Cabbage Roll Recipe Jamie Oliver Recipes

CABBAGE ROLLS

Steps:

• Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
• In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
• Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
• Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
• Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
• In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

RED CABBAGE

Steps:

• Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside.
• Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples.
• When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind.
• Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.
• Add the vinegar, cabbage and a pinch of sea salt and black pepper.
• Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours.
• Serve sprinkled with the crispy bacon and rosemary leaves.

STUFFED CABBAGE ROLLS

Steps:

• Preheat the oven to 180ºC/gas 4.
• Trim and finely chop the leek, chop the carrots, and peel and finely chop the garlic. Chop the almonds, plus a few extra to serve, then toast until golden. Pick the dill, then cube the feta.
• Heat the oil in a pan over a low-medium heat, and sauté the leek and carrots for a few minutes. Add the garlic, cumin seeds and a splash of water, season, then cover and gently cook until the veg is soft, about 5 minutes. Stir often, adding water if it catches.
• Blanch the cabbage leaves in boiling salted water for 2 to 3 minutes, drain and lay out on a board. Fold most of the almonds, the dill and feta into the veg mix, then spoon 3 tablespoons into the centre of each leaf.
• Roll up and place, seam-side down, in a baking dish. Drizzle with oil, cover and bake for 15 minutes. Serve with a the reserved almonds on top.

BRAISED WHITE CABBAGE

Steps:

• Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
• Meanwhile, discard the tatty outer leaves from the cabbage, then halve and very finely slice the rest, discarding the tough core.
• Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for 5 minutes.
• Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
• Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.

CLASSIC CABBAGE ROLLS

Steps:

• In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.