I made cabbage rolls last week and BFG loved them... I used a combination of all these recipes... I always cook with a little bit of everything and like to learn as much as I can, too! Plus, didn't use pressure cooker or dutch oven. The oven was out of the question. Instead, chose the stove, a regular pot, my own measurements and some of the ingredients... Had other recipes but I printed them out instead of saving them... :) Here are a few:
stuffed cabbage rolls ala aunt angela [
video]
1 large green cabbage
1 pound ground chuck
1/2 pound ground veal
3/4 cup raw white long grain rice
1 stick butter
1 bunch Italian parsley
1 yellow onion
1 egg
4 cloves garlic
2 tsp salt
1 tsp Worcestershire sauce
1 tsp black pepper
1/2 tsp cayenne pepper
1 quart beef broth (or water)
1 cup water
1 can crushed tomatoes (28oz)
Should cook for 2 hours at 350 degrees F., but check after an hour and add more water if they seem to dry)
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1 tablespoon butter
1 large onion, chopped
3/4 pound ground pork
1/2 cup fresh bread crumbs
1 egg
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 head savoy cabbage, cored
2 cups chicken stock, or as needed
1 tablespoon all-purpose flour
1 cup sour cream
1 tablespoon chopped fresh dill
Melt butter in a skillet over medium-high heat. Sautee onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together the ground pork, bread crumbs, egg, salt and pepper until well blended.
Place the head of cabbage in a large pot, and add enough water to cover the cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.
Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch baking dish, and line the bottom with outer cabbage leaves. Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough broth to cover the rolls. Place extra cabbage leaves over the top.
Cover, and bake for 1 hour in the preheated oven. When finished, drain off broth from the dish into a small saucepan. Whisk together the flour and sour cream. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill. This goes perfectly with homemade noodles, or millet kasha.
FOOTNOTES: Pressure cooker
Arrange rolls as for oven baking, but cook for 20 minutes at 10 pounds of pressure.===========*****============
[The Geocities site has recipes that I want to try!]
HOLUPKIS (Cabbage Rolls)Compiled 8/93 with Mom in Georgia's Real Kitchen!!
1 lg. head cabbage (core, parboil & separate leaves)
2lb ground beef
1 egg
1 c. Long grain rice (cook as directed, set aside)
1 large onion, 1/2 green pepper, 3 stalks celery with leaves, 1 large carrot (all chopped)
1 can tomato juice
Garlic salt (my addition)
Pepper
Saute' all chopped vegetables in melted margarine (or oleo as Mom said) until tender. (Mom also would saute' in bacon grease or salt pork if it was available because of the gooooooood flavor.) Mix ground beef, cooked rice, egg, and vegetables together with 1 tsp. Black pepper and 1 l/2 tsp. Garlic salt and combine everything until mixed well.
In the bottom of a 6 - 8 quart dutch oven, place a few cabbage leaves and cut off the veins from each cabbage leaf and place those on the bottom (waste not...want not)... Take each leaf and put 1 or 2 heaping tablespoons (depending on leaf size) of mixture and roll leaf up and tuck in the ends...Place side by side in pan and then layer as needed. Pour tomato juice over top. Place any remaining cabbage leaves on top to keep holupki from burning.
Cover with lid and place in 350 degree oven for 1 and 1/2 hours.. Lower heat to 300 degrees and bake an additional 2 - 3 hours. Make sure cabbage is tender. Cover and let sit in oven even an hour after it is turned off. The next day they are even better...
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Golubvci (Cabbage Rolls)1 whole head cabbage (about 3 pounds)
Boiling water
1 pound ground beef
1/2 pound ground veal
3/4 cup chopped onion
1/2 cup packaged precooked rice
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
5 slices bacon
1 can (16 ounces) tomatoes or sauerkraut
1/3 cup bouillon or meat broth
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Remove core from cabbage. Place whole head in a large kettle
filled with boiling water. Cover; cook 3 minutes. Remove softened
outer leaves. Repeat until all large leaves have been removed (about 20 leaves). Cut thick center stem from each slice.
Saute meat with onion 5 minutes. Remove from heat. Stir in rice, egg, 1 teaspoon salt, and 1/4 teaspoon pepper.
Place 3 tablespoons meat mixture on each cabbage leaf. Roll each leaf, tucking ends in toward center. Fasten securely with wooden picks. Place each roll seam side down in a large skillet or Dutch oven.
Lay bacon slices over top of cabbage rolls.
Mix tomatoes, bouillon, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over cabbage rolls.
Cover; simmer about 1 hour, turning occasionally.
On the 16th we had Bibimbap and then the next night the same. BFG loved it so very much he didn't mind it having twice for dinner. :)
So, decided that to make yummy, yummy Bibimbap. Plus, the freaken regular resto we go to are taking a freaken vacation again!!! Arrggg.... BFG and hate when they go off on vacation cuz they close down the resto. So, sad... :(
Yum!! Need to remember to buy sesame oil cuz I used it all up for the Bibimbap. I should have remember when we went shopping yesterday. Damn... Oh well, I'll just pick it up on another occasion.
Was too lazy to put it into a nice dish... Whatever, it still tasted good... And plus it was only for bfg and me... :)
