STUFFED CABBAGE WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
- In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
- Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
- Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
- Preheat the oven to 375 degrees F.
- Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
- Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.
HALUPKI (STUFFED CABBAGE)
Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!
Provided by Jillian
Categories World Cuisine Recipes European Eastern European Russian
Time 3h30m
Yield 10
Number Of Ingredients 15
Steps:
- Place the cabbage in a stockpot with enough water to cover.
- Add 1/4 teaspoon salt to the water and cabbage.
- Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
- Reserve 12 oz. of cabbage water.
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim thick center vein off of bottom of each cabbage leaf.
- In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
- Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
- Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
- Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
- Layer the stuffed cabbage rolls over the cut leaves.
- In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
- Pour the tomato sauce mixture over the cabbage rolls.
- Cover roasting pan with aluminum foil.
- Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g
STUFFED CABBAGE (UKRAINIAN PROCKUS)
This is a dish from the Ukraine that was brought to the United States during the late 1800's or early 1900's by my maternal grandmother, Anna Buhal'tsev (Bell) Mersky, who came from Smela Gubernyia, which is near Cherkassy and Kiev in the Ukraine. It is ABSOLUTELY DELICIOUS!!!
Provided by Alan Leonetti
Categories Meat
Time 3h
Yield 12 golf ball sized balls
Number Of Ingredients 14
Steps:
- Combine the cranberry sauce, tomato sauce, 2 cups tap water and brown sugar and bring to boil.
- Reduce to a simmer and add white raisins.
- Simmer 5 minutes.
- Core the heads of cabbage and place into a large pot.
- Cover with boiling water.
- Cover the pot and cook 10 to 15 minutes.
- Remove from hot water.
- Then cover the cabbage with cold water and separate the leaves.
- You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves.
- When the rest of the cabbage is done, place that into the cold water and separate those leaves.
- In a mixing bowl place the raw ground meat, raw rice, 1 egg, 3 saltine crackers that are soaked and squeezed dry, graded onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper to taste.
- After mixing the meat mixture well, fill the cabbage leaves with the meat mixture, rolling them closed, and place the large golf ball sized balls into a deep roasting pan.
- Cover with the tomato sauce mixture.
- Cover the pan with the lid or with heavy duty aluminum foil and bake in pre-heated 375 degree oven for 1 hour.
- Remove the cover and continue to bake at 375 degrees for an additional hour.
- You can either serve immediately or freeze until needed.
STUFFED CABBAGE
Catering is my hobby. Believe it or not! Especially so when I cook for some of our church dinners. This is one of my recipes that is requested so many times. The reason this recipe uses RAW RICE is because it absorbs the flavor of the other ingredients more readily than cooked rice. The rule of thumb when it comes to seasoning your meats is this. One teaspoon of salt per pound of meat. This neither makes it undersalted nor oversalted. Learned this when I went to culinary school. Hope you will try it; at least once. We usually serve potato salad with this, although mashed is wonderful also.
Provided by SarikaKisSzentem
Categories European
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Core out the cabbage.
- Bring water to boil in a good sized pot.
- Place cabbage in so cut side will be down in pot.
- Let simmer several minutes and one by one remove leaves. Pile them on top of each other so that the steam will continue to soften them a bit.
- When cooled, remove the hard vein of cabbage with a knife so that the leaves are about the same thickness. You should have 18 to 20 leaves.
- Pick out the 15 nicest and set the rest aside. It may come in handy for "repairs" of the other leaves. Then slice thin. This suggestion was taken by one of the readers.
- Peel and dice onions.
- In a medium frypan, place olive oil and the chopped onions. Saute on medium low until the onions have softened quite a bit. Shut heat off.
- To the onions now add the rice (uncooked). Stir and let cool. The rice will absorb some of the flavor of the sauteed onions.
- In a large bowl, add the meats, seasonings, egg and cooled onion/rice mixture. Mix well.
- Divide meat mixture into 15 portions.
- Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends.
- Now retrieve the sliced up left over cabbage and place in on the bottom of a 4 quart ovenproof pot. Layer the rolls on top of this and pour about 2 cups of ketchup on top.
- Add water so that the rolls are covered by at least 1/2" of water.
- Cover with lid or foil and bake at 350 degrees for 2 hours 15 minutes.
Nutrition Facts : Calories 492.1, Fat 24, SaturatedFat 6.6, Cholesterol 100.9, Sodium 1748, Carbohydrate 49.6, Fiber 5, Sugar 33.8, Protein 24.6
NEW-FASHIONED CABBAGE ROLLS IN CRANBERRY SAUCE
From the kosher cookbook Mealleaniyumm by Norene Gilletz. I first made this for Passover and it was an immediate it. There is a year round version and a kosher for Passover version which will be part of the instructions
Provided by Studentchef
Categories One Dish Meal
Time 2h20m
Yield 16 cabbage rolls, 16 serving(s)
Number Of Ingredients 19
Steps:
- For the sauce:.
- Remove 16 to 18 large cabbage leaves.
- Trim away the touch ribs; set aside.
- In a large pot combine cranberry sauce, tomato sauce, water, sugar cinnamon and lemon juice. (For Passover use white sugar only, for the rest of the year yo can either use white or brown sugar).
- Bring to a boil, stirring to break up the cranberry sauce. Cut up leftover cabbage and add to sauce. While sauce is simmering, prepare the cabbage rolls.
- For the Cabbage Rolls:.
- Combine ground poultry, with remaining ingredients, and mix lightly. (use matzo meal instead of the oatmeal and breadcrumbs, and use matzo farfel instead of the rice).
- Place a large spoonful of the filling on each cabbage leaf.
- Roll up, folding in ends.
- Place cabbage seam side down in the sauce. If sauce doesn't cover the cabbage add water.
- Cover and simmer slowly for 1 1/2 to 2 hours, basting occasionally, until cabbage is tender.
STUFFED CABBAGE WITH CRANBERRY SAUCE
This is from one of my favorite cookbook authors, Joan Nathan. It's a great combination of Jewish and American cuising, perfect for Thanksgiving or Sukkot
Provided by Mirj2338
Categories Vegetable
Time P1DT8h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan.
- Bring to a boil; then add the raisins and the fresh cranberries.
- Peel, core, and dice the apple and add.
- Simmer for another 5 minutes.
- Core the cabbage and place in a large pot with water to cover.
- Bring to a boil and then simmer, covered, about 10 minutes or until wilted.
- Cover with cold water and drain.
- (Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally.) In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed.
- Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them.
- Pull off the inside leaves and place them one by one on a board, outside down.
- Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf.
- Fold up like an envelope, top first, then bottom and then the 2 sides.
- Place seam side down in the lined casserole.
- Repeat with the rest of the cabbage and the filling.
- Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours.
- Then place the stuffed cabbage in a preheated 300 degree Fahrenheit oven and bake, uncovered, for one half hour more.
- Tip: Another American way to make this dish is to make a sauce of 3/4 cup ketchup, 1- 1/2-2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste.
- Make this dish ahead.
- It tastes much better the next day.
- Also, this is a good recipe to double.
- Freeze one portion for unexpected guests.
STUFFED CABBAGE
Make and share this Stuffed Cabbage recipe from Food.com.
Provided by StevenHB
Categories Meat
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make the Rolls:.
- Soak the cabbage in hot (boiling) water to soften (or freeze and thaw).
- Mix all other ingredients together.
- Separate the leaves from the head of cabbage carefully - you don't want them to rip. Cut out the bottom portion of the thick, central rib of each leave (but not too much). You're going to roll the cabbage leaves around the stuffing.
- Roll a portion of the meat mixture in each cabbage leaf. I roll up from the bottom (one fold), then the sides, and then the remainder of the leave from the bottom toward the top.
- For the Sauce:.
- Saute the onions in a large pot.
- Add apricots, prunes, raisins, lemon juice, one can sauce, 15 oz water, and brown sugar. Simmer 1 hour.
- Preheat oven to 275 about 15 minutes before the end of the one-hour simmer.
- Cook the rolls:.
- Add the cabbage rolls to the sauce.
- Cover with the second can of sauce and 15 oz water.
- Dice any remaining leaves of cabbage and add to sauce.
- Bake for 2 hours.
- Add additional lemon juice to taste.
Nutrition Facts : Calories 308.4, Fat 9.6, SaturatedFat 3.6, Cholesterol 61.8, Sodium 645.2, Carbohydrate 43.8, Fiber 7.1, Sugar 32.4, Protein 15.6
UNSTUFFED CABBAGE
Delicious recipe for Unstuffed Cabbage, an easier way to capture the flavor of savory stuffed cabbage without all the work. Kosher for Passover.
Provided by Tori Avey
Categories Main Course
Time 2h
Number Of Ingredients 17
Steps:
- Pour 1 cup of water into a large pot, bring to a boil. Place cabbage strips into the pot.
- Cover the pot. Steam cabbage over medium heat for 15 minutes, stirring occasionally to make sure it doesn't burn.
- Meanwhile, combine paprika, garlic powder, onion powder, ground cloves, 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/4 the can of tomato sauce at the bottom of a large bowl. Stir until well blended.
- Add the ground beef and chicken, egg, bread crumbs or matzo meal, and fresh minced parsley. Adding the bread crumbs will help bind the meatballs and will allow you to make a few more meatballs (stretching the meat), but if you're on a low carb or gluten free diet you can omit them and still get very tasty results. They'll just be a little harder to form smoothly (the meat will be sticky) - but the meatballs will firm up as they cook.
- Mix with a fork or knead with clean hands until all ingredients are thoroughly blended and meat is evenly seasoned.
- Uncover the cabbage and reduce heat to low. Form the meat mixture into 2-inch meatballs and place them in a single layer on the surface of the cabbage. Take care when adding them to the hot pot-don't burn your arm!
- Pour remaining tomato sauce into a mixing bowl with the diced tomatoes, lemon juice, and sugar (the sugar is optional - it cuts the acid in the tomato sauce). Stir until blended, then season the sauce with salt and pepper to taste.
- Pour the sauce over the meatballs.Bring mixture to a simmer and reduce heat to medium low. Cover pot and cook for 75-90 minutes hours over medium low heat until the meatballs are cooked and cabbage is very tender. Stir every 20-30 minutes. If the cabbage seems dry towards the end of cooking, add a little hot water to the pan.
- Give the pot a gentle stir at the end of cooking to blend the sauce, cabbage, and meatballs.
- Serve meatballs on top of the soft cooked cabbage. Garnish with more minced fresh parsley, if desired. Crushed red pepper flakes may be added for spice, according to taste. Serve.
Nutrition Facts : Calories 248 kcal, Carbohydrate 17 g, Protein 26 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 580 mg, Fiber 5 g, Sugar 8 g, TransFat 1 g, ServingSize 1 serving
FLOOSH'S STUFFED CABBAGE
Steps:
- Place cored cabbage head in an extra-large pot and cover with water. Bring the water to a boil on the stove. Once boiling, cover and cook for 5 to 7 minutes, rotating the cabbage occasionally with tongs or a large heat-resistant spoon, until the leaves soften, loosen, and begin to fall off the head. Remove the pot from heat. Carefully remove the cabbage head and leaves from the pot, drain it, and let it cool. Meanwhile, prepare the sauce and filling.
- To make the filling: Combine onion, garlic, turkey, ketchup, tomato paste, and sugar in a large bowl. Knead with your hands until the mixture is evenly combined. Set aside.
- To make the sauce: Combine cranberry sauce, jam or preserves, marinara sauce, and salt in a large glass measuring cup, and stir with a whisk or fork until smooth. Set aside.
- Once the cabbage is cool enough to handle, gently remove 14 large leaves. (Refrigerate the rest for another use.)
- Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface and spoon 2 heaping tablespoons of filling into the center of it. Spread filling out slightly and roll the cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom.
- Place it seam-side down in the pot. Repeat with remaining 13 leaves and remaining filling, gently stacking the rolls in the pot, if needed. Pour the sauce over the cabbage rolls, covering as much of the exposed cabbage as possible.
- Cover the pot and set the stove temperature to low heat. Cook for about 1 hour, until the filling is cooked through.
- Gently remove the cabbage rolls and serve topped with the sauce. Garnish with scallions, if you like!
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