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
HOW TO MAKE STUFFED CABBAGE ROLLS | @therealgreekchef
#cabbage #greekfood #dinner
Greek Cabbage Rolls/ Lahanodolmades
Λαχανοντολμάδες
Get this recipe with exact measurements and more on my website:
Serves 6:
1 large cabbage, stem removed
2 carrots
3 celery ribs
For the filling:
1 pound ground beef
1/4-1/2 cup olive oil
1/4 cup water (or more)
1 small onion
1/2 cup uncooked white rice
1/2 cup chopped parsley
1/2 cup chopped dill
1 teaspoon salt
black pepper to taste
5-6 cups chicken broth or water
For the egg lemon sauce:
3 egg yolks
1/2 cup freshly squeezed lemon juice
2 tablespoons cornstarch
Boil the cabbage in salted boiling water with the cored part facing down. Flip it around and boil an additional 10-15 minutes until the leaves begin releasing easily and have become somewhat translucent. They should not be overcooked to the point where they become soft and mushy.
Pull the leaves out as they detach from the cabbage and set them in a colander to drain.
When you peel off most of the leaves and you get to the core with the smaller leaves it will be difficult to remove the leaves without ripping them. At this point just remove the small bunch with the core attached and place in the colander. It will be easier to separate them once they are cooled. Most of these leaves will be too small to use for the cabbage rolls so they will be used as the bed or cover.
Roughly chop the carrots and celery into large chunks and place them in the bottom of your pot. These will be the bed that the cabbage rolls will sit on so that they do not come in direct contact with the heat and cook more gently. This will prevent them from falling apart while simmering.
Use some of the small and shredded pieces of cabbage to cover the vegetables.
Place half of the onion in a food processor and pulse until it is finely chopped. Add the parsley and puree until smooth. Place this mixture in a large mixing bowl.
Pulse the remaining half of the onion until finely chopped. Add the dill and puree until smooth. Place this mixture in the mixing bowl.
Add the ground beef, salt, pepper, rice, olive oil, and water to the purred herbs and onion and mix well to combine. The best way to do this is by hand. Break up the ground beef and add 1/4 cup more water if the mixture is not very moist.
A very moist, wet filling will make the best tasting cabbage rolls.
To assemble the cabbage rolls, take a cabbage leaf and lay it flat on your work surface. Cut of the thickest part of the stem. Place a full tablespoon of the filling in the center, fold the left and right sides of the leaf over the filling then roll it up.
Continue the same process adjusting the amount of filling depending on the size of the cabbage leaves (smaller leaves get less filling). Keep in mind that when the filling is cooked, the rice will expand a bit. Roll them up tight but giving enough room for the rice to expand.
Some leaves may be very large. You can cut those in half and use them to make 2 rolls.
Layer the cabbage rolls in the pot fitting them snug together.
Cover them with cabbage leaves.
Place a plate over them inverted. This will keep them in place so that they do not fall apart while cooking.
Pour enough water or chicken broth to come right up to the plate.
Cover the pot and bring to a boil. Reduce to a simmer and cook for 30-45 minutes.
Carefully remove the plate and the extra cabbage leaves from the pot.
Combiner the egg yolks, cornstarch, and lemon juice in a bowl. Whisk well until smooth.
Add some of the hot broth to the egg mixture. Whisk well.
Season with some more salt and pour the egg lemon mixture into the pot. Carefully shake the pot from side to side to distribute the egg lemon sauce.
Bring to a boil. Taste the seasoning and add more salt if necessary. Remove from heat and allow to rest for at least 15 minutes before serving. The sauce will thicken as it sits.
Serve with some warm toasted bread.
Enjoy!
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YiaYia's Greek Recipes | Stuffed Cabbage | Lahanodolmades .
YiaYia's Greek Recipe | Stuffed Cabbage | Lahanodolmades .
How to make the EggLemon Sauce or Augolemono
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Greek Cabbage Rolls in Tomato Sauce: Lahanodolmades
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Stuffed Cabbage Recipe With Olive Oil And Beef Ribs Soup, Tzatziki Spaghetti
I will make easy stuffed cabbage with olive oil, tzatziki, beef rib soup, and spaghetti. Friends, it is a healthy and delicious recipe that is really easy to shape.
I will only use one large sized cabbage and it will be enough for 20 people.
7 Onion lemon parsley and garlic
A bowl of walnuts and currants
Cumin black pepper coriander mint chili pepper salt and sugar
8 tomatoes
700 grams of rice and 700 grams of bulgur
Tomato paste, pepper paste, grape vinegar, olive oil and pomegranate syrup
Additionally, I may have used some soy sauce in the sauce.
First, I add some warm water to the rice and bulgur and set them aside to wait for about 40 minutes.
I remove the stem part of the cabbage by cutting it in the middle with a knife.
I add a large pot to the stove and add 2 spoons of salt.
After putting the whole cabbage into the pot, I add boiling water to it.
I wait 5 minutes for the cabbage leaves to soften.
When I am sure that I can shape the cabbage leaves, I take them out of boiling water.
After crushing the walnuts with a rolling pin, I chop them a little with a knife.
I add the ingredients into a bowl, bird walnuts, pomegranate syrup, 2-3 caps of grape vinegar.
juice of 1 lemon
Chopped parsley, a spoon of hot pepper paste and 2 spoons of tomato paste
I add the spices
I add the onions after blending and thinning them.
I also thinned the tomatoes in the mixer and added them.
After mixing the ingredients a few times, I add olive oil and some more sunflower oil.
I remove the thick structure in the middle of the cabbage leaves by cutting it with a knife.
I cut the cabbage leaves into two or 4 pieces depending on their size.
I place the thick parts I cut and the leaves that are not useful to me under the baking tray.
I use a small ladle to shape the stuffed cabbage.
After placing 2 pieces of leaves in the scoop, I add a spoon of stuffing mixture and close the edges.
After pressing it a little in my hand, I turn it upside down and place the stuffing on the baking tray.
If you want the outer layer to be a little thicker, you can add 3 leaves.
I prepare the cooking sauce in a bowl and add tomato paste, soy sauce and 1 lemon juice.
I mix it after adding boiling water.
We can add some sugar and salt, let's not forget that cabbage leaves are salty.
I brush some olive oil on the stuffed vegetables.
After placing the baking tray on the fire, I slowly add the cooking sauce.
I cover the tray with another tray and wait for it to boil on the stove for 10 minutes.
After the cabbage boils, I place the tray in the oven, covered.
I will bake for about 45 minutes at 170 or 180 degrees.
While the stuffed cabbage is cooking, I start making the beef rib soup.
I add some oil and 2 cups of flour.
I stir for 5 minutes until the flour is roasted.
After the flour is roasted, I add hot water.
I add salt and sugar
I mix cold milk with a little water and slowly add it to the soup.
I had beef ribs that I had cooked before, I took them out of the freezer, waited for them to soften a little, and now I cut them with a knife.
The ribs must be cooked very soft and the bones must be cleaned very well.
I add the chopped meat into the strainer and pour a bowl of boiling water over it.
I add the chopped meat into the sauce and mix it, our soup is ready to serve.
I insert the heater after adding the soup while eating.
I whisk yoghurt to make tzatziki.
I had some buttermilk at the ready, I'm adding that as well.
I add salt
I add chopped cucumber and dried mint.
Some dried parsley
You can make a type of pasta that can accompany stuffed vegetables, I chose to make spaghetti with tomato paste.
I check the stuffed vegetables again and they look soft and ready to serve.
It looks very nice, and if you eat it by squeezing lemon on it, I can say that it is very delicious. Moreover, since it is made with olive oil, you can eat these stuffed vegetables cold, enjoy your meal. #stuffedcabbage #stuffedrecipe #recipes
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