Cabbage Rolls With Spanokopita Filling Recipes

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

SPANAKOPITA SPRING ROLLS

Steps:

• Mix first 6 ingredients. With a corner of an egg roll wrapper facing you, place about 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch and separating the layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.

SPANAKOPITA EGGROLLS

Steps:

• Preheat a deep fryer to 350 degrees F.
• In a bowl, blend the spinach, onions, feta cheese, dill, salt and pepper, mixing well and crumbling the feta during the process.
• To build the rolls, in the center portion of each wrapper, add a tablespoon of filling. Then trace the cornstarch paste around the edges of the wrapper. To seal, fold the bottom tip over the filling, and then bring the left and right sides into the center. To finish, simply roll to bring the top until the roll is closed.
• Drop the spanakopita rolls into the fryer. Lower them slowly into the oil so they set. Once crisp, after about 2 minutes, remove from the fryer. Remember they will continue to cook two shades darker. Put on paper towels to absorb the grease.
• Season the eggrolls and serve with tzatziki sauce, aioli or other sauce.

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.

SPANAKOPITA ROLL

Steps:

• When working with phyllo pastry it is important to keep it covered with a damp towel, so that it doesn't dry out.
• That being said, we can begin.
• Preheat oven to 375ºF.
• Line a cookie sheet or jelly roll pan with parchment paper.
• Prepare filling:.
• Melt 3 tablespoons of butter in a large sauté pan.
• Sauté garlic, onion and mushrooms over medium heat until tender, about 5-7 minutes.
• Add spinach and season with salt and pepper to taste.
• Sauté spinach mixture for 2-3 minutes, and then add dill and stir to combine.
• Transfer spinach mixture to a mixing bowl, and add lemon juice, feta and eggs.
• Mix well.
• Make spanakopita roll:.
• Lay one sheet of phyllo pastry on parchment paper lined cookie sheet, and brush with butter.
• Repeat with each remaining sheet.
• Place filling in a log shape near one edge of the pastry, and fold sides over (like what you would do for egg rolls or burritos).
• Roll up the spanakopita roll, making sure the seam is at the bottom.
• Bake spanakopita roll 45 minutes to an hour, or until golden.

CABBAGE ROLLS WITH SPANOKOPITA FILLING

Steps:

• Cut the stem as close to the cabbage as possible and then score an X on the flat area to help let the cabbage steam. Steam the cabbage in a covered pan until a fork slips easily into the cabbage (20-40 minutes).
• Meanwhile thaw spinach and squeeze out all the water.
• Mix the spinach, feta cheese, onion, egg white, dill, red pepper flakes, and red pepper and set aside.
• When the cabbage is nice and soft carefully peel away each leaf, spoon some mixture onto the leaf and roll up.
• Pour the olive oil in a pan with a lid.
• Lay the rolls in the pan so that the end of the leaf is face down in the pan. That way gravity holds the roll together.
• Pour in the 2 cans of vegetable broth, cover, and simmer on medium for about 20 - 30 minutes.
• If you have any cabbage leftover cut it up and throw that in to cook also.