2012年2月1日星期三

I need a good easy cabbage roll recipe?

Cabbage Rolls Recipe courtesy Emeril Lagasse



Recipe Summary

Difficulty: Medium

Yield: 12 to 15 rolls



Sauce:

2 teaspoons butter

1 cup chopped yellow onions

1 teaspoon minced garlic

1 (28-ounce) can chopped tomatoes and their juices

1 cup chicken stock

1 tablespoon apple cider vinegar

1 large head cabbage, cored and scalded in hot water until soft and easy to separate

2 teaspoons unsalted butter

1 cup chopped yellow onions

2 teaspoons chopped garlic

1 1/2 pounds ground sirloin

1/2 pound ground pork

1 1/2 cups par-boiled long-grain white rice

2 eggs, beaten slightly

2 teaspoons Essence, recipe follows

1/2 teaspoon salt

1/4 teaspoon ground black pepper



Preheat the oven to 350 degrees F.

To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and chicken stock. Simmer, stirring occasionally, for 5 minutes. Add the vinegar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and adjust the seasoning, to taste.



Separate the cabbage leaves and remove the hard spine from each leaf. Spread on paper towels and pat dry. Set aside.



To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, until for 1 minute. Remove from the heat and let cool slightly.



Lay the cabbage leaves, rib side down, on a flat work surface. Remove rib or shave down leaf to make leaf easy to roll.



In a large bowl, combine the beef, pork, rice, eggs, Essence, salt, pepper, and cooked onions. Mix well with a heavy wooden spoon or your hands.



Line a large baking dish or roaster with remaining cabbage leaves.



One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a single layer in the baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Pour sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours.



Remove from the oven and serve the rolls with any remaining sauce spooned over the top, if desired.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme



Combine all ingredients thoroughly.

Yield: 2/3 cup



Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
I need a good easy cabbage roll recipe?
head of cabbage, one pound ground beef, one can v8 or tomato juice, one small onion, half cup cooked minute rice, salt and pepper...



soften cabbage in pan of boiling water..drain..remove one leaf at a time using only the big leaves, chop the rest...



in bowl, mix beef, onion, rice, salt and pepper. make into balls, then wrap in cabbage leaf till all used...



put cabbage rolls in dutch oven and cover these with chopped cabbage, pour v8/tomato juice over this until covered..bring to boil, reduce heat, cover and cook till cabbage is tender, about 11/2 hours..
Reply:chopmeat tomatoe paste some sugar lemon juice rice salt pepper and most important alspice. mix and roll in blanched leaves.put in oven ,elevate in pan of water on rack.cook in oven covered in alumunum foil completely.cabbage rolls are done when rice is soft.add water when neccerrary.enjoy
Reply:STUFFED CABBAGE



1 LARGE HEAD OF CABBAGE

2# OF GROUND BEEF

SALT TO TASTE

PEPPER TO TASTE

1 CLOVE OF CHOPPED GARLIC FRESH IS BETTER THAN POWDER

1 CUP OF COOKED RICE PUT EXTRA WATER IN DRAIN AND SAVE WATER

1 VERY LARGE CAN OF CAMPBELL'S TOMATO SOUP



REMOVE OUTER LEAVES AND CORE THE HEAD OF CABBAGE. PLACE IN A LARGE POT WITH WATER AND BOIL IN SALTED WATER TILL TENDER. REMOVE THE LEAVES AS THEY GET TENDER AND CUT THE TRIM THE RIB OF THE LEAVE SLIGHTLY.

STUFF, TUCK AND ROLL WITH MEAT MIXTURE.



MIX GROUND BEEF WITH SALT, PEPPER, RICE GARLIC AND 2 TABLESPOONS OF TOMATO SOUP. ADD SOME RICE WATER TILL VERY MOIST.



PLACE SOME OF THE OUTER LEAVES OF CABBAGE ON THE BOTTOM OF A COVERED ROASTER SPRAYED WITH PAM. LAYER CABBAGE ROLLS ON TOP. MIX TOMATO SOUP WITH 1/2 CAN OF WATER. POUR OVER CABBAGE ROLLS. BAKE FOR 2 HOURS AT 350o.

Source(s):

MOMS RECIPE
Reply:Stuffed Cabbage Rolls



INGREDIENTS:

2/3 cup water

1/3 cup uncooked white rice

8 cabbage leaves

1 pound lean ground beef

1/4 cup chopped onion

1 egg, slightly beaten

1 teaspoon salt

1/4 teaspoon ground black pepper

1 (10.75 ounce) can condensed tomato soup



DIRECTIONS:

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.



Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.



In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.



Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.



In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Reply:CABBAGE ROLLS



Sauce:



1 stalk celery, diced

1/4 cup red onions, finely chopped

3 tablespoons chicken stock

1 1/2 cups tomatoes, finely chopped

2 tablespoons fresh basil, minced

1 tablespoon cider vinegar

1 teaspoon fresh oregano, minced



Cabbage Rolls:



1/2 cup red onions, chopped

1/2 cup mushrooms, chopped

1 teaspoon garlic, minced

2 tablespoons chicken stock

2 cups cooked rice or barley

1/2 teaspoon curry powder

1/2 cup tomatoes, diced

3 tablespoons bread crumbs

2 teaspoons soy sauce

1 tablespoon fresh parsley, chopped

1/4 teaspoon black pepper

8-10 cabbage leaves



Sauce:



In a medium saucepan, sauté onions and celery over medium heat in stock for about 5 to 7 minutes. Stir in tomatoes, basil, oregano; add vinegar. Simmer over low heat, covered, for 20 minutes. Set aside.



Cabbage Rolls:



In another saucepan, sauté the onions, garlic and mushrooms in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.

Steam the cabbage leaves in boiling water for about 3 minutes or until wilted. Drain on paper towels.



When cool enough to handle, portion 1/2 cup of mixture onto the center of each leaf. Roll up tightly in the cabbage leaf to wrap the filling.



Spray a baking dish with Pam or olive oil. Arrange the rolls with the seam side down.



Layer a cup of tomato sauce over the tops of the rolls. Cover with aluminum foil and bake at 400°F for 25 to 35 minutes.



Serve with the remaining sauce.



Note: The head of cabbage may be frozen instead of boiled to make it pliable for rolling up. A good idea on hot Summer nights to avoid scalded fingers and an overheated kitchen!

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