CABBAGE ROLLS WITH GROUND BEEF: TURKISH STYLE; WITH YOGURT AND PEPPER SAUCES
Full recipe for CABBAGE ROLLS
Ingredients:
1 cabbage (1.5-2 kg)
750 g ground beef
2 onions
3-4 garlic cloves
1 cup calrose rice
2 cups water
5 tbsp olive oil
1 tbsp pepper paste
1.5 tbsp salt
1 tsp ground black pepper
1 tsp coriander
1 tsp allspice
For the yogurt sauce:
4-5 tbsp plain yogurt
2 garlic cloves
2 tbsp dried mint
½ tsp salt
For the pepper sauce:
3-4 tbsp pepper paste
1 cup water
2 tbsp butter
½ tsp salt
1 tbsp sweet chilli pepper sauce or 1 tsp red pepper flakes
Directions:
PREPARING THE CABBAGE
Wash the cabbage whole
Carve out the core of the cabbage that the leaves can be easily separated during cooking
Fill a large pot half way with water
Place the cabbage into the pot with the stem-side down
Make sure the hard parts of the leaves cook first and the soft tips are not overcook
Add more water to the pot until the cabbage is nearly submerged
Cook the cabbage for 8-10 minutes
Then, flip the cabbage and continue boiling at medium heat
As the cabbage is cooking, pick out the outer leaves one-by-one as they get softer
(!) If overcooked, the leaves may tear while stuffing or cooking later on
After removing the thicker veins, divide each leaf into smaller triangular pieces
The veins and thicker leave pieces will be used to cover both the top and bottom of the cooking pot to dissipate the heat
This way, all the rolls will cook evenly
FILLING
Set a large mixing bowl
Finely dice the onions and mince the garlic cloves for the filling
Add 1 tbsp of salt to the onion-garlic mixture and crush them using your hands
Then, add 1 tsp of coriander, 1 tsp of allspice, 1 tsp of ground black pepper, and 1 tbsp of pepper paste and continue crushing
Wash and drain 1 cup of rice and add it into the mixture
Then, add 1 cup of water, 750 g of ground beef and 3 tbsp of olive oil
Thoroughly knead the ingredients until the mixture becomes somewhat paste-like
Set the filling aside
(!) Amount of each spice may be altered, as you desire.
PREPARING THE POT
Before rolling the cabbage leaves, prepare a deep and medium-sized cooking pot
Cover the bottom for the pot with thick cabbage leave pieces
On a flat plate, begin rolling the cabbage rolls
Fill each triangularly cut, semi-cooked cabbage leaf with 1-2 tbsp of filling
Place the stuffing along the base of each triangular piece, fold the sides inwards and roll towards the tip of the triangle.
The rolls should be neither too tight nor too loose. They should have enough room to accommodate for the expansion of the rice when it cooks.
If too loose, then the stuffing will escape the roll.
If too tight, then the cabbage leaf will tear during cooking.
Carefully place the rolls into the pot and arrange them into a nice and snug fit for cooking
COOKING
Once the pot is full, cover the top with the remaining thick leaf pieces.
Drizzle 1/2 tbsp of salt, 2 tbsp of olive oil, and 1 cup of water over the rolls; cover the pot and set the stove to medium heat
Once the water boils, cook for about 1 hour on low heat
Serve while hot, accompanied with yogurt and pepper sauce.
YOGURT SAUCE
In a small mixing bowl, thoroughly mix 2 minced garlic cloves, ½ tsp of salt, and 3-4 tbsp of yogurt
Keep refrigerated until serving
PEPPER SAUCE
Set a small saucepan for the pepper sauce
Melt 2 tbsp of butter, add 3-4 tbsp of pepper paste, 1 tbsp of sweet-chili sauce, and ½ tsp of salt
Stir the mixture until it becomes a smooth sauce
After the sauce boils, cook for 3 minutes, then turn off the stove and keep the sauce warm until serving
SERVING
Cabbage Roll is a delicious, nostalgic winter dish full of nutrition
Honour this traditional dish by sharing it with your precious company
Enjoy the comfort of tradition!
*Note: Not all cabbages are well-suited for rolling. Choose a cabbage with an elliptical shape for best results.
An average cabbage is more than 3 kg. I recommend cooking the whole cabbage, separating it into 1 kg portions, and freezing the unused portions in Ziploc bags to store for later use.
For MORE recipes and detailed directions SUBSCRIBE and FOLLOW the “Fairies’ Cuisine” on YouTube, link below:
Stuffed Cabbage Rolls with Beef and Italian Sausage. Easy Recipe! The Best Cabbage Rolls.
#stuffedcabbage #cabbagerolls #simplerecipe
1/2 lb ground italian sausage & 1/2 lb ground beef
1 cup rice(Uncle Ben's)
1/2 cup onion-finely chopped
1 tsp garlic-chopped fine
1 tsp salt & pepper
1/2 cup parsley
1 egg
1 head of cabbage
Tomatoe sauce:
2 TBPS butter
1/2 cup onion finely chopped
1 tsp garlic chopped fine
28 oz can crushed tomatoe
15 oz can tomato sauce
2 TBPS brown sugar
1 TBSP red wine vinegar
Heat a large pot of water to boiling-cut the core out of the cabbage-when water comes to a boil, place the cabbage core side down and cover with a lid and let steam for 10 minutes. Remove and place on a cookie sheet and let cool, take forks to remove the leaves. Cut the stems with a knife.
In a medium skillet, over medium heat, melt the butter and add the garlic and onion. Saute a couple of minutes and add in the crushed tomatoes, tomato sauce, brown sugar & red wine vinegar. Cover and simmer for 10-15 minutes.
In a medium skillet, add a bit of olive oil, add the onion & garlic. Beat the egg, pour over the meat and stir in the parsley. Brown the mixture until no pink is left. Add half of the tomato sauce in the meat. Stir in the rice, cover and cook for an additional 10 minutes.
Preheat oven to 350. Spray a 9 x13 casserole. Pour the remaining tomato sauce in the bottom of the casserole. Spoon the meat in the cabbage, roll and tuck in the sides. Place stem side down. Cover with foil and bake for 45-55 minutes or until the cabbage is cooked through.
Enjoy!
Instant Pot Unstuffed Cabbage Rolls | Ground Beef, Cabbage, and Rice Bowl
This is an easy and affordable recipe for making deconstructed cabbage rolls in your Instant Pot. It’s also very filling and as with most stew type dishes, it gets better with time and you’ll have leftovers for easy lunches during the week. It's also very versatile as you can choose to add whatever ingredients you like to have in your cabbage rolls and you can make it thick like this one or add more broth to make it thinner like a soup.
NOTES:
• Meat Choices: You can choose any ground meat that you like. But if you choose a very lean meat like chicken or turkey, add a couple tablespoons of butter or oil during the browning stage. Beef, pork, and sausages usually have enough fat in them to do the job.
• Rice: You can skip the rice if you are trying to stay keto. If you do, then use only 2 cups of broth to keep the stew/casserole consistency, or use 4 cups if you want it more like a soup.
#cabbagerolls #instantpot #groundbeef #rice #unstuffedcabbage
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Today’s Ingredients:
1 lb ground beef
1 large onion, chopped
2 large carrots, chopped
1 large red bell pepper, seeded and chopped
2 TB tomato paste
6 garlic cloves, minced
1 TB Italian seasoning
2 tsp salt
2 tsp paprika
1 tsp black pepper
½ tsp red pepper flakes
2 bay leaves
5 cups beef broth
1 TB soy sauce
1 TB red wine vinegar
1 cup jasmine rice (or any medium-long grain white rice)
14 oz can crushed tomatoes
1 lb cabbage, chopped
1 bunch fresh parsley leaves, rough chopped
Instructions:
1. Heat the pot on sauté mode and add the ground beef when the display reads “HOT.” Cook the meat, stirring and breaking it up, until fully browned.
2. Add the onions, carrots, and bell pepper and cook for just a few minutes until the onions are just softened.
3. Add tomato paste, garlic, Italian seasoning, salt, paprika, black pepper, red pepper flakes, and bay leaves. Stir for just a minute to warm the spices.
4. Add 1 cup of broth to deglaze the bottom of the pot. Make sure to scrape up any stuck on browned bits from the bottom to avoid a “BURN” warning later. Then add the rest of the broth, soy sauce, and vinegar. Stir one last time to combine. No more stirring after this step.
5. Layer in the rice first, then crushed tomatoes, and cabbage last. Try to spread each layer evenly without stirring up the bottom. [The point is to keep the rice from sticking or clumping to the bottom before all the liquid has a chance to heat up.]
6. Lock and seal the lid and cook on high for 4 minutes followed by a 10 minute natural pressure release. Then manually release any remaining pressure before reopening the lid.
7. Find and discard the bay leaves. Stir and taste, adjust seasoning if needed. Stir in a handful of fresh parley leaves and ENJOY!
Cabbage Rolls Recipe with Ground Beef and Rice - Cabbage Rolls
Cabbage Rolls Recipe with Ground Beef and Rice
Learn how to make these delicious and mouthwatering cabbage rolls with ground beef and rice!
Makes 10 Cabbage Rolls
GET THE WRITTEN RECIPE HERE:
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#CabbageRolls #CabbageRecipe #EasyCabbageRolls
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Ground Beef and Cabbage Casserole
Ground beef and cabbage casserole is a delicious dairy-free and gluten-free dinner that can be made ahead of time and baked when you’re ready to eat. It’s made with ground beef, onions, garlic, herbs, rice, tomatoes, cabbage, and cheese. This healthy dish is perfect for busy nights when you want a tasty meal but don’t have much time to make it.
1 pound ground beef
3 tbsp olive oil
1 medium white onion, chopped
2 garlic cloves, minced
1 tbsp herbs de Provence
1 cup rice
1 can tomato puree
3 tbsp tomato paste
1 2⁄3 cup beef stock
1 medium white cabbage, shredded
2 cups mozzarella cheese, shredded
2⁄3 cup parmesan, shredded
Printable recipe with directions:
Cabbage Rolls with Ground Beef & Rice
Ingredients:
• ½ cabbage
• 200 gr of ground beef
• 200 gr of rice
• 1 carrot
• 1 onion
• 1 tablespoon of tomato concentrate
• Black pepper
• Paprika
• Turmeric
• Salt
• Olive oil
• 2 tablespoons tomato concentrate
• A glass of water
* In oven at 250 ° C for 50 minutes and cover with aluminum foil! (Very important)