Stuffed Cabbage Recipe?

emmamamie

August 17, 20090 found this helpful

You'll love this recipe!

Cabbage Rolls with Sweet/Sour Sauce

1 head Cabbage

Meat Filling:
3 lb. ground beef
2 eggs
3/4 C. rice, uncooked

Sauce:
1 32oz. can solid tomatoes
2 8oz.cans tomato sauce
1-2 cans water
2 T. lemon juice
1 C. brown sugar
salt and pepper

Boil cabbage about 5 minutes. Separate and fill with meat mixture. Roll up and secure with toothpick.
Place in 9 x 13 pan. Top with sauce. Bake 2 to 3 hours (uncovered last 1/2 hour).

carolcoen

August 20, 20090 found this helpful

About.com in the eastern europe section has a fantastic recipe for stuffed cabbage.

Lynda

September 2, 20090 found this helpful

Pprimer,
When I was a kid, we knew an old Hungarian woman who Mama paid to iron for us, "Granny" babysat my little brother sometimes, and after Mama bought everything on her list, "Granny" would make us a big pot of authentic Hungarian Cabbage Rolls. Umm! She was a jewel and we were blessed to have known her. I make these now and will share the following recipe with you...enjoy.

Shop for a large head of cabbage and with the dark green heavy leaves still on if you can. Carefully remove the leaves one by one either with a sharp paring knife close to the core or if you prefer, carefully immerse the whole cabbage in a large simmering pot of water and steep for several minutes to soften the head. You will have to be very careful both immersing it and removing it from the hot water is you choose this method. Either way, the idea is to just soften each leaf of cabbage just until it becomes pliable enough to roll. I do my cabbage first and just stack the leaves to the side for later.

Mix in a bowl: approx. 1 1/2 -2 pounds of ground pork butt with approx. 1/2 pound lean ground hamburger. Salt and pepper.Add 1 or 2 minced cloves garlic and half a med. sweet onion with one egg. Then 1/4 C. uncooked white or basmati rice. Mix this just until thoroughly mixed but don't mix it so much that it compacts your meat. In still another bowl, mix together 1 large can of tomato juice, 1 large can of whole tomatoes and mix in a couple of Tbls. of tomato paste to intensify the tomato flavor. I have been known to also add a can of tomato sauce to keep up the tomato flavors! Add salt and pepper to this too.

Now to roll your cabbage rolls: take one leaf at a time and place a good lump of your meat/rice neat the core end of the leaf. Fold it over once and fold an end towards the middle, then fold the other end toward the middle. Now continue to roll. Carefully place seam side down in a large heavy pot. Continue rolling up your cabbage rolls until you either run out of cabbage leaves or meat mixture. I often times have to get out another pot because I will have so many cabbage rolls. You will get a feel to how much meat mixture to place in each cabbage leaf. When you get your large heavy pot about 3/4 full of cabbage rolls, pour your tomato mixture over them to just cover the rolls. Now sprinkle just a light palm-full of rice into this tomato mixture too.

I omitted something; when you open the can of whole tomatoes, gently crush them with your fingers or use a masher if you don't want to use your hands. Bring this mixture to boil slowly. Slowly! or you will scorch your bottom layer of rolls. Cover, reduce heat so they just simmer and cook for 2-3 hrs. Your house will smell heavenly! Serve with hot buttered cresent rolls or a good crusty bread.

I serve by dipping at least two rolls with a ladle of the tomatoes into a soup bowl and have the hot buttered crescents or crusty bread and watch them disappear. Very hearty. You may also like to add other seasonings (like sweet paprika) to the tomato mixture. Just season with the flavors your family enjoys. My bro. likes to add some red pepper flakes to his...my sis likes to dice green sweet bell peppers to her dish. Just enjoy and let me know how you made yours if you use this recipe. Hamnurse (ke4sxf AT tampabay.rr.com)

Dorothy

February 28, 20100 found this helpful

1 small cabbage
2 medium onion
1/2 cup grated tomato
250 g chicken mince
1 tsp masala
1/2 tsp turmeric powder
1 tsp salt
1/2 tsp mixed spices
1 tsp ginger and garlic paste

Cut top leaves and stem out,wash in between leaves. Steam with salt remove and cool. In a pan braise add oil and fry onion till light brown. Add the chicken, spices and salt,ginger and garlic and coriander cook a little. Then add tomato till cooked and well blended.

Scoop the centre of the cabbage and shred fine and add to the filling, mix and stuff it. Return stuffed cabbage back to the pot and cook till done.