2012年2月8日星期三

I need an awesome recipe for stuffed peppers and stuffed cabbage, any ideas??

Brown ground beef and chopped onion in a pan on the stove top. Drain. Add 1 cup of rice, 1 can of stewed tomatoes, salt, pepper, garlic, and oregano, and parmesan cheese.

Meanwhile prepare the peppers by slicing the top and removing the seeds, then parboil the peppers and the cabbage leaves for 2 to 3 minutes. Remove from boiling water and cool.

Stuff the peppers and place in a casserole dish with 1 inch of water in the bottom of the dish to help them steam cook. Top with shredded mozarella cheese. For the cabbage, place some of the filling in the middle and roll up then place seam side down in the bottom of a casserole dish. Bake at 350 until both are done.
I need an awesome recipe for stuffed peppers and stuffed cabbage, any ideas??
My mother always used a mixture of ground beef and ground pork for both her cabbage and peppers. When you are making the cabbage you have to boil the cabbage leaves so they are soft enough to be separated from the head. Then you cook a cup of rice and you use a poun d of each. chop up a little garlic and mix the cooke d rice with the raw meat .

Then after you roll the cabbage get a can of stew tomatoes. and layer the cabbage in a pot with the tomatoes. and cook them at least an hour. Before you wrap the meat make sure to salt and pepper.
Reply:BLACK BEAN AND CORN STUFFED PEPPERS



INGREDIENTS

2 large red bell peppers

1 (8 ounce) can black beans, rinsed and drained

1 (4 ounce) can corn, drained

1 small onion, chopped

1/4 cup wild rice

1/2 cup vegetable broth

1 pinch salt

1 tablespoon fresh cilantro

1/3 cup jalapeno jack cheese, shredded



DIRECTIONS

Fill a large pot half full with water; bring to a boil. Meanwhile, cut tops off of peppers and remove the seeds. Chop pepper tops; set aside. Add whole peppers to boiling water. Reduce heat and cook, covered, for four minutes.

Meanwhile, in a medium saucepan combined the pepper tops, black beans, corn, onions, uncooked rice, salt and 1/2 cup vegetable broth. Bring to a boiling; reduce heat. Cover and simmer for 15 minutes or until rice is tender. Stir in cilantro and half of the cheese; toss to mix.

Fill peppers with rice mixture. Place peppers in a glass baking dish; sprinkle with remaining cheese. Bake at 400 degrees for about 15 minutes or till cheese melts.



STUFFED CABBAGE



INGREDIENTS:

12 large cabbage

2 slices bacon

1 lb. lean ground beef

1 lb. ground pork

1 egg, beaten

1/4 c. milk

1/4 c. chopped onion

1 c. cooked rice

1 tsp. salt

1/4 tsp. pepper

8 oz. can tomato sauce

1 tbsp. lemon juice

1 tbsp. brown sugar

1 tsp. Worcestershire sauce



PREPARATION:

Place cabbage leaves in boiling water for 3 minutes, until wilted somewhat; drain. Fry salt pork or bacon pieces and set aside. Combine beef, pork, egg, milk, onion, rice and seasonings; mix well. Place 1/4 cup meat mixture into cabbage leaves. Roll and put into slow cooker/Crock Pot (fasten with toothpicks if desired). Combine tomato sauce, lemon juice, brown sugar, and Worcestershire sauce; pour over leaves. Add salt pork or bacon and drippings. Cook on low 7 to 9 hours, or on HIGH for 4 to 5 hours.
Reply:Ground beef, instant rice, eggs ( 2 for 3lbs meat ) onions chop fine, mix well stuff either your peppers or wrap in cabbage leaves, cover with a tomato sauce and paste mixture bake at 350 for 45 mins for peppers 1 hour for cabbage
Reply:I faithfully use the www.allrecipes.com website. Not only can you find recipes for pretty much anything you could want, there are tips and comments and ratings for each recipe. I've honestly made some of the best food I've ever made, from using the tips I found on there. Good luck...
Reply:My idea for stuffed peppers' come from stuffed mushroom cap's.Spinach diced.Sour,creme,chopped olives. Brown rice. The stuffed mushroom cap's are a great orderve. Just Sour creme and spinch season. Cook.For the cabbage, browned lean ground beef, mix in stewed tomatoes.

Crushed up garlic. Wrap them up when half way cooked spread mozzarill,gureare, emonthol cheeze on the top.

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