Stuffed Cabbage: Stuffed Cabbage/Golabki

"Pork, onion, rice and seasonings are tucked inside these bundles of cabbage simmered in a mushroom broth. Then they are topped with a tomatoey sauce. These are especially delicious served with potatoes." — Irene 

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Stuffed Cabbage: Turkey Cabbage Rolls

Sep 29, 2007 I LOVED this recipe,the cabbage, the filling, the sauce - everything!!! I will make this again! My mother-in-law came over and I gave her a taste. She said she would eat half a roll, but ate the whole thing instead, and now she wants the recipe!! Complete success!! I thought this recipe was a wonderful way to use leftover rice that I had already cooked. I used 2 cups of cooked brown rice in the filling, along with the other ingredients as listed, adding some garlic and parsley as well. In the sauce, I took the advice of another reviewer and used all tomato sauce (because I didn't have tomato paste), instead of tomato paste and water mixed with tomato sauce. I was out of lemon juice, so I substituted raw apple cider vinegar for that and added a bit more brown sugar to help the flavor. My whole family liked the filling and the sauce, but only part of them were excited about the cabbage "wrap". So, if you like cabbage, you will LOVE this recipe!!

—LadyRae 

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Stuffed Cabbage: False Cabbage Rolls

Oct 09, 2003 This turned out quite well. I did change a few things. I took heed of others advice....I added 1 can of tomato sauce, omitted 1 can of soup. I added seasoning..it needed it, I think.(Basil, oregano, garlic). I also did NOT add the sour cream. I didn't think it needed it. I also added one small can of tomato paste. My kids, both of whom had never eaten cabbage before, said they loved it. So, that is a good sign!!! I will make this again. The pot was huge...I had enough for leftovers!!!! Wooooohooooooo!!

—WENDY KENNEDY 

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Stuffed Cabbage: Cabbage Rolls

Jan 16, 2005 Marrying into a Polish family, I was scared to make cabbage rolls, but these were easy to do, and were delicious. I think the savoy cabbage makes these. It is so easy to wrap the filling into, and tastes great. I did add a little brown sugar and worstishire sauce to my sauce, and my hubby raved about them. Even impressed the father-in-law. Thanks!!

—BEEBZDAK 

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Stuffed Cabbage: Sweet and Sour Stuffed Cabbage

Sweet and Sour Stuffed Cabbage

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 599
Calories from Fat: 164

% Daily Value * Total Fat 18.2g 28 % Saturated Fat 6.8g 34 % Cholesterol 125mg 42 % Sodium 1255mg 50 % ** Potassium 1685mg 47 % Total Carbohydrates 82.9g 27 % Dietary Fiber 11.4g 46 % Protein 33.4g 67 % ** Sugars 44.6g ** Vitamin A 47 % ** Vitamin C 195 % ** Calcium 27 % ** Iron 76 % ** Thiamin 46 % ** Niacin 124 % ** Vitamin B6 66 % ** Magnesium 41 % ** Folate 98 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Stir-Fry: Black Pepper Beef and Cabbage Stir Fry

Oct 22, 2006 We used ground beef sirlion, beef broth instead of water, a pinch of salt, Lawry's seasoning salt, Accent seasoning, onions, sesame oil, and added a combination of red and yellow bell peppers. Along with Minute Rice cooked in the remaining beef broth, this meal took at least 10 minutes instead of the five minutes suggested, but a quick meal regardless and very tasty! My hubby said it tasted like a lettuce wrap from PF Chang's ^_^

—judiesdream 

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Fish Tacos with Avocado Cabbage Slaw

Who doesn’t like fish tacos? They are the best meal for those gorgeous sunny spring and summer days. Add in some cabbage slaw doused with an avocado crema and some salsa and I seriously don’t think you can go wrong. If you’re into having a cerveza, then pour one and call it a day!

These flaky Fish Tacos with Avocado Cabbage Slaw from TK member The Culinary Chronicles are totally to die for. I made them twice this week and both times they were excellent!

Okay, here’s what to do. First we are going to torch some tortillas, which means you need to turn on your burner.

Place a small corn tortilla over the open flame for a few seconds

And then give it a flip to toast the other side for a few seconds more. Repeat this process with all the tortillas and then wrap them in a clean kitchen towel and set them aside.

Next we’re going to put some avocado in a blender …

Followed by some crema or sour cream. I only had sour cream on hand and let me tell you, it’s pure perfection.

Throw in some fresh cilantro and jalapeño pepper …

Followed by some agave nectar just to give it a hint of sweetness.

Blend it until everything is smooth and then remove the avocado crema to a bowl.

I just used some pre-shredded cabbage from Trader Joe’s, but if you shred your own, just go ahead and shred it and place it into a big bowl.

Add in a few spoonfuls of the avocado crema. Reserve some crema for later but be sure to add enough to give all the cabbage a good coating.

Toss it all together and season it with salt and pepper as needed.

Alright let’s move onto the fish. Season some white fish of your choice with some lime zest.

Then add in some red pepper flakes, followed by ground cumin and some garlic powder. You could use fresh garlic too, but I was concerned about the garlic burning when I broiled the fish so I opted for the powder.

Lastly, let’s add on some chopped cilantro.

Throw the fish in the fridge to marinate for a few minutes and then transfer it to a parchment-lined baking sheet and season it with salt and pepper. I used the juice of 1 lime to juice on top of the fish and then drizzled a touch of olive oil on top. Into the oven it goes on broil for a few minutes on each side until the fish can easily be flaked apart.

And now you’re in the home stretch. Just assemble the tacos with the cabbage slaw, flaked fish, extra avocado crema and some salsa! Serve it up and enjoy.

A big giant avocado-filled thank you to Nam of the amazing blog The Culinary Chronicles for giving us another amazing recipe featuring avocado! These tacos are a winner and you will totally dig them!

Fish tacos with a creamy avocado-cabbage slaw.

In a shallow dish, coat the fish with garlic, lime zest, cilantro, red pepper flakes, cumin, and oil. Season with kosher salt and pepper. Allow to marinate for 20 minutes in the refrigerator.

For the slaw, in a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth. Season with salt and pepper. In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated. Cover the bowl with plastic wrap and refrigerate.

Preheat the oven broiler and arrange the marinated fish on a baking sheet. Place the baking sheet a few inches away from the broiler, and broil the fish for 2-3 minutes on each side or until the fish becomes opaque and flakes easily with a fork.

Warm the tortillas. Divide the fish, salsa and slaw amongst the tortillas. Sprinkle each taco with the extra chopped cilantro and serve warm with lime wedges on the side.

½ pounds Firm White Fish Fillets, Such As Cod Or Tilapia2 cloves Garlic, Finely Minced1 teaspoon Lime Zest2 Tablespoons Chopped Cilantro, Plus More For Garnish¼ teaspoons Red Pepper Flakes2 pinches Ground Cumin2 Tablespoons Vegetable OilKosher Salt And Pepper To Taste4 whole Corn Or Flour Tortillas1 cup Chunky SalsaLime WedgesFOR THE SLAW:1 cup Ripe Avocado, Diced¼ cups Mexican Crema - Or Sour Cream¼ cups Fresh Cilantro, Chopped½ whole Jalapeno Pepper, Finely Diced And Seeded1 Tablespoon Lime Juice½ Tablespoons Agave Or HoneyKosher Salt And Pepper To Taste2 cups Shredded Cabbage

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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

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Cabbage Rolls

This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. —Dolly Mullen of Langley, Washington

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Stuffed Cabbage: Sarmale (Stuffed Cabbage or Vine Leaves)

Dec 21, 2005 Great recipe! This recipe goes great served with sour cream. As a variation and for added flavor, when cooking it, use half water and half borsch (Romanian and maybe Russian stores offer it..., a sour delicate-flavored liquid). If not available, you can add a Tbsp of lemon juice. I grew up making and eating "sarmale".

—thonia7 

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Stuffed Cabbage: Stuffed Cabbage Rolls

Nov 05, 2007 I'm quite certain this recipe would have been great exactly as written, but I did make a few changes to suit our taste. First of all, you can get your cabbage leaves to come apart perfectly by zapping the head of cabbage in the microwave for about 2-1/2 minutes at a time. Just score the core, and you will get full, perfect leaves without any tearing at all. No need to mess with boiling water. I did not cook the cabbage leaves at all, I just simmered the rolls longer in step 4. With the meatballs, I added an entire cup of rice, garlic powder and closer to 1/4 cup of the prepared sauce. I did not find any reason to secure the cabbage rolls with toothpicks or string; they stayed together just fine seam side down. Being out of tomato soup, I used tomato sauce, but more of it; 3 (8 oz.) cans plus 1/2 cup of water. I also upped the brown sugar and lemon juice to 2 Tbsp. each. I remember my grandma making these when I was a child, and she would always throw a handful of gingersnaps into her sauce, so I added 4-5 to mine for good measure. Simmered for about an hour, stirring and basting as directed. This was my first attempt at making these, and they were out of this world. Thanks for the post, Judy... I'll be sharing it with my cooking pals at ourtabletalk.com

—~TAYLOR~ 

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Corned Beef and Cabbage: A Short History

If you're looking to celebrate St. Patrick's Day with a big traditional Irish corned beef and cabbage feast, there's just one problem. As it turns out, corned beef and cabbage is not actually a traditional Irish dish. The meal features salt-cured beef, which gets its name from the large "kernels" of salt that covers it during its curing process. But beef was rare and incredibly expensive in Ireland, hardly something that farmers would readily have access to. It was more likely that these boiled dinners would feature some kind of bacon cooked with cabbage.

When the Irish immigrated to the United States, beef was more available and certainly more affordable, and corned beef in particular became an important part of the culture, as it took the place of bacon in the boiled meal. So don't feel disheartened if you had planned to enjoy a boiled dinner of corned beef and cabbage on Sunday, because not only is it a part of the Irish-American St. Patrick's Day tradition, but it's also wholesome and full of slow-cooked flavor.

If you want something a little more creative, enjoy your corned beef on pizza or in a grilled cheese.

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Stuffed Cabbage: Guluptsie (Cabbage Rolls)

Mar 15, 2010 A great starter recipe. I used 1.5 pounds of ground beef and 1 pound of ground pork. Since I reduced the portion of meat, I also reduced the amount of rice to 1.5cups. To perk up the flavor I used 4 cloves of garlic. I also seasoned the meat well when cooking, with onion powder, garlic powder, a pinch of celery seed, salt and pepper. To the meat/rice mixture I included a few splashes of V8 (until moistened). To the tomatoes I substituted the chicken broth for water in which the cabbage was cooked in. I also added approximately a cup of V8 to the tomato sauce. I only made one pan and it cooked perfectly in 1.5 hours. Served with sour cream and it made a delightful meal with plenty of left overs.

—Tn44magnum 

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Stuffed Cabbage: Stuffed Cabbage

May 30, 2006 This is just like the recipe I remember as a kid! Very good taste, and I loved the freezing the head of cabbage idea, however make sure you have enough time to thaw it before cooking--mine took about 9 hours. So, you may be better off steaming if you are in a time crunch. The only difference I made in the recipe was not cooking the rice. As stated before, it cooks in the oven, so there isn't any need. I also used tooth picks on some of my rolls b/c teh ones with smaller leaves started unrolling a bit. And, like the others, I used a family size can of tomato soup b/c I wanted extra sauce for the white rice side dish. Will make again, but next time will check them more frequently in the oven because mine got done slightly quicker.

—Staci 

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Stuffed Cabbage: Unstuffed Cabbage

Mar 16, 2009 This is one of my favorite stand-by recipes. It's quick and easy. I always add onions and sometimes shredded carrots, and use vinegar in place of lemon juice. I'm not vegetarian, so I use ground turkey. My method is a little different, too; I brown the onion, then the meat, then add the cabbage.By the time the cabbage is slightly cooked, it's ready to serve. We love it!

—hazel 

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Stuffed Cabbage: False Cabbage Rolls

Oct 09, 2003 This turned out quite well. I did change a few things. I took heed of others advice....I added 1 can of tomato sauce, omitted 1 can of soup. I added seasoning..it needed it, I think.(Basil, oregano, garlic). I also did NOT add the sour cream. I didn't think it needed it. I also added one small can of tomato paste. My kids, both of whom had never eaten cabbage before, said they loved it. So, that is a good sign!!! I will make this again. The pot was huge...I had enough for leftovers!!!! Wooooohooooooo!!

—WENDY KENNEDY 

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Stuffed Cabbage: Ukrainian Meat Filled Cabbage Rolls

Mar 12, 2007 This recipe is fabulous! I did make a few changes, though. Instead of the ground pork, I used 1lb ground turkey. The grocery store didn't have any pork, go figure. I also added a tablespoon of minced garlic to the groung meat mixture & 3/4 cup of Italian bread crumbs. It turned out perfect. The rolls were very moist & extremely flavorful. The sauce was a bit thin, but yummy none the less. My husband was a bit apprehensive about trying them, but raved when he tasted them. The procces is time consuming, but worth it. I will definitely make these again. Thanks for the great recipe.

—Lola 

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Stuffed Cabbage: Slovak Stuffed Cabbage

Aug 14, 2008 I love stuffed cabbage when I've had it at weddings etc.;that is why I tried this recipe. I have to say it was a lot of work for a so-so result. I wished I had followed suggestions and comments. I will try again, but, I will add more tomato sauce (not soup), more seasoning (ie: fresh cracked pepper,some ground cayenne,(maybe some fennel seed)to the meat mixture. Will not use the diced tomatoes or tomato soup but instead use tomato sauce or crushed tomatoes and no water. To save this dinner from no one eating, I drained all the liquid (there was about 2 1/2 CUPS) into a large pot; sliced up some red potatoes, baby carrots and polish sausages. I boiled in the broth until potatoes and meat was done. After draining the liquid off cabbage rolls, I poured a can of tomato sauce over them and baked another 30 minutes until bubbly; was much better. We all don't like the same things, for sure, but I do appreciate the recipe so I have the basics to make my own. Thank you .

—somethingdifferentagain?! 

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Stuffed Cabbage: Vegetarian Cabbage Rolls

Jan 01, 2009 Made this for New Year's Day and it turned out pretty well. I did make quite a few modifications, though. I used 1 (12 oz?) package of MorningStar Farms veggie crumbles (same as TVP, just one less step). I didn't add carrots, peas, red pepper, or wine to the filling. After cooking the onion and garlic, I added some mushrooms as well (the rest of the stuff just seemed wrong to me - I was trying to make it closer to the meat versions I grew up with). I also didn't like the idea of putting whole tomatoes in the rolls, so I just added a can of diced tomatoes the the filling. For the sauce, I used the one from the Turkey Cabbage Rolls listed on allrecipes.com. It was okay, but it would have been better without brown sugar, as it was on the sweet side. All in all, a LOT of work, but yummy. Glad New Year's only comes once a year!

—Anichka 

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Stuffed Cabbage: Stuffed Cabbage/Golabki

"Pork, onion, rice and seasonings are tucked inside these bundles of cabbage simmered in a mushroom broth. Then they are topped with a tomatoey sauce. These are especially delicious served with potatoes." — Irene 

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Stuffed Cabbage: Halupki (Stuffed Cabbage)

"Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!" — Jillian 

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