STEAMED CABBAGE BEEF ROLLS WITH SAUCE
These rolls are incredible! The dish had a hint of an Asian flair to it despite the absence of any traditionally Asian ingredients. Very tasty. (The tomato sauce would also be good on its own with other dishes as well.)
Provided by Kathy McGeorge @AmericanNurse01
Categories Beef
Number Of Ingredients 16
Steps:
- Cut the core from cabbage.
- Under running water, carefully remove about 15 leaves to use for the recipe.
- Have about 2 quarts water boiling; add 1 teaspoon of salt.
- Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes.
- Remove with tongs, drain and set aside.
- Mix the meat, onion, cooked rice, butter, bread crumbs, sage, pepper, nutmeg and salt.
- Lay a cabbage leaf on a flat surface.
- Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size.
- Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides.
- This will make about 15 rolls.
- Place the rolls, seam side down, in a greased 2-quart casserole dish.
- Make two layers of the rolls.
- Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack.
- Cover pan or wok and steam for 35-40 minutes.
- TOMATO SAUCE: Melt 4 tablespoons butter in a skillet.
- Add the salt, chili powder and the flour.
- Mix to a smooth paste.
- Cook over high heat, stirring constantly, until mixture comes to a boil.
- Remove from heat and slowly stir in the tomato juice.
- Return to heat and cook until it boils and thickens.
SPICY GROUND BEEF CABBAGE WRAPS WITH PEANUT SAUCE
We're always looking for quick and easy but tasty meals, and this is one of them. It has layers of interesting flavor, a little pop of spiciness, and a bit of an Asian twist. This will make 12 appetizers or 6 main servings.
Provided by lutzflcat
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 12
Number Of Ingredients 20
Steps:
- Whisk peanut butter, soy sauce, sambal oelek, rice vinegar, ginger, garlic, and red pepper flakes for sauce together in a small bowl. Whisk in small amount of water slowly until well combined and you reach your desired consistency. Set aside.
- Heat a medium skillet over medium heat. Brown the ground beef, green onions, and garlic for about 5 minutes. Stir in rice vinegar, sambal oelek, cardamom, ginger, cinnamon, salt, and pepper. Reduce heat and simmer for 2 to 3 minutes.
- Divide the ground beef mixture evenly among the 12 cabbage leaves. Top each with a dollop of the peanut sauce, a squeeze of a lime wedge, and sprinkle with peanuts. Fold up the sides of the leaves and serve.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 11.8 g, Cholesterol 24.8 mg, Fat 11 g, Fiber 3.2 g, Protein 11.3 g, SaturatedFat 3 g, Sodium 218.1 mg, Sugar 2.6 g
BEEF STUFFED CABBAGE ROLLS
We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.
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