Hungarian Stuffed Cabbage
Stuffed Cabbage With Rice And Pine Nuts Avgolemono
Casserole-Busy Day Stuffed Cabbage

> From: "Rodrick Jernigan" < >
> I am hoping someone has a good and easy recipe for stuffed cabbage rolls



* Exported from MasterCook *

Hungarian Stuffed Cabbage

Recipe By :Nancy and Arthur Hawkins
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cabbage -- core removed
1 pound pork -- coarsely ground
1 pound whole turkey -- coarsely ground
1 egg
1/4 cup rice -- partially cooked
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 onions -- halved then sliced
2 cups sauerkraut -- rinsed and drained
3 teaspoons caraway seeds
8 ounces tomato sauce
2 tablespoons olive oil

Boil cabbage leaves to soften and set aside to cool.
In a large bowl mix together pork, turkey, rice, salt, pepper and
paprika. Form into 2 1/2 - 3 inch round balls. Wrap each ball in a cabbage
leaf and set aside. Shred any left over cabbage leaves and set aside.
In a large pot saute the onion in the olive oil until translucent. Place
cabbage balls on top of the onions, cover with shredded cabbage, and place
sauerkraut over all. Sprinkle with seeds and pour tomato sauce over.
Cover and simmer over low heat for 2 - 2 1/2 hours. Shake pot
occasionally to prevent sticking and add water if necessary.


* Exported from MasterCook *

Stuffed Cabbage With Rice And Pine Nuts Avgolemono

Recipe By :Vilma Liacouras Chantiles

Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium cabbage heads
3 tablespoons clarified butter
1 medium onion -- finely chopped
1 cup water
1 cup long-grain white rice
1/4 cup currants
1/2 cup pine nuts (pignolia)
1/4 cup fresh parsley -- chopped
1/4 cup fresh dill -- chopped
salt and pepper -- to taste
3 eggs
1 lemon -- juice only
2 tablespoons Butter -- cut into bits

Plunge cabbages into boiling salted water and cook about 8 minutes,
then drain thoroughly and set aside while you prepare the filling.
In a heavy skillet heat the clarified butter, add the chopped onions
and cook until soft and transparent. Add the water and bring to a boil,
then add the rice and stir. Lower the heat and simmer gently until the
rice has absorbed the liquid, approximately 15 minutes. Remove from heat
and add the raisins or currants, pine nuts, parsley, dill and season with
salt and pepper. Cool.
Separate 2 of the eggs and mix the egg whites into filling. Reserve the
yolks for the Avgolemono. Stuff and roll the cabbage leaves, using one
heaping tablespoon filling, roll up snugly, then place, seam side down, in
a casserole. Dot with butter and add water to cover, then cover cabbage
rolls with an inverted plate and cover casserole. Simmer for approximately
1 hour, then transfer to a warm serving dish and keep warm. Strain the
remaining liquid for the Avgolemono sauce. Beat the remaining eggs and
yolks for 2 minutes. Continuing to beat, gradually add the lemon juice.
Then add the 1-1/2 cups cooking liquid by droplets, beating steadily,
until all has been added. Cook over hot water, not boiling, stirring
constantly until the sauce thickens enough to coat a spoon. Pour over the
cabbage rolls and serve hot.

Source: "The Food of Greece"

This recipe is the easiest of all and it's just as good as the stuffed
cabbages.

* Exported from MasterCook *

Casserole-Busy Day Stuffed Cabbage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 large onion -- chopped
1 1/2 pounds ground turkey
parsley -- chopped
3 tablespoons Worcestershire sauce
salt and pepper -- to taste
1/2 cup rice
3 pounds cabbage -- chopped
2 8 oz. cans tomato sauce
1/2 cup water
1/2 cup white wine

In a small saucepan cook rice until firm, about 10 minutes. Drain and set
aside. Preheat oven to 350 degrees and lightly oil a 9 X 13 baking pan. In
a large skillet, over medium heat, saute onion until translucent. Add
ground turkey, parsley, Worcestershire sauce, salt and pepper and saute
until meat looses its pink color. Add rice and stir well to mix. In a
small bowl combine tomato sauce, water and wine. Place half the cabbage in
the bottom of the prepared baking pan, cover with meat mixture, then half
the tomato sauce. Cover with remaining cabbage then pour in remaining
tomato sauce. Cover and bake for 1 1/2 hours.


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