Cabbage Stuffed Cabbage With Blue Cheese Recipes

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NAPA CABBAGE SALAD WITH BLUE CHEESE



Napa Cabbage Salad with Blue Cheese image

Great salad, very tasty and a little different. I got this recipe from my mom.

Provided by Mary

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Blue Cheese Dressing Recipes

Time 25m

Yield 8

Number Of Ingredients 12

¾ cup vegetable oil
¼ cup vinegar
2 tablespoons white sugar
2 cloves garlic, minced
1 teaspoon celery seed
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dry mustard
2 pounds napa cabbage, shredded
8 ounces blue cheese, crumbled
1 cup toasted almond slices
½ cup chopped green onions

Steps:

  • Combine oil, vinegar, sugar, garlic, celery seed, salt, pepper, and mustard in a jar. Cover tightly with the lid and shake until all ingredients are well blended. Refrigerate until ready to use.
  • Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour dressing over the salad just before serving; toss to combine.

Nutrition Facts : Calories 387.2 calories, Carbohydrate 10.6 g, Cholesterol 21.3 mg, Fat 34.9 g, Fiber 2.8 g, Protein 10.1 g, SaturatedFat 9 g, Sodium 552.7 mg, Sugar 5.3 g

STUFFED CABBAGE



Stuffed Cabbage image

This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.

Provided by Barb

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 13h10m

Yield 8

Number Of Ingredients 7

1 large head cabbage
1 pound lean ground beef
1 egg, beaten
1 onion, finely diced
¾ cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup

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.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g

CABBAGE-STUFFED CABBAGE WITH BLUE CHEESE



Cabbage-Stuffed Cabbage With Blue Cheese image

Provided by Molly O'Neill

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 savoy or green cabbage
Salt
1 1/2 tablespoons butter
1 leek, including 1 inch of the greens, halved and thinly sliced
10 juniper berries, bruised with the flat of a knife
1/3 cup heavy cream
Freshly ground pepper
8 1/2-inch cubes Gorgonzola or Roquefort cheese

Steps:

  • Bring a large pot of salted water to a boil. Cut deeply around the core at the base of the cabbage but do not remove it. Immerse the cabbage in the boiling water for 4 to 5 minutes, then use a strainer and large fork to remove it from the water. Peel off as many of the large outer leaves as come off easily. Return the head of cabbage to the water, boil for a few more minutes, remove from the water again and repeat until you have 8 leaves. Drain on paper towels.
  • Halve the remaining cabbage and remove the core. Cut the halves into wide ribbons and gently squeeze out any remaining water. Melt the butter in a large skillet and add the leek, juniper berries and 1 tablespoon of water and cook over medium heat until the leek is tender, about 5 minutes. Add the cut cabbage and cream, cover and cook over low heat for 10 minutes. Season with salt and pepper.
  • Put 1/2 cup of chopped cabbage and 1 cheese cube in the center of each leaf. Roll up the leaf, folding in the sides as you go. Steam the cabbage rolls until heated through, about 10 minutes, and serve.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE



Deconstructed Stuffed Cabbage Casserole image

Just like stuffed cabbage but without the hassle! Goes very well with mashed potatoes!

Provided by roxychic3253

Time 1h5m

Yield 5

Number Of Ingredients 7

2 ½ pounds cabbage, cut into strips
1 pound ground beef
1 medium onion, chopped
4 ½ cups cooked white rice
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
  • Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 62.6 g, Cholesterol 55.7 mg, Fat 14.9 g, Fiber 8.5 g, Protein 23.8 g, SaturatedFat 5.8 g, Sodium 669.5 mg, Sugar 13.7 g

POLISH STUFFED CABBAGE



Polish Stuffed Cabbage image

Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.

Provided by Christa

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h30m

Yield 6

Number Of Ingredients 10

1 medium head cabbage
water to cover
1 pound ground beef
1 cup cooked rice
garlic powder to taste
1 egg
1 (12 fluid ounce) can tomato juice
1 tablespoon vinegar
1 tablespoon white sugar
water to cover

Steps:

  • Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
  • In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
  • Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

Nutrition Facts : Calories 331.2 calories, Carbohydrate 19.6 g, Cholesterol 95.3 mg, Fat 21.2 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 8.5 g, Sodium 253.2 mg, Sugar 9.1 g

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