Here are some filling ideas for cabbage rolls. Just straight up
recipes without photos. I might add that a few of these would also make good
fillings for stuffed bell peppers.
All 2 Simple
Cabbage Filling …(Left over beef filling)
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2 cups of left over roast beef or beef brisket shredded
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1 medium onion minced small
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2 cloves of garlic
crushed and minced small
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2 – 10 oz cans of tomatoes with green chilies un-drained
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2 cups of croutons
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2 tsp paprika
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salt and pepper to taste
This is the simplest
filling, and almost everything is measured in twos. It’s an excellent use for
the large amounts of brisket sometimes left over. Place the croutons in a bowl and pour over
them the two cans of tomatoes, and toss to moisten. Add the meat onion and
garlic. Add the paprika and mix well. Add salt and pepper to taste. And that’s
it, stuff your cabbage!
Crab or Lobster
Cabbage Filling. Excellent for use with Savoy
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Two pounds of cooked crab or lobster meat in pieces
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1 stick, (¼ pound) butter
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7 green onions chopped green tops included
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2 stalks of celery chopped
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1 tbsp of fresh chopped parsley
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1 tbsp mayonnaise
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2 tbsp Panko or other bread crumbs
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1 tsp lemon juice
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sea salt and fresh cracked black pepper to taste
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garlic powder to taste.
Start by having your
veggies chopped. Melt the butter in a skillet and add the veggies to sauté for
just a short time, like 1 minute, only to blend tastes. Turn off the heat and
combine the sauté and meat in a bowl. In a separate small bowl mix your mayo
and lemon juice, then add the Panko crumbs to that to make a wet but crumbly
paste. If it’s too dry add a ½ tsp of water at a time. If it’s too wet add a
tsp of bread crumbs at a time. Your relative humidity can cause differences.
Add the bread crumb mix to the meat and combine well. Now you may season to
taste with salt pepper and garlic powder. Fill the cabbage leaves as per
instructions.
Traditional Cabbage
Filling
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1 pound of ground meat, chuck, hamburger or turkey
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1 onion chopped
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2 garlic cloves crushed and chopped
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1 tbsp of crushed and chopped ginger root
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2 tbsp olive oil
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2 cups of dry long grain rice
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two chicken or beef
bouillon cube
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2 cups of water
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2 tbsp margarine
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1 - 15 oz can of fire roasted tomatoes
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1 tbsp of chili powder
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1 heaping tsp paprika
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1 tsp sea salt plus more to taste
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1 tsp dried sage
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1 tsp oregano dried oregano
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½ tsp of both anise seeds
and caraway seeds crushed together with a mortar and pestle.
First cook your rice.
Melt the bouillon cubes into the water in a sauce pan over heat. Add the can of
tomatoes un-drained. Melt the margarine into the water and add the rice
bringing all to a boil. Cover at the boiling point, and reduce the heat to a
low simmer setting, and cook the rice for 15 minutes leaving the lid on. When
done take rice off the heat and mix quickly then return the lid. After five
more minutes you can fluff the rice with
a fork.
To a large skillet,
add the olive oil and set over heat. Add the onions garlic and ginger and mix.
Add your meat cooking on a medium heat breaking it up as you go so the veggies
and meat cook together. After about 1 minute of the meat and veggies cooking,
add the seasonings of chili powder, paprika, salt, sage, oregano, and anise /
caraway seeds. Continue cooking until the meat is well browned, mixing and
breaking up the meat often. A pastry blender is a great way to break up the
meat into a small evenly ground mix.
After the meat is
cooked add the rice to the mix and combine over the heat until all is well
incorporated. Turn off your heat and adjust the salt now to your liking, and or
adjust any of the other seasoning to the filling. Now fill your egg rolls as
per instructions.
Spicy Ground
Chicken Cabbage filling
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2 pounds of ground chicken
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6 strips of bacon cooked to crispy and crumble
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3 tbsp butter
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about 1&1/2 to 2 cups of chopped cabbage. (use the about
fist sized center portions of each cabbage left from your de-leafing process to
did to get the wrapping leaves)
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3 tbsp olive oil
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1 small onion chopped
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2 garlic cloves chopped
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1 red bell pepper chopped
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1 large stalk of celery chopped
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2 dried red Thai peppers
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1 tsp cumin seeds
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1 tsp anise seeds
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1 tsp black or medley pepper corns
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5 dried juniper berries
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2 tsp salt
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1 tbsp chili powder
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½ to 1 tsp cayenne or more according to your taste.
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About one cup of water.
Have your veggies
chopped as you start, including the cabbage centers, which means that you have
taken the outer leaves of for the rolls and they are set of in the fridge
waiting. Next with your mortar and pestle crush the following combining them
all together: the Thai peppers, the cumin and anise seeds, the pepper corns,
and the juniper berries.
Cook your bacon in a large skillet. Reserve
the bacon grease. Add the 3 tbsp butter to the grease and start it melting. Add
the chicken and start it browning on a medium low heat. Add the crushed seasonings to the meat once it
gets going, plus the 1 tsp of the salt.
Add the olive oil to
a large sauce pan or Dutch oven and heat it up. Start sautéing the onion,
garlic, bell pepper, and celery. After about 2 minutes add the chopped cabbage
and the other tsp salt and continue cooking for about 2 more minutes. Add about
1 cup of water to the cabbage mixture stirring it in well. Cook this for at
least 2 more minutes or until meat is done. When your meat is done add to it
your chili powder, cayenne, and crumbled bacon, and mix in well. Now add all of
this to the cabbage and other veggies and blend well. Check the taste and add
pepper or salt or what you want to adjust to the filling. Now use this to fill
your rolls.
NEXT POST... THE SAUCES..
Blessings mes amis
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