Friday, June 3, 2011

Braised Stuffed Cabbage—Using Thrive Products

Braised Stuffed Cabbage

As you know from my previous post that I’ve received some Thrive products to try.  I really enjoyed using them to create new recipes.  This was one of my favorites to share with you.  Many stuffed cabbage recipes required hours of baking/braising because of the stuffed raw meat and rice.  Thanks for Thrive products, this dish was simplified and energy friendly.  I say, it truly was a green recipe (no pun intended).

Stuffed Cabbage Ingredients

With a few simple ingredients, dinner was ready in no time.  I really love Thrive’s freeze dried products.  The flavors of each ingredient was really concentrated.  Just wanted to show you how the products looked before I add them into my recipe.

Thrive Products
Freeze Dried Shredded Cheddar Cheese and Freeze Dried Instant White Rice

I love onions, but not so much in chopping them.  These freeze dried chopped onions (picture below) came in handy!  I used them in both the sauce and the stuffing for these Braised Stuffed Cabbage.
 Thrive Products
Tomato Powder, Freeze Dried Chopped Onions and Freeze Dried Cooked Ground Beef

Picture below shown the inside of the Braised Stuffed Cabbage.  My family loved this dish.  The tartness from the tomato powder really balanced well with the savory beef and cheese stuffing.  This is such a perfect dish to enjoy in the summer.  Not only it was elegant, it was also easy to make but looked as if you put hours of work into it.


Braised Stuffed Cabbage

I included pictures of each steps on how to prepare the cabbage leaves and to stuff them. 
1) Remove and discard the tough bottom ribs of each cabbage leave.
2) Add the cabbage to the boiling water and cook for 3 to 4 minutes.
3) Immediately plunge them into the bowl of iced water, then, remove leaves from water and pat dry.
4) Spoon a generous 1/4 cup of filling into each leaf.

Instructions 
5) Fold the bottom part of the leaf to the center.
6) Then fold the outside edges in and roll the leaf around the stuffing
7) Arrange each roll with the seam side down so that the roll will hold itself shut.
8) Add the cabbage rolls to the sauce. Cover and simmer over low heat for 15 minutes. Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes.


Instructions

Sounded easy enough?  It really was.  My kids loved the cheesy, beefy, rice stuffing!  The cabbage leaves were soft and tender and absorbed the lovely tomato sauce.  They both ate 2 stuffed rolls each all by themselves (they are only 2 and 4 years old).  I’ll definitely make these Braised Stuffed Cabbage more often from now on.  How about you?  Would you like to try? 
  Braised Stuffed Cabbage

It's still not too late to enter your name for a giveaway, courtesy of Misty from Shelf Reliance.  Please refer back to my previous post here for details.  Good Luck!

If you have any questions regarding Thrive products, Misty will be available to chat with you live at her blog on June, 6th (Monday) between 1:00pm to 1:30pm PST. Please click here to access the chat room.

A Friendly Reminder from Misty: I notice some of you shown interest in purchasing Thrive products.  Please make sure you place the order through Misty's site here (http://yourownhomestore.shelfreliance.com/yourownhomestore) and you'll save 5%-45% off retail price, courtesy of Misty.  Isn't it cool?  If you go straight to http://shelfreliance.com you will end up paying full retail price.  Thank you for the great tip and savings, Misty!


Just linked up this recipe with “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.”




*Disclaimer: I received the free samples for the purpose of this review and I am not compensated in any way to write this post.  All comments and opinions are 100% my own.





Braised Stuffed Cabbage: 

Makes 12-15 Stuffed Cabbage rolls

For the sauce:

1 large carrots, peeled and cut into chunks
3 garlic cloves, smashed
Extra-virgin olive oil
1 cup white wine
1/4 cup Thrive Tomato Powder
1/4 cup Thrive Freeze Dried Chopped Onions
2 cup beef stock
2 bay leaves
1 bundle thyme
1 tablespoon of sugar
Kosher salt
For the stuffing and cabbage:
1 large head savoy cabbage (or green cabbage), tough leaves removed and tough bottom ribs discarded
1/2 cup Thrive Freeze Dried Chopped Onions
3 garlic cloves, smashed and finely chopped
1 1/2 cup Thrive Freeze Dried Ground Beef
1 cup Thrive Freeze Dried Instant White Rice
1/2 cup Thrive Freeze Dried Shredded Cheddar Cheese
1 egg
2 sprigs fresh rosemary, leaves finely chopped
Pinch crushed red pepper flakes
kosher salt
3/4 cup beef stock

To make the sauce:

Puree the carrot and garlic to a coarse paste in a food processor. Coat a large wide pan with olive oil and heat over medium heat. Add the pureed veggies and cook until they become very soft and aromatic and are starting to turn brown, about 6 to 8 minutes. Stir in the white wine and let it reduce by half. Add the tomato powder, onions, beef stock, bay leaves, and thyme bundle sugar and season with salt, to taste. Adjust seasonings to your own preference.  Bring to a boil, then reduce heat and simmer for 15 minutes. Reserve.

To prep the cabbage:

Bring a large pot of salted water to a boil over medium heat. Set up a bowl of iced water. Add the cabbage to the boiling water and cook for 3 to 4 minutes, then immediately plunge them into the bowl of iced water. When the leaves are cool, remove them from the water and pat them dry. Reserve.

In a large bowl combine the onions, garlic, ground beef, rice, cheese, egg, rosemary and crushed red pepper flakes. Season with salt, to taste. Add the beef stock and mix well to combine.

Lay each cabbage leaf on a flat work surface. Spoon a generous 1/4 cup of filling into each leaf. Fold the bottom part of the leaf to the center, then fold the outside edges in and roll the leaf around the stuffing.

Arrange each roll with the seam side down so that the roll will hold itself shut. Add the cabbage rolls to the sauce. Cover and simmer over low heat for 15 minutes. Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes. Rotate the cabbage rolls once half way through braising.

Taste and adjust seasoning, if necessary. Transfer the cabbage rolls to a serving platter and lightly cover with the sauce.




26 comments:

  1. Looks delish! I especially liked the tutorial on how to do the cabbage leaves! Always wondered how that was done. Thanks and have a wonderful day!

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  2. You make cabbage look so sophisticated!

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  3. looks really delicious. i wish there's thrive products here so i can try your recipe...anyway, wishing you a great day! :)

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  4. Oh boy looks great. Happy FTF!

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  5. That just looks fantastic. I know everyone in my family would love that.

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  6. What an intersting concept! Your braised cabbage rolls look fabulous! I never thought to put chees in mine. Well I will give this a try.
    Yvonne

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  7. Wow, this looks so yummy and comforting. I am bookmarking this recipe. I love how perfect your cabbage rolls look.

    Maria @ A Platter of Figs

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  8. Great packaging and interesting concept....looks delish! Joann

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  9. Beautiful! I grew up eating these...my mom made wonderful stuffed cabbage, but I wonder what she would think if she discovered these amazing products!!!

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  10. Goodness :o) Stuffed cabbage was always one of my favorite requests for my mom to make when I was growing up. I have never heard of Thrive products...

    Blessings & Aloha!
    I am (as is pretty much my mode of operation)-catching up on some of my favorite blog reading... been soo busy lately! oh...please contact me about your monogram art win. mgbotelho21@gmail.com

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  11. it's beautiful and mouth-watering! i'd love to do this dish.:p

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  12. These look and sound delicious!

    I grew up on a Polish version of stuffed cabbage (Galumki) and loved them. You're right...I don't make them b/c of the time involved in cooking the hamburger, rice, tomato sauce, etc. I bet your product does cut the prep time in half!

    Thanks for dropping by and visiting!

    Valerie

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  13. Hi Amy!

    Your braised Stuffed Cabbage looks fantastic! YUM! Looks like you found great ways to use the Freeze Dried products.

    Kindly, Lorraine

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  14. These wraps look great! I love using cabbage instead of lettuce. Thanks for linking up to Friday Potluck.

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  15. I love cabbage rolls...and these look delicious! Sounds like some great products =)

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  16. That's a great recipe using food storage! Well done! Miriam@Meatless Meals For Meat Eaters

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  17. That one's a must-try. Looks really yummy! I hope you can visit my entry, too. Thanks! http://www.delightmyappetite.com/2011/06/food-trip-friday-burgoo/

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  18. Amy, thank you for your comments on my post today. I'm glad you found inspiration in it and hope your husband does too! Have a blessed Sunday!! xo

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  19. Those cabbage rolls look so delicious. I love this dish.

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  20. Hi Amy,
    Your presentation of the product and the cabbage invites me to enjoy both.We just love cabbage rolls and your recipe is one I would like to try. I will have to try some of these products. Thanks for sharing with Full Plate Thursday and come back soon!

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  21. This looks yummy....you have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that
    http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html

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  22. What a delicious looking dish! Really wish THRIVE have their products over here! Would really love to try them!
    Have a nice day, Amy!

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  23. Oh these look so delicious! I've always loved stuffed cabbage rolls :)

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  24. I saw you on melt in your mouth Monday... Wanted to invite you to come on over to my tasty Tuesday link party! http://nap-timecreations.blogspot.com/2011/06/authentic-fried-rice-tasty-tuesday-link.html

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  25. I have not had stuffed cabbage forever, but must! Your looks fabulous :)

    Cookin' Canuck and I would love if you linked up this recipe & any 2 other Entrees in this weeks Get Grillin' event posted on both of our blogs. We have an awesome Ile De France Cheese giveaway going on. You just need to link up on one site :) http://su.pr/17fizq

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