CABBAGE RICE RECIPES RECIPES

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CABBAGE FRIED RICE RECIPE - PHOEBE LAPINE | FOOD & WINE



Cabbage Fried Rice Recipe - Phoebe Lapine | Food & Wine image

Cabbage is a super-healthy vegetable that’s available year-round, making this fried rice great for a light winter meal. Slideshow:  Great Cabbage Recipes 

Provided by Phoebe Lapine

Total Time 20 minutes

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
1 small yellow onion, cut into 1/4-inch dice
1 cup julienned carrots
4 cups shredded Napa or Savoy cabbage
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
4 cups cooked long-grain white rice (see Note)
4 large eggs, beaten
2 tablespoons soy sauce
Juice of 1 lime
2 scallions, thinly sliced

Steps:

  • In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
  • Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.

BEEF & RICE STUFFED CABBAGE ROLLS RECIPE: HOW TO MAKE IT



Beef & Rice Stuffed Cabbage Rolls Recipe: How to Make It image

This recipe is special to me because it’s an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. —Lynn Bowen, Geraldine, Alabama

Provided by Taste of Home

Categories     Dinner

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 13

12 cabbage leaves
1 cup cooked brown rice
1/4 cup finely chopped onion
1 large egg, lightly beaten
1/4 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
SAUCE:
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Steps:

  • In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.

Nutrition Facts : Calories 204 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 446mg sodium, CarbohydrateContent 16g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat

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My family can't wait for dinner when I serve my tasty cabbage rolls. The dish comes together in a pinch and always satisfies. —Lynn Bowen, Geraldine, Alabama
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  • Core cabbage head. Cook cabbage, stem side down, in boiling water to cover just until outer leaves separate easily from head without tearing. Reserve 12 large leaves for rolls (refrigerate remaining cabbage for another use). Trim the thick vein from the bottom of each leaf, making a V-shaped cut. , In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef, mix lightly but thoroughly. Place about 1/4 beef mixture on each leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. , Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. Set 6 rolls on trivet, seam side down. In a bowl, mix tomato sauce, brown sugar, lemon juice and Worcestershire sauce; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 160°., Remove rolls to a serving platter; keep warm. Remove trivet. In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rolls.
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