Spätzle With Lamb & Apple Braised Cabbage
Spätzle With Lamb & Apple Braised Cabbage
Spatzle is a soft egg noodle found in the cuisines of German, Austria & Hungary dishes. The geographic origin of spätzle is not precisely known; various regions claim to be the originators of this noodle. Spätzle has been found in documents dating from 1725. When I learned to make spaetzli I was just starting to cook in New York City. I kept the lesson and have taken it to every kitchen I have found myself in. Teaching Max how to make this delicious dish, I could tell he was hesitant about the experience. He didn’t know what he was getting himself into and he never had spatula.
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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.
STAY FIT SUNDAY | NOT SO STUFFED CABBAGE CASSEROLE
Hi everyone!! So I finally got around to this recipe! I hope you all like it and it is a simple version of European Stuffed Cabbage with my little twist! And my parents approve and they make the best Stuffed Cabbage EVER! So it makes me feel better lol! Thank you all so much for watching and have a wonderful New Years! Much love! Xo Ivett
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INGREDIENTS:
1 medium cabbage
1 16oz container sour cream
1 lb ground turkey
1/2 yellow onion
4 cloves garlic
1 egg
3/4 cup white rice (I used jasmine)
1 1/2 cup water
3 heaping tsp paprika
1/3 tsp Vegeta seasoning (Or you can add salt, onion powder and dried parsley)
1 tsp mustard
1 tsp caraway seeds
5-6 bay leaves
DIRECTIONS:
1. Pre heat oven to 425 degrees.
2. Rinse and chop head of cabbage into 1/4 slices. Add 1/2 cabbage to oiled casserole dish (about 3 tbsp olive oil) and season with sea salt and 1/2 tsp caraway seeds.
3. Chop onion and garlic and add to separate bowl along with turkey, egg, paprika, rice, Vegeta seasoning and black pepper. Combine with hands.
4. Add meat mixture to casserole dish and even out. Add bay leaves and top with remaining cabbage. Season once again with sea salt and caraway seeds.
5. In a small bowl add sour cream and dilute with water until you have a runny but slightly think consistency. Add 1 tsp mustard and mix. Add sour cream mixture to top of casserole.
6. Cook with lid for 45 minutes. Remove and cook without lid for 15 minutes or until top begins to brown. Serve!
Makes 5-6 servings!
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How to make the BEST Stuffed Cabbage Rolls - Sweet and Savory Meals
Learn how to make the BEST Stuffed Cabbage Rolls that are hearty and tasty, filled with rice, ground meat, and cooked in a delicious tomato-based sauce! A complete meal on its own with protein, carbs, and fiber!
????INGREDIENTS????:
►Tomato Sauce:
2 tablespoons olive oil
1/2 onion
4 cloves garlic
28 ounce can crushed tomatoes
15 ounce can tomato sauce
2 tablespoons tomato paste
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian herbs
►Cabbage Rolls:
1 pound ground beef
1 cup cooked rice
1 tablespoon onion powder
4 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried Italian herbs
1/4 cup fresh parsley
1 egg
1 head cabbage
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Sweet and Savory Meals
1715 US Highway 46
Suite 414
Parsippany, NJ 07054, USA
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Easy Stuffed Cabbage Rolls!
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Stuffed Cabbage Rolls!
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Stuffed Cabbage Rolls Recipe
Learn how to make the best stuffed cabbage rolls. These homemade cabbage rolls are stuffed with ground beef and rice and cooked in homemade tomato sauce. This classic comfort dish is perfect for dinner, lunch and holidays.
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More recipes you may like:
Stuffed Peppers:
Shepherd's Pie:
Lasagna:
Salmon with Lemon Butter Sauce:
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Ingredients:
For the sauce:
2 tablespoons Olive oil
28oz (800g) Tomato sauce (recipe:
2 tablespoons Tomato paste
1 large Onion, chopped
3 Garlic cloves, crushed
1 tablespoon vinegar
1-2 tablespoons Sugar
Salt to taste
Pepper to taste
1 teaspoon Oregano
For the rolls:
1 head Cabbage
1¼ lb. (560g) Ground beef
1/2 cup Uncooked rice
1/4 bunch Parsley, chopped
1 Onion, chopped
Salt to taste
Pepper to taste
2 teaspoons Paprika
1 teaspoon Oregano
1 teaspoon Cumin
1 cup (240ml) water/stock
Directions:
1. Bring a large pot of water to a boil. Remove the core of the cabbage and blanch the cabbage in the boiling water until soft, about 10 minutes. Separate the leaves and set aside.
2. Make the sauce: in a large pan heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes, add crushed garlic and sauté for 2 minutes more. Add tomato paste and cook for 1 minute. Add tomato sauce, salt pepper, oregano, vinegar and sugar. Stir and simmer for 5-10 minutes. Remove from heat.
3. Make the rolls: in a large bowl place ground beef, rice, chopped parsley, salt, pepper, paprika, oregano, cumin and 1/2 cup of the tomato sauce that we made earlier. Mix until well combined.
4. Lay each cabbage leaf on a flat surface, and using a small knife cut a V-shaped notch to remove the thick part of the cabbage rib. Place about 2-3 tablespoons of the filling into one end of each leaf, then roll up, tucking in the sides as you roll.
5. Preheat oven to 350°F (180°C).
6. Arrange rolls seam side-down in a 9X13-inch (22X33cm) baking dish. Spoon remaining sauce on top of cabbage rolls, pour water/stock, then cover the dish with a lid or foil. Bake for 45-50 minutes, remove the lid/foil and bake for 15 minutes more.
7. Serve!
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