I need a recipe for stuffed cabbage but I like the kind without the tomatoe sauce. I need step by step instructions.
2006-10-22 07:18:30 · 9 answers · asked by marlene g 4 in Food & Drink ➔ Cooking & Recipes
STUFFED CABBAGE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ea Cabbage, green (3 lb)
1 c Spinach, cooked
1 T Parsley, chopped
5 T Salad oil
1/2 lb Ground beef, cooked
1/2 c Parmesan cheese
2 ea Egg, beaten
1 x Salt
1 x Pepper
Rinse cabbage. Boil whole in salted water for 5 minutes. Drain well.
Mix together remaining ingredients except oil.
Spread leaves gently; insert some stuffing and wrap until all is used.
Place in baking dish and cover with oil.
Bake for 25 minutes at 350 deg or until cabbage is tender. Add hot
water to pan if dry.
2006-10-22 07:23:03 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Boil a pot of water.
1 LB ground round
2 Eggs
1/2 C Italian seasoned bread crumbs
2T evaporated milk
1T Natures Seasons
1/2 C minute rice
Combine ingredients shape into balls (golf size)
Put your head of cabbage into the boiling water. Par boil until the outer leaves are flexible enough to wrap meatballs in. Secure with a toothpick.
You will be removing the cabbage from boiling water several times as you wrap your meatballs.
Use either 1 can Swanson beef or vegetable broth. Remove cabbage from water when all meatballs are wrapped. Discard water.
Chop remaining cabbage and add the broth & stuffed cabbages.
Bring to a boil then simmer until meat is done. Do not overcook.
2006-10-22 14:29:00 · answer #2 · answered by Smurfetta 7 · 0⤊ 0⤋
1 cabbage(savoy is best) 1 onion, 1 red pepper, garlic(optional or to taste),a few mushrooms, mixed herbs, courgette/aubergine.
1. Take large outside leaves and drop into boiling water for approx. 2 min to soften
2. Slice/chop veggies and saute off in pan.
3. add herbs & wine, simmer to reduce(can add chillies at this point if you want spicy)
4.spoon mixture into each cabbage leaf, rolling the leaf around it
5.Bake in oven - cover with foil for 15mins then open for 15 mins
6. Chopped bacon can be added to mixture if wanted.
7. Enjoy
2006-10-22 14:31:55 · answer #3 · answered by madcookie 1 · 0⤊ 0⤋
follow Hailee D's recipe only mix 3/4th's of package of grated Monterrey jack or pepper jack cheese in with cabbage and hamburg mixture.replace the tomato sauce with 2 cups of spicy V-8 and cover with remaining cheese last 10min.of baking.good luck!
2006-10-22 17:43:27 · answer #4 · answered by kimmi 3 · 0⤊ 0⤋
I get a lot of requests for quick and easy recipes. Here's one that I received from Lina for Cabbage Roll Casserole. Here's what she wrote me in her email. "Since I've been married a number of years and raised three kids, I don't guess novice would exactly be accurate, but I don't like to spend any more time in the kitchen than absolutely necessary, so I like shortcut recipes; the "shorter and quicker the better"." Thanks Lina for the recipe. RG
Ingredients:
1 head of cabbage
1 pound ground beef
1 onion, chopped
Salt & Pepper
1/3 cup quick cook rice
1 can of spicy tomato sauce (your choice)
1/3 cup water
pinch of blackened sasoning
pinch of creole seasoning
Chop a head of cabbage and place in large casserole. Add ground beef which has been cooked with chopped onion , seasoned with salt and pepper and mixed with 1/3 cup of quick cook rice. Mix can of spicy tomato sauce with water. Add blackened seasoning and creole seasoning. Bake at 350 degrees covered for 1/2 hr. and uncovered 1/2 hr. until cabbage is tender (Sometimes takes another 15-20 min's).
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2006-10-22 14:21:38 · answer #5 · answered by Hailee D 4 · 0⤊ 2⤋
Just mix your hamburger the way you like it putting un-cooked rice in the mixture. Want a more zestier flavor? Use half hamburger and half Italian sausage. At times I also use dried bread in place of rice. Run it thru the Food Processor. I don't like using the store bought bread crumbs, and prefer Italian bread for the mixture. (I'm not Italian either)
2006-10-22 14:25:21 · answer #6 · answered by AL 6 · 0⤊ 1⤋
Cabbage Rolls III
INGREDIENTS
1 pound lean ground beef
1 pound ground sausage
1 onion, finely chopped
3/4 cup uncooked white rice
1 cup water
salt to taste
ground black pepper to taste
1 large head cabbage
1 (32 ounce) jar sauerkraut
DIRECTIONS
In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.
Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.
Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.
Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. Cover with remaining sauerkraut. Pour in enough water to cover the rolls. Bring to a boil, lower heat, and simmer for 90 minutes.
Bierocks
FILLING INGREDIENTS
4 cups cabbage, cut fine
1/2 cup onions, cut fine
2 tablespoons olive oil
1 lb hamburger
salt and pepper
cayenne pepper (optional)
DOUGH INGREDIENTS
4 1/3 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1 teaspoon salt
2 eggs
FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
Season with salt, pepper, and cayenne, if desired.
In a separate pan, brown the hamburger.
Season with salt, pepper, and cayenne, if desired.
Mix the cabbage/onion with the hamburger thoroughly.
You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
Ad to flour mixture; add eggs.
Beat at low speed for 1/2 minute, then three minutes at high speed.
Stir in as much remaining flour as you can mix in with a spoon.
Turn out onto a floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball, and place in a greased bowl; turn once.
Cover and let rise in a warm place till double (about 1 hour).
Punch down and cover; let rest 10 minutes.
ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
Cut into squares of 3 inches by 3 or 4 inches by 4.
By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
Water on your fingertips will facilitate them staying"glued" together.
The end product should be a square with a seam running from each corner to the center where all four are joined.
Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
Let raise 30 minutes.
Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.
Best Ever Cabbage Rolls
5 lbs cabbage, that has either been cored and steamed or frozen and thawed
1 1/2 lbs ground pork
1 large onion, chopped medium fine
1 hard roll, soaked in water and squeezed dry, crumbled
1 1/2 cups cooked rice
2 garlic cloves, minced
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon marjoram, crumbled
1 teaspoon paprika
6 slices bacon, chopped
1 (13 ounce) can chicken broth
1 (8 ounce) container sour cream
1 teaspoon flour
2 teaspoons paprika
1 dash cayenne (or more if you like)
Separate leaves of your steamed or frozen/thawed cabbage and slice off the tough rib on the back of each leaf.
Mix pork, onion, roll, rice, garlic, eggs, salt, marjoram and the 1 t.
paprika in a large bowl until well blended-but dont turn the rice into mush.
Place about 1/3 cup of meat mixture on each leaf and roll, tuck, roll into desired size/shape.
Set aside and repeat.
Shred remaining cabbage.
Fry bacon until crisp and add half the shredded cabbage.
Pour this into a deep casserole dish, place cabbage rolls on top and then remaining shredded cabbage.
Pour chicken broth over top, cover and bake in a 375-degree oven for 1 hour.
Drain off juice into a sauce pan and add the sour cream, flour and paprika.
Whisk as you're heating to thicken, pour over the cabbage rolls and serve.
Dust with cayenne if using.
2006-10-22 15:41:23 · answer #7 · answered by croc hunter fan 4 · 0⤊ 0⤋
make egg rolls lol or cole slaw with it lol
2006-10-22 14:23:04 · answer #8 · answered by Anonymous · 0⤊ 1⤋
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2006-10-22 14:26:04 · answer #9 · answered by ? 6 · 0⤊ 3⤋