Tag: stuffed vegetables

Categories
Casserole Main Dish

Stuffed cabbage casserole

Ingredients

  • 1 head of cabbage
  • 1½ lbs ground turkey
  • 1½ cups rice
  • 1 large onion
  • 2 medium carrots
  • 2 tbsp breadcrumbs
  • 3 eggs
  • ½ cup milk
  • 1 tbsp salt
  • 1 tsp pepper

Directions

  1. Core the cabbage and put it in a pot of hot water for at least 20 minutes while making the filling.
  2. Cook the rice
  3. Shred the carrots and dice the onion.
  4. Add carrots, onion, breadcrumbs, salt, pepper, 2 eggs and rice together and mix well.
  5. Add ground turkey to the mixture and mix everything well.
  6. Lightly grease a 9X13 pan and line it with cabbage leaves (they should be fully covering the pan and hanging over the edges).
    • If the cabbage leaves have thick ribs you may want to cut the excess thickness from the rib before using the leaves (this will depend partly on how long the cabbage was in the hot water)
  7. Use half the meat mixture to form a layer on the cabbage leaf bed.
  8. Fold the parts of the cabbage hanging over the pan sides over the meat layer.
  9. Cover with another layer of cabbage leaves.
  10. Repeat steps 7-9 for the remainder of the meat mixture.
  11. Mix ½ cup of milk with the remaining egg plus some salt and pepper and pour it over the casserole.
  12. Use a fork to stab holes through both layers of the cabbage leaves to allow the milk/egg mixture to seep through.
  13. Cover with tin foil and bake at 350° for 40 minutes.
  14. Remove the tin foil and bake another 20 minutes at 375°

This can be served with sour cream or plain but I also think this would pair very well with yellow veggie cream sauce.

Categories
Dutch Oven Main Dish Side

Golumpki

Ingredients

  • 1 whole head cabbage (about 4 pounds)
  • Salt (for salting boiling water)
  • 2 tbsp butter
  • 1 large onion (chopped)
  • 1 lb ground beef
  • ½ lb ground pork
  • 1½ cups cooked rice
  • 1 tsp garlic (finely chopped)
  • ¼ tsp black pepper
  • 2 tsp salt
  • 1½ cups beef stock
  • Garnish: 1 cup sour cream

Directions

  • Prepare the cabbage
    1. Fill a large pot with water, bring to a boil, and salt it.
    2. Remove the core from the cabbage by cutting around it and discard it.
    3. Place the cabbage in the boiling water. Cover and cook until leaves are softened enough to remove individual leaves. (About 3 minutes.)
    4. When leaves are cool enough to handle, cut away the thick center stem from each leaf. Be careful to not cut all the way through.
    5. After retrieving 18 leaves, chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven with a lid.
  • Make the filing
    1. Heat up a large skillet, melt the butter, and add the chopped onion. Cook until tender and remove from the heat to let them cool off.
    2. Mix the cooled onions with the beef, pork, cooked rice, garlic, salt, and black pepper until well combined. Don’t overmix or the meat will become tough.
  • Assemble the rolls
    1. Flatten a cabbage leaf on a cutting board or work surface and place about ½ cup of the meat filling.
    2. Fold sides of leaf over meat then roll along stem from the center to the outside edge of the leaf.
    3. Repeat for each leaf.
  • Cook and serve
    1. Heat oven to 350°
    2. Place the cabbage rolls, seam down, on top of the chopped cabbage. Season each layer with salt and pepper.
    3. Pour the beef stock over the rolls, cover, and place in the oven.
    4. Bake for 1 hour or until cabbage is tender and meat is cooked.
    5. Serve with a drizzle of sour cream, or alternatively, mix the pan juices with the sour cream and ladle it over the cabbage rolls.
Categories
Casserole Dutch Oven Main Dish Side

Sarmale

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion chopped
  • ½ cup long grain rice uncooked
  • 2 lb ground pork or whatever meat you prefer
  • 1 tbsp parsley flakes
  • 1 tsp dill weed
  • salt and pepper to taste
  • 1 pickled cabbage
  • 15 slices bacon chopped (optional)
  • 4 cups tomato juice

Directions

  1. Preheat the oven to 375°
  2. Heat the oil in a skillet, add the onions and cook until softened and translucent.
  3. Add the rice and cook for another minute until the rice is starting to brown.
  4. In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture. Be careful with the salt, not too much is needed because the sour cabbage is already salty. Mix well using your clean hands.
  5. Remove individual leaves from the cabbage. (Probably 14-18 leaves) Trim the thick center stem to allow the leaves to roll easier.
  6. Fill each leaf with 2 tbsp of the meat mixture and roll. Repeat with all the remaining meat and cabbage. If you have any cabbage left over, chop it up and spread it over the bottom of a 9×13 pan.
    Put all the rolls in the pan, add the chopped bacon (if using) in between the cabbage rolls and add the tomato juice over the rolls. Add more water if needed, the juice should cover the cabbage rolls entirely. Cover the pan with aluminum foil or an oven-safe lid.
  7. Place in the oven and bake for 2 hours, remove the foil or lid and place back in the oven and cook for another hour.
Categories
Casserole Main Dish

Stuffed Zucchini

Ingredients

  • 1-2 large zucchini (10-12 inches long – you want them to be big enough to have a reasonable seed cavity)
  • 2 lbs ground beef
  • 2 cups cooked rice
  • 1 medium onion
  • 1 can cream of mushroom soup
  • 1 tsp granulated garlic
  • salt and pepper to taste
  • Seasoned salt
  • 1 cup shredded cheese

Directions

  1. Cook ground beef with finely chopped onion, garlic, salt and pepper.
  2. Mix rice, ground beef and soup mix together.
  3. Peel the zucchini and cut it in half lengthwise then remove the seeds and place in a 9×13 pan.
  4. Generously season the zucchini with seasoned salt.
  5. Spoon in meat/rice/soup mixture into the hollowed out zucchini. The zucchini should be nearly overflowing with the stuffing.
  6. Layer shredded cheese over the top.
  7. Cover with foil and bake at 350° for one hour. The zucchini should be tender.
  8. Remove the cover and bake another 15 minutes to let the cheese top get a bit crispy.
Categories
Main Dish

Stuffed Bell Peppers

Ingredients

  • 1 pound ground beef
  • ½ cup uncooked long grain white rice
  • 1 cup water (or enhance the flavor with chicken broth)
  • 6 green bell peppers
  • 2 (8 ounce) cans tomato sauce
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning

Directions

  • Preheat oven to 350° F (175° C).
    Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  • Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  • In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Originally from AllRecipies.com

Categories
Main Dish

Cabbage Rolls

Laura and I have been looking for a recipe for this Romanian dish or years. I recently learned that in other countries the “same” dish is often called Sarma and the English term would be stuffed cabbage. Armed with that information I was able to find a variety of recipes to try. I’ll document some resources here and construct a recipe that works for us. I’ll keep it under the Romanian term because that is the one we are trying to replicate and is how we think of the dish even if our final recipe ends up being more generic than the traditional Romanian variety.

Here are links to some existing recipies:

Working Recipe (adapted from from Sarmale 1):

Ingredients

  • 1 whole head cabbage, about 4 pounds
  • 6 tablespoons olive oil
  • 1 finely chopped medium onion
  • 2 minced garlic cloves (1 tsp granulated garlic)
  • 2 ½ cups raw rice
  • 4 cup hot water
  • 1 ½ pounds ground pork (turkey)
  • 2 slices crustless white bread
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon thyme
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons water
  • 1 cup sauerkraut juice reserved from drained sauerkraut (¼ cup vinegar)
  • 10 black peppercorns (1 tbsp ground pepper)

Directions

  1. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. Place the cabbage had back in the water to soften inner leaves after removing the softened ones from the outside. You will need about 18 leaves.
  2. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop any remaining cabbage and set aside.
  3. In a large skillet, saute chopped onion, garlic and rice in 3 tablespoons olive oil, stirring frequently, until onion is translucent. Add hot water, bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, cover and let stand 5 minutes or until rice has absorbed all the water. Let cool.
  4. Place pork in a large bowl. Quickly dip bread in water, squeeze to remove excess water and add to meat along with onion-garlic-rice mixture, combining thoroughly. Add dill, thyme, salt, pepper, and 2 tablespoons water. Mix completely but lightly so as not to toughen the meat.
  5. In a medium bowl, mix 3 cups water with vinegar, remaining chopped cabbage from step 2 and set aside.
  6. Place about ¼ – ⅓ cup of meat mixture on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
  7. Using 2 tablespoons of the remaining olive oil, coat a large, lidded Dutch oven or casserole dish.
  8. Cover with a layer of stuffed cabbages. Pour sauerkraut juice-water mixture over all.
  9. Heat oven to 375° Transfer to oven and cook 1 ½ hours. Then add sliced tomatoes, cover and cook another 45 minutes. Remove lid and continue cooking another 15 minutes.