FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesMeat Appetizers pg 4 >  Stuffed Cabbage Baked with Beans

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

STUFFED CABBAGE, BAKED WITH BEANS

We  have served tins as a first course for 8, and as a second course for 4 It is also very nice on a buffet table.
Italian Family Dining
by Edward & Eugenia Giobbi
Serves 4 to 8

Ingredients

    • 1 cup fresh cranberry beans (about 1 pound in the shell)
    • 2 cups chicken stock
    • 1 small carrot, scraped
    • Half a medium onion, peeled
    • 4-inch piece of celery rib

    For the stuffing
    • 1 pound lean ground pork
    • 4 tablespoons grated Parmesan cheese
    • 2 tablespoons basil chiffonade or 1 teaspoon dried
    • 3 tablespoons breadcrumbs
    • 6 dried figs, chopped
    • 2 tablespoons pignoli nuts
    • Salt and freshly ground
    • black pepper
    • 8 large Savoy cabbage leaves, blanched in salted water for 1 minute and then rinsed in cold water
     

Directions

Heat the oven to 400°F

Place the beans in a medium soup pot and cover with the stock. Add the carrot, onion, and celery and bring to a low boil over medium heat. Cook until the beans are tender about 45 minutes. Drain the beans, reserve the stock but discard the carrot, onion, and celery. Set aside.

For the stuffing In a medium bowl, mix together the pork, cheese, basil, breadcrumbs, figs, and pignoli nuts. Season with salt and pepper.

Spread out the cabbage leaves on your work surface and place an equal amount of stuffing in the middle of each leaf. Fold the side of the leaves in over the stuffing and then roll the leaves up. Place the rolls in a baking dish, seam side down

Pour the beans and stock over the cabbage rolls. Cover and bake for 30 minutes.

Note:  You can substitute 1 can (15 ounces) of drained cannellim beans for the fresh cranberry beans. Cook them in the stock, with the annuities, for 30 minutes.

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages