Stuffed Cabbage Casserole/Lasagna/Rolls Recipes (Iris)
http://www.recipezaar.com/260139 http://www.recipezaar.com/72409 Here's a couple of my personal FAV cabbage recipes... they are Pre-Surgery recipes and I haven't yet adapted them for now. Cabbage Casserole (This is a BIG recipe that I got from a local diner... it's so yummy and they shared this with me, but you can use the same ingredients, just on a smaller scale)
Recipe By : Rock'n Comet Diner in Clayton, NC 2 heads cabbage 2 c. chopped raw onion 1 lb. melted butter 4 eggs 1 c. mayonnaise 1 50 oz. can cream of mushroom soup 1 stack crushed Ritz crackers 2 c. shredded cheddar cheese
Combine eggs, mayo, soup.
Combine crackers & cheese.
Put cabbage & onion in casserole dish/baking pan. Pour melted butter over cabbage/onion. Stir in egg/mayo/soup mixture. Sprinkle with cheese/cracker mixture.
Bake 350 for about an hour or so.
“Makes 3-5 big pans.”
Easily cut into 1/4. - - - - - - - - - - - - - - - - - -
Cabbage Lasagna
Recipe By : South Beach Diet cookbook Serving Size : 8 1 medium head cabbage 1 clove garlic -- minced 1 med. onion -- chopped 1 bell pepper -- chopped 3/4 lb. ground beef 1 8 oz. tomato sauce or tomatoes 1 6 oz. can tomato paste 1 t. dried oregano 1 t. pepper 1 T. olive oil 1 c. grated mozzarella 1/2 c. cottage cheese 1/2 c. grated Parmesan cheese
Separate cabbage leaves and stem until limp. Sauté garlic, onion, green pepper until onion is translucent. Add ground beef and brown. Drain and skim the fat and water. Add tomato sauce, paste and seasoning to the mixture. Mix well. Coat 9x13 inch pan with olive oil. Line bottom with cabbage leaves. Top with half of beef mixture. Add 1/3 of Mozzarella and half of cottage cheese. Add another layer of cabbage leaves,a nd 1/3 c. Mozzarella, and remaining 1/2 of cottage cheese. Top with remaining 1.3 of Mozzarella, and finish with scattering of Parmesan on top. Bake covered, 20 minutes or more until tender at 350. Uncover and bake minutes. This dish freezes well. Cut into 8 servings.
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* Exported from MasterCook *
Cabbage Rolls with Turkey
Recipe By: Chef Wendy Perry Serving Size : 6 1 head savoy cabbage 1 lb. ground turkey 1 egg 1 c. cooked brown rice 2 T. chicken broth 1 t. sage or poultry seasoning 1 T. fresh parsley -- chopped salt and pepper -- to taste 1/2 c. chicken broth 6 slices bacon -- uncooked Marinara Sauce -- optional
Remove 12 large leaves of cabbage; cut out tough inner part of rib. Blanch each leaf one minute until tender.
Combine turkey, rice, egg, stock, sage and parsley. Season with salt and pepper. Divide turkey mixture into 12 parts and form into four inch ovals. Place an oval at stem end of cabbage leaf; fold in sides and roll up. Place in shallow baking dish.
Pour 1/2 c. stock over all. Lay strips of bacon on top. Bake at 375* for 30 mins., basting twice and turning oven down to 350* if bacon browns too fast. Top with marinara sauce if desired.
Vegetarian Cabbage Rolls
Recipe By : Southern Living 1991 Serving Size : 4 16 cabbage leaves 1 small zucchini -- chopped 1/2 c. chopped onion 1 clove garlic -- crushed 1 T. butter or margarine -- melted 1 t. dried oregano 1 T. parsley flakes 2 T. soy sauce 2 c. cooked brown rice 2 c.(8oz.) shredded cheddar cheese 1 12 oz. LF cottage cheese 1/4 c. sunflower seeds -- toasted 1 16 oz. tomato sauce (seasoned ok) 1 16 oz. diced tomatoes w/seasoning
Cook leaves in boiling salted water 5-8 minutes until tender; drain and set aside.
Sauté zucchini, onion and garlic in butter in a large skillet. Add oregano and next 6 ingredients, mixing well. Place equal portions of mixture in center of each leaf. Fold 2 opposite ends over, and place seam side down in lightly greased 9-13" baking dish. Mix tomato sauce and diced tomatoes together and pour over rolls.
Cover and bake 350 for 30 minutes. Uncover and bake additional 30 minutes. Garnish w/additional seed if desired.
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ENJOY!
