#cabbage roll recipe

[idrawstuffs]

Unstuffed Cabbage Roll An easy weeknight casserole made of unstuffed cabbage rolls, ground beef, tomatoes, cabbage, and garlic will please the whole family.

[mrbenknope]

Unstuffed Cabbage Roll Unstuffed cabbage rolls with ground beef, cabbage, garlic, and tomatoes make a family-pleasing comforting casserole that's perfect for weeknights.

[fattributes]

Air Fryer Pork Egg Rolls

[kcrossvine-art]

hi birds of paradise and of prey! I sincerely hope your 2024 has been kind to you so far, and if it hasn't, I hope it starts being fucking nicer soon. We got eyes on it and are ready to take it out should it fail.

I'm coming to the end of my list here soon, so if anyone has ideas on what they'd like to see next, please do hit me up! Even if its just a piece of media with interesting food in it and not a specific dish you wanna see. My roommate got me a recipe book from that TikTok fantasy tavern guy, "recipes from the lucky gryphon"? So we could also take a shot at a few of those, although im not really familiar with his work. Regardless-

We will be making Stuffed Cabbage from Lord of the Rings Online today!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to this Stuffed Cabbage?” YOU MIGHT ASKYou cant kinda put whatever you want for seasonings and even the meat filling. I used ground beef but pork and lamb are also stellar candidates.

Yellow onion

Garlic

2 eggs

Ground beef

Rice

A head of cabbage

Oregano

Thyme

Red pepper flakes

Cumin

Crushed tomato

Tomato sauce

AND, “what does this Stuffed Cabbage taste like?” YOU MIGHT ASKBa bawsa

Very, very filling wow

2 rolls filled me up for a meal and i made about 20-ish from one head of cabage

A bit plain tbh, the texture is great but I'd really double up on the seasonings

A blank canvas for you to impart your spice preferences onto

Reheating makes it taste almost identical to fresh

Would pair well with a hot sauce dip

could also go well with an artichoke dip

If you run out of room and need to layer the rolls, I'd try experimenting with pouring some of the crushed tomato and sauce inbetween the stacked rolls. Otherwise the ones at the bottom lack a lot of the tomato flavor. However it might make the bottoms on the rolls laying ontop soggy?

. Where rice called for, used long grain white rice

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I've never blanched anything before. Theres not much western food that calls for it, meanwhile whenever my friend from malaysia shows a dish they ate, 9 times out of 10 the vegetables are blanched. Much easier process than the fancy name might suggest- boil water and dunk the thing in until its done. Whatever 'done' may be for the thing you are cooking.

Also for the ground beef (or whichever meat you use) you don't have to cook it beforehand, but in doing two tries at making these cabbage rolls i would recommend you at least season your meat before mixing it with everything else. The meat will cook to a safe temperature inside the cabbage rolls, i just prefer the taste and texture of it when cooked twice.

I give this recipe a meandering 7/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) I want to review more horrible recipes, truly i do, so that the rating scale isnt always a 6 and above, but whenever i try something horrible its like "why the fuck would i put all the effort into making and sharing a review of this thing i Do Not Want others to eat????" yknow?? Would people be interested in roasting horrible recipes? 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 yellow onion

6 cloves of garlic

2 eggs

2 lbs ground beef

1 1/2 cup cooked rice

1 large head of cabbage

28oz crushed tomato

14oz tomato sauce

Oregano

Thyme

Red pepper flakes

Cumin

Salt/pepper

Method:

Saute garlic and onion in butter over medium heat until onions are caramelized. When done, remove from heat and let cool.

Season the beef to your liking with cumin, red pepper, and salt. Very, very lightly cook the beef in the same pan used for the garlic and onions. Cook until it starts to brown, but dont let it darken. 

Beat eggs thoroughly with oregano, thyme, salt, and pepper.

Add all of the above ingredients together in a bowl with (cooked!) rice. Mix thoroughly then cover and let rest in the fridge.

Core and blanche your cabbage in boiling water, peeling them off as they become limp.

Once you've separated all the leaves, cut off any thick stems that would prevent the leaf from folding.

Put roughly 2 tablespoons of meat filling into each leaf. Fold the sides of the leaf inwards and roll it up. Place each cabbage roll seam-down into a casserole dish.

If they don't all fit in one layer, its more than okay to stack. Try not to stack more than 2 layers though.

Once you've used all the cabbage, take your can of tomatos and pour them over the rolls. Mix some oregano into the tomato sauce and pour that over the rolls as well.

Bake uncovered in the oven at 350 for about 2 hours. Dont worry if a bit of tomato on top looks burnt.

IF REHEATING LEFTOVERS: Bake 10 cabbage rolls in the oven at 320 for about 40 minutes. Reduce time for less rolls.

[daily-deliciousness]

Stuffed cabbage rolls

[vegan-nom-noms]

Crispy Tofu Summer Rolls

Note: If you don't like coriander, use mint instead! It goes perfectly with Vietnamese spring rolls (aka summer rolls). I never make them without it anymore.

[freecrochetpatternsworld]

Cabbage Soup

[littlebitrecipes]

Polish Golumpki Stuffed Cabbage Rolls Experience an authentic Polish dish with this easy Golumpki recipe! Try these cabbage rolls today for a hearty meal that is sure to please.

Recipe => https://littlebitrecipes.com/polish-golumpki-stuffed-cabbage-rolls/

[pariahfox]

Tonight's "what have we got on hand?" special, in the works. This edition involving frozen ground meat, rice, part of a head of cabbage, and half a leftover can of chopped tomatoes.

I am going ahead and saying "fuck it", and trying that new batch of unknown quantity brown rice in a mixed dish full of tomatoes, instead of going for a plain test batch first to see how it behaves. Even if the texture comes out a little strange, it'll probably be good enough for these purposes.

So, we'll end up swapping half a can of tomatoes in the fridge for a fresher half a thing of passata instead! That's my usual substitute for US style tomato sauce in recipes that really would benefit from smooth tomato products, instead of just using chopped or crushed tomatoes. Add a little extra seasoning to make up the difference, and it's basically the same.

Just about to get chopping vegetables, which is always the fun part with wonky joints, and now one hand not working right because nerve pinch. 😒 Evidently being a masochist, I am also planning to throw in some chopped carrot besides more seasoning. (Mostly dried marjoram and thyme, like I would normally use in cabbage rolls. May also throw in some hot paprika, because why not. Yes, I was raised on Coalfields Hungarian style cabbage rolls. Gotta have some sour cream on this, too!)

I may also try throwing in some dry TVP and a little extra liquid for it, to partly make up the difference and up the protein since I have been freezing the meat in roughly half pound/250g blocks. And I'm only using one of those.

[jlilycorbie]

Sick Day Cabbage Soup

One of my favorite things is to take a food and make it a soup. Cabbage roll soup, stuffed pepper soup, lasagna soup. Or in this case, egg roll soup.

This is an easy, fast, cheap soup to throw together, and it’s lovely and comforting for a rainy day when you aren’t feeling well (which would be me today).

2 tablespoons olive oil

3/4 cup diced onion

1/2 cup shredded carrots

1 1/2 teaspoon minced garlic

1 tablespoon grated fresh ginger

1 chicken breast, ground (around 1/2 lb to 1 lb pre-ground chicken)

2 teaspoons coconut aminos (or soy sauce)

1/2 teaspoon toasted sesame oil

Salt and white pepper to taste

2 cups chopped cabbage

4 cups chicken broth (1 heading tablespoon Better than Bouillon + 4 cups water)

Over medium low heat, warm up the olive oil, then add the onions and carrots. Cook until translucent, then add the garlic and ginger. Stir and cook until fragrant, only a few moments, then add the chicken breast.

While the chicken breast browns, add the coconut aminos and sesame oil, along with salt and white pepper to taste. Once it’s browned, stir in the cabbage, then add the chicken broth.

Bring to a simmer and allow to cook until the cabbage is softened, then serve.

You can top with sliced green onions and wonton strips, if you have them around. Or serve and enjoy as-is.

If you want to follow along step-by-step as I made this soup, you can find it over on Twitter starting here.

[everyveganrecipe]

TVP & Bulgur Ukrainian Stuffed Cabbage (Holubtsi) "Ukrainian stuffed cabbage rolls with soy mince (TVP), bulgur wheat and tomato sauce. I make my cabbage rolls with soy meat and bulgur instead of rice, because, in my opinion, bulgur wheat gives much more deeper flavor to the dish."

A classic dish to make during Christmas, these Ukraniian cabbage rolls are delicious, nutritious, and very comforting. If you wish to make this gluten-free, substitute the bulgur wheat for rice. If you wish to make this recipe soy-free, substitute the TVP for mushrooms, which is the traditional vegetarian option for stuffed cabbage and is also very delicious.

Recipe by The Slavic Vegan, who veganizes classic dishes found in Eastern Europe and especially in Ukraine.

🎄 🤶 👼 🕯️

[startingover2108]

Rice paper rolls with

Shredded: tofu, cabbage, carrot, ginger, garlic

Cut: spring onion, mushrooms

^^ first time making! While eating I added soy sauce it was SOOO good 😊 👍

[fattributes]

Ukrainian Cabbage Rolls

[thesixthcrow]

[source]

cabbage fresh spring rolls by okonomikitchen

recipe (from here) below cut!

Veggie packed cabbage spring rolls. Delicious way to eat vegetables and perfect to use up any leftovers in the fridge!

Ingredients 1 bundle vermicelli noodles 6 oz tofu, sliced into 6-8 pieces 1 ½ tbsp soy sauce 1 ½ tsp sesame oil ¼ tsp garlic powder pinch of black pepper 6-8 outer leaves of napa cabbage ½ cup carrot, sliced into match sticks ½ cup bell peppers, sliced thinly ¼ cucumber, sliced thinly handful of fresh mint handful of fresh cilantro

Peanut sauce

¼ cup natural smooth peanut butter 2 tbsp hoisin sauce 1 ½ tbsp lime juice 1 tsp brown sugar 1 tsp sriracha 3-5 tablespoon water

Instructions

Soak vermicelli noodles in hot water and cover bowl with a lid. Once softened, drain the water and set aside. Slice the tofu in 6-8 pieces, lengthwise and pat dry. Ensure the pieces of tofu are shorter than the width of the napa cabbage. Add soy sauce, sesame oil, garlic powder and black pepper to a shallow dish and place the pieces of tofu in. Flip the tofu and let it marinate while preparing the other ingredients. When preparing the fresh vegetables, make sure it's the same width as each napa cabbage. Dust both sides of the tofu with potato starch. Add oil to a pan over medium to medium high heat. Pan fry the tofu until crispy on each side (about 2 minutes per side). Remove from heat and set aside. Bring a pot of water to a boil and add napa cabbage for 15-30 seconds, just enough until the leaves become vibrant green and middle stem part is softened. Remove from water and place into a ice bath immediately. Drain water and pat each napa leaf dry. Take one piece of napa cabbage and start adding in all the fillings. TIP: don't add too much! Roll it up like a spring roll or burrito and set it on a plate end side down to keep them rolled. Add all the ingredients for the peanut sauce, using only 3 tablespoon of water first in a bowl. If it's thick, add water 1 tablespoon at a time until you get your desired consistency. Top with crushed peanuts and red pepper flakes if desired. Serve and enjoy!!

[avocadolaw]

This is the nuoc cham my family uses!

Nước chấm

1 large clove garlic

1 fresh red chile, seeded (Bird’s Eye chiles tend to be more available; use however many you’re comfortable with)

¼ cup fresh lime juice

5 tablespoons fish sauce

3 tablespoons sugar

6 tablespoons water

2 tablespoons grated carrot

In a mortar, pound together the garlic and red chile until puréed (or pass the garlic clove through a garlic press). Mix in the lime juice, fish sauce, sugar, and water. Pour into a dipping saucer and add the carrot

Makes about 1 cup

[vegan-nom-noms]

Tofu Egg Roll In A Bowl