Kosher Stuffed Cabbage with Ground Lamb
Coming up on The Prairie Street Culinary Kitchen
Chef Randy will teach us how to make Kosher Stuffed Cabbage with Ground Lamb using Prairie Street’s Lamb Premium Blend Ground that can be purchased here:
Kosher Stuffed Cabbage with Ground Lamb
By Chef Randy
Stuffed Cabbage is a beloved traditional dish that has been shared at holiday feasts for centuries. By swapping the ground beef for ground lamb, Chef Randy introduces us to a richer version of this family favorite. The luscious fat and juices from the lamb combine with the acidic tomatoes and sweet brown sugar to render a dish so flavorful you won’t want to wait for Succoth to make it!
Ingredients List for the Kosher Stuffed Cabbage with Ground Lamb
1 head green cabbage, core removed
1 ½ pounds of Prairie Street’s Lamb Premium Blend Ground
½ large red onion, finely minced
½ large red onion, sliced
2 tbsp fresh parsley, loosely chopped
½ cup parboiled rice
2 eggs
16 ounces tomato sauce
16 ounces whole peeled tomatoes
½ cup light brown sugar
1 lemon, freshly juiced
Kosher salt
Freshly ground black pepper
To Prepare the Stuffed Cabbage
Preheat oven to 350°F.
Fill a large stock pot about half way up with water, add a generous pinch of Kosher salt, and bring to a boil. Once boiling, use a spider or large slotted spoon to carefully place the whole cabbage into the stock pot. Cook until tender.
To the ground lamb, add the minced red onion, chopped fresh parsley, parboiled rice, raw eggs, Kosher salt, and freshly ground black pepper. Using your hands, thoroughly combine the mixture.
Form loose lamb meatballs the size of tennis balls and set aside on a sheet pan or plate. The mixture will yield about nine lamb meatballs.
Remove the tender cabbage leaves from the boiling water and place them directly into a large bowl of ice water to stop the cooking process. If any cabbage leaves rip during this process you can use them to line the bottom of your pan.
Carefully remove nine nice cabbage leaves to use for the stuffed cabbage, carefully removing any excess core with your knife. With the seam-side down, lay the lamb meatball mixture into the center of each leaf and roll into a package. Place each stuffed cabbage open side down into your pan.
Build the sauce for your stuffed cabbage by scattering your ingredients directly on top: sliced red onion, tomato sauce, and whole peeled tomatoes. Season with Kosher salt, freshly ground black pepper, light brown sugar, and finish with the freshly squeezed juice of one lemon.
Cover your pan with a tight fitting lid and place in a 350°F oven for approximately one-hour to one-hour and twenty-minutes. During the cooking process the sauce will slightly reduce and the ground lamb stuffed cabbage will slightly expand.
Serve your ground lamb stuffed cabbage dressed with some of its rich juices for a truly delicious and elevated - yet traditional - meal.
Bon appetit!
Video Content:
00:00 Intro
00:41 Prep
11:05 Cook
11:42 Taste
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Basic Kosher Stuffed Cabbage For Passover
Coming up on The Prairie Street Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Stuffed Cabbage for Passover using Prairie Street’s Kosher Beef Premium Brisket Ground Blend.
You can purchase your delicious Beef Premium Brisket Ground Blend here:
Basic Kosher Stuffed Cabbage for Passover
By Chef Kendra
Chef Kendra’s recipe for stuffed cabbage is basic by design. Swapping rice for cauliflower allows this recipe to be used during Passover and adds a level of nutrition to the dish. We invite you to try some of our suggested twists and spice blends or create some of your own and share them with us!
Ingredients List for the Kosher Stuffed Cabbage for Passover
1 pound Prairie Street Beef Premium Brisket Ground Blend
¼ cup cauliflower, grated
1 egg
6 green cabbage leaves, blanched
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
1 cup dry Kosher red wine
28 oz can whole peel tomatoes
Kosher salt
Fresh ground black pepper
Suggested Twists and Spice Blends
1. Instead of Prairie Street Beef Premium Brisket Ground Blend try our Ground Lamb or Ground Veal.
2. Try one of our favorite warming spice blends such as the Israeli Baharat Blend or Hawaij Seasoning.
To Prepare Your Kosher Stuffed Cabbage for Passover
Prepare your cabbage leaves by blanching a whole head of green cabbage in boiling water for about 15 minutes. Drain water and remove cabbage. Allow to cool. Once you are able to touch the cabbage, remove and discard the first few outer leaves, then gently remove six leaves, being careful not to rip them (too much). Using a paring knife, remove the thickest part of the stem so it becomes more malleable. See video for demonstration. Set aside.
In a medium mixing bowl combine your Prairie Street Beef Premium Brisket Ground Blend with the grated (or riced) cauliflower, one egg, kosher salt, and ground black pepper. Using your hands, thoroughly mix together, being careful not to overwork the meat.
Stuff each blanched cabbage leaf with equal amounts of the ground beef mixture. See video for demonstration on how to roll and secure the ends of the cabbage. Set to the side while you prepare the sauce or wrap and place in the refrigerator until ready for use, up to one night.
Meanwhile, make your tomato sauce. In a large pan over medium heat, saute your thinly sliced garlic in olive oil just until fragrant, about two minutes. Add your whole peeled tomatoes (or tomato puree, if you prefer) and dry Kosher red wine. Season lightly with Kosher salt.
Once sauce begins to simmer gently nestle stuffed cabbage, flap side down, in the sauce. Bring the sauce back to a simmer, place a tightly fitting lid on top, reduce heat to medium-low, and allow to cook through, about 15 to 20 minutes.
Serve your stuffed cabbage with plenty of roasted vegetables for a complete and delicious meal.
Bon appetit!
Video Contents:
00:00 Intro
00:44 Prep
02:36 Cook
04:09 Taste
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Feed Me Bubbe Episode #20 Stuffed Cabbage Closed Captioned by Project ReadOn
Closed Caption and Subtitles for the Deaf and Hard Hearing Community provided by Project ReadOn.
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Episode Summary :
A succos treat that just cant be beat!
Show Notes:
Thomas of New Berlin, WI, this episode is for you!
Thank you for your support of our program and we hope that you enjoy this wonderful stuffed cabbage episode!
Avrom brings everyone up to date on the latest emails that are requesting for stuffed cabbage. Ellen wants sweet and sour stuffed cabbage since her own Bubbe passed away many years ago.
And here comes the opening music! I love this part.
Bubbe is now ready to make the stuffed cabbage which is a favorite for everyone. It is harvest time since it is succos. Bubbe explains how cabbage is a vegetable from the earth and the combination of why stuffed cabbage is perfect for succos.
It has many names like stuffed cabbage. Lets not forget cabbage rolls, and the polish they call it gowumpki. In Yiddish, because you didnt think we would leave that out, it is holishkes. Like Ellen, Bubbe loves the sweet and sour sauce.
Bubbe got herself a semi-large head of cabbage, not wanting anything smaller then 3 - 3 1/2 pounds. The worst part of the process is preparing the cabbage and this is what Bubbe is working on now.
Step 1: Cut off the core and take those leaves off.
Step 2: Put it in the pot, got to let it steam.
Step 3: Read the real recipe in the recipe section where Bubbe makes it really easy to understand the process in full details.
Bubbe, always being prepared, had a smaller head already prepared and ready to go. You go Bubbe!
With the close of the pot cover, it is now time for THE YIDDISH WORD OF THE DAY!!!! And today Bubbe goes old school with the word HEYMISH which means traditional, homey, and friendly. It just gives you a heymish feeling. A good familiar family feeling. When you come to Bubbes home you get a heymish feeling.
Oh and an exciting announcement! Project ReadOn! We have the entire catalog now being transferred into closed captions. If you need that little extra gift, get a Feed Me Bubbe t-shirt. Only at feedmebubbe.com
The cabbage is out of the pot and on the plate ready for Bubbe to show you the next step. Bubbe throws down advice letting you know that you can do this all the day before or even two days before. Its amazing how well the leaves peel off with no effort whatsoever.
And of course with any meal there are extras and Bubbe tells you exactly what to do with the extra cabbage. But with that it is now time for the main event, the filling of the cabbage.
All of the ingredients from the eggs, to the hamburg, and even to the onions! So many great ingredients being combined to make a meaty stuffed cabbage filling.
Bubbe does a little mixing with her hands and gets ready to take the filling she just made and to fill the cabbage leaves. The rolling technique is amazing, just like a blintz. If one is not enough Bubbe shows you again. It is poetry in motion.
Since you get the idea, now it is time to do the rest. Oh and here comes the part where Bubbe shows what you can do with the extra cabbage that she was talking about before. The key is not to waste the food since you can always make use of it. Others may use cabbage in the oven but Bubbe prefers using the stove itself.
But what if there is a torn leaf, as Bubbe expertly holds up to the camera? Not a problem just add the torn one to another leaf and add the filling like normal. Nobody will know the difference since it gets rolled up anyway!
As we watch Bubbe stir the tomato paste with two cans of water among other ingredients the lovely sauce for the stuffed cabbage really shines. Give a good stir and it gets poured all over the cabbage rolls. And that is all, that is it! Just bring to a boil and put the cover on!
Two cabbage rolls are taken out and they look delicious and amazing. And look at the side dishes. It is quite amazing what one can do with the leftovers.
Bubbe then thanks everyone the wrote letters ummm we mean emails! Wait who writes letters any more in this day in age of technology? Nobody does, its all about the instant communications with the emails! (and we love every one of them!)
And at this point the credit rolls, we cant forget Guertins graphics and awards that did a wonderful job providing beautiful t-shirts. If you have graphics and awards needs be sure to give them a ring.
Special thanks to Project ReadOn for their closed captions and to Blubrry for their overwhelming support! And with that we end another ever exciting episode as the banjo plays us out!
Stuffed Cabbage (1)
How to make traditional stuffed cabbage
How to make the BEST Stuffed Cabbage Rolls - Sweet and Savory Meals
Learn how to make the BEST Stuffed Cabbage Rolls that are hearty and tasty, filled with rice, ground meat, and cooked in a delicious tomato-based sauce! A complete meal on its own with protein, carbs, and fiber!
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►Tomato Sauce:
2 tablespoons olive oil
1/2 onion
4 cloves garlic
28 ounce can crushed tomatoes
15 ounce can tomato sauce
2 tablespoons tomato paste
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian herbs
►Cabbage Rolls:
1 pound ground beef
1 cup cooked rice
1 tablespoon onion powder
4 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried Italian herbs
1/4 cup fresh parsley
1 egg
1 head cabbage
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????????WATCH MORE OF MY RECIPES????????:
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????Blueberry Banana Bread -
????Instant Pot Tuscan Chicken Pasta -
????Crispy Air Fryer Potatoes -
????Stuffed Cabbage Rolls -
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Sweet and Savory Meals
1715 US Highway 46
Suite 414
Parsippany, NJ 07054, USA
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