Stuffed cabbage leaves
2 savoy cabbages
salt and freshly ground black pepper
115g/4oz streaky bacon, cut into 1cm/陆in cubes
85g/3oz unsalted butter
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp fresh thyme leaves
85g/3oz Roquefort or other blue cheese
3 tbsp mascarpone cheese
2 tbsp pine nuts
12 slices Parma ham
plain flour, seasoned with salt and freshly ground black pepper, for coating
Method
1. Remove six outer leaves from each of the cabbages.
2. Place the leaves in a pan of boiling salted water and cook for four minutes, then remove with a slotted spoon and place in a bowl of cold water.
3. Remove from the water, cut out and discard the central ribs of the leaves and set aside.
4. Shred the remaining cabbage and cook in the cabbage water for eight minutes. Drain and cool then set aside.
5. In a frying pan over a high heat, cook the bacon with 25g/1oz of the butter until the bacon is golden.
6. Add another 25g/1oz of the butter to the pan, then the onion, garlic and thyme. Cook over a medium heat until the onion has softened.
7. Add the cooked shredded cabbage and stir to combine.
8. Tip this mixture into a clean bowl and add the crumbled Roquefort, mascarpone and the pine nuts. Fold the mixture to combine and season, to taste, with salt and freshly ground black pepper. Divide the mixture into 12 even portions.
9. Lay out the blanched cabbage leaves and line the inside of each of them with a slice of ham.
10. Put one portion of the stuffing onto the ham and fold up the cabbage into a parcel in the sides.
11. Roll each package in seasoned flour.
12. Heat the remaining 25g/1oz butter in a large frying pan. Add the floured cabbage parcels in batches and fry until golden on all sides.
13. Serve warm.
Or Stuffed cabbage leaves in fresh tomato sauce
Stuffing
1 tbsp olive oil
75g/3oz pine nuts, toasted
1 onion, chopped
1 clove garlic, crushed
1 stick celery, fine chopped
1 large carrot, fine chopped
200g/7oz long grain rice, cooked
2-3 tbsp each mint, parsley and dill, chopped
8 large Savoy or crispy cabbage leaves, blanched
Sauce
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
450g/1lb fresh tomatoes, skinned and roughly chopped
1 tbsp tomato pur茅e
salt and freshly ground black pepper
150ml/录 pint sour cream
2 tbsp flat leaf parsley, chopped
Method
1. Preheat oven temperature to 190C/375F/gas 5.
2. For the stuffing, heat the oil in a saucepan, add chopped vegetables, cook with the lid on for 1-2 minutes, add cooked rice and herbs.
3. Open out the blanched cabbage leaves and cut out the hard core. Above the point of cutting place a tablespoon or so of stuffing, fold over cut ends and wrap into a parcel. Put to one side.
4. For the sauce, heat oil in wide based pan, add onion and garlic, sweat until soft, add skinned and chopped tomatoes and pur茅e. Season well and bubble for about 15 minutes. When nicely reduced and thick it is ready to use.
4. In a baking dish place stuffed cabbage leaves, pour over tomato sauce and bake in the oven for a further 15 minutes.
5. Remove from the oven, place 2 cabbage leaves per person on a plate with tomato sauce, a good dollop of sour cream and sprinkling of flat leaf parsley.
Or Oriental stuffed cabbage balls with soy dressing
For the stuffed cabbage
4 large green cabbage leaves
110g/4oz sirloin steak, minced or very finely chopped
录 onion, peeled and finely diced
1 garlic clove, peeled and chopped
salt and freshly ground black pepper
pinch of turmeric
pinch of curry powder
1 egg, beaten
1 tomato, chopped
For the soy dressing
4 tbsp soy sauce
pinch of ground ginger
1 garlic clove, peeled and crushed
陆 tomato, finely diced
Method
1. Bring a medium pan of water to the boil.
2. Blanch the cabbage leaves for one minute, then remove with a slotted spoon and plunge into a bowl of cold water.
3. Mix the steak, onion, garlic, seasoning, spices, egg and tomato together in a large bowl until combined.
4. Drain the cabbage leaves.
5. Divide the mixture between the cabbage leaves and wrap into balls, securing with a piece of string.
6. Cook the stuffed cabbage balls in a steamer over a pan of simmering water for six to eight minutes.
7. To make the dressing, whisk the soy sauce, ginger, garlic and tomato together in a small bowl.
8. Transfer the stuffed cabbage balls onto a plate and serve the soy dressing alongside.
Or Cabbage and cheese parcels with tomato sauce
For the stuffed cabbage
1 tbsp oil
a few cabbage leaves, chopped
陆 red onion, diced
salt and freshly ground black pepper
85g/3oz gruy猫re cheese, diced
a few outer cabbage leaves, blanched and refreshed
For the tomato sauce
1 tomato, diced
2 tbsp tomato pur茅e
splash of white wine
drizzle of olive oil
salt and freshly ground black pepper
Method
1. Heat a pan with the oil and saut茅 the cabbage and red onion until soft.
2. Stir in the salt, pepper and cheese and remove from the heat.
3. Place a tablespoon or two of the cabbage and cheese filling in the centre of a blanched cabbage leaf. Fold up the edges of the leaf to envelop the filling, forming a neat parcel.
4. Repeat until the filling has been used up.
5. To make the sauce, pur茅e the diced tomatoes in a clean food processor or blender.
6. Strain the pur茅e through a sieve into a small saucepan.
7. Add a tablespoon of tomato pur茅e and a splash of white wine to the pan.
8. Heat the sauce until slightly thickened, then drizzle with olive oil. Season with salt and pepper.
9. Place the stuffed cabbage leaves in a baking dish and pour over the tomato sauce. Bake in the oven for 10 minutes. Serve warm.
Stuffed cabbage
6 medium cabbage leaves
50g/2oz edam cheese, grated
Method
1. Blanch cabbage leaves in boiling water for one minute until tender.
2. Remove with a slotted spoon and pat dry with kitchen paper.
3. Sprinkle cheese over each leaf and layer up on top of each other.
4. Wrap in cling film and cook in the microwave for one minute. Serve.
Or Stuffed cabbage
4 cabbage leaves, trimmed
30g/1oz white breadcrumbs
陆 lamb steak, diced and fat removed
1 egg white
1 garlic clove, peeled and chopped
陆 red onion, peeled and chopped
salt and freshly ground black pepper
1 tbsp prunes, stones removed, diced
Method
1. Bring a pan of water to the boil and blanch the cabbage leave for 2-3 minutes. Drain.
2. In a food processor, combine the breadcrumbs with the lamb, egg white, garlic, onion, seasoning and prunes for one minute, making sure you don't over-process.
3. Arrange two cabbage leaves on top of one another and spoon half the lamb mixture into the centre. Wrap up to form a parcel and wrap with cling film. Repeat this with the remaining mixture to create two parcels.
4. Steam the parcels in a steamer set over a pan of simmering water for 15-20 minutes, or until cooked through.
5. Remove the cling film and serve.Any good recipes for stuffed cabbage leaves?
You can't do anything good with a cabbage.Any good recipes for stuffed cabbage leaves?
Yes, this is the definitive recipe for stuffed cabbage from its country of origin. Very simple to make but the best. I used tomato soup as the sauce as kids love it, but adults might want to use their own; it's up to the individual really.
GOLABKI (stuffed cabbage leaves) - serves 5
This is a Polish dish. It is pronounced: 鈥榞oo-omp-ki鈥?br>
Ingredients
10 large pale cabbage leaves, savoy cabbage is ideal
1 onion, finely chopped
450gms minced pork
250gms cooked rice
1 egg
1 can of condensed cream of tomato soup diluted with 2 cans of stock*
Method
1. Cook the cabbage leaves two at a time in boiling water for 2 - 3 minutes until pliable. Drain and pare each thick stalk with a sharp knife to make it thinner (this makes it easier to roll the leaf later).
2. Fry the onion until soft and light brown.
3. Mix the fried onion with the ground pork, rice and egg. Divide into ten portions.
4. Fill each leaf slightly near the stalk end with the pork mixture. Fold the stalk end over just to cover the filling then fold the sides in. Continue to roll until you have made a neat parcel.
5. Pack the cabbage parcels tightly with the joint side down in a casserole or oven dish.
6. Pour over the diluted tomato soup, ensuring you cover all the rolls.
7. Place a sheet of aluminium foil over the dish and seal tightly. Bake in a medium temperature oven for one and a quarter hours to ensure the cabbage is tender.
8. Serve the rolls with the sauce poured over. Finish off with a dollop of sour cream to serve.
*You can add your own tomato sauce here instead of the soup, but it must be thin enough for the cabbage parcels to cook.
lol
Lemon and spinach couscous, a little tomato sauce, some boiled rice, a little tahini, a little hummus, and some ground lamb or beef. Layer and top with cheddar cheese, tomato sauce and later on, add a little tzaziki and lemon juice.
you can have those filled with a meat mixture , (meat,tomatoes or tomatoes paste, onion, rice, butter and spices) and those with a rice mixture (rice, olive oil, pine nut, bird grapes, some herbs and spices).
i get mince, mix with onions and herbs and wrap in the cabbage leaves. i then cook them in a tomato bolognaise type sauce.... yummy!
I mix mince pork, bean sprouts ,sliced spring onions, an chopped up prawns, season with salt an pepper mix in egg white then roll them in cabbage leaf's an steam for about 35 to 45 Min's an serve ..
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