Best 12 Stuffed Cabbage With Pork Recipes

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.

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.

STUFFED CABBAGE WITH PORK

Steps:

• Carefully cut away the bottom center core of the cabbage. Pull off and discard any tough or blemished outer leaves.
• Bring enough water to the boil to cover the cabbage when it is added. Drop the cabbage into the water and cook, turning occasionally, about 10 to 15 minutes.
• Drain the cabbage and run it briefly under cold water. Place the cabbage cored side down to drain further.
• Meanwhile, cut away the cores of the tomatoes. Cut the tomatoes into one-half-inch cubes. There should be about three cups. Set aside.
• Heat the oil in a heavy skillet and add the two cups of finely chopped onions and two teaspoons of the garlic. Cook, stirring, until the onions are wilted. Sprinkle with one-half teaspoon of the thyme and add the cloves. Cook, stirring occasionally, about five minutes. Scrape the mixture onto a plate and let cool.
• Preheat the oven to 375 degrees.
• Put the pork in a large mixing bowl and add the parsley, bread crumbs, eggs, salt and pepper. Add the cooled onion and garlic mixture and blend thoroughly with the hands.
• Lay out a rectangle of cheesecloth of double thickness measuring about 17 by 24 inches (folded measure).
• Place one of the large outer leaves, rounded side up, just off center with the stem pointing outside. Add a second leaf, the leaf ends slightly overlapping. Add a total of eight leaves, the leaf edges overlapping to form a circle.
• Add two cups of the pork mixture to the center of the leaves and spread it out slightly. Cover with a second layer of six fairly large leaves, stem point outside and with the leaf edges overlapping. Add two more cups of the pork mixture to the center and spread it out slightly. Add a third layer of leaves, edges overlapping, and the remaining pork mixture. Bring up the edges of the cloth rectangle and pull tightly to reassemble the mass into a large cabbage shape. Twist the ends of the cheesecloth bag tightly and tie tightly with string. Cut off the excess cheesecloth ends.
• Heat the butter in a heavy casserole large enough to hold the stuffed cabbage comfortably without crowding. Add the one and one-half cups of coarsely chopped onions, celery, bay leaf and remaining one-half teaspoons of garlic and thyme and cook briefly until the mixture is wilted. Add the tomatoes and allspice, salt and pepper. Bring to the boil and cook about one minute.
• Add the wine and broth. Put in the stuffed cabbage, tied side down, and cover closely. Bring to the boil and simmer one and one-half hours or until the internal temperature reads 170 degrees.
• Remove the cabbage from the casserole. Cut away and remove the cheesecloth bag. Line a mixing bowl with a sieve and pour the liquid and solids from the casserole into it. Strain, pressing the solids to extract as much liquid as possible. Reheat this sauce.
• Cut the cabbage into pie-shaped wedges and serve with the hot sauce.

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!

STUFFED CABBAGE ROLLS (GALUMPKIS)

Steps:

• To make the sauce:
• Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
• Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
• Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
• Preheat the oven to 350 degrees F.
• Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

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.

CHINESE PORK-STUFFED CABBAGE

Steps:

• Place pork, cilantro and garlic in a food processor and pulse until pork is ground and cilantro is coarsely chopped. Add spice powder and soy sauce and process until combined. Stir in water chestnuts.
• Carefully separate nine cabbage leaves. Cut each leaf in half, removing the center rib. Trim the heavy white sections from each half, leaving a rough 4 1/2-inch square.
• Place one cabbage leaf outside down on work surface. Drop 1 level tablespoon of the pork in the top third of the leaf. Fold the top of the leaf over the filling. Fold the sides of the leaf over the filling, then roll up as tight as possible. Repeat with remaining leaves and pork mixture.
• Arrange stuffed leaves in three rows in an 11-by-7 by 2 1/2-inch glass dish. Sprinkle with water. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes. Prick plastic to release steam.
• Remove from oven and uncover.

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 ROLLS

Steps:

• Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage. , In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat., Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender. , Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

STUFFED SAVOY CABBAGE WITH BEEF, PORK, AND RICE IN A SPICY TOMATO SAUCE

Steps:

• Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until slightly thick, about 20 minutes. Season with salt. Let cool completely.
• Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel outer layer of leaves, and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large light-green leaves. Reserve remaining leaves for another use.
• Preheat oven to 375 degrees. Using 2 forks, gently stir together beef, pork, rice, onion, parsley, paprika, and 1 tablespoon salt.
• Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.
• Spread sauce over stuffed cabbage leaves. Cover with parchment-lined foil, and bake until cooked through and cabbage is tender, about 1 hour.

STUFFED CABBAGE

Steps:

• Wash the cabbage and separate the leaves. In a large sausepan boil the leaves until soft, remove the cabbage from the heat and drain.
• Put the mince meat in a large bowl, add two tbs of olive oil in the mix, then brake the crispbakes and add them as well. Finely chop the onions and add them to the mix also. Using your hands mix the ingredients together.
• Pour some olive oil to a frying pan, enough to cover the base of the pan. Once heated add your mince and stir untill your mince becomes a lighter colour. Remove from the heat.
• Once you have taken the mince of the heat add the rice and the dill to the mix, mix the ingredients together using your hands. Take the cabbage leaves and start putting some of your mix in the centre of each leaf and make into a little parcel, repeat this procedure untill all your leaves are filled with the mix.
• Once your parcels are ready, in a large pan stuck them together starting from the sides and building towards the cenre of the pan one on top of the other. Once your pan is covered with your stuffed parcels add water and some olive oil and cover with a large plate which should be placed upside down. Bring to the boil and leave them for 45min, adding a little bit of water when needed.
• Whilst boiling take a large bowl and put in the 2 egg yolks and the juice of one large lemon, beat the mixture with a fork, fill two cups of juice from your pan and add the as well in the mix. Once ready pour slowly and carefully on top of your stuffed parcels.