Stuffed and baked cabbage leaves

Question

how do i make them and what do i stuff them with ????

Answer 1

Go to foodnetwork.com and perform a search.  Lots of recipes.

Answer 2

Ingredients

1 large cabbage, with big leaves, core removed

175 g long grain rice

50 g butter

2 large onions, peeled and minced

450 g mushrooms (canned or fresh)

5 ml worcestershire sauce (optional)

5 ml salt

2 ml pepper

5 ml garlic powder

9 ml sweet paprika

1 ml parsley

1 1/2 liters tomato juice or vegetable stock or mushroom stock

6-9 ml sweet paprika

Directions

1Slice through the base of the cabbage and cook in lightly salted boiling water until tender.

2When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).

3Boil the rice until just tender; drain and set aside.

4Fry the onions in the butter until softened.

5Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.

6Mix with the rice and season with salt, pepper, garlic, paprika and parsley.

7Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.

8Heat the oven to 400°F.

9Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.

10Pour enough juice or stock over the top to cover them.

11Sprinkle lightly with remaining paprika.

12Cover and bake in oven for 20 minutes.

13Remove cover and bake for another 10 minutes to brown the cabbage lightly.

Answer 3

STUFFED CABBAGE

1 cabbage, core removed, leaves detached

1 pound ground beef

1 egg

1 chopped onion

salt/pepper

1/2 tsp. thyme/ parsley

1/2 C soaked rice

ketchup

1 bouillon cube

Boil cabbage leaves until  tender, drain.  Mix beef, egg, onions salt/pepper and thyme/parsley.   Add the rice with 2 TBSP water and 1 TBSP ketchup.  Put one rounding TBSP in each leaf.  Roll up, and put into lightly oiled large baking dish,  seam side down.  Lay some extra cabbage leaves on top.  Pour this mixture over:

bouillon cube dissolved in 1 1/2 C boiling water.

Sprinkle lightly with salt.  Bake 350 degrees for 1 1/2 hours, covered.  Remove rolls from pan and make gravy with the liquid left in pan by adding flour with a little water, salt and pepper.  Put rolls back in pan and cover with gravy.

  

Answer 4

Cabbage Stuffed with Beef, Zuchini, and herbs

2 cabbages or Napa cabbages (1 1/2 lb each)

1/4 cup fat-free chicken broth

3 tbsp olive oil

2 small zucchini, finely diced

1 large tomato, finely diced

1 sweet onion, finely chopped

1 small eggplant, finely diced

1 tbsp chopped garlic

6 oz lean ground beef

1 tbsp each chopped fresh basil, parsley and thyme

1/4 cup whole-grain breadcrumbs

2 tbsp melted unsalted butter PreparationHeat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.

Sweet n Sour Stuffed Mustard Cabbage

Ingredients for Sauce

1 large onion (1 lb), halved and thinly sliced crosswise

3 tablespoons vegetable oil

1 (28- to 32-oz) can whole tomatoes including juice

3 tablespoons fresh lemon juice

3 tablespoons packed dark brown sugar

1/2 cup dried sour cherries

2 teaspoons salt

1/2 teaspoon black pepper

For stuffed cabbage

2 lb wrapped-heart mustard cabbage (2 heads)

1 lb ground chuck (preferably not lean)

3 tablespoons long-grain rice

3 tablespoons water

1/4 cup grated onion

2 teaspoons salt

1/4 teaspoon black pepper

PreparationMake sauce:

Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.

Stuff cabbage while sauce simmers:

Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels.

Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in center. Fold both sides of leaf toward center (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce.

Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.

Cooks' note:

• Stuffed cabbage rolls can be cooked 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving.