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[lorka150]

Yeah cabbage rolls are pretty much the only gluten-free Polish food left for me. My poor grandma is probably turning in her grave thinking, "she'll never again eat an authentic pierogi!"

I like stuffing my cabbage rolls with quinoa and veggies, too, instead of meat and rice, for a different protein/veg combo.

[Ziploxx]

OH NO!! More words to look up! Heheheee just kidding. I know what Quinoa is. I haven't had a good pierogi in years. I kinda miss some of those foods.

I'm turning off my brain and going to sleep now.

[caterpillar]

Lorka: try chopping your remaining cabbage up, tossing in a bit of olive oil, and roasting til slightly browned. It's my 3-year-old's favorite snack! So yummy. Also, have you tried Hing (asefoetida sp?)? It's used in Indian cooking and is often suggested as a sub for garlic.

Coincidentally, I was just browsing a *different* (!) SBD site and copied a few cabbage-y recipes. I LOVE cabbage and all things similar to cabbage. Does anyone remember the lowly Brussels sprout? Oh my, it's the best little thing in the world. I don't eat meat, but I'm sure these recipes are yummy. They got rave reviews on the other site. I think I'll try them with lorka's quinoa idea. Sorry I can't give proper credit to the originators of these ideas!

CROCKPOT CABBAGE ROLLS (no onion/garlic!)

12 large cabbage leaves
1 lb. lean ground beef, browned; drained (I highly recommend Quorn meatless crumbles)
1/2 cup cooked rice
6 oz. tomato paste
3/4 cup water
salt and pepper to taste
1/4 tsp. leaf thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Soak cabbage leaves in HOT water for five minutes; drain and cool. Combine meat, rice, and spices. Place 2 Tbsp. mixture on each leaf and roll firmly. Stack in crockpot.
Combine tomato paste and water; pour over stuffed cabbage. Cover and cook on low setting for 8-10 hours.
_________________
I love the "Oriental Cabbage Salad" from the blue SBD book. I toast a larger amount of the sesame seeds and keep them in the freezer so they are handy. This salad keeps well so make a large amount. It's great for a snack. Never thought I would say that cabbage was good as a snack! LOL

CABBAGE & SAUSAGE STIRFRY (again, I recommend Quorn meatless)

Heat a little olive oil in a med skillet. Throw in about 2 cups chopped green cabbage and 1/2 small onion, chopped. Saute a few minutes. Add 1 chicken or turkey sausage (like Aidells or Hanns Brand) cut into thin slices, 1 tablespoon or more seedy prepared mustard and worcestershire sauce to taste. Heat till cabbage is tender and all is hot. This is so good!



Hope these are helpful to lorka or someone else! I look forward to trying them myself (in meatless variations).

[lorka150]

Thanks for all of the suggestions everyone!

[NFHSLH]

I had a cabbage roll at a Superbowl party this weekend and knew I could find a recipe on this site. I want to make the rolls ( I know more work) my question is reading thru these recipes some say brown hamburger first others don't, I think it would stay together more not browned and crumbled. If I put it in the over raw what temp and for how long. Also there was a crockpot one again said to brown, won't it cook up ok if it went in raw? Thanks for any input.

[mrsleanna]

My ancestry comes from Hungary and Scotland, and they made foods like that all the time. Foods you could make a big batch of and eat the leftovers for days after.

My ancestry comes from hungary as well...have you ever had hungarian slop....definately not sb friendly...a package of cooked egg noodles..add to that-finely chopped ham and a container of sour cream...bake until bubbly. Talk about comfort food. One of the great-great aunties made this for the family reunion. I had never heard of it-but my mom and her siblings LOVED it. Also my gma makes gnocci! mmmmmmmm-but again-not sb! LeAnna

[A-Rod]

man those cabbage rolls are so good. i had a romanian nanny when i was a kid and she made those and a layered polenta dish with alternating layers of polenta, sour cream, and cheddar cheese. damn gypsy made me fat. she also helped me with pre-algebra homework - no wonder i didn't like her so much.

[NFHSLH]

I had a cabbage roll at a Superbowl party this weekend and knew I could find a recipe on this site. I want to make the rolls ( I know more work) my question is reading thru these recipes some say brown hamburger first others don't, I think it would stay together more not browned and crumbled. If I put it in the over raw what temp and for how long. Also there was a crockpot one again said to brown, won't it cook up ok if it went in raw? Thanks for any input.

Sorry to ask again, but:
Does anybody know? raw versus brown and crumbly. What temp if raw and how long?

[surfer376]

What about ground beef?
It is important to cook ground beef - and all meats, poultry and eggs to the proper temperature. For ground beef it's 71°C or 160°F. The only way to tell if your food has reached a high enough internal temperature to destroy harmful bacteria, is to use a food thermometer. Visit the Health Canada website for a video demonstration on the proper handling of ground beef.

For a guide to safe handling and preparation of foods at home, order the Beef Information Centre's resource, Food Safety at Home: You're in Control.
http://www.beefinfo.org/faq.cfm#Safety7

Crockpot Cabbage Rolls
12 lg. cabbage leaves
1 lb. lean ground beef or lamb
1/2 c. cooked rice (brown rice, there is a recipe for foolproof oven brown rice that is awesome in the summary)
1 (6 oz.) can tomato paste
3/4 c. water
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon




Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8-10 hours.

http://www.dianaskitchen.com/page/crock/cabrolls.htm

Hope this helps!
Chari

[mrsleanna]

I have never browned the gr beef before in either cabbage rolls-or stuffed peppers...It always cooks up properly. LeAnna

[NFHSLH]

Thank you thats what I needed.

[surfer376]

You are welcome!
Hope they turn out good!
Chari

[LibbyD]

Adding my recipe to this older thread.

These are the very best cabbage rolls I've ever had. The recipe comes from a friend of mine. They've become infamous within her circle of friends. Hope you will enjoy them too!

Sweet and Sour Stuffed Cabbage

1 large head of green cabbage (pick one that's heavy)
2 lbs lean ground beef
1/3 cup rice (uncooked) Use brown or basmati rice.
2 eggs
2 large onions (cut into small pieces)
2 large carrots (grated)
salt

Sauce:
35 ounces tomato sauce
3/4 cup brown sugar (use substitute such as Splenda brown sugar**).
1/2 cup white vinegar

Get a large pot of water softly boiling. Put the cabbage in it with the
stem down.
Let it cook for 5 - 10 minutes. Use a long cooking fork and a knife and
with the cabbage still in the water cut off a few of the leaves (the idea is to get
the leaves whole, if possible, and pliable enough to roll but not so soft as to be
mushy).
Let the cabbage cook another 5 - 10 minutes and take off more leaves. Do this
until you have all of the larger leaves off of the remaining core (I stop when
the leaves seem like they would be too hard to roll anything up in them). I like to
do this the night before, so you won't be rolling with scorching hot leaves.

Mix up the beef, rice, eggs (beaten), onions, carrots and salt.

Place a large tablespoon of filling on the part of a cabbage leaf where the
stem begins (you'll have to experiment with how much filling each cabbage roll
should get). Begin rolling up the leaf with the filling inside. After part of
the way thru the rolling, fold the sides in and over the filling and then complete
rolling.
Place the rolls close together in a large pot, stacking them if necessary (not more than
three cabbage rolls deep). It's great if you have a pot with a short rack
on the bottom so the cabbage rolls don't stick at all to the bottom of the pot.

I try to have left over meat to add to the sauce.
Mix up the sauce ingredients and pour over the cabbage rolls. Add enough
water to barely cover. Crumble the extra meat into the sauce.
Cover and cook over moderately high heat until the sauce is bubbling. Turn
it down and let it cook over a low heat (gently simmering) for several hours. More
cooking is better (I usually cook mine 6 or so hours).

--------------------------------------------------------------

**Brown sugar is actually refined white sugar combined with molasses.
Substitutions are difficult but here's one option:

Brown Sugar Substitute
From Carroll Pellegrinelli

1 cup artificial sweetener*
1/4 cup sugar-free maple syrup
Mix ingredients well.

Replaces 1 cup of regular brown sugar to be used when baking.

*Use the type of sweetener that measures 1 cup to 1 cup of granulated sugar.
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Here's the original thread: http://www.southbeach-diet-plan.com/for ... hp?t=67451

[recipelover]

Just pasting in another recipe from another thread:

Lazy Man Cabbage Casserole, P1 [posted by Glitter]

Okay, call me lazy, but I make something similar called Lazy Man Cabbage. You take sauce mixture and put it in the bottom of a 9 x 13 inch pan. Then put a layer of raw chopped (not fine) cabbage, then some raw meat mixture, a little sauce, another layer of cabbage and top with more sauce. Bake until tender - usually quite long like 2 hours for me! I have made this many times and it is really good!

[living_out_loud]

Ok, judging by how old these posts are, I'd say cabbage gets overlooked but I'm here to give a thumbs up to this humble veggie. this recipe is addictive:

Scalloped Cabbage P2

Head of cabbage (core intact)...cut into 6 wedges
1/4 c ww flour
3/4 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
1/8 tsp onion powder
2 cups skim milk
1 cup grated sharp lf cheddar

Cook cabbage in boiling water for about 10 minutes until tender. Using a slotted spoon, lift out wedges and place in 3 quart casserole.

Measure next 5 ingredients into saucpan. Mix in part of milk until no lumps remain. Add rest of milk. Heat and stir until boils and thickens. Stir in half the cheese and pour over cabbage.

Sprinkle with remaining cheese. Cover and bake at 350 for 20-30 minutes.