Cabbage Cake Stuffed With Beef Rice Nuts And Raisins Recipes

CABBAGE CAKE STUFFED WITH BEEF, RICE, NUTS, AND RAISINS

Steps:

• Fill a large pot with about 3 quarts (3 L) water, add 2 teaspoons of the salt, and bring the water to a boil. With a sharp knife, carefully carve out the core of the cabbage (this will allow the leaves to loosen and cook more evenly). Using tongs or a slotted spoon, gently plunge the cabbage into the rapidly boiling water, cored-side down, and cook over medium-high heat for 4 to 5 minutes. Using tongs or two large spoons, remove the cabbage from the pot and place it on the counter, cored-side down. (Keep the water in the pot at a simmer.) Using tongs or two forks, peel away as many of the outer leaves as have softened and become pliable enough to remove. Pile the leaves flat in a colander and rinse with cold water. Bring the water back to a boil, return the cabbage head to the pot, and boil for 2 to 3 minutes. Remove the cabbage from the water and separate more softened leaves. Repeat this process until you have 14 nice leaves. Check the leaves: If there's still some core attached or their bottoms are a little tough, trim the leaves or shave any thick ribs as needed so the leaves bend easily. Set aside. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and sauté until soft and golden brown, 7 to 8 minutes. Add the rice and sauté for 2 minutes longer. Add the ground beef, mix well, and sauté, crumbling the meat with a fork, for 2 to 3 minutes. Remove the pan from the heat and add the pine nuts, almonds, pistachios, raisins, Aleppo pepper, cumin, cinnamon, the remaining 3 teaspoons salt, and several twists of black pepper. Mix everything thoroughly with your hands or a spoon; set aside. Preheat the oven to 325°F (165°C). To assemble the cake: Slick the bottom and sides of an ovenproof 8- to 9-inch (20 to 23 cm) pot (such as a small Dutch oven) with the remaining tablespoon oil. Line the bottom with one nice cabbage leaf, then arrange 8 more leaves in an overlapping fashion over the bottom and up the sides of the pot. If you are using a shallow (4-inch-high/10 cm) pot, the leaves may hang over the rim; that's fine. Pile the beef mixture in the center of the cabbage leaves and smooth it lightly into an even layer. Fold the ends of the cabbage leaves over the beef mixture, then layer the remaining 6 leaves on top to make a tidy cake. Slowly pour in the stock or water, taking care not to disturb the leaves. Find a smaller pot lid or a plate that will fit inside the pot (anything flat and heatproof will do) and place it on top of the cabbage cake. (This will weigh down the cake as it cooks and keep it flat.) Cover the pot with a lid or aluminum foil, transfer it to the oven, and bake for 1 hour. To check for doneness, open the leaves a little and check the rice: When the rice is tender, everything is cooked. Take the pot out of the oven, remove the lid and the plate, and heat the cabbage cake on the stovetop over medium heat for about 10 minutes; this will get a little color on the bottom of the cake (which will eventually be the top) and evaporate any excess liquid around the sides. Remove from the heat and leave the cake in the pot to settle the layers for about 10 minutes. Now get ready for the flip: Place a large flat serving plate (or a cake stand) on top of the pot and, holding the pot and the plate tightly together, flip them with one smooth, decisive swing (watch out for any hot juices). Lift the pot away carefully. Cut the cabbage cake into wedges and serve with tahini sauce.

STUFFED CABBAGE

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Using a strainer, rinse the barley under cold water. Pour the barley into the pot along with 1/2 cup water. Lightly season with salt and pepper.
• Arrange a layer of cabbage leaves on top of the barley.
• Drain the tomatoes into a small bowl. Stir the lemon juice into the tomato liquid, add the sugar if desired, and lightly season with salt and pepper.
• Gently beat the egg in a medium mixing bowl. Add the onion, carrot, turkey, parsley, and garlic; mix well. Fold in the tomatoes and lightly season with salt and pepper.
• Drop in half of the ground meat mixture by forkfuls, making an even layer. Pour in half of the tomato juice mixture evenly. Sprinkle with the raisins, if using.
• Add a layer of cabbage leaves and the rest of the meat mixture. Cover with any leftover cabbage leaves and pour the rest of the tomato juice mixture over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 350
• Protein: 20g
• Carbohydrates: 55g
• Fat: 8g
• Cholesterol: 144mg
• Sodium: 525mg
• Fiber: 7g

STUFFED CABBAGE WITH BEEF AND RICE

Steps:

• In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
• Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.
• To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.

LAMB-AND-RICE-STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees. Bring a large, deep pot of water to a boil. Season with salt. Mix together onion, lamb, rice, pine nuts, currants, cinnamon, herbs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover; refrigerate about 20 minutes.
• Meanwhile, using a paring knife, cut out and discard core of cabbage. Plunge cabbage, top-side down, into pot of boiling water. (Use a pair of tongs to keep it fully submerged.) As leaves separate from head and become pliable, remove them and transfer to a rimmed baking sheet, 6 minutes total. Let stand until cool enough to handle, 15 minutes.
• Stir together tomato sauce, lemon juice, sugar, and 1/4 cup water. Season with salt and pepper. Line a 9-by-13- inch baking dish with large cabbage leaves; spread with half of tomato mixture. Working with one remaining leaf at a time, lay flat on a work surface; with a knife held horizontally, cutting away from you, shave center rib flush with leaf. Place about 1/4 cup lamb mixture in center. Fold stem end over filling, then tuck in sides and roll to enclose. Repeat with remaining leaves (using less filling as leaves get smaller). Fit rolls snugly in dish in a single layer, seam-sides down, and top with remaining sauce. Sprinkle with garlic, season with salt and pepper, and drizzle with oil. Cover; bake 30 minutes. Spoon juices over rolls, return to oven, and bake, covered, until leaves are tender and easily cut with a knife, 55 to 65 minutes more; serve.