Cabbage Recipes » Meats

Baked Cabbage and Lamb

admin — Mon, 26 Sep 2011 19:38:56 +0000

The origin of this cabbage recipe is Turkish and is also known as Lahana Firinda in Turkey.

Yield: Makes 4 to 6 Servings

Ingredients
one quarter cup butter
2 onions, finely chopped
12 ounces lean ground lamb
one large cabbage, shredded
half teaspoon salt
1 teaspoon red cayenne pepper
2 tablespoons fresh breadcrumbs
1 teaspoon tomato paste
1 cup beef stock or broth
3 ounces feta cheese, crumbled
2 eggs
1 cup milk

How to Make
melt butter in a large saucepan. Add onions; sauté until slightly browned. Add lamb; cook 5 min., stirring to break up meat. Stir in cabbage, salt and red pepper; simmer 30 min. Butter a large shallow casserole dish; sprinkle breadcrumbs over bottom and sides. Spoon cabbage mixture into prepared casserole. In a small bowl, stir tomato paste into stock or broth; pour over cabbage mixture. Cook over medium heat until most of the liquid has evaporated; set aside to cool slightly. Preheat oven to 350°, sprinkle cheese over cabbage mixture. In a small bowl, beat eggs; beat in milk. Pour over casserole. Bake 45 min.

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Slow-Cooked Autumn Brisket

admin — Mon, 12 Jul 2010 00:53:36 +0000

Now here is a recipe for a hardworking man that comes home hungry! Its hearty ingredients will satisfy even the hungriest of Papa Bears!

3-pound boneless beef brisket
1 small head cabbage (about a pound), cut into 8 wedges
1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
1 large onion, cut into 8 wedges
1 medium Granny Smith apple, cored and cut into 8 wedges
2 cans (10 3/4 oz each) Cream of Celery Soup
1 cup water
2 tsp caraway seed (optional)

1. Season the brisket with your favorite seasonings, or just salt and pepper, if desired.

2. Put the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple.

3. Stir the soup, water and caraway seeds (if desired) in a medium bowl. Pour mixture over the brisket and vegetables in the slow cooker.

4. Cover and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the meat is fork tender.

5. Remove the brisket from the cooker to a cutting board and let it stand for 10 minutes before slicing. Thinly slice brisket across the grain and put on a serving platter. Remove the vegetables and fruit with a slotted spoon and put on platter. Pour the juices from the cooker into a gravy boat and serve with brisket.

TIPS: Pair with your favorite dinner bread or Texas toast and you have a meal fit for a king!

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Cabbage and Carrot Salad

admin — Thu, 11 Dec 2008 05:38:59 +0000

This is a very healthy and easy salad to make. Great for lunch time and light snacking.
Makes 4 servings | Time: 15 minutes

1 pound Napa or Savoy cabbage, cored and shredded
2 carrots, peeled and grated
2 or 3 scallions, minced
1/4 to 1/3 cup peanut (preferred) or canola oil
2 tablespoons freshly squeezed lime juice
1 teaspoon soy sauce
Salt and freshly ground pepper to taste

Start by combining the vegetables in a bowl. Then mix the oil, lime juice and soy sauce. The original recipe says you can add salt but I think the soy sauce is good enough. Add fresh ground black pepper if you wish. Toss the veggies and dressing then serve cold.

Thanks to thebittenword for the original recipe & beautiful photograph.

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Pork with Layered Cabbage

admin — Sat, 06 Dec 2008 01:29:29 +0000

Here’s a great recipe I found on simply recipe. Elise mentioned that she use to have this in her old neighborhood in san fran. at a Hungarian restaurant. They went out of business but she was kind enough to share this recipe with her readers.

Ingredients
2 pounds of sauerkraut
1 large head green cabbage
2 tbsp olive oil
1 cup finely chopped onions
1/4 tsp of finely chopped garlic
1 lb ground lean pork
1/4 cup rice, cooked in boiling salted water (yielding 3/4 cup cooked)
2 lightly beaten eggs
2 tbsp sweet Hungarian paprika
1/8 tsp marjoram
1 tsp salt
freshly ground pepper
1 cup water mixed with 1 cup tomato puree
1 cup sour cream

Method
1 Rinse the sauerkraut in cold water. If needed, soak in cold water 10-20 minutes to reduce sourness. Squeeze dry and set aside. In a large saucepan, bring to a boil enough salted water to cover the cabbage. Add the cabbage, turn the heat to low and simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off 16 large unbroken leaves and lay them on paper towels to drain and cool further.

2 In a 10-inch skillet, saute the onions and garlic in olive oil, until the onions are lightly colored. In a large mixing bowl, combine the pork, rice, eggs, paprika, marjoram, the onion-garlic mixture, salt and a few grindings of black pepper. Mix well with a fork or wooden spoon.

3 Place 2 tablespoons of the stuffing in the center of one of the wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small bundle. Repeat with more leaves until all the stuffing has been used.

4 Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the water mixed with the tomato puree. Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a warm plate. Stir in the sour cream to the sauerkraut. Simmer another 5 minutes. Lift the sauerkraut onto a serving platter with a slotted spoon. Arrange the cabbage rolls on the sauerkraut and pour some of the sauce over them. Serve the rest of the sauce in a sauceboat.

Serves 4-6.

Thanks to elise at simply recipe for sharing this recipe. To visit her lovely site click elise!

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