|The Main Course (Master Chefs)|
|by Roger Verge|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 381 for stuffed cabbage leaves
Combine beef or ... Dutch oven, welt cabbage leaves in hot water, ... small bits, then pour tomatoes and liquid over stuffed leaves, and simmer about 1 hour.
Parboil cabbage leaves for 5 minutes. ... with toothpicks. Place stuffed cabbage leaves into ... soup over them. Cover and cook at low heat for 45 minutes.
Core cabbage and immerse in ... Boil on top of stove 2 hours or bake at 350 degrees until done. Note: If bacon is too fat, dispose of some of the drippings.
Brown venison and ... and pepper. Place cabbage leaves in boiling water ... tomato sauce over leaves. Bake at 325 degrees for about 45 minutes. Serves 6.
Clean cabbage, use sharp ... carefully remove outer leaves. Repeat 2 ... with paprika. Top with dollops of sour cream, if desired. Makes 8 cabbage rolls.
Blanch cabbage leaves in hot water. ... leaves; roll each leaf and fasten with toothpicks. Place in skillet with 1/4 cup water. Cover and simmer 20 minutes.
Cover the cabbage leaves with boiling water ... the cabbage leaves. Simmer, covered for 45 minutes, basting occasionally. Remove cover and cool 15 minutes.
Greek- egg-lemon Put cabbage rolls into a ... beating the egg-lemon mixture. Pour mixture back into the pot while stirring gently. Heat for just 2 seconds.
Cook cabbage until slightly tender. ... and peel off leaves, allowing them ... several minutes before serving. This enhances the flavor of the dish. Serves 6.
Heat oven to 350 degrees. Cook cabbage leaves 5 minutes in ... rolls. Cover and bake for 45 minutes. Remove cover and sprinkle cheese on for last 5 minutes.
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