how do you make cabbage rolls? stuffed bell peppers?

http://www.foodnetwork.com/recipes/emeril-lagasse/...

This is a recipe from Emiril Lagasse. very good. If you search the food network recipes there are many more.

Filling:

Start by boiling some rice, use 2 cups of water to 1 cup of rice.

When water boils, reduce to a simmer & cover with a lid.

Do not peek for 20 minutes, then remove from heat & let cool.

Meanwhile, brown 1 lb of ground round beef in hot oil with onion.

When pinkness is gone, drain fat, & mix in the rice.

Cabbage Rolls:

Remove several large outer cabbage leaves & steam until just tender.

Remove large stems or veins from leaves to make wrappers.

Place a few tbsp of filling at wide edge of leaf, fold ends & roll-up.

Place in baking dish or roasting pan, trap end to prevent unrolling.

Finish rolling & placing others, until filling is used up & pan is full.

Cover with tomato juice, sprinkle with raisins, & bake at 350F 1/2 hour.

Stuffed Peppers:

Cut around stems of red or green sweet peppers & remove core/seeds.

Spoon rice/meat mixture into casings until filled to tops.

Place in roasting pan, evenly spaced, but not touching each other.

Place in pre-heated 350F oven, fill with 1" of chicken stock or water.

Cover loosely with a sheet of foil to prevent drying or burning.

Check after 20 -30 minutes, that casings are tender but not soft.

He might desire to like those: Chili-filled Peppers 6 medium green bell peppers a million pound floor pork a million/2 cup chopped onion a million (15 ounce) can chili beans, undrained a million (10 ounce) can diced tomatoes and green chilies, undrained a million teaspoon chili powder a million/2 teaspoon salt a million/4 teaspoon pepper a million/4 teaspoon cayenne pepper 3/4 cup shredded Cheddar cheese cut back tops off peppers and do away with seeds. place peppers in a huge kettle and canopy with water. convey to a boil; cook dinner till crisp-comfortable, approximately 3 minutes. Drain and rinse in chilly water, approximately 3 minutes. Drain and rinse in chilly water; set aside. In a huge skillet, cook dinner pork and onion over medium warmth till meat is not any longer pink; drain. upload beans, tomatoes, chili powder, salt if needed, pepper and cayenne. convey to a boil. cut back warmth; hide and simmer for 5 minutes. Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. hide and bake at 350 stages F for 20-25 minutes or till heated by. Sprinkle with cheese. ```````````````````````````````

CABBAGE ROLLS

1 head of cabbage

1 1/2 lb hamburger

2 Italian sausages

1 cup rice

2 cloves garlic, minced

1 onion, grated

1/4 cup milk

1 tsp salt

1/4 tsp pepper

1 cup beef broth

1 cup tomato soup or sauce

Core cabbage and cook in a large pot until leaves wilt and can be easily removed. Drain and leave until cool enough to handle.

Peel leaves carefully, without tearing or shredding. Chop remaining cabbage; place in the bottom of a casserole dish.

Remove casings from sausage and mix with the hamburger.

In a skillet, brown meat, milk and rice. Stir in garlic, salt and pepper.

Spoon a few tablespoons onto a cabbage leaf and roll up. Place in casserole dish. Repeat until all filling is used, laying rolls side by side. Cover with tomato soup or sauce.

Bake 60 minutes at 350F°F or until cabbage is tender.

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STUFFED BELL PEPPERS

4 bell peppers

1 c. crushed crackers

1 tsp. black pepper

2 lbs. ground meat

1 onion, chopped

1/2 tsp. salt

2 eggs

Remove the tops and core of bell peppers. Chop bell pepper and onion. Mix with meat, add in the salt, black pepper and crushed cracker crumbs. Beat eggs and mix well. Place meat mixture in the bell pepper shells. Put shells in a cake pan and bake in a moderate (350 degree) oven for 45 minutes or until done.

CHEESE SAUCE:

2 tbsp. butter

1/2 tsp. salt

1 1/2 c. milk

2 tbsp. flour

1/8 tsp. paprika

1/8 tsp. pepper

1/2 c. grated cheese

Melt butter in fry pan. Stir in flour and slightly brown. Add milk and cook until mixture thickens. Add the salt, pepper and paprika; blend well. Add cheese, stirring constantly until melted. Pour over stuffed peppers and serve.

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I do not eat beef so both my recipes are for ground turkey . It's better for your health .

Stuffed cabbage

1 head cabbage , cut out core with your knife , freeze head in freezer , when ready thaw your head and then steam it for easiest removal of leaves for rolling ( my mother did this and I found it to be the best method , it just takes planning )

2 lbs ground turkey

1 c. rice cooked and rinsed

parsley

s & p

1 onion diced

Mix all these items together in a bowl . Next peel off your cabbage leaves , place hand full of mixture in back half of leaf . Fold stem end over top of meat , fold sides inward and roll . Place in pan .

sauce

tomato sauce

garlic

s &p

rosemary

thyme

1 tsp. crushed peppers

1 tsp. sugar

capers ( i use them you don't have to )

Pour over top of your rolls . Lay any leftover cabbage on top . Place pan in a oven and bake at 350 for 2 - 2 1/2 hrs .

Stuffed Peppers

6 peppers color of your choosing ( Green give best flavor )

1 1/2 lbs ground turkey

3/4 c. rice cooked then rinsed

s & p

garlic powder

poultry seasoning

chopped onion

parsely

Cut out top of peppers in a circle around the stem . With your fingers remove the veins inside the peppers .

Mix rest of ingredients together and stuff into the peppers . Stand up peppers in your baking pan or your crockpot . Depends on how you want to cook them and how well you plan ahead .

Sauce

again tomato sauce

garlic

s & p

oregano

rosemary

2 tsp. chilipowder

1 tsp. crushed peppers

1 tsp. sugar

mix together and pour in with peppers and either bake in oven or turn on your crock pot .

My Mom makes both of these all the time, she is Cajun, and the stuffing she uses for both is the same and really easy to throw together:

1 Lb Ground Spicy Sausage (Italian, Cajun, your choice really)

1 whole yellow or white onion diced

2/3 garlic cloves minced

1 Lb Ground Beef

2 cups of rice (white, brown, or you can use boxed rice pilaf) cooked

Salt & Pepper to taste (you can add any other seasonings you like as well)

Brown your meat, onion, & garlic. Stir in cooked rice into mixture and season to desired taste.

For cabbage rolls:

Remove whole leaves from cabbage and steam them slightly so they are easy to roll. place mixture into middle of leaf and roll up. Place seam down into baking dish. Place small amount of water into dish and bake at 350 for about 30 minutes or until cabbage is completely tender and insides are hot.

For stuffed Bell Peppers:

Cut the tops off of 6 to 8 peppers and hollow them out completely. Fill inside of pepper with meat/rice mixture. Place into a baking dish with small amount of water. Bake at 350 for 30 to 45 minutes or until peppers are tender. About 10 minutes before finished cooking we top them with a spicy tomato sauce and they are yummy.

You can also use the meat mixture (omit the rice) and stuff 8 to 10 medium potatoes with them. Peel your potatoes and hollow out the center. Place them in a dish with small amount of water and cook at 375 until potatoes are tender.

I can not believe what I just read in a couple of recipes, far from authentic, and I have been studying rustic cuisine for a very long time time. I coach some people on here by email. I am totally shocked and amazed.

I am not buying into this one.

Chris

Cabbage Rolls

1 pound lean ground beef

1 pound ground sausage

1 onion, finely chopped

3/4 cup uncooked white rice

1 cup water

salt to taste

ground black pepper to taste

1 large head cabbage

1 (32 ounce) jar sauerkraut

In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.

Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.

Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.

Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. Cover with remaining sauerkraut. Pour in enough water to cover the rolls. Bring to a boil, lower heat, and simmer for 90 minutes.

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Stuffed Peppers Italian Style

4 green bell peppers, halved and seeded

1 (1 pound) loaf stale Italian bread, crumbled

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 (2 ounce) can anchovy fillets, chopped

8 pitted green olives, chopped

2 tablespoons extra virgin olive oil

1/2 teaspoon ground black pepper

1/2 teaspoon crushed red pepper flakes

1 (15 ounce) can tomato sauce

Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.

Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.

Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.

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I've never made these so I just kinda found you a couple recipes,

I hope it helps=]

http://southernfood.about.com/od/cabbagemaindishre...

http://southernfood.about.com/od/stuffedpepperreci...