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- Meat and poultry
- Gammon steak
This is an incredibly easy and delicious dish. Lettuce leaves are wrapped around a filling made with chopped gammon and fresh thyme, before being pan-fried to perfection.
2 people made this
IngredientsMakes: 4 rolls
- 1 shallot, finely chopped
- 1 tablespoon fresh thyme leaves
- 4 leaves cabbage
- 1 (1cm) thick gammon steak
- 1 knob butter
- kitchen twine
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Remove vein from the middle of each cabbage leaf. Blanch in boiling salted water for 5 minutes. Drain and place into a bowl filled with ice cubes.
- Chop gammon (you can use a food processor), season with thyme.
- Stuff the cabbage with the ham mixture and tie with kitchen twine. Set aside.
- Heat butter in a frying pan, then saute shallots over medium heat until tender.
- Place cabbage rolls into frying pan and cook over medium heat for 5 minutes or until cooked through. Serve.
Reviews & ratingsAverage global rating:(1)
- 16 Boston Bibb or butter lettuce leaves
- 1 pound lean ground beef
- 1 tablespoon cooking oil
- 1 large onion, chopped
- ¼ cup hoisin sauce
- 2 cloves fresh garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons minced pickled ginger
- 1 dash Asian chile pepper sauce, or to taste (Optional)
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 1 bunch green onions, chopped
- 2 teaspoons Asian (dark) sesame oil
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef cook and stir until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
I agree with a couple of other reviewers, the sauce is lacking, it was way too salty and fishy.
I was a bit disappointed in this recipe. It looks like it has all the elements of a great lettuce roll but it was missing something. I think the sauce is too simple. Next time I will serve with peanut sauce as well as a citrus/soy sauce and add basil and bean sprouts to the herb plate.
I've made this over & over & it's always a hit, especially with the carb-phobic. I make rice noodle vermicelli, pickle the vegetables in rice vinegar, sugar & salt and I put sprigs of cilantro, basil and mint in each roll.
This is a great recipe -- I used half the fish sauce and tons of garlic! Leave out the meat and it is an excellent vegetarian snack -- just roll up and dip!!
I've made this dish a few times, and it is always well-received. I've also used cooked prawns for the meat and that has worked well. The arrangement on a platter is really pretty as well.
This dish is yummy (if you like the taste of fish sauce). The fish sauce is salty enough without adding salt and it's not necessary to serve extra with the rolls. I tried adding some noodles as others suggested, and for me it didn't really add much. Can't wait to make it again.
Rice noodles would definitely add something. I would find a stronger tasting meat because the lime and sugar were a little overwhelming with the cilantro, but it was still great with the beef. I left off the mint and added more pepper. Overall - it was a great finger food meal and would be great for a small group to share while chatting (a little too messy for a big group or appetizers).
My husband adores this dish. I made it with Thai noodles and sweet walnut shrimp. He gave me the best compliment on my cooking yet. I would make more of the sauce next time. A great "company" dish!
Our friends had a Thai dinner for six - I brought this dish as an appetizer and everyone LOVED it! The other gals wanted the recipe, and I am already planning to serve it as a casual main dish. We especially loved the sauce! I did add rice noodles to the platter.
I added fresh basil so it tasted very Vietnamese. Next time I will put in some cold very thin rice noodles.
I made this for supper tonight, and we loved it! The sauce was very authentic tasting--just like in a good Thai or Vietnamese restaurant. I used serrano peppers in the saucce, and added fresh bean sprouts to the rolls. We will definitely be having this again!
If you love lettuce wraps as much as I do you need to try my favorite Keto Turkey Club Wrap. It is a quick and easy wrap loaded with deli turkey, salty bacon, crisp lettuce and tender avocado! This makes a perfect low carb lunch recipe under 4 net carbs!
Another option is this Italian Lettuce Wrap, it features crunchy iceberg lettuce wrapped around thick slices of pepperoni, salami and smoked Gouda! At about 3 net carbs this fits perfectly in a keto diet.
But if you’d like to mix things up and try some easy low carb lunches that are great for meal prep these keto bites are perfect! They are delicious warm or cold and there are several different flavor varieties:
- Add the water to a pot and bring it to a boil. Add the rice noodles and cook per the package instructions, stirring occasionally. Drain and rise under cold water, set aside.
- Combine all the ingredients for the Hoisin-Peanut Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl and garnish with the peanuts.
- In another small pot, bring some water to boil. Cook the shrimp for about 1 minute, or until the shrimp are completely cooked. Drain, let cool, and slice in half lengthwise. Set aside.
- Divide the vermicelli, shrimp, lettuce and carrot into 6 equal portions.
- To assemble the summer rolls, dip one sheet of the rice paper in a big bowl of water. Shake off the excess water and quickly transfer it to a clean, dry and flat working surface, for example, kitchen countertop or a chopping board.
- Place the rice noodles on the bottom part of the rice paper.
- Add the sliced lettuce and carrots.
- Place 3 shrimp halves on top.
- Fold the bottom side of rice paper over the filling securely, then fold the left and right sides of the rice paper over the filing. Make sure the filling is secured tightly.
- Continue to roll the summer roll over, as pictured below. Repeat the same until everything is used up.
- Cut the Summer Rolls diagonally in the middle into halves, place them on a platter, and serve immediately with the Hoisin-Peanut Sauce.
Ham Roll Ups
I make these easy ham roll ups at least 3 times a week! I love to make them with Hillshire Farm Black Forest Ham, lettuce, tomato, mashed avocado and bacon!
This is a sponsored conversation written by me on behalf of Hillshire Brands Company. The opinions and text are all mine.
What could be an easier or more delicious low carb lunch than Ham Roll Ups ? I love to make these with Hillshire Farm ® Black Forest Ham that I get from WalMart on the lunchmeat wall!
Speaking of Walmart, I am literally obsessed with using their Online Grocery Pickup. Have you tried it? If it is available at your local Walmart, you should absolutely give it a try! I have made it a weekly habit of mine.
The Online Grocery Pickup is so easy to use with their online app. I just select an available pickup time, add the items to my cart, then checkout! When it’s my time to pick up my groceries, I check-in with the app, drive to the pickup location, they put my groceries into my car, then I go home. OBSESSED!
Another thing I am obsessed with is the Ibotta app! You can find a coupon for this Hillshire Farm lunchmeat on the app right now… Click here for the coupon!
Okay, back to these amazing ham roll ups. They are so easy to make! The ingredients you will need are Hillshire Farm Black Forest Ham, mashed avocado, tomato, bacon, salt and pepper. I purchased everything I needed from Walmart!
To build these yummy ham roll ups, I placed 2 slices of Black Forest Ham on a work surface, followed by one or two pieces of butter lettuce.
Then I smeared on a good size spoonful of mashed avocado. I used already prepared mashed avocado that was already seasoned. You can find it in the produce section of Walmart.
After the avocado, I added some slices of tomato, and a piece of bacon that I cooked in the oven. I tore the bacon slice in half and layered it on the ham roll up so it wouldn’t be hanging out of the sides too much.
Last but not least is salt and pepper. Essential…even for ham roll ups!
Now we just roll it up from one end to the other. They stayed together without toothpicks…which I love. Repeat that process for 2 more ham roll ups. 3 ham roll ups is the perfect lunch size serving!
Next time I make these I am going to try the Hillshire Farm Honey Ham. That sounds amazing!
If you want to take these as a work lunch, they will hold up really well in a storage container in the fridge.
These ham roll ups would be a perfect picnic food…it is so easy to make enough of these for a potluck, too!
What I love the most about Hillshire Farm lunchmeat is that it is made without any artificial flavors, or preservatives, and no added nitrates or nitrites!
Some other appetizer or small bite recipes on the blog are Garlic Parmesan Wings, Chicken Parmesan Meatballs, and Easy Stuffed Mushrooms.
Polish Stuffed Cabbage Recipe
Gently boil cabbage until leaves of cabbage soften and become pliable. While sauce is.
Golabki Polish Stuffed Cabbage Rolls With Tomato Sauce Polonist Recipe In 2020 Sour Cream Recipes Polish Stuffed Cabbage Cabbage Rolls
Instructions preheat oven to 350 degrees f.
Polish stuffed cabbage recipe. Holding one of the full leaves in one hand and using a large spoon place a spoonful of the mixture near the stem end of the leaf. Cover the cabbage rolls with the remaining sauce. Place a small amount.
Directions you should try to find the largest head of cabbage possible. Then bake the cabbage rolls for 50 60 minutes. Remove from stove and drain.
Add olive oil and onion. Directions step 1 place the head of cabbage in a large pot over high heat and add water to cover. Cook until onion has softened and is translucent.
In the bottom of a large pot place any broken cabbage leaves that you may have. Season to taste with salt and pepper. Ingredients salt for salting boiling water 1 whole head cabbage about 4 pounds.
Place on stove on high heat and cover bringing to a boil. Put cabbage in large pot of water and simmer removing core to make it easy to take off each leaf of cabbage. Boil cabbage for 15 minutes or.
Step 3 pile up the filled leaves in a large. Instructions preheat oven to 400. Instructions cook rice according to package directions cool remove core from cabbage.
In the meantime put water in small pan and bring to a boil. Stir in canned tomatoes vinegar brown sugar raisins and marjoram. Finally let the golumpki cool for 10 minutes and then serve with chopped fresh dill optional.
Put cabbage head in a large stock pot add water to cover and then add white vinegar to the water. Boil cabbage leaves until. When it comes to a boil place cored cabbage in it to soften leaves.
The larger the head the more leaves large enough to stuff. Mix together beef pork rice egg onion garlic powder salt. Run hot water into cored area to help in removing outer leaves remove 8 12 leaves from each head of cabbage chop remaining cabbage and place in two baking dishes or a large dutch.
Turn off heat and put in instant rice. At this point you can cover them and place them in the refrigerator for up to 24 hours or bake them. Or make rice any way that you would.
Put a large pot of water on to boil. Step 2 in a separate large bowl combine the beef rice garlic powder and the egg mixing well. Fold in the sides of the leaf and roll from the stem end to the outer edge.
Bring a large sauce pot to medium high heat. Core and remove all the leaves from the head of cabbage save the core trim the thick spine of the leaves save the cuttings and set aside take an amount of the meat mixture and form into an oblong shape place in the meat on the core side of a cabbage leaf wrap the leaf around the meat tuck in. Mix together with your hands.
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- 1 pound ground turkey
- 1 tablespoon light soy sauce
- 1 teaspoon minced garlic
- 2 teaspoons minced fresh ginger root
- 1 cup brown rice
- 1 cup water
- 16 large lettuce leaves
- 1 cup shredded carrots
- 1 cup green onions, thinly sliced
- 1 cup sliced red bell pepper
- 1 cup sliced radishes
- ⅓ cup light soy sauce
- ⅓ cup water
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- 1 tablespoon minced fresh ginger root
- 1 teaspoon sugar
In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.
Stuffed Baked Kob
I little over a week ago I went through a bit of a slump. You know what I am talking about right? That feeling you get when you just don&rsquot feel like doing anything. I found myself staring at my computer screen, like I was in some kind of twilight zone. Zero brainfunction&hellip
But twitter is an amazing thing &ndash I found out &ndash and as I was complaining about my inadequate ability to be creative online, the friendly team from Ocean Mile offered their condolences to my broken psyche by sending over the biggest, meanest Pemba Bay Kob I have ever seen. To brighten my day you see&hellip
Thanx to them, I found light when there were darkness, and the creativity spark shone again!
Since my Kob, Piet, (yes that was his name) was too big for our braai &ndash can you imagine anything being too big for a braai? &ndash I had to opt for an oven baked version. It also turned out that no oven pan on earth would be able to be big enough for Piet, so unfortunately I had to chop his head off. Sorry Piet&hellip
I decided to stuff Piet with an amazing stuffing made with fresh breadcrumbs, portabellini mushrooms, fresh herbs and caramelized onion. Then I rubbed Piet up a bit, with freshly ground sea salt and black pepper olive oil and generous amounts of freshly squeezed lemon juice. See, lots of freshness going around here&hellip
The result was really amazing. I found its firm flesh to be perfectly cooked and flaky after its time in the oven, and with a crispy baked skin, loads of extra sides &ndash it was a meal as healthy as it was delicious.
Preheat your oven to 230 degrees Celsius, and have the biggest oven pan available that you can find&hellip
I also managed to make a Provençal sauce, coleslaw and dirty rice with our Kob and we feasted until only the poor things tail was left. Ocean Mile, distributors and importers for the Pemba Bay Kob (and many other delicious products), take pride in quality, service and price. Amongst one of their favorites &ndash the Pemba Bay Kob, from a company called Aquapemba, is sea farmed in Mozambique in a sustainable and ethical way, being fair to the ecosystem and the agricultural development in that region. Well done guys, we are all saving the planet one step at a time!
Gammon Stuffed Lettuce Rolls recipe - Recipes
Place cabbage in boiling water for about 5 minutes, turning once. Insert a long fork into the cored cabbage cavity.
Remove leaves one by one and soak them in the water just long enough to soften. You should get approximately 12 to 15 leaves.
When cooled enough to handle, slice off the hard cabbage vein so it'll be easier to roll.
Saute the diced onions in olive oil on medium heat until they soften and are just about turning light brown. Don't let them fully brown. Set aside to cool.
In a bowl, place meats, seasonings, egg, cooled onions and rice. Mix really well.
Use an ice cream scoop to scoop the meat mixture onto the cabbage leaves.
Chop up finely the rest of what is left of the cabbage. Place on the bottom of an ovenproof dish or pot. Pour half of the bottle of ketchup over the raw sliced cabbage.
Roll up the stuffed cabbage leaves and place them close together in the pot.
Pour the rest of the ketchup over and fill with cold water to about 1/2" over the top of the rolls.