Best 8 Stuffed Cabbage With Pork Recipes

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.

PORK-STUFFED CABBAGE ROLLS

Steps:

• In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf.
• In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4 cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate.
• In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.

EASY PORK-STUFFED CABBAGE ROLLS

Steps:

• Core the head cabbage and parboil in a pot of boiling water until cabbage leaves are pliable. Drain and set aside to cool.
• Make filling:.
• Mix together, the ground pork, eggs, salt and pepper.
• Use a large ice-cream scoop and place one scoop of filling into core end of cabbage leaf and roll. I make the filling the size of a golf ball.
• Place all the rolls, seam side down into large pot and pour the two cans of tomato sauce over the cabbage rolls. Simmer on low heat for about three to four hours. Cook until cabbage leaves are soft.
• Serve over white or brown rice.

BRAISED CABBAGE STUFFED WITH PORK

Steps:

• To make the sauce:
• Puree the onions, carrots, celery and garlic to a coarse paste in a food processor. Coat a large wide pan with olive oil and heat over medium heat. Add the pancetta and cook until it's brown and crispy. Add the pureed veggies and cook them until they become very soft and aromatic and are starting to turn brown, about 8 to 10 minutes. Stir in the white wine and let it reduce by half. Add the tomatoes, chicken stock, bay leaves, and thyme bundle and season with salt, to taste. Bring to a boil, then reduce heat and simmer for 15 minutes. Reserve.
• To prep the cabbage:
• Add the vinegar to large pot of well-salted water and bring it to a boil over medium heat. Set up a bowl of well-salted iced water. Add the cabbage to the boiling water and cook for 3 to 4 minutes, then immediately plunge it into the bowl of iced water. When the leaves are cool, remove them from the water and pat them dry. Reserve.
• Coat a large saute pan with olive oil and put over medium heat. Add the onions and season with salt, to taste. Cook the onions until they are translucent and very aromatic, about 6 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Turn off the heat and let cool.
• In a large bowl combine the ground pork, pork sausage, chicken livers, if using, bread crumbs, Parmesan, egg, rosemary and crushed red pepper flakes. Season with salt, to taste. Add the chicken stock and mix well to combine. Stir in the cooked onions and garlic. Make a tester patty, cook it and eat it. It should taste really good, if it doesn't, adjust the seasoning.
• Lay each cabbage leaf on a flat work surface. Spoon a generous 1/4 cup of filling into each leaf. Fold the outside edges in and roll the leaf around the stuffing. Arrange each roll with the seam side down so that the roll will hold itself shut.
• Add the cabbage rolls to the sauce. Cover and simmer over low heat for 15 minutes. Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes. Taste and adjust seasoning, if necessary. Transfer the cabbage rolls to a serving platter and lightly cover with the sauce. Sprinkle with Parmesan and serve.
• MMMMMM...cabbage!

HALUPKI (STUFFED CABBAGE)

Steps:

• Place the cabbage in a stockpot with enough water to cover.
• Add 1/4 teaspoon salt to the water and cabbage.
• Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
• Reserve 12 oz. of cabbage water.
• Preheat the oven to 350 degrees F (175 degrees C).
• Trim thick center vein off of bottom of each cabbage leaf.
• In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
• Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
• Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
• Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
• Layer the stuffed cabbage rolls over the cut leaves.
• In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
• Pour the tomato sauce mixture over the cabbage rolls.
• Cover roasting pan with aluminum foil.
• Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

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

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.

PORK AND CABBAGE ROLLS

Steps:

• Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Remove cabbage; set softened leaves aside. Return cabbage to boiling water to soften more leaves. Repeat until all leaves are softened. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls. Coarsely chop enough of the remaining leaves to measure 8 cups. Place chopped cabbage in an ungreased 13-in. x 9-in. baking dish. , In a skillet over medium heat, cook pork, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in rice. Place 1/2 cup meat mixture on each cabbage leaf. Fold in sides; starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. , Place rolls, seam side down, in the baking dish. Sprinkle with pepper. Pour broth or tomato sauce over rolls. Cover and bake at 325° for 1 to 1-1/4 hours.