Ethel Sellis' Stuffed Cabbage Recipe on Food52 (2024)

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Ethel Sellis' Stuffed Cabbage Recipe on Food52? ›

Directions. Boil the head of cabbage for 30 minutes. It should be soft enough so you can jab a fork an inch or so into the heart. Meanwhile, make the filling: Using your hands, gently mix together the beef, uncooked rice, small diced onion, ketchup, egg, 2 teaspoons of kosher salt, and 1/2 teaspoon of pepper.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Cabbage, Ground Beef, Water, Tomato Paste (Tomatoes, Salt, Citric Acid), Sugar, Rice, Vinegar, Granulated Onions, Modified Food Starch, Dextrose, Salt, Black Pepper, Spices & Flavorings, Caramel Color.

"Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes. This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked. The dish is hearty and delicious--and known by other names throughout Eastern Europe.

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Do you want to eat the stuffed cabbage in the next week? If so, place them in the refrigerator. The stuffed cabbage will stay fresh for up to 1 week. If not, place them in the freezer.

Gołąbki have been a known part of Polish cuisine for centuries, made with a variety of fillings wrapped in fresh or pickled cabbage leaves. The history of this dish in Poland likely extends back to around the nineteenth century and it is an influence of the eastern borderlands.

I'm interested! I want to learn more. Stouffer's® Stuffed Cabbage with Beef in Sauce features a blend of seasoned beef, long grain rice and spices hand-folded into tender cabbage leaves, topped with rich, chunky tomato sauce.

China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. Raw cabbage is rich in vitamin C.

What is kissel cabbage? ›

Kissel Cabbage Corporation was founded in the 1960′s. They first marketed their sour cabbage and sauerkraut to retailers in the Regina and surrounding areas. Kissel Cabbage is a well-established, well-known name in the sour cabbage and sauerkraut business across Western Canada.

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

Any variety of green cabbage will do for this recipe, but we went with savoy cabbage because the leaves are a bit looser and easier to work with. The leaves are also just the right shape and size for this application.

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

You're not cooking the right kind of cabbage

If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. The Savoy cabbage can be used as a substitute for green cabbage, just keep in mind that its leaves are a bit more tender than that of other cabbages.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

If your cabbage rolls are too tough, it means that you have not cooked them long enough.

The baking soda, however, turned red cabbage a scary shade of blue because the cabbage's pigments (red anthocyanins) turn blue in alkaline environments. Baking soda also accelerates softening in all vegetables, no matter what their color.