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I'm search impaired today. Could've sworn I saw a stuffed cabbage recipe here but not rolls. Does
- Thread starter pat-nocal
- Start date
Hi Pat, Durward gave a for Cabbage Roll Casserole. Been on my list to try
Let me know if you make it!
Best,
Barb
---
Cabbage Roll Casserole
1 1/2# ground beef (I use lamb)
2 medium onions, chopped
1 clove garlic, minced
*1 tsp. salt
pepper
14oz. can tomato sauce
1can water
1/2C uncooked long grain rice
4C cabbage, shredded
sour cream Brown the meat, onions and garlic. Add tomato sauce, water, and salt and pepper and bring to a boil. Stir in rice and cover and simmer for 20 minutes. Place 2/3 of the cabbage in a greased baking dish and cover with half the rice mixture. Repeat layers. Cover and bake in 350* overn for 1 hour. Serve with sour cream. Serves 6 (I think it is closer to 4)
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=9378
Let me know if you make it!
Best,
Barb
---
Cabbage Roll Casserole
1 1/2# ground beef (I use lamb)
2 medium onions, chopped
1 clove garlic, minced
*1 tsp. salt
pepper
14oz. can tomato sauce
1can water
1/2C uncooked long grain rice
4C cabbage, shredded
sour cream Brown the meat, onions and garlic. Add tomato sauce, water, and salt and pepper and bring to a boil. Stir in rice and cover and simmer for 20 minutes. Place 2/3 of the cabbage in a greased baking dish and cover with half the rice mixture. Repeat layers. Cover and bake in 350* overn for 1 hour. Serve with sour cream. Serves 6 (I think it is closer to 4)
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=9378
Could it be this one from Joe?
And here's a HARD way, LOL. Braised whole cabbage: I did this once. It was spectacular, but
a lot of work.
With ingredients for cabbage rolls (I used the ham one I posted above), take a 3-4 qt. round metal bowl, put in an overlapping layer of outer leaves, stem ends up, then stuffing, then more leaves, stuffing, etc., finishing with leaves. Pour in chicken stock to almost cover the cabbage. Cover with buttered foil and a lid of some sort. Set in a 400* oven for 2-1/2 hours. It is done at an internal tremperature of 160* (use an intstant-read thermometer)
Meanwhile, blanch 6 outer leaves from another cabbage until just tender and refresh under cold water to set the color. Prepare 2 cups of good homemade tomato sauce.
When the cabbage is done, drian the liquid from it into a saucepan. Boil it down to 1/3 cup, then fold in the tomato sauce. Unmold the cabbage onto a platter, drape with the fresh green leaves so it will look, once again, like acabbage, spoon a little sauce around, and bring to the table. After the applause dies down, cut into wedges and serve with more tomato sauce.
(Also from Julia Child's The Way to Cook)
joe
post 1228
And the above post he refers to:
Braised Cabbage Rolls with Ham and Breadcrumb Stuffing
This is Julia Child's version. It's really good, and also good cold the next day.
Stuffing:
1 medium onion, roughly chopped
1 1-1/2 inch cube of Swiss Cheese, roughly diced
2 cups or so scraps or pieces of ham, trimmed of fat
2 eggs
1 large clove of garlic, pureed
1-1/2 cups fresh breadcrumbs.
Seasonings: salt, pepper, and sage
Drop the onion into a food processor and pulse into 1/4-inch pieces. Add the cheese and ham and chop with 5 or 6 pulses. Pulse in the eggs and garlic, then the crumbs. Season highly to taste.
Cabbage Rolls:
(for about 12 rolls)
The blanched leaves from an 8-inch cabbage (cut out the core, plunge into a big kettle of boiling water, nudge the leaves off with two wooden spoons, and let them simmer a few minutes.)
3 cups of the above stuffing
2 Tbs. butter
1 cup sliced onions
Salt and pepper
3-1/2 cups peeled, seeded and juiced tomatoes, cut up, (or drained Italian canned tomatoes, or a combination.)
2 bay leaves
Remove the tough part of the central stem from the lower part of the cabbage leaves, as necessary. Spread one leaf (or several small leaves combined) cupped side up on your work surface; divide the filling into 12 portions. Spread a cylinder of filling onto each leaf and roll up into a sausage shape, enclosing the filling completely.
Set a large skillet or chicken fryer over moderate heat with the butter, add the onions and saute for 5 to 6 minutes, until limp and translucent. Arrange the cabbage rolls best side up over the onions. Season lightly with salt and pepper, pour the tomatoes over them, and bury the bay leaves in the pan. Bring to the simmer, cover, and simmer slowly, basting occasionally, for about 30 minutes, or until the cabbage is tender. Taste and correct seasoning.
(I find they take longer to get really tender. I also find the stuffing recipe makes more than 3 cups, so I make a few more than 12)
May be braised in advance and reheated.
Suggested accompaniments: navy beans or boiled potatoes, or just good French bread--and a simple red wine.
From The Way To Cook by Julia Child
joe
And here's a HARD way, LOL. Braised whole cabbage: I did this once. It was spectacular, but
a lot of work.
With ingredients for cabbage rolls (I used the ham one I posted above), take a 3-4 qt. round metal bowl, put in an overlapping layer of outer leaves, stem ends up, then stuffing, then more leaves, stuffing, etc., finishing with leaves. Pour in chicken stock to almost cover the cabbage. Cover with buttered foil and a lid of some sort. Set in a 400* oven for 2-1/2 hours. It is done at an internal tremperature of 160* (use an intstant-read thermometer)
Meanwhile, blanch 6 outer leaves from another cabbage until just tender and refresh under cold water to set the color. Prepare 2 cups of good homemade tomato sauce.
When the cabbage is done, drian the liquid from it into a saucepan. Boil it down to 1/3 cup, then fold in the tomato sauce. Unmold the cabbage onto a platter, drape with the fresh green leaves so it will look, once again, like acabbage, spoon a little sauce around, and bring to the table. After the applause dies down, cut into wedges and serve with more tomato sauce.
(Also from Julia Child's The Way to Cook)
joe
post 1228
And the above post he refers to:
Braised Cabbage Rolls with Ham and Breadcrumb Stuffing
This is Julia Child's version. It's really good, and also good cold the next day.
Stuffing:
1 medium onion, roughly chopped
1 1-1/2 inch cube of Swiss Cheese, roughly diced
2 cups or so scraps or pieces of ham, trimmed of fat
2 eggs
1 large clove of garlic, pureed
1-1/2 cups fresh breadcrumbs.
Seasonings: salt, pepper, and sage
Drop the onion into a food processor and pulse into 1/4-inch pieces. Add the cheese and ham and chop with 5 or 6 pulses. Pulse in the eggs and garlic, then the crumbs. Season highly to taste.
Cabbage Rolls:
(for about 12 rolls)
The blanched leaves from an 8-inch cabbage (cut out the core, plunge into a big kettle of boiling water, nudge the leaves off with two wooden spoons, and let them simmer a few minutes.)
3 cups of the above stuffing
2 Tbs. butter
1 cup sliced onions
Salt and pepper
3-1/2 cups peeled, seeded and juiced tomatoes, cut up, (or drained Italian canned tomatoes, or a combination.)
2 bay leaves
Remove the tough part of the central stem from the lower part of the cabbage leaves, as necessary. Spread one leaf (or several small leaves combined) cupped side up on your work surface; divide the filling into 12 portions. Spread a cylinder of filling onto each leaf and roll up into a sausage shape, enclosing the filling completely.
Set a large skillet or chicken fryer over moderate heat with the butter, add the onions and saute for 5 to 6 minutes, until limp and translucent. Arrange the cabbage rolls best side up over the onions. Season lightly with salt and pepper, pour the tomatoes over them, and bury the bay leaves in the pan. Bring to the simmer, cover, and simmer slowly, basting occasionally, for about 30 minutes, or until the cabbage is tender. Taste and correct seasoning.
(I find they take longer to get really tender. I also find the stuffing recipe makes more than 3 cups, so I make a few more than 12)
May be braised in advance and reheated.
Suggested accompaniments: navy beans or boiled potatoes, or just good French bread--and a simple red wine.
From The Way To Cook by Julia Child
joe