Stuffed Cabbage Leaves – Tasty Eats: "There are so many recipes for stuffed cabbage leaves, from all over the world, each is special and tasty, and it’s hard to choose between them all."
Makes: 30 small
Freezing/defrosting the cabbage: 1 day ahead
Prep time: 1 hour
Cooking time: 30 minutes + 2 hours baking
Ingredients:
30 prepared leaves (from 1 large cabbage head, see below for instructions)
For the filling:
1.5 lbs (700 grams) beef chuck, ground
1 large onion, chopped
2 medium carrots, chopped
3 celery sticks, chopped
¼ cup rice (I prefer Basmati)
1 Tbs salt
½ tsp freshly ground black pepper
1 tsp date syrup (or pomegranate syrup, honey or brown sugar)
1 Tbs soy sauce
1 Tbs tomato paste
1 Tbs sweet paprika
½ tsp garlic powder
1 Tbs sumac
½ tsp five spice mix
For the sauce:
¼ cup tomato paste
1 Tbs salt
½ tbs freshly ground black pepper
1 tsp date syrup (or pomegranate syrup, honey or brown sugar)
1 Tbs tamarind paste
4 cups beef stock (preferably homemade)
10 dried yellow plums, or apricots
Prepare the cabbage: core the cabbage base, wrap in plastic bag and place in the freezer overnight.
Take out of the freezer and bring to room temperature.
Once the cabbage thaws, the leaves will look “cooked” and soft.
Separate them carefully.
Line the pot bottom with a few of the outer ones.
Place the rest on a cutting board and remove the tough center, so that you’ll get 2 separate parts of cabbage leaves to fill.
The filling: mix all the ingredients in a large bowl. Let sit for half an hour.
Filling the leaves: place one prepared cabbage leaf on a cutting board, with the cut side up. Add about 2 tbs of the filling, shaped by hand to an oval meatball, near the edge of the leaf. Fold both sides in, and roll tight. Place in the pot. Repeat with the rest of the leaves, tucking them together them tightly.
The sauce: in a bowl, mix the tomato paste with the salt, pepper, date syrup and tamarind paste. Gradually whisk in the stock, to a smooth sauce.
Cooking: add the dried plums or apricots on top and place a large heat proof plate on top, to prevent the stuffed leaves from moving while cooking.
Add the sauce and cover the pot.
Bring to a boil, over a medium-high heat.
Reduce the heat to medium low and cook for 30 minutes.
Taste the sauce and adjust seasoning, if needed.
Preheat the oven to 250F (120C).
Place the covered pot in and bake for an hour.
Carefully, uncover the pot and remove the plate.
Place back in the oven and bake for another hour, or until most of the sauce is absorbed and the top layer caramelized.
Let sit for 15 minutes at room temperature before carefully removing the bundles.
The stuffed rolls can be kept, in an airtight container in the fridge, for up to a week.
OR: - alex’s mom’s stuffed cabbage | smitten kitchen:
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Showing posts with label Stuffed. Show all posts
Showing posts with label Stuffed. Show all posts
Sunday, 23 October 2016
Sunday, 22 May 2016
Saturday, 19 March 2016
Stuffed cabbage.
There are so many recipes for stuffed cabbage leaves, from all over the world, each is special and tasty, and it’s hard to choose between them all.
- italian stuffed cabbage | smitten kitchen:
Italian Stuffed Cabbage [Mondeghini al sugo]
Adapted from Rachel Eats (Rachel Roddy)
- Part and parcel | rachel eats).
- Времена года / Four seasons: Rachel Roddy successful blog.
This dish is a mid-winter delight, budget-minded, not terribly complicated to make, hearty and delicious — wilted cabbage leaves, a tender meatball and a simple, bright sauce. It went instantly into our rotation of favorite cold-weather dishes.
For the bread, you can use white bread (as originally called for) or whatever you have around.
If necessary, the bread can be soaked in water instead of milk.
Chicken sausage could probably replace the pork nicely.
And if you’re like me, and totally forgot to get fresh herbs, and skip them, nothing terrible happens since the sausage should already be well-seasoned.
Cabbage rolls are typically formed like an egg roll.
Any shape will work.
Makes approximately 12 cabbage rolls; a serving can range from 2 (petitely) to 3 per person.
1 large savoy cabbage
200-gram hunk of bread, crusts cut away, torn into small scraps (you’ll have about 3 loose cups of scraps)
2/3 cup (approximately 150 ml) whole milk
400 grams or approximately 4 plain pork sausages, casings removed
1 small sprig of sage, finely chopped
1 small sprig of rosemary, finely chopped
2 tablespoons grated parmesan
Salt and freshly ground black pepper, to taste
1 can peeled plum tomatoes
2 tablespoons (30 ml) olive oil
1 clove garlic, peeled and minced
Prepare cabbage:
Bring a large pot of salted water to boil.
Discard any messy or broken outer cabbage leaves and carefully peel 12 nice, large leaves. (I think the cabbage can tell if you’re in a rush, and will tear more easily. Work carefully. That said, a torn leaf will hardly ruin the dish.)
Blanch leaves for about 30 seconds to 1 minute (you can do a few at at time), until wilted, and spread out on towels so that they dry and cool.
Make filling: Place bread scraps in bottom of large bowl and pour milk over.
Let sit for a few minutes, then mash it gently with a spoon until something close to a paste forms.
Mix with sausage meat, herbs, parmesan and a pinch or two of salt and black pepper; I find this easiest with a fork or bare hands.
Make the cabbage rolls:
Lay your first cabbage leaf on the counter.
If it doesn’t want to lay flat, pare away some of the thickest stalk (with a paring knife or vegetable peeler) to make it easier.
Form some of the filling mixture into a golf ball-sized round.
Wrap cabbage leaf around it (see Note about shape up top) and pin at the top with a toothpick.
Repeat with remaining leaves and mixture.
Make the sauce:
To prepare your tomatoes, either break them up with your hands (for bigger chunks), run them through a food mill or roughly chop them right in their can with scissors (what I did here).
In a heavy saute pan with a lid or a medium Dutch oven, heat olive oil over medium heat.
Add the garlic and saute for about 30 seconds (just until golden, not a moment longer) then add the tomatoes, bringing the sauce to a gently boil.
Season with salt if needed.
Add cabbage packages, arranging them carefully in the pan so they all fit, cover the pot and gently simmer them for 25 minutes.
Remove the toothpicks and carefully turn the rolls over, cooking them for another 25.
Remove the lid and simmer for another 10 minutes to cook off some of the wetness.
They’re all cooked now, but if you can rest them for another 15 minutes before eating them, the flavors settle and they become even better.
More:
- Braised Stuffed Cabbage With Savoy Cabbage Soup • bananakitchen:
- Potato and Apple Stuffed Cabbage Rolls with Walnut Butter and Gruyère : eat in my kitchen
- Stuffed Cabbage Leaves | Tasty Eats:
- Kohlrouladen: cabbage leaves stuffed with beef (recipe) - A Sausage Has Two
- Stuffed Cabbage: Russian-Style alex’s mom’s stuffed cabbage | smitten kitchen
- cabbage and sausage casserole | smitten kitchen
- italian stuffed cabbage | smitten kitchen:
Italian Stuffed Cabbage [Mondeghini al sugo]
Adapted from Rachel Eats (Rachel Roddy)
- Part and parcel | rachel eats).
- Времена года / Four seasons: Rachel Roddy successful blog.
This dish is a mid-winter delight, budget-minded, not terribly complicated to make, hearty and delicious — wilted cabbage leaves, a tender meatball and a simple, bright sauce. It went instantly into our rotation of favorite cold-weather dishes.
For the bread, you can use white bread (as originally called for) or whatever you have around.
If necessary, the bread can be soaked in water instead of milk.
Chicken sausage could probably replace the pork nicely.
And if you’re like me, and totally forgot to get fresh herbs, and skip them, nothing terrible happens since the sausage should already be well-seasoned.
Cabbage rolls are typically formed like an egg roll.
Any shape will work.
Makes approximately 12 cabbage rolls; a serving can range from 2 (petitely) to 3 per person.
1 large savoy cabbage
200-gram hunk of bread, crusts cut away, torn into small scraps (you’ll have about 3 loose cups of scraps)
2/3 cup (approximately 150 ml) whole milk
400 grams or approximately 4 plain pork sausages, casings removed
1 small sprig of sage, finely chopped
1 small sprig of rosemary, finely chopped
2 tablespoons grated parmesan
Salt and freshly ground black pepper, to taste
1 can peeled plum tomatoes
2 tablespoons (30 ml) olive oil
1 clove garlic, peeled and minced
Prepare cabbage:
Bring a large pot of salted water to boil.
Discard any messy or broken outer cabbage leaves and carefully peel 12 nice, large leaves. (I think the cabbage can tell if you’re in a rush, and will tear more easily. Work carefully. That said, a torn leaf will hardly ruin the dish.)
Blanch leaves for about 30 seconds to 1 minute (you can do a few at at time), until wilted, and spread out on towels so that they dry and cool.
Make filling: Place bread scraps in bottom of large bowl and pour milk over.
Let sit for a few minutes, then mash it gently with a spoon until something close to a paste forms.
Mix with sausage meat, herbs, parmesan and a pinch or two of salt and black pepper; I find this easiest with a fork or bare hands.
Make the cabbage rolls:
Lay your first cabbage leaf on the counter.
If it doesn’t want to lay flat, pare away some of the thickest stalk (with a paring knife or vegetable peeler) to make it easier.
Form some of the filling mixture into a golf ball-sized round.
Wrap cabbage leaf around it (see Note about shape up top) and pin at the top with a toothpick.
Repeat with remaining leaves and mixture.
Make the sauce:
To prepare your tomatoes, either break them up with your hands (for bigger chunks), run them through a food mill or roughly chop them right in their can with scissors (what I did here).
In a heavy saute pan with a lid or a medium Dutch oven, heat olive oil over medium heat.
Add the garlic and saute for about 30 seconds (just until golden, not a moment longer) then add the tomatoes, bringing the sauce to a gently boil.
Season with salt if needed.
Add cabbage packages, arranging them carefully in the pan so they all fit, cover the pot and gently simmer them for 25 minutes.
Remove the toothpicks and carefully turn the rolls over, cooking them for another 25.
Remove the lid and simmer for another 10 minutes to cook off some of the wetness.
They’re all cooked now, but if you can rest them for another 15 minutes before eating them, the flavors settle and they become even better.
More:
- Braised Stuffed Cabbage With Savoy Cabbage Soup • bananakitchen:
- Potato and Apple Stuffed Cabbage Rolls with Walnut Butter and Gruyère : eat in my kitchen
- Stuffed Cabbage Leaves | Tasty Eats:
- Kohlrouladen: cabbage leaves stuffed with beef (recipe) - A Sausage Has Two
- Stuffed Cabbage: Russian-Style alex’s mom’s stuffed cabbage | smitten kitchen
- cabbage and sausage casserole | smitten kitchen
Saturday, 29 August 2015
Stuffed Zucchini.
- BBC - Food - Recipes : Stuffed vegetables
Ingredients
1 green pepper
1 red pepper
1 yellow pepper
2 large tomatoes
2 small–medium aubergines
1 green courgette
1 yellow courgette
6 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2½ tbsp tomato purée
400g/14oz long-grain rice, rinsed
250ml/9fl oz vegetable stock
large handful flatleaf parsley
large handful fresh mint
1 tsp dried oregano
⅛ tsp chilli flakes
salt and freshly ground black pepper
Preparation method
Preheat the oven to 160C/140C Fan/Gas 3.
Start by preparing the vegetables for stuffing.
Cut the tops off the peppers and tomatoes to create lids, set the tops aside.
Scoop out the pepper seeds and discard.
Scoop out the tomato flesh and seeds and reserve.
Cut the aubergines and courgettes lengthways and scoop out the seeds and flesh inside, leaving a boat-shaped shell ready to fill.
Add the flesh from the courgettes and aubergines to the tomato flesh and seeds and chop well.
In a large pan over a medium heat, warm 3 tablespoons of the olive oil and fry the onion and garlic for 3–5 minutes until soft.
Add the chopped vegetable flesh and the tomato purée.
Cook for about 10 minutes until softened.
Add the rice and 150ml/5fl oz of the vegetable stock, raise to a simmer and and cook for 10 minutes, stirring occasionally.
Season with salt and pepper and stir in the herbs and chilli flakes.
Arrange the vegetable shells on a roasting tin or ovenproof dish and spoon the rice mixture into them.
Place the lids on the peppers and tomatoes and drizzle them all with the remaining olive oil.
Pour the remaining stock into the tin, cover with foil and bake for 1 hour.
Remove the foil and bake for another 15–30 minutes until the vegetables and rice are cooked.
Serve hot, warm or cold.
OR: - Stuffed Zucchini (Kolokithakia Gemista) With Avgolemeno Sauce - Kalofagas - Greek Food & Beyond - Kalofagas - Greek Food & Beyond:
Ingredients
1 green pepper
1 red pepper
1 yellow pepper
2 large tomatoes
2 small–medium aubergines
1 green courgette
1 yellow courgette
6 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2½ tbsp tomato purée
400g/14oz long-grain rice, rinsed
250ml/9fl oz vegetable stock
large handful flatleaf parsley
large handful fresh mint
1 tsp dried oregano
⅛ tsp chilli flakes
salt and freshly ground black pepper
Preparation method
Preheat the oven to 160C/140C Fan/Gas 3.
Start by preparing the vegetables for stuffing.
Cut the tops off the peppers and tomatoes to create lids, set the tops aside.
Scoop out the pepper seeds and discard.
Scoop out the tomato flesh and seeds and reserve.
Cut the aubergines and courgettes lengthways and scoop out the seeds and flesh inside, leaving a boat-shaped shell ready to fill.
Add the flesh from the courgettes and aubergines to the tomato flesh and seeds and chop well.
In a large pan over a medium heat, warm 3 tablespoons of the olive oil and fry the onion and garlic for 3–5 minutes until soft.
Add the chopped vegetable flesh and the tomato purée.
Cook for about 10 minutes until softened.
Add the rice and 150ml/5fl oz of the vegetable stock, raise to a simmer and and cook for 10 minutes, stirring occasionally.
Season with salt and pepper and stir in the herbs and chilli flakes.
Arrange the vegetable shells on a roasting tin or ovenproof dish and spoon the rice mixture into them.
Place the lids on the peppers and tomatoes and drizzle them all with the remaining olive oil.
Pour the remaining stock into the tin, cover with foil and bake for 1 hour.
Remove the foil and bake for another 15–30 minutes until the vegetables and rice are cooked.
Serve hot, warm or cold.
OR: - Stuffed Zucchini (Kolokithakia Gemista) With Avgolemeno Sauce - Kalofagas - Greek Food & Beyond - Kalofagas - Greek Food & Beyond:
Sunday, 12 July 2015
Stuffed cabbage leaves.
Eight delicious, rich and nourishing recipes from Ukraine and beyond | Life and style | The Guardian
Olia Hercules. Her favourite childhood dishes.
BurySpy.com - BookSpy reviews: Mamushka by Olia Hercules
Stuffed cabbage leaves /cabbage roll /baked cabbage parcels.
Traditionally, we use firm white cabbage leaves here, so if you want more of a traditional taste, please use those instead of the Savoy.
They may need to be blanched for three minutes instead of two.
My grandmother used to make a version without tomatoes and using whole sauerkraut leaves and pork belly.
The combination of sharp cabbage and luscious pork is incredible.
I add barberries to my holubtsi to achieve that sour note, but you don’t have to if they are hard to find.
Serves 6 (makes 12 parcels)
sunflower oil 2 tbsp
onion 1 large, finely diced
carrot 1, peeled and grated
caster sugar 1 tsp
tomato purée 1 tbsp
fresh bay leaf 1
chopped tomatoes 400g tin
water 400ml
Savoy cabbage 1, 12 leaves, separated
minced beef and minced pork 250g each
white long-grain rice 160g, parboiled for 5 minutes and drained
barberries 40g (optional)
To serve
dill ½ small bunch, finely chopped
soured cream 100ml
sourdough bread
Make the sauce first.
Heat the sunflower oil in a heavy-based flameproof casserole dish.
Fry half the onion and all the grated carrot over a medium heat for 5-10 minutes until soft.
Add the sugar and tomato purée and cook for 1 minute.
Add the bay leaf, tomatoes and the 400ml water.
Season well with salt and pepper.
Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper.
Mix the minced meats, rice, the barberries, if using, some salt and pepper and the remaining diced onion in a bowl.
Place 50g of the filling on to each cabbage leaf and fold up into parcels.
Place the parcels on top of the sauce, folded side down, tucking them next to each other snugly so they don’t unravel.
Cook over a low heat for about 45 minutes or until cooked through.
Serve with the chopped dill, a dollop of soured cream on the side and sourdough bread.
Olia Hercules. Her favourite childhood dishes.
BurySpy.com - BookSpy reviews: Mamushka by Olia Hercules
Stuffed cabbage leaves /cabbage roll /baked cabbage parcels.
Traditionally, we use firm white cabbage leaves here, so if you want more of a traditional taste, please use those instead of the Savoy.
They may need to be blanched for three minutes instead of two.
My grandmother used to make a version without tomatoes and using whole sauerkraut leaves and pork belly.
The combination of sharp cabbage and luscious pork is incredible.
I add barberries to my holubtsi to achieve that sour note, but you don’t have to if they are hard to find.
Serves 6 (makes 12 parcels)
sunflower oil 2 tbsp
onion 1 large, finely diced
carrot 1, peeled and grated
caster sugar 1 tsp
tomato purée 1 tbsp
fresh bay leaf 1
chopped tomatoes 400g tin
water 400ml
Savoy cabbage 1, 12 leaves, separated
minced beef and minced pork 250g each
white long-grain rice 160g, parboiled for 5 minutes and drained
barberries 40g (optional)
To serve
dill ½ small bunch, finely chopped
soured cream 100ml
sourdough bread
Make the sauce first.
Heat the sunflower oil in a heavy-based flameproof casserole dish.
Fry half the onion and all the grated carrot over a medium heat for 5-10 minutes until soft.
Add the sugar and tomato purée and cook for 1 minute.
Add the bay leaf, tomatoes and the 400ml water.
Season well with salt and pepper.
Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper.
Mix the minced meats, rice, the barberries, if using, some salt and pepper and the remaining diced onion in a bowl.
Place 50g of the filling on to each cabbage leaf and fold up into parcels.
Place the parcels on top of the sauce, folded side down, tucking them next to each other snugly so they don’t unravel.
Cook over a low heat for about 45 minutes or until cooked through.
Serve with the chopped dill, a dollop of soured cream on the side and sourdough bread.
Sunday, 20 July 2014
Stuffed Round Courgettes.
Stuffed Round Courgettes | The Macadames: 
What you need:
Baking tray
Fry pan
Foil/baking paper
Paper towel
Ingredients (makes 4):
Baking tray
Fry pan
Foil/baking paper
Paper towel
Ingredients (makes 4):
Friday, 22 June 2012
Stuffed Peaches.
Pesche ripiene.
Ingredients:
4 big yellow peaches
7 ounces Amaretti crunchy cookies
3.5 ounces sugar
1 egg yolk
Eight knobs (about 8 to 12 tablespoons) butter
Half glass white wine
Method:
- Wash the peaches then cut them in half and pit.
- Use a spoon to remove some pulp in the center of each peach and cook it in a saucepan over low heat with the sugar for about 15 minutes.
- In a bowl, crush the Amaretti cookies and mix with egg yolk. You can add a drop of sweet liquor, like Sassolino, if you'd like.
- Fill the peaches with the mixture and add a knob (about 1 to 1-1/2 tablespoons) butter and a dash of sugar to each one.
- Pour the wine into a tray, arrange the peaches on it, and cook at 340 degrees Fahrenheit for about 30 minutes.
- Enjoy warm or even cold. They're also delicious the day after.
From Here!
- https://www.dwell.com/article/bertazzoni-family-recipes-ca9d2b77
PS
My...are apricots with syrup of strawberry +wine + lemon zest.
OR: - Pesche Ripiene – Stuffed Peaches | Emiko Davies:
Makes eight peach halves
Ingredients:
4 big yellow peaches
7 ounces Amaretti crunchy cookies
3.5 ounces sugar
1 egg yolk
Eight knobs (about 8 to 12 tablespoons) butter
Half glass white wine
Method:
- Wash the peaches then cut them in half and pit.
- Use a spoon to remove some pulp in the center of each peach and cook it in a saucepan over low heat with the sugar for about 15 minutes.
- In a bowl, crush the Amaretti cookies and mix with egg yolk. You can add a drop of sweet liquor, like Sassolino, if you'd like.
- Fill the peaches with the mixture and add a knob (about 1 to 1-1/2 tablespoons) butter and a dash of sugar to each one.
- Pour the wine into a tray, arrange the peaches on it, and cook at 340 degrees Fahrenheit for about 30 minutes.
- Enjoy warm or even cold. They're also delicious the day after.
From Here!
- https://www.dwell.com/article/bertazzoni-family-recipes-ca9d2b77
PS
My...are apricots with syrup of strawberry +wine + lemon zest.
OR: - Pesche Ripiene – Stuffed Peaches | Emiko Davies:
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