Does A Have A Good receipe for Stuffed Cabage?

Answer 1

Mine is very basic, but it's the same recipe that my Polish grandmothers used. Unfortunately, there's not a lot of detail. Cut the core out of a cabbage with large leaves and boil, removing each leaf as it separates from the head. Trim the vein on the back of the leaf if it is large. You want to cook your rice until it's almost done, and then add an equal amt of hamburger to the rice pot and continue to cook until it's kind of a yucky gray color. The rice-hamburger ratio should be 50-50. Add salt & pepper to taste. Wrap up as usual and put in roasting pan. I like mine with a lot of juice, so I cover all with a large can of V8 juice. Depending upon how many you make, your amt will change. I like to keep my liquid about 1/2 way up. Bake at 325 with the lid on to keep in the moisture, for about 2hrs. Also, do NOT buy lean ground beef because you need the extra fat. Stick with 80%, otherwise you'll need to add some salt pork or something to add extra fat.

Answer 2

Stuffed Cabbage Rolls

Ingredients

(4 servings)

8 ea Cabbage leaves, lg
1 1/2 ts Salt
1 lb Ground beef
1/4 ts Pepper
1 1/2 c Bread crumbs
1 x Garlic salt, dash
1/2 c Onion, finely chopped
1 cn Tomato soup
2 ea Eggs, beaten


Instructions

Cook leaves in boiling water for 5 minutes; drain. Combine beef, bread crumbs, onion, eggs, and seasonings. Shape meat mixture into 8 rolls; wrap cabbage leaves around securely. Pour 1 can condensed tomato soup into skillet. Add cabbage rolls. Cover, bring to boil. Simmer 35 minutes, spooning sauce over rolls occasionally.

Answer 3

boil cabbage long enough to roll ***take a 1 1/2 or 2 pounds ground chuck add 1/2 box rice a roni and half the envelope of seasoning mix well if you like more use whole contents of both or save the rest for later next add a 1/2 cup spaghetti sauce mix put mixture in cabbage or large peppers roll put in baking dish open side down pour the rest of spaghetti sauce over cabbage rolls bake on 375 can sprinkle cheese on top

Answer 4

INGREDIENTS

o 1 medium head cabbage
o 1 cup rice, rinsed
o 1/2 a 19 oz / 540 g can chickpeas, drained
o 1 medium onion, finely chopped
o 1 small bunch green onions, finely chopped
o 1/2 cup finely chopped parsley
o 1/2 cup finely chopped fresh cilantro
o 1/2 cup finely chopped fresh mint
o 1 cup olive oil
o Salt and pepper to taste
o 2 large tomatoes, finely chopped
o 6 cloves garlic, coarsely chopped
o 2/3 cup lemon juice


METHOD
Core cabbage; then place in a large pot. Cover with water, bring to boil and cook until leaves soften. Separate leaves and trim thick ribs (return to pot and boil again for a few minutes if inner leaves are still hard). Cut large outer leaves in half; then cover the bottom of a pot with rib trimmings.

To make the filling, mix remaining ingredients except the garlic and lemon juice. Place a heaping teaspoon of filling on the bottom (stem end) of a leaf; then roll, tucking in the ends. Repeat. Squeeze the rolls gently; then place compactly in pot on top of the trimmings, sprinkle garlic pieces between the layers. When leaves are all rolled and placed in pot, add lemon juice. Place an inverted dish on top of the rolls and add water to cover rolls. Bring to boil; then cover and cook over medium heat for 30 minutes. Turn heat to low and simmer for 15 minutes. Serve either hot or cold as a main dish of for snacks.
http://www.vegan-food.net/recipe/845/Mishee-Malfoof-Bi-Zayt-Cabbage-Rolls-in-Oil/

Or try this site too:
http://www.yazbeck.com/roger/recipes/warakmalfoof.htm

And they call it Malfoof in the Middle East