Looking to make some cabbage rolls need a great recipe?!
Looking to make some cabbage rolls need a great recipe?
Answers:
This is a wonderful recipe from Mario Batali...I swear that all of his recipes rock!...
1 large head of green cabbage
1 1/2 pounds ground turkey (or beef)
1/2-cup fresh bread crumbs, plus 1/2 cup, toasted
2 bunches Italian parsley, finely chopped to yield 1/2 cup
1/2 medium red onion, finely chopped
10 sage leaves, finely chopped
1 teaspoon salt
2 teaspoons freshly ground black pepper
3 eggs
2 cups basic tomato sauce, recipe follows
1/2 cup dry white wine
1 bunch mint leaves, finely chopped
Preheat the oven to 375 degrees F.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Remove whole leaves from the cabbage to yield 14 large leaves and plunge into the boiling water. Cook until soft enough to fold, about 4 to 5 minutes. Drain and rinse with cool water and lay out on clean kitchen towels to continue cooling.
Meanwhile, in a large mixing bowl, place the ground turkey, 1/2 cup bread crumbs, 1/2 cup parsley, red onion, sage, salt and pepper and eggs and mix well with hands. Lay out the cabbage leaves on a cutting board and place a medium-sized handful of the turkey mixture in the lower center of each leaf. Fold the lateral sides inward and roll from the base to form a closed pocket out of each stuffed leaf. In an ovenproof casserole large enough to hold all the cabbage rolls, place half the tomato sauce and all the wine. Lay the cabbage rolls atop the sauce. Spoon the remaining sauce over and bake 1 hour. Remove and sprinkle with the remaining 1/2-cup bread crumbs, 1/4 cup parsley and chopped mint. Serve immediately.
Basic Tomato Sauce:
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
Enjoy!!
I like this recipe, I think you should try it.....
Summer Rolls With Peanut Sauce
Rolls Ingredients:
2 ounces dried rice sticks or rice vermicelli
8 (8 1/4-inch) round rice paper wrappers
12 medium shrimp in their shells
1 small cucumber, peeled, seeded, and cut into 1/4-by-1/4-by-2-inch sticks
1/2 cup mung bean sprouts, rinsed
16 basil or Thai basil leaves
8 small sprigs cilantro
4 lettuce leaves, cut in half
Peanut Sauce:
2 spoon of hoisin sauce
4 spoon of peanut butter
2 spoon of water
Sal and Pepper as nedeed
How To Make:
1)Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook for about 1 1/2 minutes, or until they are bright orange and just cooked. Drain shrimp in a colander and run cold water over them until they are cool. Peel shrimp and halve them lengthwise down the center. Cover and refrigerate.
2)Cook the rice sticks according to package directions. Drain and set aside.
3)Clear a work surface, such as a large wooden cutting board, for rolling the summer rolls. Also prepare a pan that is roomy enough to hold the finished rolls in a single layer. Place all filling ingredients in separate containers, and arrange them in the following order around the board: rice paper wrappers, shrimp, rice noodles, bean sprouts, basil, cilantro, and lettuce.
4)Fill a wide, shallow dish, large enough to hold the rice paper wrappers, with hot water. Evenly submerge one rice paper in the water for about 30 seconds, or until it is soft and pliable. Remove from water and place on the work surface.
5)Working quickly, lay three shrimp halves in a row, cut side up, just above the center of the wrapper. Layer a scant 1/4 cup of noodles over the shrimp, followed by a few bean sprouts, 2 basil leaves, 1 sprig of cilantro. Place 3 to 4 cucumber sticks and 3 to 4 scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape, and place it on top of the noodle pile.
6)Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top. (Don’t despair, this takes some practice!)
7)Turn each roll so that the rice paper seam faces downward and the row of shrimp faces up. Place in the prepared container.
Sauce: just mix all the ingrediants
* Make 8 rolls.
For pic go to this web:
http://www.flickr.com/photos/insinu8/204...
This is great and simple:
Cabbage
Prego pasta sauce
Cooked rice
onion, a few cloves of garlic
Chopped Beef
salt and pepper
red pepper flakes
Wilt cabbage leaves in boiling salted water, remove when wilted, and you are able to roll them.
Cook beef until browned, cook onions until translucent, add garlic and return meat to pan......add salt and pepper and red pepper flakes....add some of the sauce.
use a 9x13 pan or larger.
Add about two tablespoons or so of mixture to one side of leaf and roll, try to lock in sides and place seam down in pan.
When you finish rolling all leaves pour sauce on top spread evenly, cover with foil and place in 350 degree oven for about 1/2 hour to 45 minutes or until desired doness.
If your pan is big enough for it you may add some potatoes to the pan they will absorb the juices/oil and be very good to go with the cabbage.
You can use this same mixture to make stuffed peppers.
nice size head of cabbage, hamburger meat, onion, tomato soup, rice. Boil cabbage until it comes off head and set aside until all cabbage is boiled, cook rice according to box and let cool. mix rice, onions, hamburger, salt, pepper, a little bread crumbs, 2 eggs, and a little tomato soup. fill cabbage leaves place in pan cover with tomato soup and bake at 350 til hamburger is done. you can also layer this in a pan like a cassarole if you don't want to wrap the cabbage leaves.