
Yield 16
Number Of Ingredients 17
Steps:
- Place bread cubes in a large bowl.
- Heat oil in a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onions, celery, 1/2 cup butter, and garlic. Saute until onions appear translucent, about 5 minutes.
- Add sage, parsley, savory, salt, pepper, Italian seasoning, marjoram, thyme, and nutmeg; mix well. Stir in 1 cup broth.
- Slowly pour broth and sausage mixture over bread cubes, stirring continuously as you pour. Add additional broth and butter as desired.
- Stuffing is ready to bake in the oven or stuff in the bird.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 27.8 g, Cholesterol 26.8 mg, Fat 13.4 g, Fiber 4.7 g, Protein 11.7 g, SaturatedFat 6 g, Sodium 734.4 mg, Sugar 4.7 g
STUFFED WHOLE CABBAGE
My husband's fantastic about trying new recipes-like this one I experimented with before getting just right! -Wyn Jespersen, Suffield, Connecticut
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6 inches to overhang edges of bowl. Place cabbage in bowl with core facing up. Remove core and center of cabbage, leaving a 1-in. shell. Discard core; chop center cabbage leaves. , Heat large skillet over medium heat; add oil. Cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes. Remove from the heat and cool slightly. In a small bowl, combine beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper. Spoon mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling. , Place 1 cup water, remaining chopped cabbage and remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil. Reduce heat; simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165°, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm. , Combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly. Boil until thickened, about 2 minutes. Cut cabbage into wedges; serve with sauce and Parmesan cheese. If desired, sprinkle with fresh thyme and oregano leaves.
Nutrition Facts : Calories 306 calories, Fat 14g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 724mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 8g fiber), Protein 17g protein.
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