Hungarian Stuffed Cabbage
This Delicatessen Hungarian Stuffed Cabbage all beef recipe is so delicious people called in to find out if we had it each day, and lined up outside the door when we did! You just can't get this kind of simple traditional recipe and process for slow cooked ethnic food made from scratch anymore unless you make it yourself, and here's the step by step fail-proof way!
Why is the recipe so delicious? Using raw rice allows the rice to cook and absorb the flavors of the sweet and sour juice. Rice will absorb all that juice, so the sauce isn't watery, and the rice will be fully cooked in the long cook time. Using cooked or partly cooked rice results in a mushy overcooked rice full of water. Also putting the sweet and sour into the sauce, and not the meat, allows the meat flavor to shine with a slight hint of being marinated in sweet and sour. No overpowering flavor of onion or kraut, just the perfect sweet and sour balance and the main ingredients, so the tip of the tongue is treated at the bite, and the back of the tongue during the chew! Finally the sweet/tart apple adds an unidentifiable depth of flavor that takes the diner over the top! Many requested this recipe over the years but it remained a secret until now. Enjoy.
Makes 8-12 BIG Stuffed Cabbage Rolls - 1 or 2 per person:
1 Lg Cabbage
1-1/2 LB Lean Ground Beef (Chuck, Round or Sirloin Preferred)
1/2 Cup Raw Washed Rice (Basmati Preferred)
1TB Schmaltz (Rendered Chicken Fat)
1 Large Egg
2 Qts. Tomato Juice
12 Liquid Ounces Tomato Paste
1 Lg. Lemon Juiced or 1/2 cup Lemon Juice
4 heaping TB dark brown sugar
1 Large Tart Apple (Granny Smith Preferred)
1 Tsp Salt, 1 Tsp Pepper, 3 Tsp Garlic
Slow cook 2-3 hours starting at 350, then 275 once boiling
Check along the way for sweet & sour balance add lemon or brown sugar if necessary.
They are even better the day after cooking when all the flavors have been fully absorbed, so make plenty and freeze them, 2 rolls in each sandwich-size plastic bag. Pop them out into a dish and microwave for home cooking ready in 5 minutes!
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How to Make Stuffed Cabbage
Stuffed cabbage is a traditional Jewish dish. Follow this recipe so you can make it at home!
Cabbage Rolls
It's that wintry time of year when we crave the comfort-food combo of cabbage and meat. The best way to find it? Classic homemade cabbage rolls, of course!
Full recipe here:
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:
Stuffed cabbage rolls in the crockpot #stuffedcabbage #cabbagerolls #easyrecipe #crockpotrecipes
Stuffed cabbage rolls in the crockpot #stuffedcabbage #cabbagerolls #easyrecipe #crockpotrecipes
For the written recipe visit Goodvibescooking.net
Valerie Bertinelli's Healthy Stuffed Cabbage | Valerie's Home Cooking | Food Network
Valerie puts a lighter twist on Stuffed Cabbage with ground turkey and cauliflower rice!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Valerie’s Stuffed Cabbage
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Intermediate
Total: 2 hr 5 min (includes cooling time)
Active: 55 min
Yield: 12 rolls
Ingredients
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 cups cauliflower rice
1 large head green cabbage
1 pound ground turkey, preferably dark meat
One 14.5-ounce can diced tomatoes, drained
2 tablespoons chopped fresh basil
1 teaspoon Italian seasoning
1 large egg
1 yellow onion, diced
3 tablespoons chopped fresh parsley
4 cloves garlic
One 28-ounce can tomato purée
1/2 teaspoon onion powder
Directions
Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.
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Valerie Bertinelli's Healthy Stuffed Cabbage | Valerie's Home Cooking | Food Network