Cabbage Stuffed With Two Meats Recipes

STUFFED CABBAGE

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.

CABBAGE STUFFED WITH TWO MEATS

Steps:

• Combine half the onion and garlic, all of the carrot and 1 cup of stock in a large saucepan.
• Bring to a boil.
• Reduce heat and simmer, uncovered, until the vegetables are very soft.
• Add remaining stock, the wine, tomato sauce, 1 teaspoon thyme and 1/2 teaspoon salt.
• Simmer over very low heat.
• Meanwhile, prepare the cabbage rolls.
• Put the whole head of cabbage in a large pot of boiling water.
• Boil for about 5 minutes until leaves are loosened.
• Remove cabbage and carefully peel off 12 leaves.
• Return these to the boiling water and cook until soft, about 5 more minutes.
• Remove from pot and drain carefully so they remain whole.
• Chop enough of the remaining cabbage to make 1 cup.
• Heat oil in a frying pan over medium heat.
• Add remaining onion and cook until soft, about 5 minutes.
• Add remaining garlic and cook 1 minute.
• Add 1/2 teaspoon thyme and the marjoram and stir briefly.
• Combine this mixture with the ground meats, rice, and chopped cabbage.
• To this add 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon thyme.
• Form meat mixture into 12 ovals.
• Cut large rib from each of the 12 cabbage leaves.
• Put 1 meat oval on each leaf and roll up half way.
• Fold 2 ends in and finish rolling Place in large casserole dish.
• Cover with tomato sauce mixture and cover with foil.
• Bake in 350 degree oven for about an hour.

BEEF STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

CABBAGE ROLLS FOR 2

Steps:

• In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside.
• Meanwhile, in a skillet, cook the beef, sausage and onion over medium heat until the meat is no longer pink.
• Stir in the rice, Worcestershire sauce, mustard and egg. Mix well.
• Cut out the thick vein from the bottom of each reserved leaf, makeing a v-shaped cut.
• Place 1/3 cup beef mixture onto each cabbage leaf; overlap cut ends of each leaf and then fold in the sides.
• Beginning from the cut end, roll up to completely enclose the filling.
• Place seam side down in a greased baking dish.
• Pour the tomato juice over the rolls and sprinkle with brown sugar, if desired.
• Cover and bake at 350 degrees for 50 minutes. Uncover and bake for 10 minutes longer.

POLISH STUFFED CABBAGE

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.)