2012年2月5日星期日

I need a good recipe for Stuffed Cabbage rolls?

Ingredients:

6 qts. boiling water

2 T vinegar

1 t salt plus salt to taste, divided

1 head cabbage(light-colored cabbage, such as Savoy, is best), cored

4 qts. cold water(see directions)

2 T raw long-grain white rice

1/3 c water

3 T butter

1 medium onion, peeled and finely chopped

1 lb. ground beef

1 lb. ground pork

1 egg, beaten

1/4 t poultry seasoning

Pepper to taste

2 cans (10 1/2 oz. each) tomato soup

1 soup can( 1 1/3 c) water



Directions:

Pre-heat oven to 350 degrees. To the boiling water, add the vinegar and one teaspoon of salt. Submerge the whole cabbage in the boiling water. As each leaf starts to pull away from the cabbage head, use a spoon to ease it off. Remove each cooked leaf from the pot and submerge in the four quarts of cold water, changing the water once or twice during the cooking process to keep it cold. Leaf by leaf, this will take about 30 minutes, with the water continuing to boil as the leaves cook. When all the leaves are cooked, drain the cold water off them and pat dry. Cut out the heavy portions of the ribs and discard.



Meanwhile, put rice and the 1/3 cup of water with salt to taste in a small saucepan. Bring to a boil, covered, reduce heat to simmer and let cook for 12 minutes to partially cook it.



Melt butter in medium skillet and saute onion over medium heat until translucent, about 5 minutes. Remove from heat and add the ground beef and pork, egg, partially cooked rice, poultry seasoning and salt and pepper to taste. Spread each cabbage leaf flat, overlapping where the ribs were removed.



Top each with about two tablespoons of the filling mixture at the end of the leaf where the ribs were removed. Fold the sides toward the center, so the leaf is folded in thirds, then roll from the end where the filling is , tucking loose ends in as you roll. Put the rolls, seam side down, side by side in a 9-by-13-inch casserole dish. In a medium bowl, mix soup and the 1 1/3 cup of water and pour over cabbage rolls.



Cover and bake for 1 1/2 hours, then remove cover and bake for 30 minutes more.



Makes 20 to 25 rolls, about 10 to 12 serving.
I need a good recipe for Stuffed Cabbage rolls?
"Stuffed Cabbage Rolls" - 6 servings



12 large cabbage leaves

Boiling water

1 lb. ground pork

1 small onion; finely chopped

1 cup cooked rice

1 tsp. prepared mustard

1 tsp. salt

Dash pepper

1 (16 oz.) can tomatoes; chopped

2 tbsp. brown sugar

2 tbsp. vinegar

1/2 tsp. ground allspice

1/4 cup cold water

2 tbsp. cornstarch



1) In 5-quart Dutch oven or large pot, cover cabbage with boiling water; let stand 10 minutes. Drain well.

2) Meanwhile, in large bowl, thoroughly mix pork, onion, rice, mustard, 1/2 tsp. of the salt and pepper. Place about 1/4 cup meat mixture onto each cabbage leaf. Fold sides to enclose meat mixture and roll up; secure with toothpicks. In same pot, place cabbage rolls seam-side down.

3) In medium bowl, combine tomatoes, brown sugar, vinegar, allspice and remaining 1/2 tsp. salt; pour over cabbage rolls. Over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or meat is done. With slotted spoon, remove cabbage rolls to platter and discard toothpicks; keep warm.

4) In cup, stir the 1/4 cup cold water into cornstarch; add cornstarch mixture to simmering tomato liquid. Cook until mixture boils, stirring constantly. Spoon sauce over cabbage rolls.
Reply:I love About.com for recipes!



Good luck!
Reply:I use my Mother's recipe......Sometimes I bake them in the oven (covered with foil) at 350 degrees for 70-80 minutes.



STUFFED CABBAGE LEAVES:



12 large cabbage leaves - cooked

1 1/2 pounds ground beef

1 cup cooked white rice

1 small onion - chopped

1 egg, beaten

1/2 teaspoon poultry seasoning OR thyme

2 teaspoon salt

1/2 teaspoon ground black pepper

2 Tablespoons oil

2 (8 ounce) cans Hunt's Tomato Sauce

1 Tablespoon brown sugar

1 cup water

1 Tablespoon lemon juice



Wash and place the head of cabbage in a large pot with water to cover. Cook over high heat. Boil cabbage over for 10 minutes, or until it is pliable and soft. Drain and allow to cool completely. Seperate leaves and remove the hard outer vein from the leaves.



In a separate large bowl, combine the beef, rice, onion, poultry seasoning, garlic powder and the egg, mixing well.



Place a small amount, about 1/2 cup, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. (Some people use toothpicks to fasten them)



Heat the stuffed cabbages in oil of large pot or skillet, (I use an electric frying pan) putting any extra leaves on the bottom. Pour in the tomato sauce. Combine lemon juice, brown sugar and water. Stir into tomato sauce. Simmer covered, over medium-low heat for about 60 minutes.



Baste occasionally. (Keep an eye on them, making sure the bottom of leaves do not burn.)
Reply:YES I did find it on the net but now its MINE and we really love it so I thought I'd share it with you.



Sweet and Sour Tomato Sauce:

2 tablespoons extra-virgin olive oil

2 garlic cloves, smashed

1 1/2 quarts crushed tomatoes

2 tablespoons white wine vinegar

1 tablespoon sugar

Kosher salt and freshly ground black pepper



Cabbage Rolls:

11/4 cup extra-virgin olive oil

1 yellow onion, chopped

2 garlic cloves, minced

2 tablespoons tomato paste

Splash dry red wine

2 tablespoons chopped fresh flat-leaf parsley

1 pound ground beef

1 pound ground pork

1 large egg

1 1/2 cups steamed white rice

Kosher salt and freshly ground black pepper

2 large heads green cabbage, about 3 pounds each



To make the sauce:

Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.
Reply:my dads recipe-

1 head of cabage leafed out

1 lb.. hamburg

1 box rice cooked

1/2 jar of spag. sauce

salt and pepper.



cook hamburg and rice, take leaf cabbage and stuff with rice and burger salt and pepper the burger. Roll up and like tortilla or burrito and pin with toothpick. place in greased casserole dish and spread sauce on top of each roll. Bake at 350 for 30 - 60 minutes depending on oven temps. remove toothpicks when eating
Reply: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.
Reply:I usually have good luck with Cooks.com, and this recipe sounds like a winner. I may try it myself :)
Reply:Then Google it and compare and contrast recipes that come up.
Reply:I'm not at home right now but I'll give you an amazing Cabbage Roll recipe later. It's an authentic Lebanese recipe.
Reply: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



1. In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.

2. 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.

3. 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.

4. 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.
Reply:go to allrecipes.com

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