Best 9 Stuffed Cabbage Leaves Kaaldolmer Recipes

STUFFED CABBAGE (KåLDOLMAR)

Steps:

• Cabbage and rice: Cut out the core of the cabbage with a sharp knife. Remove the large, bitter outer leaves from the cabbage and discard. Carefully pull off the remaining larger leaves (about 10 of them), keeping them whole and as undamaged as possible. (Reserve the remaining cabbage for another use, such as Hugh Acheson's Apple-Cabbage Slaw). Meanwhile, add rice, milk, and a pinch of salt to a medium saucepan over medium-low heat. Bring to a low simmer and cook uncovered until the grains absorb the milk, stirring occasionally, 10-20 minutes.
• Onion and potatoes: Melt 1 tablespoon butter in a skillet over medium-high heat; sauté onions until soft, stirring occasionally, 4-5 minutes. Set aside for the meat filling. Meanwhile, place potatoes in a medium saucepan and add enough cold water to cover. Add a big pinch of salt and bring to a boil. Reduce heat to a simmer and cook uncovered until soft, 10-12 minutes. While the potatoes are simmering, check the rice. The mixture should begin to look like a porridge, with the grains intact. (This will act as a binder for the meat, as well as providing moisture.)
• Cabbage: Prepare an ice bath. Bring a large pot of water to a boil; blanch the cabbage leaves in the boiling water for 2-3 minutes, or until pliable. Remove leaves and immediately plunge them into the ice bath to stop the cooking. Set aside on paper towels to dry. Meanwhile, check the rice mixture. When the rice has absorbed all the milk, spread it on a plate to quickly cool, 5 minutes. (Note: Rice can be prepared up to 1 day ahead.)
• Meat filling: In a large mixing bowl, add beef, pork, eggs, sautéed onions, milk, a big pinch salt (about 1 teaspoon) and white pepper (about 1 teaspoon), and the cooled rice. Combine well with your hands, a whisk, or wooden spoon. (Alternatively, use a stand mixer with the paddle attachment on low speed.) To check the seasoning, fry a small bit of the meat mixture and taste it.
• Assemble rolls: Preheat oven to 350 degrees F. Grease baking dish with 1 tablespoon butter. Carefully cut out 1 inch of the thick center vein from the leaves, so they will be easier to roll up. Place 3-4 tablespoons of the meat filling (depending on the size of the cabbage leaf) into the center of a leaf and, starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling (like a burrito). Place the roll seam-side down in the baking dish. Repeat with remaining leaves and meat, arranging the rolls side by side in rows. Drizzle agave syrup over rolls and bake, 20 minutes.
• After 20 minutes, remove dish from oven. Pour enough broth over the rolls to come halfway up the sides of the dish. Place back in oven for another 20 minutes.
• Sauce: Cabbage rolls are done when brown on top and the meat is cooked through. Remove cabbage rolls from the dish and strain the cooking liquid through a fine-mesh strainer into a skillet. Bring liquid to a boil and reduce by half, whisking occasionally, 5 minutes. Whisk in cream, add a pinch of salt, and continue boiling to thicken slightly, 1 more minute. (Sauce will be on the brothy side.) Meanwhile, drain the potatoes and place in a bowl; add 1 tablespoon butter and salt to taste.
• Place cabbage rolls and potatoes on a plate; add a few dollops of lingonberry jam on the side. Drizzle sauce over everything. Serve.

STUFFED CABBAGE

Steps:

• For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
• Meanwhile, bring a large pot of water to a boil.
• Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
• For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
• Preheat the oven to 350 degrees F.
• To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

STUFFED CABBAGE LEAVES (KAALDOLMER)

Steps:

• Cut the core from a large cabbage and cook in salted water for 15 minutes. Drain, cool slightly, and remove 24 large outer leaves.
• Simmer 2 tbsp rice in 2 cups milk for 40 minutes. Cool.
• Mix 1/2 lb ground pork, 1/2 lb ground veal or sirloin, and 1 tsp salt. Gradually beat in 5 eggwhites, one at a time, beating vigorously after each addition. Slowly add the rice mixture to make a smooth creamy filling. Stir in 1/4 tsp ground white pepper and 1 medium onion, minced.
• Preheat the oven to 375 degrees.
• Cut the heavy thick part of the stalks from the cabbage leaves. Take one leaf at a time and overlap slightly to close up the opening left by removing the stalk. Put a tablespoon of the meat filling on each leaf. Roll leaf over once, turn sides over filling, then roll to the end of leaf, completely enclosing the filling.
• Arrange the rolls in a buttered baking pan (9x12 1/2 inches). Add 1 10 1/2 oz can of beef consomme and spread each roll with 1/2 tsp molasses. Bake in the moderately hot oven for 30 minutes. Turn each roll and bake for 30 minutes longer.
• Arrange the cabbage rolls side by side in a warm serving casserole.
• For the sauce:.
• Stir into liquid remaining in pan: 1/2 tsp cornstarch mixed with 1 tbsp water. Cook over direct heat, stirring, for 2 minutes. Pour the sauce over the cabbage rolls.

STUFFED CABBAGE

Steps:

• Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
• Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
• Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

STUFFED CABBAGE

Steps:

• For the sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. With a microplane, grate the clove of garlic into the sauce and stir well to combine. (Alternatively, you can very finely chop the garlic.)
• For the filling: Bring a large pot of salted water to a boil. Cut out the core from the base of the cabbage and remove the 1-2 outer leaves. Place the cabbage cut side down into the pot of boiling water. As you see leaves naturally start to separate from the head of cabbage, gently coax the leaf off with a pair of tongs and transfer it to a colander set over a bowl. You will need about 14 cabbage leaves. This process takes about 6-8 minutes. Rinse the leaves with cold water until cool enough to handle. Drain well and pat dry with a clean kitchen towel.
• Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib.
• In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine.
• Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long. (For some of the larger leaves, use up to ½ cup of filling.) Place the oval in the center a cabbage leaf, just above where the rib was cut. Fold the sides of the cabbage leaf over the filling and roll up into a little bundle (start rolling at the cut side, over into the uncut side). Place seam side down over top of the sauce in the baking dish. Repeat until each cabbage leaf is used. Drizzle the remainder of the sauce all over.
• Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is cooked through. Serve with a side of mashed potatoes, if you like.

STUFFED CABBAGE LEAVES

Steps:

• Bring a large pot of water to a boil and blanch the cabbage leaves, a few at a time, for 2 to 3 minutes, until they are flexible. Transfer from the pot to a bowl of cold water, then drain and set aside. Cut out the thickest part of the base of the center rib by notching a 1- to 1 1/2-inch V at the base. This will make the leaves easier to roll up.
• Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onion and a pinch of salt. Cook, stirring, until it is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
• Lightly oil a heavy flame-proof or lidded skillet. Place a leaf on your work surface in front of you, with the wide ribbed bottom closest to you. Place 2 rounded tablespoons of the rice mixture on top of the leaf. Roll the leaf over once, and tuck in the sides. Continue to roll the leaf into a tight package. Place in the pan. Fill and roll the remaining leaves and pack them into the pan. You will probably need to stack two layers of the filled leaves.
• Whisk together the lemon juice, remaining oil and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the cabbage rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices. Invert a plate and place it on top of the rolls to keep them wrapped and in position. Bring to a simmer over medium heat, cover the pan, turn the heat to low and simmer for 45 minutes to an hour, at which point the cabbage leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Taste the liquid left in the pot and adjust the seasoning. Serve the rolls warm with the liquid from the pot as a sauce.

EGYPTIAN STYLE STUFFED CABBAGE LEAVES (MASHY CRUMP)

Steps:

• Rice stuffing mixture:.
• On top of stove, put a good amount oil or butter; add chopped onion and pureed onion sauté. Add garlic when onions almost finished not to burn.
• Add a spoon of tomato paste and stir around until all coated.
• Add pureed tomato, a few drops of water and cook until liquid is almost gone. It should be a little thick, not too watery. You can add some salt to taste to this too.
• Set aside.
• Put washed rice in mixing bowl. Add the above tomato mixture. Add raw, chopped greens- parsley, dill and cilantro. Its okay to chop some of their stems, gives the mixture more flavor. Add a little canola oil.
• Add all spices and dry mint. Take 1 chicken bouillon cube and crush it, add to rice.
• Mix all ingredients until well blended set aside. Try to taste, will be raw I know, but you can taste and not swallow rice. Adjust seasonings. Salt is most important, if too salty, don't worry, once cooked it will lessen.
• Cooking Cabbage:.
• This is the trickiest part. I have not yet found the perfect way, but my way has been working alright...here it goes.
• Wash the head of cabbage well. With a paring knife, gently cut around core, loosening it a bit. Try to cup deep, but try not to cut leaves, or separate at this point.
• Using a large pot, fill with water, and a few dashes of cumin. Once boiling, add the head of cabbage, with core facing up.
• As the cabbage starts to cook, with a knife, gently pull away leaves from core and cook until a bit soft, but not translucent.
• So you will have the large head of cabbage in pot and you will be cutting leaves and letting them boil alone aside the head. (Hope this makes sense.).
• When the leaves are a bit soft, tender not translucent, remove to a large tray.
• Continue this until all cabbage is cooked.
• You will have the very small leaves towards inside core, you will be able to use some of these, but some maybe too small. I usually make a cabbage salad with these.
• Once the leaves are cool, you will begin to stuff.
• Rolling/stuffing the cabbage:.
• Prepare a large pot, put some oil in bottom of pot to coat.
• Slice 1 large tomato thinly and place on bottom of pot. You will arrange cabbage in this pot as you roll.
• Take a cabbage leaf and cut from the bottom, where core starts.
• Cut away the hard core and reserve the two sides from leaf making a pile.
• Save a few of the cores stems as well.
• Tricky but you are trying to get a pliable leaf for rolling.
• You want to make the leaf small, cutting a half of the leaf in half. The end result should be size of small cigar.
• Don't worry about how they look, they will not be real tight and they may seem like the rice will come out, just close as best you can, they will be fine.
• So with leaf laying flat, spoon a small amount of rice onto leaf, fold up bottom and roll like a cigar. Don't worry the ends will be open, but cook ok. Some rice may boil out but not much trust me.
• Roll all until leaves are finished.
• Once all rolled and arranged in pot, add a crushed chicken bouillon cube. As you are arranging in pot, you can put a few of the core stems in between layers to help stay in place.
• Take approximately 3 cups water and mix with tomato paste, pour over cabbage. Water should reach just above cabbage. If not enough, add more water.
• Take an old plate, invert it over cabbage to keep from moving too much.
• Put on high, bring to a boil, cook for about 10 minutes, then turn to a lower simmer and cover.
• Should cook for approximately an hour or so, you can check it periodically by tasting to see if rice is cooked inside.
• Once cooked let sit for a little to cool a bit before removing from pot.
• When ready to remove, take a large serving platter, put over top of pot, then flip pot to empty onto platter. Be careful and do over sink if you are unsure. Its easy but take s a little practice.
• Remove core stems, fix tomatoes that are on top, to look presentable.
• *** LEFTOVER TIP: THE NEXT DAY PREPARE THE LEFTOVERS THIS WAY -- PUT SOME BUTTER INTO A PAN, FRY THE STUFFED CABBAGE LEAVES UNTIL GOLDEN BROWN ON ALL SIDES. SUPER TASTY, ENJOY! ***.

STUFFED CABBAGE

Steps:

• Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
• In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
• Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
• Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
• In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
• Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

STUFFED WHOLE CABBAGE

Steps:

• Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6 inches to overhang edges of bowl. Place cabbage in bowl with core facing up. Remove core and center of cabbage, leaving a 1-in. shell. Discard core; chop center cabbage leaves. , Heat large skillet over medium heat; add oil. Cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes. Remove from the heat and cool slightly. In a small bowl, combine beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper. Spoon mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling. , Place 1 cup water, remaining chopped cabbage and remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil. Reduce heat; simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165°, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm. , Combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly. Boil until thickened, about 2 minutes. Cut cabbage into wedges; serve with sauce and Parmesan cheese. If desired, sprinkle with fresh thyme and oregano leaves.