Recipe for Stuffed Cabbage please?

Question

Would like a healthy low fat low carb recipe for stuffed cabbage leaves. Dont mind if they have beef lamb pork or chicken or vegetarian.

Thanks

Answer 1

....

stuff a cabbage in your mouth

and swallooowwwwwwww

yum

Answer 2

In Bulgaria and basically in the Balkans we do it this way:

1. we use sour cabbage. If you don't have sour cabbage you can boil a fresh one till the leaves go soft and easy to work with.

2. we boil some rice and chopped potatoes and carrots together for a while (you can add onion if you wish) but not for too much time. It's important that the rice and potatoes are half-row before you put it in the cabbage. Then we spice the mixture. I personally prefer pepper but you can add whatever you want.

3. If you want you can add minced meat to the mixture but since you said you wanted a low-fat meal I guess you would rather go for the veg recipe. You can add every type of meat but we generally use beef and pork.

4. We take a cabbage leaf and put it on the plate so it's flat and put 2 or 3 spoonfulls (depends on the size of the leaf) of the mixture on it. We wrap it up as a baby is wrapped. It should look like this: http://bg.wikipedia.org/wiki/%D0%9A%D0%B...

5. When we're ready wrapping we put the stuffed leaves in a "pot under pressure" (I don't have any idea how's that in english) and add some water to it. The water should cover almost all of the leaves. We boil it for some time  - i don't know exactly how much - and then the cabbage leaves are ready.

If you don't understand something ask me aboout it. I just realized that's the recipe for stuffed peppers but I guess it's the same.

Answer 3

Stuffed Cabbage with Tomato Sauce From Food Network Kitchens  









Cabbage Rolls:

8 large Savoy cabbage leaves

Kosher salt, as needed

1 3/4 pounds ground beef

1 cup cooked converted rice

1/4 cup sour cream

2 teaspoons kosher salt

2 tablespoons unsalted butter

1 medium yellow onion, chopped

3 cloves garlic, minced

1 teaspoon sweet paprika

1/4 teaspoon ground allspice

Freshly ground black pepper

Tomato Sauce:

2 cups whole, peeled canned tomatoes (with puree) roughly chopped

1 cup chicken broth, homemade or low-sodium canned

1 teaspoon kosher salt

1 bay leaf

Freshly ground black pepper

Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.

In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.

Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.

Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.

Preheat the oven to 375 degrees F.

Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.

Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.

Answer 4

Cabbage, Water, and a low sodium chicken broth w/ some ground pepper

Throw in some mean if you would like  

Answer 5

STUFFED CABBAGE

Remove core from cabbage, peel leaves and add to boiling water for 10-15 minutes.  Remove from water and cool.

Mix:

1 lb. ground beef or turkey

1/2 egg

1 chopped onion

salt, pepper

1/2 tsp. thyme, parsley

Add 1/2 C soaked rice with 2T water and 1 T catsup in each leaf.  Roll up, and put into large baking dish, seam side down.  Lay some cabbage leaves on top.  Over it pour over this mixture:

1 1/2 C boiling water

1 bouillon cube

Add 2 tsp oil to pan .  Sprinkle all with salt.  Cook 1 1/4 hours, covered.  Remove rolls  dish.  Make gravy with the liquid left in pan by adding flour mixed with a little water, salt and pepper.  Remove rolls which have been put back in pan.

Answer 6

Stuffings with meat:

1. http://greekfood.about.com/od/groundmeat...

lahanodolmathes.htm

2. http://www.greek-recipe.com/modules.php?...

Vegeterian stuffing:

http://greekfood.about.com/od/vegetabler...

Don't forget the reversed plate on top! Adjust lemon juice per taste liking.

Answer 7

I'm sorry but low carb stuffed cabbage is probably not happening.  I would just make it with ground turkey and enjoy food a little more.  

Skimp on something else.  I think if you get ground beef which is 80/20 or 97/3 it would be just as good.  

Good luck.