Stuffed Cabbage Leaves Kaaldolmer Recipes

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.

Steps:

• Cut the core from a large cabbage and cook in salted water for 15 minutes. Drain, cool slightly, and remove 24 large outer leaves.
• Simmer 2 tbsp rice in 2 cups milk for 40 minutes. Cool.
• Mix 1/2 lb ground pork, 1/2 lb ground veal or sirloin, and 1 tsp salt. Gradually beat in 5 eggwhites, one at a time, beating vigorously after each addition. Slowly add the rice mixture to make a smooth creamy filling. Stir in 1/4 tsp ground white pepper and 1 medium onion, minced.
• Preheat the oven to 375 degrees.
• Cut the heavy thick part of the stalks from the cabbage leaves. Take one leaf at a time and overlap slightly to close up the opening left by removing the stalk. Put a tablespoon of the meat filling on each leaf. Roll leaf over once, turn sides over filling, then roll to the end of leaf, completely enclosing the filling.
• Arrange the rolls in a buttered baking pan (9x12 1/2 inches). Add 1 10 1/2 oz can of beef consomme and spread each roll with 1/2 tsp molasses. Bake in the moderately hot oven for 30 minutes. Turn each roll and bake for 30 minutes longer.
• Arrange the cabbage rolls side by side in a warm serving casserole.
• For the sauce:.
• Stir into liquid remaining in pan: 1/2 tsp cornstarch mixed with 1 tbsp water. Cook over direct heat, stirring, for 2 minutes. Pour the sauce over the cabbage rolls.

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.

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.

Steps:

• Cabbage and rice: Cut out the core of the cabbage with a sharp knife. Remove the large, bitter outer leaves from the cabbage and discard. Carefully pull off the remaining larger leaves (about 10 of them), keeping them whole and as undamaged as possible. (Reserve the remaining cabbage for another use, such as Hugh Acheson's Apple-Cabbage Slaw). Meanwhile, add rice, milk, and a pinch of salt to a medium saucepan over medium-low heat. Bring to a low simmer and cook uncovered until the grains absorb the milk, stirring occasionally, 10-20 minutes.
• Onion and potatoes: Melt 1 tablespoon butter in a skillet over medium-high heat; sauté onions until soft, stirring occasionally, 4-5 minutes. Set aside for the meat filling. Meanwhile, place potatoes in a medium saucepan and add enough cold water to cover. Add a big pinch of salt and bring to a boil. Reduce heat to a simmer and cook uncovered until soft, 10-12 minutes. While the potatoes are simmering, check the rice. The mixture should begin to look like a porridge, with the grains intact. (This will act as a binder for the meat, as well as providing moisture.)
• Cabbage: Prepare an ice bath. Bring a large pot of water to a boil; blanch the cabbage leaves in the boiling water for 2-3 minutes, or until pliable. Remove leaves and immediately plunge them into the ice bath to stop the cooking. Set aside on paper towels to dry. Meanwhile, check the rice mixture. When the rice has absorbed all the milk, spread it on a plate to quickly cool, 5 minutes. (Note: Rice can be prepared up to 1 day ahead.)
• Meat filling: In a large mixing bowl, add beef, pork, eggs, sautéed onions, milk, a big pinch salt (about 1 teaspoon) and white pepper (about 1 teaspoon), and the cooled rice. Combine well with your hands, a whisk, or wooden spoon. (Alternatively, use a stand mixer with the paddle attachment on low speed.) To check the seasoning, fry a small bit of the meat mixture and taste it.
• Assemble rolls: Preheat oven to 350 degrees F. Grease baking dish with 1 tablespoon butter. Carefully cut out 1 inch of the thick center vein from the leaves, so they will be easier to roll up. Place 3-4 tablespoons of the meat filling (depending on the size of the cabbage leaf) into the center of a leaf and, starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling (like a burrito). Place the roll seam-side down in the baking dish. Repeat with remaining leaves and meat, arranging the rolls side by side in rows. Drizzle agave syrup over rolls and bake, 20 minutes.
• After 20 minutes, remove dish from oven. Pour enough broth over the rolls to come halfway up the sides of the dish. Place back in oven for another 20 minutes.
• Sauce: Cabbage rolls are done when brown on top and the meat is cooked through. Remove cabbage rolls from the dish and strain the cooking liquid through a fine-mesh strainer into a skillet. Bring liquid to a boil and reduce by half, whisking occasionally, 5 minutes. Whisk in cream, add a pinch of salt, and continue boiling to thicken slightly, 1 more minute. (Sauce will be on the brothy side.) Meanwhile, drain the potatoes and place in a bowl; add 1 tablespoon butter and salt to taste.
• Place cabbage rolls and potatoes on a plate; add a few dollops of lingonberry jam on the side. Drizzle sauce over everything. Serve.

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.

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.

Steps:

• Remove any wilted or bruised leaves from the cabbage and cut out the center core.
• Pour boiling water over the cabbages to soften.
• Meanwhile, in the oil, sauté the bacon and onion until the bacon is cooked.
• Add minced garlic.
• Beat the egg and add the salt, pepper, paprika, Worcestershire sauce, ground beef, pork or ham and half the tomatoes.
• Add the bacon mixture and rice and combine thoroughly.
• Separate the cabbage leaves and drain.
• Place a heaping tablespoon of stuffing at the core end of each cabbage leaf and roll up carefully, tucking in the ends.
• Layer the rolls in a Dutch oven or heavy kettle.
• Chop up the small unused leaves and place on top.
• Pour the remaining tomatoes and juice over top and add enough water to cover the rolls.
• Cover and simmer for 2 to 2-1/2 hours.

Steps:

• Bring a large saucepan of water with salt to the boil.
• Meanwhile remove outer leaves and hard stalk from the cabbage. Wash it and put into the boiling water for 10 minutes.
• Mix the mince with the rice, salt & pepper and knead together well.
• Take each cabbage leaf separately and put on each one a tablespoonful of the mince mixture. Fold the two ends of the leaf inwards and roll it up into a narrow sausage shape. Place some spare cabbage leaves on the bottom of the pan then put the stuffed leaves in concentric circles.
• Place a heavy plate on top of them to prevent them from breaking up during cooking.
• Pour water to cover them and boil for 60-80 minutes.
• When they are cooked put them on a flat dish and prepare the sauce. Put the rest of the butter to melt, add the flour and stir.
• Add some stock from the cooked leaves, stirring all the time and beat in the eggs with the lemon juice. Take the sauce off the heat. Serve the cabbage rolls with the sauce poured over them.

Steps:

• Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
• Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
• Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
• Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
• Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
• Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

Steps:

• Bring a large pot of water to a boil and blanch the cabbage leaves, a few at a time, for 2 to 3 minutes, until they are flexible. Transfer from the pot to a bowl of cold water, then drain and set aside. Cut out the thickest part of the base of the center rib by notching a 1- to 1 1/2-inch V at the base. This will make the leaves easier to roll up.
• Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onion and a pinch of salt. Cook, stirring, until it is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
• Lightly oil a heavy flame-proof or lidded skillet. Place a leaf on your work surface in front of you, with the wide ribbed bottom closest to you. Place 2 rounded tablespoons of the rice mixture on top of the leaf. Roll the leaf over once, and tuck in the sides. Continue to roll the leaf into a tight package. Place in the pan. Fill and roll the remaining leaves and pack them into the pan. You will probably need to stack two layers of the filled leaves.
• Whisk together the lemon juice, remaining oil and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the cabbage rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices. Invert a plate and place it on top of the rolls to keep them wrapped and in position. Bring to a simmer over medium heat, cover the pan, turn the heat to low and simmer for 45 minutes to an hour, at which point the cabbage leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Taste the liquid left in the pot and adjust the seasoning. Serve the rolls warm with the liquid from the pot as a sauce.