STUFFED CABBAGE - TRôO STYLE
This is the simplest and best of all stuffed cabbage recipes - with good-quality sausages, it's divine. By Sophie Grigson
Provided by Good Food team
Categories Dinner, Main course
Time 3h
Number Of Ingredients 3
Steps:
- Pre-heat the oven to 150C/Gas 2/fan 130C. Cook the cabbage in boiling salted water for 4 minutes or so, then drain and run under the cold tap. Drain again thoroughly. Butter a deepish oven-proof dish (about 3 litre) generously with half the butter. Cover the base with a third of the cabbage. Season well.
- Arrange half the sausagemeat over the cabbage, flattening it out a bit with your fingers so that it covers it reasonably well, pressing down as you go. Repeat these layers, and then finish with a final layer of cabbage. Season again with salt and pepper, then dot with the remaining butter. Cover tightly and bake for 21⁄2 hours, until the cabbage is as tender as butter.
Nutrition Facts : Calories 680 calories, Fat 20 grams fat, SaturatedFat 50 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1.5 grams sugar, Fiber 12 grams fiber, Protein 35 grams protein, Sodium 3.81 milligram of sodium
STUFFED CABBAGE ROLLS
I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.
Provided by Judy
Categories World Cuisine Recipes European Eastern European Russian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
- In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
- Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
- In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g
STUFFED CABBAGE-TROO STYLE
I got this recipe from a back issue of BBC Good Food magazine. It is the simplest and best of all stuffed cabbage recipes. Use any kind of cabbage, as long as it is fresh, but be sure to use the finest quality sausages. Then just let them cookdown together very slowly. don't hurry it by raising the heat, it will simply burn and you'll be sorry.
Provided by MarieRynr
Categories Greens
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 130*C (275*F).
- Cook the cabbage in boiling salted water for 4 minutes or so, then drain and run under the cold tap.
- Drain again thoroughly.
- Butter a deep oven proof dish generously with half the butter.
- Cover the base with a third of the cabbage.
- Season well.
- Arrange half the sausagemeat over the cabbage, flattening it out a bit with your fingertips so that it covers it reasonably well, pressing down as you go.
- Repeat these layers and then finish with a final layer of cabbage.
- Season again with salt and pepper.
- Dot with remaining butter, cover tightly and bake for 2 1/2 hours until the cabbage is as tender as butter.
Nutrition Facts : Calories 828, Fat 64.7, SaturatedFat 24.8, Cholesterol 173.5, Sodium 1472, Carbohydrate 27.7, Fiber 14.1, Sugar 10.3, Protein 39.2
STUFFED CABBAGE
This simple dinner is classic comfort food: boiled cabbage leaves stuffed with a hearty meat and rice filling.
Categories feed a crowd winter comfort food dinner main dish meat
Time 2h
Yield 6-8 servings
Number Of Ingredients 19
Steps:
- For the sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. With a microplane, grate the clove of garlic into the sauce and stir well to combine. (Alternatively, you can very finely chop the garlic.)
- For the filling: Bring a large pot of salted water to a boil. Cut out the core from the base of the cabbage and remove the 1-2 outer leaves. Place the cabbage cut side down into the pot of boiling water. As you see leaves naturally start to separate from the head of cabbage, gently coax the leaf off with a pair of tongs and transfer it to a colander set over a bowl. You will need about 14 cabbage leaves. This process takes about 6-8 minutes. Rinse the leaves with cold water until cool enough to handle. Drain well and pat dry with a clean kitchen towel.
- Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib.
- In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine.
- Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long. (For some of the larger leaves, use up to ½ cup of filling.) Place the oval in the center a cabbage leaf, just above where the rib was cut. Fold the sides of the cabbage leaf over the filling and roll up into a little bundle (start rolling at the cut side, over into the uncut side). Place seam side down over top of the sauce in the baking dish. Repeat until each cabbage leaf is used. Drizzle the remainder of the sauce all over.
- Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is cooked through. Serve with a side of mashed potatoes, if you like.
UNSTUFFED CABBAGE ROLL
This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes.
Provided by tlc_adams
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 16.3 g, Cholesterol 92.9 mg, Fat 23.8 g, Fiber 5.2 g, Protein 28.5 g, SaturatedFat 9.3 g, Sodium 1294.3 mg, Sugar 9.7 g
POLISH STUFFED CABBAGE
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
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
STUFFED CABBAGE
Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 15
Steps:
- Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
- In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
- Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
- Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
- In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
- Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.
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