Kosher Stuffed Cabbage with Ground Lamb
Coming up on The Prairie Street Culinary Kitchen
Chef Randy will teach us how to make Kosher Stuffed Cabbage with Ground Lamb using Prairie Street’s Lamb Premium Blend Ground that can be purchased here:
Kosher Stuffed Cabbage with Ground Lamb
By Chef Randy
Stuffed Cabbage is a beloved traditional dish that has been shared at holiday feasts for centuries. By swapping the ground beef for ground lamb, Chef Randy introduces us to a richer version of this family favorite. The luscious fat and juices from the lamb combine with the acidic tomatoes and sweet brown sugar to render a dish so flavorful you won’t want to wait for Succoth to make it!
Ingredients List for the Kosher Stuffed Cabbage with Ground Lamb
1 head green cabbage, core removed
1 ½ pounds of Prairie Street’s Lamb Premium Blend Ground
½ large red onion, finely minced
½ large red onion, sliced
2 tbsp fresh parsley, loosely chopped
½ cup parboiled rice
2 eggs
16 ounces tomato sauce
16 ounces whole peeled tomatoes
½ cup light brown sugar
1 lemon, freshly juiced
Kosher salt
Freshly ground black pepper
To Prepare the Stuffed Cabbage
Preheat oven to 350°F.
Fill a large stock pot about half way up with water, add a generous pinch of Kosher salt, and bring to a boil. Once boiling, use a spider or large slotted spoon to carefully place the whole cabbage into the stock pot. Cook until tender.
To the ground lamb, add the minced red onion, chopped fresh parsley, parboiled rice, raw eggs, Kosher salt, and freshly ground black pepper. Using your hands, thoroughly combine the mixture.
Form loose lamb meatballs the size of tennis balls and set aside on a sheet pan or plate. The mixture will yield about nine lamb meatballs.
Remove the tender cabbage leaves from the boiling water and place them directly into a large bowl of ice water to stop the cooking process. If any cabbage leaves rip during this process you can use them to line the bottom of your pan.
Carefully remove nine nice cabbage leaves to use for the stuffed cabbage, carefully removing any excess core with your knife. With the seam-side down, lay the lamb meatball mixture into the center of each leaf and roll into a package. Place each stuffed cabbage open side down into your pan.
Build the sauce for your stuffed cabbage by scattering your ingredients directly on top: sliced red onion, tomato sauce, and whole peeled tomatoes. Season with Kosher salt, freshly ground black pepper, light brown sugar, and finish with the freshly squeezed juice of one lemon.
Cover your pan with a tight fitting lid and place in a 350°F oven for approximately one-hour to one-hour and twenty-minutes. During the cooking process the sauce will slightly reduce and the ground lamb stuffed cabbage will slightly expand.
Serve your ground lamb stuffed cabbage dressed with some of its rich juices for a truly delicious and elevated - yet traditional - meal.
Bon appetit!
Video Content:
00:00 Intro
00:41 Prep
11:05 Cook
11:42 Taste
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Shabbat Meal Prep || Stuffed Cabbage || Babka || Deli Roll / Cholent Recipe
Shabbat Meal Prep || Stuffed Cabbage || Babka || Deli Roll / Cholent Recipe
Another week another Shabbat meal Prep!! Hope this video provides you with some inspiration and motivation for your meal preps.
Veal breast:
Montreal steak seasoning
Salt and pepper
Garlic powder
Onion powder
Cumin
Coriander
Oil
Bake at 400F for 3 hours covered.
Stuffed cabbage filling recipe:
Ground meat
1 cup rice
1 bunch cilantro
1 onion
1 tomato
1 apple
Tomato sauce
S/p
Fried flounder:
Dip flounder first into egg mixed with paprika, S&p, garlic powder and then into panko crumbs. Fry on both sides.
Salmon Teriyaki:
Put teriyaki sauce over salmon. Sauté whole head of garlic until brown. Add on top of salmon. Bake covered for 30 minutes at 400F.
Salmon in Mayo garlic dill sauce:
Mix 2 tbsp mayo with dill, crushed garlic, S/P. Smear onto salmon. Bake covered at 400F for 25 minutes.
Roasted zucchini salad:
Broil zucchini’s on both sides that have been seasoned with s/p and oil. Add different colored peppers, red onion, cilantro,garlic, vinegar, s/p.
Cholent/ bean overnight stew:
Place 2 steaks into a crock-pot with 1/2 a cup of barley and 1 and a half cup mixed beans that have been soaked. Add 1 tbsp salt, chicken consome, onion and garlic powder as well as bbq sauce, tomato sauce and honey. To that also add 1 large cubed potato, 1 tomato and 4 sliced garlic cloves. Add water and cook on low overnight.
Deli Roll:
Roll out puff pastry dough. Place mayo, mustard and ketchup in the center. Place 2 different types of Turkey deli in the middle and braid. Egg was and bake at 400F for 30 minutes.
Challah recipe:
5lb all purpose flour
4 and 1/2 cups water
3tbsp yeast
1 cup sugar
1 cup oil
2 tbsp salt
5 eggs
Filling:
1 packet chocolate pudding
1 egg
2 cups sugar
1 cup cocoa powder
3/4 cup oil
1/2 cup water
Glaze after baking:
1 cup sugar and 3/4 cup water brought to a boil.
Stuffed cucumbers video:
Other Shabbat Meal Prep Videos:
Links:
Cuisinart Food Processor:
Mandolin slicer:
Pots and pans in the video:
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Harissa Stewed Cabbage • Kosher, Vegan Recipe (EASY!) w/ Brown Rice & Lentils
Felt like switching it up today and sharing a recipe video. ???? This has been one of my go-to comfort foods—a really simple, stewed cabbage that I make with my favorite #harissa spice mix. I actually use this sauce for all kinds of things...it works great with eggplant, green beans, okra—whatever you have! I hope you enjoy. ???? Meorah
Make Stuffed Cabbage like the Pros
Haven't you always wanted to make stuffed cabbage but thought it
seemed like too much effort? Let Yussi Weisz of Snaps Kosher in Lakewood show you just how simple it can be to do at home - and how delicious!
Time for us all to start thanking Yussi's bubby!
Get the recipe here:
For more Shabbos with Yussi, click the link below!
Basic Kosher Stuffed Cabbage For Passover
Coming up on The Prairie Street Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Stuffed Cabbage for Passover using Prairie Street’s Kosher Beef Premium Brisket Ground Blend.
You can purchase your delicious Beef Premium Brisket Ground Blend here:
Basic Kosher Stuffed Cabbage for Passover
By Chef Kendra
Chef Kendra’s recipe for stuffed cabbage is basic by design. Swapping rice for cauliflower allows this recipe to be used during Passover and adds a level of nutrition to the dish. We invite you to try some of our suggested twists and spice blends or create some of your own and share them with us!
Ingredients List for the Kosher Stuffed Cabbage for Passover
1 pound Prairie Street Beef Premium Brisket Ground Blend
¼ cup cauliflower, grated
1 egg
6 green cabbage leaves, blanched
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
1 cup dry Kosher red wine
28 oz can whole peel tomatoes
Kosher salt
Fresh ground black pepper
Suggested Twists and Spice Blends
1. Instead of Prairie Street Beef Premium Brisket Ground Blend try our Ground Lamb or Ground Veal.
2. Try one of our favorite warming spice blends such as the Israeli Baharat Blend or Hawaij Seasoning.
To Prepare Your Kosher Stuffed Cabbage for Passover
Prepare your cabbage leaves by blanching a whole head of green cabbage in boiling water for about 15 minutes. Drain water and remove cabbage. Allow to cool. Once you are able to touch the cabbage, remove and discard the first few outer leaves, then gently remove six leaves, being careful not to rip them (too much). Using a paring knife, remove the thickest part of the stem so it becomes more malleable. See video for demonstration. Set aside.
In a medium mixing bowl combine your Prairie Street Beef Premium Brisket Ground Blend with the grated (or riced) cauliflower, one egg, kosher salt, and ground black pepper. Using your hands, thoroughly mix together, being careful not to overwork the meat.
Stuff each blanched cabbage leaf with equal amounts of the ground beef mixture. See video for demonstration on how to roll and secure the ends of the cabbage. Set to the side while you prepare the sauce or wrap and place in the refrigerator until ready for use, up to one night.
Meanwhile, make your tomato sauce. In a large pan over medium heat, saute your thinly sliced garlic in olive oil just until fragrant, about two minutes. Add your whole peeled tomatoes (or tomato puree, if you prefer) and dry Kosher red wine. Season lightly with Kosher salt.
Once sauce begins to simmer gently nestle stuffed cabbage, flap side down, in the sauce. Bring the sauce back to a simmer, place a tightly fitting lid on top, reduce heat to medium-low, and allow to cook through, about 15 to 20 minutes.
Serve your stuffed cabbage with plenty of roasted vegetables for a complete and delicious meal.
Bon appetit!
Video Contents:
00:00 Intro
00:44 Prep
02:36 Cook
04:09 Taste
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Irresistibly Delicious Hungarian Cabbage Rolls Recipe - aka: Töltött Káposzta
FILLIN GINGREDIENTS
- 1 Medium/Large Yellow Onion, chopped
- 3 tbsp Dairy Free Margarine
- 2 Garlic Cloves, finely chopped
- 1/2 pound Medium Ground Beef
- 1/2 pound Ground Pork
- 2/3 cup Basmati or Jasmine Rice
- 1 Egg
- 2 tbsp Paprika
- 1 tsp Kosher Salt
- Freshly Ground Black Pepper
REMAINING INGREDIENTS
- 2 cups Pre-Made Tomato Sauce
... or try my gourmet vegetarian spaghetti sauce recipe, it's so delicious in this recipe (
- 1 cup White Wine
- 10 Savoy Cabbage Leaves
INSTRUCTIONS
STEP 1: If you've made spaghetti or tomato sauce in advance and frozen it, put it in a sauce pan over low heat to warm it up while preparing the rest of the recipe
STEP 2: Warm a non-stick skillet over medium heat
STEP 3: Add margarine and chopped onions to the skillet and saute until translucent (around 5 minutes)
STEP 4: Add finely chopped garlic to the onions and saute for another minute or two
STEP 5: Transfer onions and garlic to a large mixing bowl and set aside to cool
STEP 6: Preheat oven to 350°
STEP 7: Once the onions are cooled, add beef, pork, rice, egg, paprika, salt & pepper to the bowl
STEP 8: Be sure your rice is NOT cooked when you add it to the filling mixture, it will cook in the casserole dish once it's in the oven :)
STEP 9: Mix the filling ingredients together well until thoroughly combined
STEP 10: Add white wine to your tomato/spaghetti sauce and mix together well
STEP 11: Coat the bottom of a 3 liter (3 quart) casserole dish with 1/2 (1 cup) of the sauce & wine mixture
STEP 12: Trim the ribs off your 10 cabbage roll leaves
STEP 13: Lay each cabbage leaf seam side down, fill each one with 1/3 cup of the filling mixture
STEP 14: Roll the bottom of the leaf over the mixture, tuck in sides and finish rolling
STEP 15: Avoid rolling too tightly to leave a bit of room for the rice to expand
STEP 16: Place each roll seam side down in the casserole dish
STEP 17: Pour remaining sauce and wine mixture on top of the cabbage rolls
STEP 18: Cover with a tight fitting oven-safe lid and cook in the center rack for 90 minutes
STEP 19: Serve soon after cooking is done
Full recipe with instructions can be found here: