Ina Garten's Stuffed Cabbage a la Contessa | Barefoot Contessa | Food Network
Ina makes a classic Jewish comfort food — sweet and sour stuffed cabbage!
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Stuffed Cabbage
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 6 servings
Ingredients
3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
For the filling:
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
Meanwhile, bring a large pot of water to a boil.
Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
Preheat the oven to 350 degrees F.
To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
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Ina Garten's Stuffed Cabbage a la Contessa | Barefoot Contessa | Food Network
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)
GERMAN CABBAGE SOUP - Easy & Delicious! | Homestead Kitchen
This German Cabbage Soup is so delicious! You'll love the flavor of it, as well as how easy it is to make.
Get the full recipe with free printable version:
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The Famous Polish Cabbage Soup KAPUŚNIAK. Old Fashioned Cabbage Soup. Recipe by Always Yummy!
Kapusniak is cooked not only in Poland but Ukraine and Slovakia, however this tasty soup takes the origin just in Poland. The thing of this recipe is that two forms of white cabbage are used – fresh and sauerkraut - and, surely, meat sausages. If you are a fan of tasty soups this recipe is for you.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• fresh cabbage – 12 oz | 350 g
• sauerkraut with brine – 9 oz | 250 g
• onion –5,5 oz | 160 g
• carrot – 4 oz | 120 g
• bacon – 7 oz | 200 g
• smoked sausage – 12 oz | 350 g
• meat or chicken broth – 4 pt | 1,9 l
• 2 bay leaf
• dill – ⅓ oz | 10 g
• potato – 10 oz | 280 g
• sweet paprika – 2 tsp
• salt – 1 tbsp
• ground black pepper – ½ tsp
✅ You will need:
• stockpot
• carving board
???? Preparation:
1. Dice the onion finely, cut the carrot into thin half rings, dice the cabbage and potato, cut the sausage into round slices and bacon into not big pieces.
2. Heat the stockpot over low heat and fry the bacon for 3 minutes over low heat, add the sausage and fry for another 3 minutes over low heat.
3. Add the onion and carrot and keep frying for 4 minutes over low heat stirring occasionally.
4. Add the fresh diced cabbage and fry over low heat for 3 minutes.
5. Add the sauerkraut, potato, the meat or chicken broth, paprika, salt, bay leaves, bring to a boil and reduce the heat. Cover with the lid and cook over low heat for 15 minutes.
6. Switch off the stove, sprinkle the kapusniak with chopped dill and serve to the table.
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Home » One Pot Hamburger Cabbage Soup
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ONE POT HAMBURGER CABBAGE SOUP
September 20, 2018 by Courtney ODell 44 Comments (Edit)
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Hearty and extremely delicious, this one pot hamburger cabbage soup recipe is easy to make and always a huge hit! Simple ingredients for a family favorite soup everyone loves!
Get the easy recipe:
BEEF and CABBAGE CASSEROLE RECIPE
This beef and cabbage rustic casserole is easy, comforting and affordable. Will feed a hungry family. Enjoy.
#beefcabbagecasserole #casserolerecipes #cabbagerecipes #tesscooks4u #recipes #cooking #food
Beef and Cabbage Casserole Recipe
INGREDIENTS:
5 cups diced cabbage
1 1/2 to 2 pounds ground beef
1 medium diced onion
2 diced carrots
1/2 cup diced bell peppers
1/2 cup uncooked rice - I used jasmine rice
1 1/2 cups beef broth
1 - 28oz can diced tomatoes
3 cloves minced garlic
1 tsp. oregano
salt and black pepper
In skillet on med high heat brown and chop ground beef until no longer pink.
Add onions, carrots and minced garlic.
Cook and stir for 3-4 minutes.
Turn off heat.
In bowl add meat mixture, uncooked rice, diced tomatoes and spices.
Mix well. Add diced cabbage and mix well.
Add ingredients to baking dish. Pour over beef broth.
Cover tightly with foil.
Bake at 350 degrees Farenheit for 1 hour.
Remove from oven, add bell peppers, stir well,
return to oven and bake for 30-45 more minutes or until cabbage is tender.
Remove from oven and let rest for 15 minutes before serving.
Enjoy.
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