http://www.mit.edu:8001/people/wchuang/cooking/recipes/Misc/Cabbage_Rolls.txt
Stuffed Cabbage Rolls (Golakbi)
Ingredients:
1 head of cabbage
2 lbs ground pork
2 cups cooked rice
1/2 cup chopped onion
1 can (16 oz) tomato sauce OR stewed tomatoes
1 cup water
salt and pepper
Core the cabbage and steam for 15-20 min. on top of stove or cut off
leaves and steam these, with about 1/4 cup water in a glass bowl covered
with plastic wrap in the microwave for about 5-7 min. on high & keep
them covered while you mix together the filling.
Mix pork, dash of salt and pepper, chopped onion and cooked rice.
Stuff the cabbage leaves by making each leaf into a small package, about
1/3 to 1/2 cup of filling in the center (depends on the size of the
leaf, more filling if the leaf is larger) and folding the sides over.
Melt 2 Tbsp butter in oven proof pan, put rolls in pan seam-side down.
Pour tomato sauce and water over to just about cover the rolls. Cover
dish with foil and bake at 325 for about an hour 15 mins.
Saute the cooked rolls in 2 Tbsp butter till cabbage is slightly brown.
-from “Nancy B.”
Sweet and Sour Stuffed Cabbage
From Dean Ornish’s book, “Eat More, Weigh Less.” This recipe is most
excellent. Tastes better the next day.
Ingredients:
1/2 cup dried procini mushroom
2 cups rice
1 very large or 2 medium green cabbages
1 large onion left whole, and 1 onion, chopped
2 egg whites
salt and pepper
1/2 tsp grated nutmeg
2 cups vegetable stock
1 lb mushrooms, chopped coarsely (about 6 cups)
3 cups canned pureed tomatoes
1/2 cup lemon juice
1 cup brown sugar
Saok the porcini in 1 cup of hot water for 30 minutes. Drain and strain
the porcini water through a cheesecloth-lined strainer. Reserve the
liquid. Chop the porcini.
Soak the rice in cold water for 15 minutes. Core the cabbage with a
sharp knife. Bring a large kettle of salted water to a boil. Drop in
the whole cabbage and cook for 5 to 10 minutes. Reove the cabbage with
2 large spoons and place it in a strainer. When cool enough to handle,
remove the largest leaves. You will need about 16 to 18 large leaves.
Drain the rice. Quarter the large onion and place it with the egg
whites into the container of a food processor and puree. (I left the
onion out of the stuffing, using only one onion, so I left out this
step). Combine this onion puree with the rice, spices and soaked and
chopped dried mushrooms.
in a large saute pan. Add the chopped fresh mushrooms and cook,
stirring over high heat until all the liquid is absorbed. Add the
mushrooms to the rice mixture.
Place 2 heaping tablespoons of filling on each cabbage leaf and roll up,
tucking in the sides. Fasten with toothpicks. In a deep kettle, bring
the tomatoes, lemon juice, brown sugar, chopped onion and 1 cup of stock
up to a simmer. Add the cabbage rolls. Cover and simmer for 1 1/2 to 2
hours until the rice is cooked (doesn’t take anywhere near this long).
Baste the cabbage occasionally. Adjust the sweet and sour ratio and
season with salt and pepper.
Serving size = 1 1/2 cups * 498 milligrams sodium without added salt
240 calories * 0.9 grams fat * 0 milligrams cholesterol
Fat-Free Stuffed Cabbage
Ingredients:
2 cups cooked wild rice
1 sml head cabbage
1 cup diced onion
4 cloves garlic, thinly sliced
Tangy Tomato Ssauce (recipe below)
raisins
apple cider (for sauteeing)
In apple cider, saute onion and garlic until onion is soft. Add rice,
raisins and some more cider. Heat gently for a few minutes to let
flavors meld.
Take cabbage and core and plunge into hot water for a few (5?) minutes
to loosen leaves. Peel off a dozen or so leaves.
Put a layer of sauce in the bottom of the pan. Roll the cabbage leaves
around the rice mixture by putting a tablespoon or so of the mixture i
the middle of the cabbage leaf, fold up the sides and roll. Put the
rolled cabbage on the sauce; layer as needed by putting sauce on top of
the cabbage, adding more rolls, end with sauce. Cover and bake 30
minutes in a 350 degree oven.
-from: Jane Segelken
Tangy Tomato Sauce
Ingredients:
1 (28oz) can crushed tomatoes
1 cup diced onion
4 cloves minced garlic
1 Tbsp apple cider
1 Tbsp lemon juice
Saute onion and garlic. Add crushed tomato. Simmer 5 minutes. Add
apple cider and lemon juice. Simmer 5 more minutes. It’s done.
That stuffed cabbage looks really good, bookmarking.