Tired of Stuffed Peppers! Cabbage Best!
OK, I admit that sweet green peppers have never been a favorite food item for me but I have tried very hard to consume them and learn to like them over the years.
Something I REALLY like, using just about the exact same filling ingredience as the pepper stuffing is a tender sweet delicious CABBAGE ROLL![:p]
Please share your recipes, likes, dislikes, about STUFFED CABBAGE!
My craving for them is coming on a bit early, as they are more of a cold weather food for me. I may succomb to my craving very soon!
Something I REALLY like, using just about the exact same filling ingredience as the pepper stuffing is a tender sweet delicious CABBAGE ROLL![:p]
Please share your recipes, likes, dislikes, about STUFFED CABBAGE!
My craving for them is coming on a bit early, as they are more of a cold weather food for me. I may succomb to my craving very soon!
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I'll eat it if someone's making them. Takes too much time to make a few mouthfuls. Stuffed grape leaves are even more worse as a time suck. 0 -
I am with you I am not a huge fan of stuffed peppers.
But I love Russian Cabbage rolls with Gravy. My MIL is Hungarian and this is the way she makes them.
C&P
Ingredients
1 medium head cabbage
2 1/2 cups water, divided
3/4 cup uncooked white rice
3 tablespoons vegetable oil, divided
2 onions, chopped, divided
1 pound ground beef
3/4 pound ground pork
salt and ground black pepper to taste
3 carrots, grated
3 tablespoons tomato paste
2 tablespoons sour cream
1 teaspoon dried mixed herbs, or as needed (optional)
Directions
Make slits at the base of the cabbage or cut out the entire core. Fill a large saucepan about 1/3 full of water. Bring to a boil and add the whole cabbage. Cook for 15 to 20 minutes, turning occasionally, until cabbage has softened. Drain and cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Cut out the tough, thick center ribs of the large leaves with a sharp knife.
Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat 2 tablespoons oil in a skillet and cook 1/2 the chopped onions until soft and translucent, about 5 minutes. Combine cooked rice, cooked onions, ground beef, ground pork, salt, and pepper in a large bowl and mix with your hands until filling is well combined.
Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls until browned, 2 to 3 minutes on each side. Transfer to a large pot and sprinkle with remaining chopped onion and carrots.
Stir together sour cream and tomato paste in a bowl until well combined. Whisk in 1 cup water and season sauce with salt and herbs. Pour sauce over the cabbage rolls.
Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.0 -
Dude I would've done ate and napping by the time you got the first one rolled [:D]. 0 -
Yosh, to make GOOD EATS it takes a bit of time![:p]
Thank you Sam for your most delicious sounding recipe!!!
I will be giving it a try very soon and let you know how it turns out![8D]0 -
That sounds very similar to one of my favorite dishes from a recipe given to me by a Romanian lady that I met with her and her husband at the rifle range.
She emailed me her family recipe with the comment, "If you ask 100 Romanians for their cabbage roll recipe you will probably get 100 different answers... and be sure to wash your hands."
It uses fresh tomato sauce, fresh dill weed, sauerkraut and 2# ground beef,1# ground pork and 1/2# ground lamb. I only fix it when I can find big cabbage heads (I like big cabbage rolls)? You can vary the taste by changing the meat mix...one of the best results was made using all ground lamb.
The first time I served it to my two adult daughters their comment after the first taste was "OMG that is so good."
I make them in large quantities and freeze them...they always taste better after being warmed up...gives all the ingredients time to shake hands... [:D]
Ingredients:
1 very large head of Cabbage
2 Large Onions
3 Cloves of Garlic
2# ground Beef, 1# ground Pork, 1/2 # ground Lamb
Salt to taste (about 3 tsp)
3 tsp Thyme
3 tsp dry Dill Weed
1-2 cups chopped fresh Italian Parsley
1 1/2 tsp Oregano
1 tsp coarse Pepper
Bay Leaves
Sauerkraut
Large can of Tomato sauce
Olive Oil
Chicken Broth
Putting it together:
Remove core of Cabbage, put it in a large pot of boiling water , core down...blanch for 3-6 minutes...remove 10-14 large leaves...shred the rest of the cabbage and set aside in a large bowl.
Shave the thick center of the cabbage leaf so that it is the same thickness as the leaf.
Using a large skillet , add 2-4 large TSPS of good Olive Oil, chopped Onions, garlic and Raw Rice...Stir occasionally until onions and rice turn a golden brown (about 6 minute)? Add one cup of hot water, reduce heat to medium, stir and simmer for about 10 minutes until rice has absorbed the water...let it cool.
Put the ground meat in a large mixing bowl...add onion rice mixture, Salt, Pepper, Oregano, Thyme, dry Dill Weed,? mix thoroughly, after washing your hands [:D]
Take large Cabbage Leaves, place a rolled cup of meat mixture in the center of each leaf, fold over and tuck the ends then roll up into a small loaf.
Oil a 6-8 quart heavy pot with a good lid with about 3-4 Tbsps of olive oil...cover the bottom with a thin layer of Shredded Cabbage with about a cup of Sauerkraut, add a couple of bay leaves, 2-3 sprigs of fresh Dill Weed, 1/3 cup of Tomato Sauce covering the Cabbage Rolls...repeat covering the last layer of Kraut and Cabbage.
Add chicken Broth or water to about 1/2 inch over the rolls.
Cover the pot, place it in a preheated 350 degree oven...cook for about 1-2 hours...Better when slightly over cooked.0 -
Best cabbage I have found is Danish Ball Head for cabbage rolls.
Can be hard to find and as a substitute, Late Flat Dutch will do in a pinch.
Both are BIG heads and are considered "Late" season cabbage in my neck of the northern woods.[:p]0 -
quote:Originally posted by Brookwood
Thank you Sam for your most delicious sounding recipe!!!
I will be giving it a try very soon and let you know how it turns out![8D]
+1
Copied that to my recipe files. Thanks.0 -
just depends on which end I want to sound off,
peppers make me burp,
cabbage makes me burp out the other end..........0
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