Has anyone a recipe please for spanish stuffed cabbage rolls ?!
Answers:
Stuffed Cabbage Rolls
2 medium heads of cabbage or one very large one
1 1/2 cups brown rice (I used brown basmati), uncooked (can also use pre-cooked rice – reduce the additional water at the end to ~1/2 cup if using this method)
1 package tempeh (steam 15 minutes, cool, mash into small chunks with a fork)
3/4 cup raisins
1/2 cup maple sugar or syrup
1-15 ounce can stewed tomatoes
1/2 pound fresh shiitake mushroom caps (sliced)
3/4 cup walnuts, chopped coarsely
2 large onions, chopped coarsely
1/2 cup lemon juice
1 cup water
salt and pepper to taste
Bring a large pot of water to a boil!. Core the cabbage(s)!. Take the pot off of the heat, drop in a cabbage, and let sit 10-15 minutes!. Drop the cabbage into a colander to cool a few minutes, then carefully pull off whole leaves and set them aside!. You should get 12-16 leaves per head!. Repeat with the second head!. (I got ~25 from one very large head of cabbage) Set aside the remainder of the cabbage!.
Combine the tempeh, rice, raisins, mushrooms, walnuts, maple syrup, lemon juice, 2/3 of the onion, and the stewed tomatoes (drain off the juice and reserve it)!. Place approximately 2-3 TBS of the mixture onto the thick end of a cabbage leaf, fold in the sides, and roll towards the tip!. Place seam-side down in a large Dutch oven!. Repeat until all of the cabbage leaves are stuffed (they will stack up to nearly fill the pot)!.
Chop up the remaining cabbage and add to the filling along with the remaining onion, salt and pepper!. Mix, and dump on top of the rolls in the pot!. Add about 1 cup of water plus remaining juice from the tomatoes!. Cover the Dutch oven, place into pre-heated oven at 350 degrees F!. Cook 45-60 minutes until the cabbage rolls are steamed and limp and the rice is cooked!. You can then serve immediately, or reheat the next day!. It reheats and freezes well!. Spoon 2-3 rolls onto a plate with some of the extra filling!. I served this with an an additional fall vegetable such as acorn squash, a mixed green salad, and a good hearty bread to sop up the delicious juices from the cabbage rolls!.
nfd?
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2 medium heads of cabbage or one very large one
1 1/2 cups brown rice (I used brown basmati), uncooked (can also use pre-cooked rice – reduce the additional water at the end to ~1/2 cup if using this method)
1 package tempeh (steam 15 minutes, cool, mash into small chunks with a fork)
3/4 cup raisins
1/2 cup maple sugar or syrup
1-15 ounce can stewed tomatoes
1/2 pound fresh shiitake mushroom caps (sliced)
3/4 cup walnuts, chopped coarsely
2 large onions, chopped coarsely
1/2 cup lemon juice
1 cup water
salt and pepper to taste
Bring a large pot of water to a boil!. Core the cabbage(s)!. Take the pot off of the heat, drop in a cabbage, and let sit 10-15 minutes!. Drop the cabbage into a colander to cool a few minutes, then carefully pull off whole leaves and set them aside!. You should get 12-16 leaves per head!. Repeat with the second head!. (I got ~25 from one very large head of cabbage) Set aside the remainder of the cabbage!.
Combine the tempeh, rice, raisins, mushrooms, walnuts, maple syrup, lemon juice, 2/3 of the onion, and the stewed tomatoes (drain off the juice and reserve it)!. Place approximately 2-3 TBS of the mixture onto the thick end of a cabbage leaf, fold in the sides, and roll towards the tip!. Place seam-side down in a large Dutch oven!. Repeat until all of the cabbage leaves are stuffed (they will stack up to nearly fill the pot)!.
Chop up the remaining cabbage and add to the filling along with the remaining onion, salt and pepper!. Mix, and dump on top of the rolls in the pot!. Add about 1 cup of water plus remaining juice from the tomatoes!. Cover the Dutch oven, place into pre-heated oven at 350 degrees F!. Cook 45-60 minutes until the cabbage rolls are steamed and limp and the rice is cooked!. You can then serve immediately, or reheat the next day!. It reheats and freezes well!. Spoon 2-3 rolls onto a plate with some of the extra filling!. I served this with an an additional fall vegetable such as acorn squash, a mixed green salad, and a good hearty bread to sop up the delicious juices from the cabbage rolls!.
nfd?
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SPANISH STUFFED CABBAGE ROLLS
1 lg!. cabbage
1 1/2 lbs!. hamburger
1/2 c!. bread crumbs
2 tbsp!. minced onion
1 egg
1/2 tsp!. salt
1/4 tsp!. pepper
2 cans (8 oz!. each) tomato sauce
1 can (16 oz!.) stewed tomatoes
2 tbsp!. lemon juice
2 tbsp!. sugar
1/2 c!. sliced pimiento-stuffed olives
Clean cabbage, boil for 5 minutes or more until tender!. Drain!.
Combine meat, bread crumbs, onion, egg, salt and pepper; mix well!. Place a small amount of meat mixture on each loaf!. Roll and place in a 2 1/2 or 3 quart shallow baking dish!. Pour tomato sauce, stewed tomatoes, lemon juice and cabbage!. Sprinkle with sugar and sliced olives!.
Bake covered at 350 degrees for 2 1/2 hours!. Baste cabbage rolls occasionally during baking period with tomato sauce!. Serves about 6!.
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1 lg!. cabbage
1 1/2 lbs!. hamburger
1/2 c!. bread crumbs
2 tbsp!. minced onion
1 egg
1/2 tsp!. salt
1/4 tsp!. pepper
2 cans (8 oz!. each) tomato sauce
1 can (16 oz!.) stewed tomatoes
2 tbsp!. lemon juice
2 tbsp!. sugar
1/2 c!. sliced pimiento-stuffed olives
Clean cabbage, boil for 5 minutes or more until tender!. Drain!.
Combine meat, bread crumbs, onion, egg, salt and pepper; mix well!. Place a small amount of meat mixture on each loaf!. Roll and place in a 2 1/2 or 3 quart shallow baking dish!. Pour tomato sauce, stewed tomatoes, lemon juice and cabbage!. Sprinkle with sugar and sliced olives!.
Bake covered at 350 degrees for 2 1/2 hours!. Baste cabbage rolls occasionally during baking period with tomato sauce!. Serves about 6!.
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1 1/2 cups Brown Rice
3 cups Water
2 teaspoons Salt
1 teaspoon Dillseed
1/2 teaspoon Marjoram
3/4 teaspoon Pepper
2 1/2 cups Onion -- Chopped
5 Tb Vegetable Oil
1/2 teaspoon Paprika
2 Garlic; Cloves -- Minced
2 Eggs; Large -- Slightly Beaten
1/4 cup Bread Crumbs
1/2 cup Parsley; Fresh -- Minced
2 1/2 pounds Cabbage
Cheesecloth -- About 6 ft!.
2 1/2 cups Tomatoes; Canned -- Chopped
1/2 cup Vermouth -- Dry
1/2 cup Beef Broth
2 Tb Tomato Paste
1/2 teaspoon Sugar
In a medium bowl cover brown rice with hot water and soak for 3 hours!.
Drain!. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t
salt!.
Simmer covered for 40 minutes or until the liquid is absorbed!. Add the
dillseed, marjoram, and 1/2 t pepper!. In a large skillet saute 1 1/2 cups
chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes!.
Add paprika and garlic, continue cooking and stirring for 2 minutes!. Stir
in the rice mixture, eggs, bread crumbs, and parsley!.
Adjust seasonings to taste!. Core cabbage and, in a large pot, blanch the
cabbage cored-side-down in boiling salted water for 5 minutes or until it
is
softened!. Drain!. Remove 12 leaves and cut off one fourth of each leaf
from
the base!. Arrange 1 leaf curved-side down on a square of dampened
cheesecloth and place 3 T of rice mixture in the center!. Wrap the leaf
around the filling and twist the corners of the cheesecloth to form the
leaf
into a roll!. Continue making rolls with remaining filling!. Chop
remaining
cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped
onions and 2 T vegetable oil until soft!. Add tomatoes, vermouth, broth,
tomato paste, sugar, 1/2 t salt and 1/4 t pepper!. Simmer the mixture for
5
minutes, stirring occasionally!. Adjust seasonings!.
Transfer cabbage-tomato sauce mixture to a large baking dish!. Arrange the
cabbage rolls close together in one layer on the sauce!. Spoon some of the
mixture over the rolls!. Bake at 325 degrees F for 1 1/2 hours!. Baste
rolls
4 to 5 times during cooking!. Let the dish cool!. Cover and refrigerate
overnight!. Remove cheesecloth!. Heat in preheated 350 degree oven for 30
minutes before serving!.
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3 cups Water
2 teaspoons Salt
1 teaspoon Dillseed
1/2 teaspoon Marjoram
3/4 teaspoon Pepper
2 1/2 cups Onion -- Chopped
5 Tb Vegetable Oil
1/2 teaspoon Paprika
2 Garlic; Cloves -- Minced
2 Eggs; Large -- Slightly Beaten
1/4 cup Bread Crumbs
1/2 cup Parsley; Fresh -- Minced
2 1/2 pounds Cabbage
Cheesecloth -- About 6 ft!.
2 1/2 cups Tomatoes; Canned -- Chopped
1/2 cup Vermouth -- Dry
1/2 cup Beef Broth
2 Tb Tomato Paste
1/2 teaspoon Sugar
In a medium bowl cover brown rice with hot water and soak for 3 hours!.
Drain!. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t
salt!.
Simmer covered for 40 minutes or until the liquid is absorbed!. Add the
dillseed, marjoram, and 1/2 t pepper!. In a large skillet saute 1 1/2 cups
chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes!.
Add paprika and garlic, continue cooking and stirring for 2 minutes!. Stir
in the rice mixture, eggs, bread crumbs, and parsley!.
Adjust seasonings to taste!. Core cabbage and, in a large pot, blanch the
cabbage cored-side-down in boiling salted water for 5 minutes or until it
is
softened!. Drain!. Remove 12 leaves and cut off one fourth of each leaf
from
the base!. Arrange 1 leaf curved-side down on a square of dampened
cheesecloth and place 3 T of rice mixture in the center!. Wrap the leaf
around the filling and twist the corners of the cheesecloth to form the
leaf
into a roll!. Continue making rolls with remaining filling!. Chop
remaining
cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped
onions and 2 T vegetable oil until soft!. Add tomatoes, vermouth, broth,
tomato paste, sugar, 1/2 t salt and 1/4 t pepper!. Simmer the mixture for
5
minutes, stirring occasionally!. Adjust seasonings!.
Transfer cabbage-tomato sauce mixture to a large baking dish!. Arrange the
cabbage rolls close together in one layer on the sauce!. Spoon some of the
mixture over the rolls!. Bake at 325 degrees F for 1 1/2 hours!. Baste
rolls
4 to 5 times during cooking!. Let the dish cool!. Cover and refrigerate
overnight!. Remove cheesecloth!. Heat in preheated 350 degree oven for 30
minutes before serving!.
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