STUFFED SAVOY CABBAGE WITH BEEF, PORK, AND RICE IN A SPICY TOMATO SAUCE
This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a fragrant mix of beef, pork, herbs, and nutty brown rice. The bundles, which meld with a spicy tomato sauce, are easy to make: The cabbage leaves are boiled briefly until tender and pliable, and then folded around the filling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 14
Steps:
- Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until slightly thick, about 20 minutes. Season with salt. Let cool completely.
- Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel outer layer of leaves, and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large light-green leaves. Reserve remaining leaves for another use.
- Preheat oven to 375 degrees. Using 2 forks, gently stir together beef, pork, rice, onion, parsley, paprika, and 1 tablespoon salt.
- Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.
- Spread sauce over stuffed cabbage leaves. Cover with parchment-lined foil, and bake until cooked through and cabbage is tender, about 1 hour.
Nutrition Facts : Calories 212 g, Cholesterol 37 g, Fiber 4 g, Protein 14 g, SaturatedFat 3 g, Sodium 548 g
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.
STUFFED CABBAGE
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
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
STUFFED CABBAGE WITH BEEF AND RICE
This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
- Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.
- To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.
Nutrition Facts : Calories 344 g, Fat 16 g, Fiber 7 g, Protein 16 g
EASY SAVOY CABBAGE
I love savoy cabbage and we serve it as a side to almost anything. This is one of my favorite ways to make it, quick and easy with a little butter and cream.
Provided by Lena
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
- Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 14.2 g, Cholesterol 43.3 mg, Fat 14.4 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 168.8 mg, Sugar 5.2 g
STUFFED CABBAGE WITH SPICY BEEF
Provided by Food Network
Number Of Ingredients 14
Steps:
- Saute onion in oil, add beef and cook out. Add spices and cool. Blanch cabbage leaves for 1 minute and shock in an ice bath. Lay leaves on flat board on table, place a spoonful of beef in middle with 1/2 teaspoon of raw rice. Roll loosely and place in pot. Combine sauce ingredients and bring to simmer. Pour sauce over cabbage, cover with chicken stock and simmer for 2 hours, Take out of pot and plate.
EASY PORK-STUFFED CABBAGE ROLLS
I remember having this for our local high school (Hawaii), school lunch. This was always made with ground pork and the gravy poured over white rice. Also, for added heat, I use tabasco sauce on the cabbage rolls. Delicious!
Provided by MasakoHI
Categories Pork
Time 3h45m
Yield 10-12 cabbage rolls, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Core the head cabbage and parboil in a pot of boiling water until cabbage leaves are pliable. Drain and set aside to cool.
- Make filling:.
- Mix together, the ground pork, eggs, salt and pepper.
- Use a large ice-cream scoop and place one scoop of filling into core end of cabbage leaf and roll. I make the filling the size of a golf ball.
- Place all the rolls, seam side down into large pot and pour the two cans of tomato sauce over the cabbage rolls. Simmer on low heat for about three to four hours. Cook until cabbage leaves are soft.
- Serve over white or brown rice.
Nutrition Facts : Calories 581.3, Fat 38.1, SaturatedFat 14, Cholesterol 265.8, Sodium 1195.7, Carbohydrate 9.2, Fiber 1.9, Sugar 5.3, Protein 48.5
SPICY STUFFED CABBAGE
https://www.thekitchn.com/recipe-weeknight-cabbage-rolls-239430 Stuffed cabbage is a comforting winter dish that also makes a complete meal. The traditional preparation of a savory meat-and-rice filling rolled up in tender cabbage that's slow-baked in a sweet-sour tomato sauce is a labor of love. To make this dish more weeknight-friendly, we make these on the stovetop in just one skillet, from start to finish. You can have all the same satisfaction in a fraction of the time.
Provided by David Hawkins
Categories Poultry
Time 55m
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Prep the cabbage: Bring a large pot of salted water to a boil. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage by cutting them off the core. (Reserve the remaining cabbage for another use.) Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Drain and transfer the leaves to a paper towel-lined baking sheet; set aside.
- Make the sauce: Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the tomatoes, vinegar, salt, and pepper and simmer, stirring occasionally, until the flavors meld, about 15 minutes. Meanwhile, make the filling and stuff the cabbage.
- Make the filling: Place all the ingredients except the chicken in a medium bowl and stir to combine. Add the chicken and gently mix it in, making sure not to compact the meat. Divide the mixture into 8 portions (about scant 1/3 cup each), then form each portion into a ball.
- Working with one leaf at a time, place a ball on the center of the leaf. Fold in the sides of the leaf tightly over the filling, completely covering the filling. Place seam-side down on a baking sheet or large plate. Repeat with the remaining leaves, overlapping 2 leaves as needed if they are too small (you will not use all the leaves).
- When the sauce is ready, place the stuffed cabbage seam-side down in single layer in the sauce. Spoon some of the sauce over the top of the stuffed cabbage so that they're covered. Cover and simmer over medium-low heat undisturbed until the rice in the filling is cooked through, about 35 minutes.
- Recipe Notes.
- Make ahead: The sauce can be made and the cabbage stuffed and stored in the refrigerator up to 1 day ahead. Store separately and bring the sauce to a simmer before adding the stuffed cabbage to the pan.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts : Calories 464.3, Fat 19.8, SaturatedFat 4.6, Cholesterol 190.5, Sodium 1613.3, Carbohydrate 45.3, Fiber 10.2, Sugar 15.3, Protein 30.3
STUFFED CABBAGE ROLLS W/ CREAMY TOMATO SAUCE
The sauce is so silky smooth and slightly sweet, it pairs perfectly with savory spicy flavor of the meat. Heaven on a plate smothered with joy! AKA creamy tomato sauce!
Provided by Lauren Perkins-Boyd @Lauren_Perkins-Boyd
Categories Beef
Number Of Ingredients 24
Steps:
- Preheat oven to 375.
- For cabbage rolls: Bring a large pot of salted water to a boil, add cabbage leaves, cook until tender about 4 minutes. Drain and rinse with cold water, set aside.
- In a large bowl combine beef, pork, sour cream, rice and 2 tspn. salt.
- Heat 2 tbsp. butter in a medium size skillet over medium heat. Add onion, garlic, paprika and allspice. Cook until onions are soft about 7 minutes. Let cool.
- Add cooled onion mixture to beef mixture and combine well. Season with pepper to taste.
- Lay cabbage leaves on a work surface and blot dry with a paper towel. Slice off the ridged part of the thick rib at the bottom of each cabbage leaf. Place about 1/2 cup of the mixture in the bottom center of each leaf. Roll the bottom of the leaf over the mixture, fold in the sides, and continue rolling forward until completely closed (like your rolling up a burrito). Repeat with the remaining leaves. Arrange rolls seam side down in a 9-x 13-x 2-inch baking dish.
- For tomato sauce: Heat 1 tbsp butter in a medium skillet over medium heat. Add onions and garlic, cook until soft about 7 minutes. Add tomato sauce, chicken broth, tomato soup, bay leaf, brown sugar, salt and pepper. Bring to a boil and reduce to a simmer. Add the cream. Pour sauce over the cabbage rolls and cover tightly with foil. Bake for 1 hour.
- Remove the foil and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more.
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