ISO: ISO: Stuffed Cabbage Rolls

In Search Of:
S

sally-in-ct

Enthusiast Member
Dal in Vancouver (from the Epi site)suggested a Stuffed Cabbage Roll cook off, and I thought it might be a great new thread here. I'll post mine later, but we could collect all the variations (and there are a lot) of the different versions from different nationalties! I'm fixing this over the weekend...pork is on sale here, as are cabbages....

 
Sally, this is the Stuffed Cabbage recipe i have been making (m)

for more years than I care to count. My DM and DF
taught me this one.I always get rave reviews for them

SWEET AND SOUR STUFFED CABBAGE


1 lg. head cabbage
2 lbs. lean hamburg
2 eggs
1/2 cup Heinz chili sauce
1/2 cup water
1/2 grated onion (optional)
salt and pepper
Progresso Italian bread crumbs
3-4 short ribs
1/2 cup brown sugar
1/2 cup raisins
Sour salt/ to taste
1 large onion, sliced

Remove core of cabbage. Place cabbage upside
down in large pot of boiling water, let boil and remove leaves with a fork as they loosen.
Cut away some of the heavier veins on the leaves.

Into the hamburg, mix in eggs, chili sauce, water, and onion (if using) salt, pepper. Mix well and add enough bread crumbs to bind mixture.
Place portion of meat mixture onto base of cabbage leaf and roll, tucking in the sides. Stick a toothpick through roll to hold it together.

Place sliced onion in a deep pan, add short ribs.
Also, any cabbage that cannot be rolled goes into the bottom of the pot.
Place rolls on top, fitting snuggly. Add brown sugar, raisins, and sour salt to taste. Cover with water. Cover and let simmer for 3 hours. If pan is ovenproof, put into 350 F oven for 1-1/2 hours, till browned. Check periodically, so it doesn't brown too much. If your pan is not ovenproof, transfer the rolls etc. into a baking dish to bake in the oven.

NOTES: When adding the sour salt, I go lightly and taste the juice after it has been cooking for awhile to see if I should add more. The same thing with the brown sugar. I also add a few extra raisins. I just made this, using three heads of cabbage, increasing the amount of hamburg and other ingredients.
Lemon juice,(1 lemon) can be substituted for the sour salt, but it does change the taste a little.
This recipe tastes even better the next day, so I make it ahead of when I want to serve it.
This recipe freezes beautifully.

 
REC: 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

 
This is an EASY way to get the cabbage roll taste in

minutes.

While I love stuffed cabbage rolls, they are a labor of love. Here is a wonderful sub.

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)

 
REC: Beef and Barley Cabbage Rolls (No tomato sauce added)

To see the original recipe, please COML.

Beef and Barley Cabbage Rolls

2 cups boiling water
1 teaspoon salt
1/2 cup uncooked barley

12 large, whole, outside cabbage leaves
1 pound ground beef
1 12-ounce can evaporated milk
1/2 cup shredded carrot
2 tablespoons chopped fresh parsley
1 egg, slightly beaten
1/4 teaspoon celery seed
1/4 small onion, finely chopped
1/4 teaspoon oregano
1 1/2 tablespoons ketchup
1/4 teaspoon pepper
1/4 teaspoon salt
3 tablespoons butter, melted
1 teaspoon lemon juice
paprika

In a medium stockpot, bring water and 1 teaspoon salt to a boil. Add barley and cook until tender, approximately 45 minutes depending on the type of barley being used (refer to package instructions). Drain and set aside.

In another stockpot, blanch leaves in boiling water until pliable.

In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg and seasonings. Mix thoroughly and divide into 12 even portions. Place each portion on stem end of a cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in a greased 9x13-inch baking dish. Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes or until cooked through, turn rolls over once to help them cook evenly.

Heat butter and lemon juice. Pour over rolls and sprinkle with paprika, then serve.

Yield: 6 servings, 2 rolls per serving

Adapted from recipe by Germaine Storz
as seen on Food Network's "Calling All Cooks"

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14129,00.html

 
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)

 
Maybe not, though it takes longer to cook. It's great for a special occasion...

when cabbage rolls might seem a little "homey."

 
You must log in or register to reply here.
Back
Top