Stuffed Cabbage with Beef and Rice- Everyday Food with Sarah Carey
Sarah Carey shares a nourishing cool-weather stuffed cabbage recipe that’s a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred and enjoy in a salad or slaw.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cabbage Rolls | Dolma Recipe | Aisha’s Cooking
Cabbage Dolma or Cabbage Rolls is one of those recipes that shared by many cultures. Dolma actually refers to anything stuffed with a rice-based and beef filling - from cabbage leaves to vine leaves or peppers.
Ingredients:
1 head cabbage large
400g ground beef
100g rice
3 medium onions, finely chopped
handful coriander, chopped
1 tsp ground cumin
1 tsp paprika
1 tsp salt
2 tbsp olive oil
For the sauce:
2 tbsp olive oil
2 tbsp paprika
2 garlic gloves, chopped
1 tbsp tomato paste
1/2 L water, boiled
Instructions:
1. In a large bowl mix the uncooked ground beef, rice, chopped onions, coriander, olive oil and spices (salt, paprika, ground cumin you; can add other spices of your choice). Mix until well combined.
2. Cut the head of the cabbage at the bottom and place in the microwave for about 10 minutes until the leaves are softer. Then separate the leaves carefully one by one. Leave until cool enough to handle
3. Take one cabbage leaf, place a tablespoon of stuffing on the border closest to you, roll the edge of cabbage over it, and fold the two sides of the cabbage leaves inward and roll. It sounds complicated but it’s just like rolling up a carpet.
4. Repeat for all the cabbage leaves and stuffing.
5. Place each stuffed cabbage roll in a pot with the folded end underneath so that it does not unfold.
6. Into the saucepan, heat the olive oil. Then add the garlic, paprika, tomato paste and water. Stir well. And pour into the pot with rolled cabbages
7. Cook on a medium heat for approximately 1 hour 20 minutes or until a fork easily pierces through the Dolmas. Serve and enjoy!
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Russian Stuffed Cabbage Rolls Recipe/Golubtsi
How to Make Delicious Russian Cabbage Rolls - Голубцы
RECIPE:
Cabbage rolls like you've never had before! Get a taste of traditional Russian cuisine by following my step-by-step instructions to creating these delicious rolls! For more recipes like this one, like my page on Facebook! Become a subscriber to get updates on new videos!
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How to cook Ukrainian cabbage rolls | Easy recipes | MARYCOOK !
How to cook Ukrainian cabbage rolls | Easy to Follow | Easy recipes | MARYCOOK !
Hello friends.
Today we will cook cabbage rolls according to the Ukrainian recipe.
I hope you will like it.
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Ingredients:
- White cabbage 1 pc
- Minced meat 300 gr
-Rice 150 gr
- Onion 1 pc
- Carrots 1-2 pieces
-Tomato paste 1-2 tbsp
- Salt, pepper to taste
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Golubzy/Russian Stuffed Cabbage Rolls
Stuffed Cabbage Rolls is a a common dish to the cuisines of the Balkans, Central, Eastern Europe, Azerbaijan and Iran, as well as Middle East and West Asia and Northern China.
But is is probably the most popular cabbage dish in Russia, after Borscht of course.
Stuffed Cabbage Rolls:
You will need:
1 cabbage head
For the sauce:
3 medium carrots(grated)
1 large onion
1 large can of San Marzano or any other type of canned tomatoes
5 cloves garlic(pressed)
½ cup of fresh dill and parsley
salt and pepper to taste
1 tbsp butter
2 tbsp cooking oil
Method:
Saute onion in butter and oil( you need 2 onions in total)
Add salt and pepper.
Reserve half for the filling.
In a large sauce pan, add cooking oil.
Add grated carrots and onion.
Add garlic and crushed tomatoes(reserve ½ cup of tomato puree for filling).
Add fresh herbs, salt and pepper.
Set aside.
Filling:
1 lb ground beef
1 lb ground pork
1 onion
1½ cups of rice(cooked to al dente)
fresh herbs(parsley and dill)
½ cup tomato puree
¼ cup cold water
salt and pepper to taste
Combine all ingredients and set aside.
Prepare cabbage leaves.
Trace the core of whole cabbage around with sharp knife.
Place it in a large pot with boiling water core side down.
Remove some of the outer leaves as they start cooking and place them on the paper towel. Repeat the process until you left with pretty much just the core.
To make rolls:
Place a generous amount of filling on the cooked cabbage leef.
Roll tight.
In a large pot, add some of the sauce, then cabbage rolls, then sauce again, then cabbage rolls.
Cover with more sauce and simmer on a low heat for 45 minutes.
Serve with sour cream and fresh dill!
Enjoy!
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Nastassja:)
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