Cabbage Recipes
Stuffed Cabbage
You Need:
- 1 medium cabbage (or 12 medium cabbage leaves, whole head not needed)
- 1 and 1/2 quarts of boiling water
- 3 and 1/2 teaspoons of salt
- 1/4 teaspoon of pepper
- 1 large onion, minced
- 1/4 cup of butter
- 1 pound of ground beef
- 1/2 cup cooked rice
- 1/8 teaspoon of white pepper
- 2 tablespoons of lemon juice
- 2 tablespoons of flour -- mixed with:
- 2 tablespoons of water
Directions:
1. Boil cabbage in salted* water for 3-4 minutes
2. Drain and reserve 2 1/2 cups of the water
3. Cool cabbage, core and remove 12 large leaves. Spread leaves out flat
4 . Saute onion in 2 tablespoons of the butter until softened, then mix with the beef, the rice, the pepper, and 2 teaspoons of the salt
5. Put a spoonful of the mixture in the middle of each cabbage leaf, fold up the sides, roll each leaf up and secure with a toothpick
6. Place the rolls in one layer in a large pot, add the reserved water, the lemon juice and the remaining butter. Cover and simmer 1 hour
7. Remove cabbage rolls from pot
8. Mix flour paste into cooking liquid and cook for 3-4 minutes, until thickened. Add the remaining salt and the white pepper
9. Pour over the cabbage and serve
* NOT the 3 and 1/2 teaspoons of salt in the ingredient list
Vegetarian Cabbage Rolls
You Need:
(For the sauce - )
- 1 stalk of celery, diced
- 1/4 cup of red onions, finely chopped
- 3 tablespoons of vegetable stock
- 1 and 1/2 cups of tomatoes, finely chopped
- 2 tablespoons of fresh basil, minced
- 1 tablespoon of rice vinegar
- 1 teaspoon of fresh oregano, minced
(For the rolls - )
- 8 medium cabbage leaves
- 1/2 cup of red onions, chopped
- 1/2 cup of mushrooms, chopped
- 1 teaspoon of garlic, minced
- 2 tablespoons of vegetable stock
- 2 cups of cooked rice OR barley
- 1/2 cup of tomatoes, diced
- 3 tablespoons of bread crumbs
- 2 teaspoons of soy sauce, low sodium
- 1 tablespoon of fresh parsley, Minced
- 1/4 teaspoon of ground black pepper
Directions:
Making The Sauce:
1. In a 2-quart saucepan over medium-low heat, saute the celery and onions in the stock for about 5 to 7 minutes
2. Add the tomatoes, basil, vinegar and oregano
3. Cover and simmer for 20 minutes, set aside while you make the rolls
Making The Rolls:
1. In a small saucepan over low heat, saute the onions, mushrooms and garlic in the stock for 3 to 5 minutes
2. Transfer to a large bowl
3. Stir in the rice or barley, the tomatoes, bread crumbs, soy sauce, parsley, curry and pepper
Putting It Together:
1. Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable, drain
2. Place about 1/2 cup of mixture on each leaf and roll each leaf tightly to enclose the filling
3. Coat a 9x9 baking dish with no-stick spray. 4. Place the rolls on it, seam side down and spread 1 cup of the tomato sauce over the tops
5. Cover with foil and bake at 400 F for 25 to 35 minutes.
6. Serve the heated cabbage rolls with the remaining sauce.
Cabbage With Mixed Veggies
Directions:
In a medium saucepan, layer any or all of the following, in the order listed (bottom to top): sliced potatoes, sliced carrots, cauliflower florets, broccoli florets, shredded or coarsely chopped cabbage, sliced onion. Add a cup or so of water; sprinkle on a little salt, and put some butter on top. Cover and bring to a boil; reduce heat and simmer for 15-20 minutes or until vegetables are as tender as you like them. Stir before serving. Add soy sauce to taste. Best over short grain brown rice.
Cabbage a la Nora
Directions:
Chop up a fresh green cabbage. Put in covered kettle with 1/2 cup cold water. Add a teaspoon of vinegar (gets rid of cooking odor). Bring to a boil. From then on let simmer until tender-crisp. Add butter on the table.
Cabbage Gumbo
Directions:
Take equal quantities of young cabbage, chopped fine, and ripe tomatoes, also chopped. Add a shredded onion and some oil. Put all in a wok or frying pan without water. Stir up, cover, and stew on stove for 15 minutes.
Please Note: I have collected these recipes from various sources, and haven't had the chance to try them all. If you run into a problem with any of them, or have a comment or suggestion, please email me at calaiwe@ptd.net. Thank you! - Emily McDonald