Ethel Sellis' Stuffed Cabbage Recipe on Food52 (2024)

FAQs

Why is my stuffed cabbage tough? ›

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.

Stuffed Cabbage is an old-fashioned family recipe that is easy to make and comforting. The combination of beef, onion, mustard, and brown rice is stuffed into cabbage leaves. Each leaf is then nestled into a baking dish and the whole thing is topped with a simmered tomato sauce and baked.

Historically cabbage rolls has roots in ancient middle east and spread to Eastern Europe as trade roots developed and people migrated. Some Jewish historians has found indications that stuffed cabbage rolls were part of Jewish food tradition as early as 1500 years ago.

The traditional Hungarian cabbage roll (töltött káposzta) can be made from sweet or sauerkraut cabbage leaves filled with a mixture of minced pork meat, eggs, and rice seasoned with paprika, caraway, salt, and pepper. The Hungarian version often contains minced pepper (paprika) and is served with sour cream on top.

How to boil cabbage. Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

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.

Stuffed cabbage is a dish that is found in many cuisines around the world, including Middle Eastern, Eastern European, and Asian cuisines. However, it is often associated with countries such as Poland, Russia, Ukraine, Romania, and Hungary, where it is a traditional dish.

“Gołąbki” that's the Polish term for stuffed cabbage rolls. Though the word literally means “doves” it has become globally recognized as the name for one of Poland's most well known dishes too.

In the United States, the terms are commonly Anglicized by second- or third-generation Americans to "stuffed cabbage", "stuffed cabbage leaves", or "cabbage casserole".

Can you eat cabbage raw? ›

In addition to being super healthy, cabbage is delicious. It can be eaten raw or cooked and added to a wide variety of dishes like salads, soups, stews, and slaws. This versatile veggie can even be fermented and made into sauerkraut. In addition to being adaptable to many recipes, cabbage is extremely affordable.

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

Chinese cabbage is also known as napa, napa cabbage, pe-tsai, wongbok, or chihli. This is a vegetable of major importance in China (over 300 000 ha grown), Korea, Taiwan, and Japan. Grown as an annual crop, most cultivars are biennial and produce tight, compact, cylindrical heads.

Purple cabbage slaw makes the best side dish for all kinds of meals! Even better, it's only four ingredients and takes just minutes to make. Purple cabbage gets it's color from anthocyanin, a plant compound, which is also an antioxidant powerhouse. So not only is this purple slaw delicious, it's also good for you!

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.

Inconsistent Watering:

Winter staples like cabbage, broccoli and cauliflower need a steady water supply to thrive and form a plump, compact head. Inconsistent watering can disrupt the development process and lead to loose or underwhelming heads. Cabbage, in particular, is sensitive to water fluctuations.

Unappetizing texture and flavor: Overcooking can cause cabbage to become mushy, slimy, and unappetizing. It can also cause the cabbage to lose its natural sweetness and become bitter. Increased gas production: Overcooking cabbage can make it more difficult to digest, leading to increased gas production and discomfort.

Overcooked cabbage can release sulfur compounds, which can result in a strong, unpleasant odor. This can be especially noticeable when boiling or simmering cabbage for an extended period. But, it's not just the bad smell you have to contend with. Overcooking cabbage causes it to become mushy and limp.